Lacinato Kale Growing Tool

Planting Timeline

Zone:

Jan

Feb

Mar

Apr

May

Jun

Jul

Aug

Sep

Oct

Nov

Dec

Direct Sow

Harvest

Direct Sow

Harvest

Showing dates for Lacinato Kale in USDA Zone 7

All Zone 7 brassica →

Zone Map

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Lacinato Kale · Zones 2–11

What grows well in Zone 7? →

Growing Details

Difficulty

Easy

Spacing12-18 inches

SoilWell-drained soil, tolerates poor soils

pH6.0-7.5

Water1 inch per week, drought tolerant once established

SeasonCool season, extremely cold hardy

FlavorSweet, mild, and tender with less bitterness than curly kale

ColorDark blue-green to black-green

SizeIndividual leaves 10-18 inches long

Zone-by-Zone Planting Calendar

Zone	Indoor Start	Transplant	Direct Sow	Harvest
Zone 3	—	—	April – August	June – November
Zone 4	—	—	April – August	June – December
Zone 5	—	—	April – September	June – December
Zone 6	—	—	March – September	May – December
Zone 7	—	—	March – October	May – January
Zone 8	—	—	February – November	April – February
Zone 9	—	—	October – March	December – June
Zone 10	—	—	October – March	December – June

Complete Growing Guide

You'll find lacinato kale remarkably forgiving, but proper site preparation makes all the difference. Choose a location with morning sun and afternoon shade in hot climates (zones 7-10), or full sun in cooler regions (zones 3-6). Work 2-3 inches of compost into your soil, aiming for a pH between 6.0-7.0. Unlike other brassicas, lacinato tolerates heavier clay soils surprisingly well.

For spring crops, direct sow seeds ¼ inch deep starting 2-3 weeks before your last frost date. Space seeds 6 inches apart in rows 18 inches apart—lacinato's upright growth habit requires less space than curly varieties. In hot summer regions, start seeds indoors during late summer for fall planting, transplanting seedlings when they have 4-5 true leaves.

Feed with a balanced fertilizer (10-10-10) at planting, then side-dress with nitrogen every 3-4 weeks. Avoid over-fertilizing with nitrogen late in the season, as this reduces cold tolerance and concentrates nitrates in leaves. Maintain consistent moisture—1 inch per week—using drip irrigation or soaker hoses to prevent foliar diseases.

The biggest mistake gardeners make is planting too early in spring or too late for fall crops. Lacinato needs 60-90 days to mature, and while it tolerates light frosts, young seedlings struggle in freezing temperatures. For maximum yields, succession plant every 2-3 weeks through early summer, giving you continuous harvests from fall through winter.

In zones 8-10, plant your main crop in late August for peak flavor development during cool weather. Northern gardeners should focus on spring and fall plantings, as lacinato becomes bitter and bolts quickly in summer heat above 75°F.

Harvesting

Begin harvesting lacinato kale when leaves reach 8-10 inches long, typically 60-70 days from seeding. Unlike curly kale, mature lacinato leaves should feel firm and leathery with pronounced bumpy texture—they're ready when the surface resembles dinosaur skin. Harvest in early morning when leaves are crisp and fully hydrated.

Use the "cut and come again" method: remove outer leaves first, cutting stems cleanly with sharp scissors about 2 inches from the base. Leave the central growing point intact—this ensures continuous production for 3-4 months. Each plant can yield 15-20 leaves over the season.

Don't harvest more than one-third of the plant at once, and avoid taking the newest center leaves until they're fully developed. After the first hard frost (28°F or below), harvest timing becomes critical—the leaves will be at peak sweetness but deteriorate quickly. Test readiness by gently tugging a leaf; it should resist slightly before breaking cleanly from the stem.

Storage & Preservation

Fresh lacinato kale keeps 7-10 days refrigerated when stored properly. Remove any yellowed leaves, wash and dry thoroughly, then wrap in paper towels inside perforated plastic bags. Store in your refrigerator's crisper drawer at 32-35°F with high humidity.

For freezing, blanch whole leaves in boiling water for 2 minutes, shock in ice water, then drain and pack flat in freezer bags. Frozen lacinato maintains quality for 10-12 months and works excellently in soups and smoothies.

Dehydrating creates exceptional kale chips—massage leaves with olive oil and sea salt, then dry at 125°F for 4-6 hours until crispy. Lacto-fermentation preserves both nutrition and develops complex flavors: pack chopped leaves in 2% salt brine for 3-5 days at room temperature before refrigerating.

History & Origin

Lacinato kale traces its roots to 18th century Tuscany, where Italian farmers developed this distinctive variety through centuries of careful selection. Originally called 'Cavolo Nero' (black cabbage) due to its dark blue-green coloration, it became a cornerstone of rustic Tuscan cuisine, particularly in the famous ribollita soup.

The variety likely evolved from wild Mediterranean brassicas, with farmers selecting for the characteristic savoyed (pebbled) leaves that shed water effectively and the plant's exceptional cold tolerance needed for Italian mountain growing conditions. Unlike many heirloom varieties that entered America through immigrant communities, lacinato kale gained popularity relatively recently—arriving in U.S. seed catalogs only in the 1980s.

Its common names reflect its journey: 'Dinosaur Kale' emerged from American gardeners struck by the prehistoric appearance of its textured leaves, while 'Tuscan Kale' honors its Italian heritage. The variety experienced a renaissance during the 2000s health food movement, prized for both its superior nutritional profile and milder flavor compared to traditional curly kales.

Advantages

+Exceptional cold tolerance surviving temperatures down to 10°F with proper hardening
+Leaves become dramatically sweeter after frost exposure, developing complex flavors
+Upright growth habit requires 40% less garden space than spreading curly varieties
+Superior texture for raw preparations—doesn't require massaging to become tender
+Extremely long harvest window of 3-4 months from single planting
+Self-supporting plants rarely need staking even in windy conditions
+Lower oxalate content than curly kale, making nutrients more bioavailable

Considerations

-More susceptible to aphid infestations than curly kale varieties due to smooth leaf surfaces
-Bolts quickly in temperatures above 75°F, limiting summer growing in hot climates
-Seeds germinate slower in cool soil compared to other brassicas (7-14 days vs 5-7)
-Lower yields per plant than some modern hybrid kale varieties
-Leaves become tough and bitter if allowed to grow beyond 12 inches

Companion Plants

Plant Together

Garlic

Repels cabbage worms and aphids, improves soil health around kale

Lettuce

Makes efficient use of space as ground cover, doesn't compete for nutrients

Nasturtiums

Acts as trap crop for aphids and flea beetles, protecting kale from these common pests

Marigolds

Repels cabbage worms, aphids, and other brassica pests with strong scent

Onions

Deters cabbage moths, aphids, and cabbage loopers with sulfur compounds

Dill

Attracts beneficial insects like parasitic wasps that prey on cabbage worms

Carrots

Different root depths prevent competition, carrots loosen soil for kale

Celery

Repels cabbage moths and white butterflies that lay eggs on brassicas

Keep Apart

Tomatoes

Compete for similar nutrients and can stunt kale growth, may harbor similar pests

Strawberries

Kale can inhibit strawberry growth and fruit production through root competition

Pole Beans

Can shade kale excessively and compete for nitrogen despite being nitrogen-fixers

Pests & Disease Resistance

Resistance

Excellent cold tolerance, good disease resistance overall

Common Pests

Cabbage worms, aphids, flea beetles, leaf miners

Diseases

Clubroot, downy mildew, alternaria leaf spot

Frequently Asked Questions

How long does lacinato kale take to grow from seed?▼

Lacinato kale takes 60-90 days from seed to harvest, with baby leaves ready in 30-40 days. You can begin harvesting outer leaves at 60 days while letting the plant continue producing. Cool weather slows growth but improves flavor, while temperatures above 75°F accelerate maturity but reduce quality.

Can you grow lacinato kale in containers?▼

Yes, lacinato kale grows excellently in containers due to its upright habit. Use pots at least 12 inches deep and 10 inches wide, with one plant per container. The compact growth makes it ideal for patio gardens, and container growing allows you to move plants to optimal sun/shade conditions as seasons change.

What does lacinato kale taste like compared to curly kale?▼

Lacinato kale has a sweeter, more delicate flavor than curly kale with less bitterness and a subtle earthy undertone. The leaves are naturally more tender and don't require massaging for raw preparations. After frost exposure, it develops an almost sweet, nutty flavor that's completely different from the sometimes harsh taste of regular kale.

When should I plant lacinato kale for fall harvest?▼

Plant lacinato kale 10-12 weeks before your first hard frost for optimal fall harvest. In most regions, this means sowing in late July to early August. The key is timing maturity to coincide with cool weather, as frost exposure dramatically improves flavor while the plant is still actively growing.

Is lacinato kale good for beginners?▼

Lacinato kale is excellent for beginning gardeners due to its forgiving nature and pest resistance. It tolerates poor soils, inconsistent watering better than most vegetables, and provides clear visual cues for harvest timing. The long harvest period also gives beginners multiple opportunities to learn proper harvesting techniques.

Why are my lacinato kale leaves turning yellow?▼

Yellow leaves on lacinato kale typically indicate nitrogen deficiency, overwatering, or natural aging of older leaves. If yellowing starts with bottom leaves and progresses upward, it's usually normal aging—simply harvest and remove yellowed leaves. Widespread yellowing suggests nutrient deficiency requiring fertilization with nitrogen-rich amendments.