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Seed |Kale Cavolo Nero Di Firenze
  • Seed |Kale Cavolo Nero Di Firenze
Seed |Kale Cavolo Nero Di Firenze

Seed |Kale Cavolo Nero Di Firenze

$3.99 CAD
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An old Tuscan variety with long, deeply lobed, very dark bluish-green leaves. Hardy and cold-resistant, it offers a mild, slightly sweet flavor, ideal for autumn and winter vegetable gardens.
A LITTLE HISTORY

The Cavolo Nero di Firenze, known in Tuscany as Cavolo Nero, is an ancient variety deeply rooted in Italian agricultural history.

Cultivated since the Middle Ages, it was already present in peasant vegetable gardens around Florence as early as the 15th century, at a time when food self-sufficiency was essential to the survival of rural families.

Selected over generations for its resistance to cold, its longevity in the garden, and its ability to produce during the winter, the Cavolo Nero does not form a head, but develops long, narrow, fringed leaves that are harvested gradually. This characteristic made it a valuable vegetable, providing a constant source of food when the fields lay fallow.

Its very dark, almost black, bluish-green color gave it its name, while its robust texture and mild flavor, which mellows after the first frosts, have contributed to its enduring popularity. It occupies a central place in Tuscan peasant cuisine, notably in ribollita, an iconic soup born from the tradition of wasting nothing and making the most of garden produce.

Passed down from generation to generation, the Cavolo Nero has remained true to its original form thanks to the peasant gardeners and seed producers who have preserved this seed as a living heritage.

Even today, it symbolizes sobriety, resilience and the deep connection between the land, culture and food, and continues to find its place in modern gardens, far beyond Tuscany.
PROPERTIES

Kale Cavolo Nero di Firenze

Cavolo Nero has been recognized for centuries as a nourishing and fortifying vegetable, particularly appreciated during the winter. Rich in vitamins A, C, and K, it traditionally contributes to maintaining normal bodily functions.

Its high mineral content, particularly calcium, iron and magnesium, made it a valuable food in the peasant diet when resources were limited.

Like most brassicas, it contains dietary fiber that promotes good digestion, as well as natural sulfur compounds.(glucosinolates)historically associated with a balanced and cleansing diet.

In Tuscany, Cavolo Nero was often consumed cooked slowly, which made it more digestible and softened its flavor.

In traditional uses, it was considered a warming, remineralizing and invigorating vegetable, particularly recommended during the cold season to support the body.

Leaves harvested after the first frosts are considered more tender and slightly sweeter.

Even today, Cavolo Nero is appreciated for its nutritional density, its versatility in cooking and its place in a simple, plant-based diet rooted in the land.
HOW TO COOK?

1. Tuscan Ribollita (traditional recipe)

Ingredients (4 servings)

250 g of cavolo nero (leaves, midrib removed)

200g of cooked white beans

2 carrots, diced

1 onion, chopped

1 stalk of celery, diced

400g of crushed tomatoes

1 liter of vegetable broth

150g of stale bread

3 tablespoons of olive oil

Salt, pepper

Preparation
Sauté the onion in oil, add vegetables, tomatoes and stock.
Add the chopped cavolo nero and the beans. Simmer for 30–40 minutes.
Add the bread and reheat before serving.

2. Cavolo nero sautéed Italian style

Ingredients

300 g of cavolo nero

2 cloves of garlic

3 tablespoons of olive oil

Salt, pepper

Chili pepper (optional)

Preparation
Blanch the kale for 2–3 minutes. Drain.
Sauté the garlic in oil, add the cavolo nero, season and cook for 5 minutes.

3. Pasta with cavolo nero

Ingredients

350g of pasta

200 g of cavolo nero

2 cloves of garlic

4 tablespoons of olive oil

50 g grated parmesan or pecorino

Salt, pepper

Preparation
Cook the pasta.
Sauté the chopped cavolo nero with garlic and oil.
Mix with the pasta, add cheese and seasoning.

4. Crispy baked Cavolo nero

Ingredients

200 g cavolo nero leaves

2 tablespoons of olive oil

½ tsp salt

Preparation
Preheat the oven to 180°C.
Mix leaves, oil and salt.
Cook for 10–12 minutes until crispy.

5. Frittata (omelette) with cavolo nero

Ingredients

6 eggs

150g of blanched cavolo nero

1 small onion

50g of grated cheese

2 tablespoons of olive oil

Salt, pepper

Preparation
Sauté the onion and the cavolo nero.
Beat the eggs, add cheese and vegetables.
Cook over low heat until completely set.

6. Rustic winter soup with cavolo nero

Ingredients

250 g of cavolo nero

2 medium potatoes

1 onion

1 liter of water or broth

2 tablespoons of olive oil

Salt, pepper

Preparation
Sauté the onion.
Add potatoes, water and cavolo nero.
Cook for 30 minutes, partially blend if desired.

Traditional tips

Always remove the central rib

Harvest after a frost for extra sweetness

Better cooked slowly than raw
HOW TO GROW?

Tips and tricks

Kale Cavolo Nero di Firenze

Beneficial associationPlanting garlic, onions, shallots or leeks between rows helps to naturally repel harmful insects (flea beetles, aphids, some caterpillars) thanks to their sulfur compounds.

Harvest continuesHarvesting the outer leaves first, leaving the heart intact, allows for prolonged production over several months.

Cold enhances the flavor: one or two light frosts make the leaves more tender and slightly sweet.

Winter protection: in a cold frame greenhouse, adding a floating cover or winter cover allows harvesting all winter, even in cold weather.

Balanced soil:Avoid excess nitrogen. Humus-rich, loose and well-drained soil promotes plants that are more resistant to disease.

Good ventilation: respecting the recommended spacing between plants improves air circulation and limits diseases.

This heirloom variety of kale can be grown from early spring until late autumn, and even all winter under protection.

Very hardy and highly productive, it allows for leaf-by-leaf harvesting over a long period. It's a real favorite in the vegetable garden.

We also cultivate it in winter: sowings made from mid-August in an outdoor greenhouse, directly in the ground, or in a cold frame allow for harvesting throughout the winter and into the following spring. The cold even enhances the sweetness of its leaves.

Our seeds are vigorous, open-pollinated and adapted to the Quebec climate.

  • Species:Brassica oleracea(Acephala group)
  • Sowing: Early April-May (sowing consecutively every 3 weeks until September and October in an outdoor greenhouse or cold frame greenhouse to have this vegetable during the winter with garden cover.
  • Seeds: 3 seeds per cell or pot in April and plant out in late April or early May in a cold frame greenhouse
    From mid-May onwards, sow the seeds directly in the ground.
  • A little gardening tip: plant garlic, onions, shallots or leeks between each plant; this will prevent diseases :)
  • Sowing depth: 0.5cm
  • Germination time: 5-10 days
  • Soil: Poor, humus-rich, loose and well-drained
  • Location: Sun, but tolerates shade and cold very well
  • Spacing between plants: 30-60cm
  • Mature height: 60-90cm
  • Maturity: 55 to 75 days (continuous harvesting of leaves)
  • Seed per envelope: +/- 100
    Our seeds are guaranteed for the year of purchase.

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