Brassica oleracea var. palmifolia DC

Brassica oleracea var. palmifolia or kale lacinato has grown in the Tuscany region of Italy since the 18th century and has become a signature ingredient in local cuisine, especially the thick soup ribollita. Its leaves are usually boiled then sautéed with flavorful ingredients like anchovies, while its straight, slender stem is even used to make walking sticks, alongside its nutrient content beneficial for maintaining immunity and relieving joint pain.

Suitable for planting in light (sandy), medium (loamy), and heavy (clay) soil, prefers well-drained soil and can grow in heavy clay soil. Suitable soil pH ranges from slightly acidic, neutral, and alkaline (slightly alkaline) and can grow in very acidic and very alkaline soil (4.3-8.3). Prefers moist soil and can grow in semi-shade (light woodland) or without shade. This plant can tolerate maritime exposure.

• Roots a taproot.
• Stem woody and fibrous, unbranched, topped with a leaf rosette.
• Leaves green and sword-shaped (elongated). Leaf margin wavy. Leaf surface glossy. Has a sweet, savory, and delicious taste. Its wavy leaf texture gives a crisp, enjoyable effect when chewed.

Propagation is done generatively using seed. The seed is first sown in a nursery, and after growing for about 2 weeks the plant can be transplanted to the field.

Glucoraphanin, sinigrin, gluconapin, gluconasturtiin, glucoerucin, glucobrassicin, and 4-methoxyglucobrassicin.

Boosts the immune system, treats flu, eye strain, Alzheimer's, relieves joint pain, addresses obesity, cleans infected wounds. Has antioxidant and analgesic activity.

Kale tuscan.