{"product_id":"kale-nero-di-toscana","title":"Kale Nero di Toscana","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta name=\"viewport\" content=\"width=device-width, initial-scale=1.0\"\u003e\u003c\/p\u003e\n\u003cstyle\u003e\n\n  * { box-sizing: border-box; margin: 0; padding: 0; }\n  body { padding: 30px 24px 60px; }\n\n  details {\n    border: 1px solid #d8e4c8;\n    border-radius: 8px;\n    margin: 16px 0;\n    overflow: hidden;\n    background: #f9fdf5;\n  }\n  summary {\n    cursor: pointer;\n    padding: 14px 18px;\n    font-weight: 700;\n    color: #2c2c2c;\n    background: #eef5e4;\n    border-radius: 8px;\n    list-style: none;\n    display: flex;\n    align-items: center;\n    gap: 8px;\n    user-select: none;\n  }\n  summary::-webkit-details-marker { display: none; }\n  summary::after { content: '＋'; margin-left: auto; color: #5a7e3a; }\n  details[open] summary::after { content: '－'; }\n  details[open] summary { border-radius: 8px 8px 0 0; background: #ddeecb; 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font-weight: 700; }\n\n  hr.section { border: none; border-top: 1px solid #ddeecb; margin: 28px 0; }\n\n\u003c\/style\u003e\n\u003ch1 style=\"text-align: center;\"\u003eKale 'Nero di Toscana' Seeds\u003c\/h1\u003e\n\u003cp class=\"strapline\"\u003eThe ancient kale of the Tuscan kitchen — dark as a winter forest, deeply flavoured, and frost-hardy beyond all reasonable expectation. The most beautiful and most delicious brassica in the winter kitchen garden.\u003c\/p\u003e\n\u003cdiv class=\"intro\"\u003e\n\u003cp\u003eThere are vegetables that simply look the part, and then there is 'Nero di Toscana' — a kale so dramatically beautiful, so architecturally striking, and so deeply flavoured that it has moved from the kitchen garden into the ornamental border without apology. The long, strap-like leaves are an extraordinary near-black dark blue-green, heavily blistered and puckered in a texture that resembles embossed leather, rising from a tall central stem in a loose, open rosette that becomes more magnificent with every passing week of cold weather. It is, without question, the most visually impressive brassica available to British gardeners.\u003c\/p\u003e\n\u003cp\u003eKnown across Italy as 'Cavolo Nero', 'Lacinato', or 'Dinosaur Kale', this ancient Tuscan variety has been cultivated in the kitchen gardens of Tuscany for at least three hundred years and forms the backbone of \u003cem\u003eribollita\u003c\/em\u003e — the great Florentine winter soup — alongside cannellini beans and stale bread. The flavour is deep, complex, and distinctly mineral, with a satisfying bitterness that mellows after the first frosts into something far more rounded and sweet. It is a kale that rewards cooking with patience and good olive oil, and one that makes immediately clear why Italian peasant cooking elevated it to a national institution.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003chr class=\"section\"\u003e\u003c!-- DROPDOWN 1: Understanding the Plant --\u003e\n\u003cdetails\u003e\n\u003csummary\u003e🌿 Understanding the Plant\u003c\/summary\u003e\n\u003cdiv class=\"dropdown-body\"\u003e\n\u003cp\u003e\u003cem\u003eBrassica oleracea\u003c\/em\u003e var. \u003cem\u003epalmifolia\u003c\/em\u003e 'Nero di Toscana' is a \u003cstrong\u003eHardy Biennial\u003c\/strong\u003e grown as an annual or biennial vegetable crop. It belongs to the same species as cabbage, broccoli, and Brussels sprouts — the \u003cem\u003eoleracea\u003c\/em\u003e group of the brassica family — but is a distinct botanical variety characterised by its tall, unbranched stem and long, deeply blistered, intensely dark leaves. It is classified as a lacinato or dinosaur kale, distinguished from curly kale by its flat, heavily textured, strap-shaped leaves.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe Texture Explained:\u003c\/strong\u003e The deeply blistered, almost crinkled surface of 'Nero di Toscana' leaves — a texture the Italians describe as \u003cem\u003ebollosità\u003c\/em\u003e, or bubbliness — is a genetically determined characteristic that increases the surface area of each leaf relative to its size. This greater surface area means more chlorophyll, more photosynthetic capacity, and a more concentrated flavour per gram of leaf than a flat-leafed variety. It also means the blistered texture traps and holds dressings, sauces, and cooking fats with exceptional efficiency — making it far more flavoursome in the pan and on the plate than its smooth-leafed relatives.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFrost as Flavour:\u003c\/strong\u003e Like parsnips and leeks, 'Nero di Toscana' undergoes a pronounced improvement in flavour after hard frosts. Cold temperatures trigger the conversion of bitter glucosinolates — the sulphurous compounds responsible for the raw bitterness of all brassicas — into simpler, sweeter compounds, rounding and deepening the flavour significantly. The traditional Tuscan wisdom is never to harvest cavolo nero before the first frosts of winter, and this advice applies equally in the British kitchen garden. Leaves harvested in December and January are consistently the finest and most flavoursome of the entire season.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eArchitectural Garden Value:\u003c\/strong\u003e Few vegetables have the year-round ornamental presence of a well-grown 'Nero di Toscana'. Through summer the tall, dark stems and deeply textured leaves create a bold, structural backdrop in the kitchen garden. Through autumn and winter, as the lower leaves are progressively harvested and the bare stem extends upward with a crown of dark, glistening leaves at the top, the plant develops a genuinely exotic, palm-like silhouette that is striking against a frost-covered garden. It is, quite simply, one of the most architecturally beautiful plants — vegetable or flower — available to British gardeners.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c!-- DROPDOWN 2: Growing Guide --\u003e\n\u003cdetails\u003e\n\u003csummary\u003e🌱 Growing Guide\u003c\/summary\u003e\n\u003cdiv class=\"dropdown-body\"\u003e\n\u003cp\u003e'Nero di Toscana' is straightforward to grow from seed and one of the most reliably productive brassicas in the kitchen garden — it asks for space, a fertile bed, and patience through the summer months before rewarding generously from autumn onwards.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow to Sow:\u003c\/strong\u003e\u003cbr\u003eSow indoors from \u003cstrong\u003eMarch to May\u003c\/strong\u003e for transplanting in early summer, or direct outdoors into a prepared seedbed from \u003cstrong\u003eApril to June\u003c\/strong\u003e. Sow approximately 1cm deep in modules or seed trays, maintaining a temperature of 15–18°C. Germination is fast and reliable, typically within \u003cstrong\u003e5–10 days\u003c\/strong\u003e. For the longest possible harvest window, an early March sowing indoors gives transplants ready to go out in May, providing leaves from September onwards right through to the following spring.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTransplanting:\u003c\/strong\u003e\u003cbr\u003eTransplant out from \u003cstrong\u003eMay to July\u003c\/strong\u003e once seedlings are 10–15cm tall and have developed their first true leaves. Space generously — at least \u003cstrong\u003e45–60cm apart\u003c\/strong\u003e in all directions, as mature plants become substantial. Plant slightly deeper than the seedling was growing in its pot, burying the stem up to the lowest leaves, which encourages a stronger root system. Firm the soil thoroughly around each transplant and water in well. A well-prepared bed with plenty of incorporated compost or well-rotted manure will support the long growing season ahead.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOngoing Care:\u003c\/strong\u003e\u003cbr\u003eNet immediately after transplanting to protect against pigeons and cabbage white butterflies — both can devastate young brassica plants with remarkable speed. Check weekly for caterpillars and remove by hand. Keep the bed weed-free and water during dry spells in summer to maintain steady growth. Tall plants may need staking in exposed positions from late summer onwards as the stems extend and become top-heavy. As the lower leaves are harvested, the bare stem will elongate progressively — this is entirely normal and produces the characteristic palm-like silhouette.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHarvesting:\u003c\/strong\u003e\u003cbr\u003eBegin harvesting outer leaves from the bottom of the plant upwards from \u003cstrong\u003eSeptember onwards\u003c\/strong\u003e, always leaving the growing tip and the crown of young leaves at the top intact. This progressive harvesting from the base maintains the plant's vigour and extends the productive season considerably. Harvest individual leaves by snapping them downward and away from the stem — the classic Italian harvesting technique that seals the leaf scar cleanly. The finest, most flavoursome leaves are harvested after the first hard frosts, from \u003cstrong\u003eNovember through to March\u003c\/strong\u003e, when the frost-sweetening process has done its work.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c!-- DROPDOWN 3: Plant Specifications --\u003e\n\u003cdetails\u003e\n\u003csummary\u003e📋 Plant Specifications\u003c\/summary\u003e\n\u003cdiv class=\"dropdown-body\"\u003e\n\u003ctable class=\"specs-table\"\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eBotanical Name\u003c\/td\u003e\n\u003ctd\u003e\n\u003cem\u003eBrassica oleracea\u003c\/em\u003e var. \u003cem\u003epalmifolia\u003c\/em\u003e 'Nero di Toscana'\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCommon Name\u003c\/td\u003e\n\u003ctd\u003eCavolo Nero \/ Black Kale \/ Dinosaur Kale \/ Tuscan Kale\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePlant Type\u003c\/td\u003e\n\u003ctd\u003eHardy Biennial, grown as annual or overwintered biennial\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHardiness\u003c\/td\u003e\n\u003ctd\u003eH5 — Hardy in most UK gardens; withstands hard frosts with no protection\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLight Requirements\u003c\/td\u003e\n\u003ctd\u003eFull Sun \/ Light Shade ☀️⛅\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePlant Height\u003c\/td\u003e\n\u003ctd\u003e60–90cm in first year; up to 120cm by second year\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePlant Spacing\u003c\/td\u003e\n\u003ctd\u003e45–60cm apart in all directions\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSowing Method\u003c\/td\u003e\n\u003ctd\u003eSow indoors and transplant, or direct sow outdoors\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDays to First Harvest\u003c\/td\u003e\n\u003ctd\u003eApproximately 90–120 days from transplanting\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHarvest Period\u003c\/td\u003e\n\u003ctd\u003eSeptember to April (best after first frosts)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlavour Profile\u003c\/td\u003e\n\u003ctd\u003eDeep, mineral, and complex — bitter raw, sweetening dramatically after frost\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLeaf Texture\u003c\/td\u003e\n\u003ctd\u003eHeavily blistered and puckered — distinctive \u003cem\u003ebollosità\u003c\/em\u003e texture\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per Packet\u003c\/td\u003e\n\u003ctd\u003eApproximately 200 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePerfect For\u003c\/td\u003e\n\u003ctd\u003e\n\u003cdiv class=\"perfect-for-grid\"\u003e\n\u003cdiv class=\"pf-box pf-nero\"\u003e\n\u003cspan class=\"pf-icon\"\u003e🍲\u003c\/span\u003e\u003cspan class=\"pf-label\"\u003eRibollita, Soups \u0026amp; Slow Cooking\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pf-box pf-green\"\u003e\n\u003cspan class=\"pf-icon\"\u003e❄️\u003c\/span\u003e\u003cspan class=\"pf-label\"\u003eFrost-Hardy Winter Harvesting\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pf-box pf-teal\"\u003e\n\u003cspan class=\"pf-icon\"\u003e🌿\u003c\/span\u003e\u003cspan class=\"pf-label\"\u003eArchitectural Kitchen Gardens\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pf-box pf-olive\"\u003e\n\u003cspan class=\"pf-icon\"\u003e🎨\u003c\/span\u003e\u003cspan class=\"pf-label\"\u003eOrnamental Potager Plantings\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"pf-box pf-slate\"\u003e\n\u003cspan class=\"pf-icon\"\u003e🏆\u003c\/span\u003e\u003cspan class=\"pf-label\"\u003eHeritage \u0026amp; Heirloom Varieties\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c!-- DROPDOWN 4: Garden Combinations --\u003e\n\u003cdetails\u003e\n\u003csummary\u003e🤝 Beautiful Garden Combinations\u003c\/summary\u003e\n\u003cdiv class=\"dropdown-body\"\u003e\n\u003cp\u003eThe near-black foliage of 'Nero di Toscana' is one of the most dramatic backdrops in the kitchen garden — these companions from our range look extraordinary against it while actively protecting this long-season brassica crop:\u003c\/p\u003e\n\u003cul class=\"companion-list\"\u003e\n\u003cli class=\"amber\"\u003e\n\u003cspan class=\"companion-emoji\"\u003e🧡\u003c\/span\u003e \u003cstrong\u003e\u003ca href=\"https:\/\/www.bishybarnabeescottagegarden.com\/products\/calendula-art-shades-mixed-seeds\" title=\"Calendula Art Shades Mixed Seeds\"\u003eCalendula 'Art Shades Mixed'\u003c\/a\u003e: The Brassica's Best Friend.\u003c\/strong\u003e Calendula is one of the most consistently beneficial companions for all brassica crops and is particularly valuable alongside the long-season 'Nero di Toscana'. Its sticky roots actively deter the soil nematodes and cabbage root fly larvae that damage brassica roots, while its flowers sustain a continuous population of beneficial hoverflies and parasitic wasps that prey on the aphids and caterpillars that are the kale's most persistent above-ground pests. The warm apricot and cream tones of Art Shades make a striking visual contrast against the near-black kale leaves — one of the most dramatic warm-against-dark colour combinations in the productive garden.\u003c\/li\u003e\n\u003cli class=\"blue\"\u003e\n\u003cspan class=\"companion-emoji\"\u003e🌼\u003c\/span\u003e \u003cstrong\u003e\u003ca href=\"https:\/\/www.bishybarnabeescottagegarden.com\/products\/borage-seeds\" title=\"Borage Seeds\"\u003eBorage\u003c\/a\u003e: The Pollinator Magnet.\u003c\/strong\u003e Borage is a superb companion for kale and all brassicas — its deep taproot improves soil structure around the kale's fibrous root system, and its prolific blue flowers sustain beneficial insects through the summer months when caterpillar pressure on brassica crops is at its peak. The visual contrast of Borage's rough blue flowers and silver-green foliage against the dark, glossy, blistered kale leaves is one of the most satisfying combinations in the kitchen garden — the electric blue of the Borage flowers appearing almost luminous against the near-black backdrop of the kale.\u003c\/li\u003e\n\u003cli class=\"orange\"\u003e\n\u003cspan class=\"companion-emoji\"\u003e🌼\u003c\/span\u003e \u003cstrong\u003e\u003ca href=\"https:\/\/www.bishybarnabeescottagegarden.com\/products\/nasturtium-tom-thumb-seeds\" title=\"Nasturtium Tom Thumb Seeds\"\u003eNasturtium 'Tom Thumb'\u003c\/a\u003e: The Trap Crop.\u003c\/strong\u003e Nasturtiums are one of the most valuable companions for brassica crops in the British kitchen garden — they are irresistible to blackfly and cabbage white butterflies, drawing these pests onto themselves and away from the far more valuable kale plants beside them. As a trap crop they are simply outstanding, and the additional benefit of their pungent aromatic foliage confusing cabbage white moths during egg-laying makes them particularly well suited to planting at the base of a 'Nero di Toscana' row. The vivid orange and red flowers create a bold, warm foreground to the cool, dark kale behind — a combination that looks entirely deliberate and genuinely beautiful in the autumn potager.\u003c\/li\u003e\n\u003cli class=\"green\"\u003e\n\u003cspan class=\"companion-emoji\"\u003e🌿\u003c\/span\u003e \u003cstrong\u003e\u003ca href=\"https:\/\/www.bishybarnabeescottagegarden.com\/products\/basil-classic-italian-seeds\" title=\"Basil Classic Italian Seeds\"\u003eBasil Classic Italian\u003c\/a\u003e: The Tuscan Kitchen Garden.\u003c\/strong\u003e There is a deep and satisfying logic to growing Basil alongside Cavolo Nero — both are cornerstones of Italian cuisine, both peak in their respective seasons within the same garden, and both belong to the same culinary tradition. Basil's aromatic oils are believed to deter the aphids and whitefly that target brassica foliage, and on the plate the combination is outstanding: cavolo nero braised with garlic, cannellini beans, and a generous drizzle of basil oil is one of the finest and most warming winter dishes the kitchen garden has to offer, and growing both together means the ingredients are always ready within walking distance of one another.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c!-- DROPDOWN 5: Sowing \u0026 Harvesting Calendar --\u003e\n\u003cdetails open=\"\"\u003e\n\u003csummary\u003e📅 Sowing \u0026amp; Harvesting Calendar\u003c\/summary\u003e\n\u003cdiv class=\"dropdown-body\"\u003e\n\u003cp class=\"calendar-intro\"\u003eSow indoors from March or direct outdoors from April — then harvest progressively from September right through to April, with the finest, most deeply flavoured leaves arriving after the hard frosts of midwinter.\u003c\/p\u003e\n\u003cdiv class=\"calendar-wrap\"\u003e\n\u003ctable class=\"calendar-table\"\u003e\n\u003cthead\u003e\n\u003ctr\u003e\n\u003cth class=\"cal-label\"\u003e\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eJan\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eFeb\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eMar\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eApr\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eMay\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eJun\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eJul\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eAug\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eSep\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eOct\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eNov\u003c\/th\u003e\n\u003cth class=\"cal-month\"\u003eDec\u003c\/th\u003e\n\u003c\/tr\u003e\n\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003c!-- Sow Indoors: Mar–May --\u003e\n\u003ctr\u003e\n\u003ctd class=\"cal-label\"\u003e🌱 Sow Indoors\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor first-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor last-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Sow Outdoors: Apr–Jun --\u003e\n\u003ctr\u003e\n\u003ctd class=\"cal-label\"\u003e🌿 Sow Outdoors\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-outdoor first-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-outdoor mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-outdoor last-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Transplant: May–Jul --\u003e\n\u003ctr\u003e\n\u003ctd class=\"cal-label\"\u003e🪴 Transplant Out\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor first-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-sow-indoor last-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c!-- Harvest: Sep–Apr wrapping calendar year --\u003e\n\u003ctr\u003e\n\u003ctd class=\"cal-label\"\u003e🍃 Harvest\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest first-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest last-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-empty\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest first-active\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest mid\"\u003e\u003c\/td\u003e\n\u003ctd class=\"cal-cell cal-harvest last-active\"\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"cal-legend\"\u003e\n\u003cdiv class=\"cal-legend-item\"\u003e\n\u003cspan class=\"cal-swatch swatch-sow-indoor\"\u003e\u003c\/span\u003eSow Indoors\u003c\/div\u003e\n\u003cdiv class=\"cal-legend-item\"\u003e\n\u003cspan class=\"cal-swatch swatch-sow-outdoor\"\u003e\u003c\/span\u003eSow Outdoors\u003c\/div\u003e\n\u003cdiv class=\"cal-legend-item\"\u003e\n\u003cspan class=\"cal-swatch swatch-harvest\"\u003e\u003c\/span\u003eHarvest\u003c\/div\u003e\n\u003cdiv class=\"cal-legend-item\"\u003e\n\u003cspan class=\"cal-swatch swatch-empty\"\u003e\u003c\/span\u003eNot active\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"tip-box\"\u003e\n\u003cstrong\u003e✨ Net Immediately \u0026amp; Harvest from the Base Tip\u003c\/strong\u003e\u003cbr\u003eTwo habits define success with 'Nero di Toscana'. First, net the plants immediately after transplanting — pigeons and cabbage white butterflies will find them within days and can cause devastating damage to young plants before they are established. A simple net frame over the bed costs minutes to set up and saves the entire crop. Second, always harvest from the base upward, removing the oldest outer leaves first and leaving the growing crown intact — never cut the top. Each leaf harvested this way triggers the plant to produce new growth from the crown, extending the productive life of each plant through the entire winter and into the following spring.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/details\u003e\n\u003c!-- CLOSING --\u003e\n\u003cdiv class=\"closing-box\"\u003e\n\u003ch3\u003e🏆 Three Centuries of Tuscan Excellence\u003c\/h3\u003e\n\u003cp\u003e\u003cem\u003eBrassica oleracea\u003c\/em\u003e 'Nero di Toscana' has been cultivated in the kitchen gardens of Tuscany for at least three hundred years — a heritage that reflects not sentiment but consistent, irreplaceable quality. It is the most architecturally beautiful brassica available to British gardeners, the most flavoursome kale in the winter kitchen garden, and a direct connection to one of the great vegetable cooking traditions of Europe. Grow it once and the combination of extraordinary appearance, exceptional flavour, and effortless frost-hardiness will make it a permanent fixture in your kitchen garden for the rest of your growing life.\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/div\u003e","brand":"Bishy Barnabees Cottage Garden Ltd","offers":[{"title":"Default Title","offer_id":53651273843015,"sku":"KAL-NDT","price":2.28,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0859\/7051\/8343\/files\/image_7.png?v=1775331173","url":"https:\/\/naturalgrower.co.uk\/products\/kale-nero-di-toscana","provider":"Natural Grower","version":"1.0","type":"link"}