Lacinato Kale, 1700's Heirloom, Organic

Lacinato is a true "old-world" heirloom with a lineage dating back centuries:

• 18th Century Origins: This variety has been documented in Italian gardens since at least the late 1700s. It is the essential ingredient in traditional Tuscan dishes like Ribollita (a hearty bread and vegetable soup).
• The "Palm Tree" Kale: In Italy, it is often called Cavolo Palmiizio because as you harvest the lower leaves, the plant begins to resemble a small, dark-leaved palm tree.
• A Seed-Saving Legend: While it has been grown in Italy for generations, it gained massive popularity in North America in the late 20th century, quickly becoming the "gold standard" for gourmet kales.

• Iconic Texture: The leaves are heavily "savoyed" (crinkled and bumpy), resembling dinosaur or alligator skin. This texture isn't just for looks—it helps the leaves hold onto sauces and dressings beautifully.
• Deepest Color: Features some of the darkest foliage in the vegetable kingdom—a moody, slate blue-green that appears almost black in certain lights.
• Superior Flavor: Generally considered the sweetest and most tender of all kales. It lacks the bitter "bite" and tough fibrousness often found in curly-leaved varieties.
• Heat & Cold Tolerant: While it loves a good frost (which makes it even sweeter), Lacinato is surprisingly heat-tolerant compared to other kales, allowing for a longer harvest window.

Lacinato is the preferred choice for raw eating because of its delicate structure and savory, earthy undertones.

There is a reason why professional chefs specifically request "Lacinato" over any other variety:

1. The Ultimate Massaged Salad: Remove the center rib, thinly slice the leaves into ribbons (chiffonade), and massage with lemon juice and olive oil for a salad that stays crisp for hours.
2. Classic Tuscan Ribollita: Simmer with cannellini beans, garlic, and day-old sourdough bread for a traditional Italian winter feast.
3. Dino Kale Chips: The flat, bumpy surface of the leaves makes them the easiest variety to turn into perfectly flat, crispy, and addictive kale chips.
4. Sautéed with Garlic: A quick 3-minute sauté with garlic and red pepper flakes creates a sophisticated, nutrient-dense side dish.

• Days to Maturity: 60 days (Baby greens in 30).
• Sun Exposure: Full Sun to Partial Shade.
• Plant Height: 24–36 inches.
• Harvest Tip: Always harvest the lowest (outermost) leaves first. This allows the center of the plant to keep growing upward, creating that beautiful "palm tree" effect.