August 2026: Black Tuscan Kale

This month’s seed kit features Black Tuscan Kale. 

Black Tuscan Kale

Also known as Dinosaur Kale, this plant produces bumpy, dark blue-green leaves. Black Tuscan Kale can grow up to 4-inches wide and 19-inches long. Leaves are best when harvested young, and its nutty flavor intensifies after a frost. 

Planting Instructions

Culture: 

Black Tuscan Kale is a strong crop that may be planted directly in the early spring or late fall. It thrives in both full and partial sun. Directly sow seeds 1/4 inch deep in moist, nutrient-rich soil with a pH between 6.5 and 6.8. Space seeds 18-24 inches apart, with 2 feet between rows for optimal growth. They prefer cooler temperatures, making early spring and fall the ideal planting seasons. 

Water:

Keep the soil consistently moist but not waterlogged. Water regularly, especially during hot weather, to ensure the soil remains damp. Let the top 1-2 inches of soil dry out before watering again.  Avoid overwatering, as it can lead to root diseases.  

Harvest:

Harvest outer leaves 50-60 days after sowing. For continuous harvesting, clip outer leaves while keeping the center bud intact. This allows the plant to keep growing new leaves. Black Tuscan Kale can be harvested for several weeks if the center bud remains undamaged. 

More About Black Tuscan Kale

Kale originated in the eastern Mediterranean and has been a part of the human diet since at least 2000 BCE. It is a very close relative of cabbage, in fact, it is likely that cabbage evolved from early types of kale.  

Kale is among the few vegetables that do well in cold weather. Families relied on kale during the “hungry gap.” This was a period in very early spring when few vegetables were available in the garden.  

The variety of kale in this seed kit dates to the 18th century. It was traditionally grown in the Tuscany region of Italy. It later made its way to the Americas and is recorded among the plants in Thomas Jefferson’s Monticello Garden!  

Culinary tip: Add a little salt and massage any variety of kale for two minutes before adding to salads. This tenderizes the leaves and makes the salad sweeter and tastier. 

Kale & Watermelon Salad

 Prep time: 15 minutes   Chill Time: 10-15 minutes

Ingredients:

• 1 bunch kale, stems removed
• 2 cups watermelon cubes
• ½ cup feta cheese
• ¼ cup red onion, sliced thin
• ¼ cup mint leaves, shredded
• 3 tablespoons olive oil
• 1 lime, juiced
• 1 teaspoon honey
• Salt and pepper

Instructions: 

1. Chop the kale leaves and put them in a large bowl. Add 1 tablespoon oil and massage for 2-3 minutes to make them tender and sweet. 
2. Add feta, watermelon, red onion, and mint. 
3. To make dressing, whisk together remaining oil, lime juice, and honey. Add salt and pepper to taste. 
4. Pour dressing over the salad and gently toss. 
5. Chill for 10-15 minutes before serving to allow flavors to combine. 

Craft: Kale Anthotype (Light-sensitive prints)

You’ll Need:

• Kale leaves
• Vinegar
• Blender or a mortar and pestle
• Cheesecloth or cotton cloth (old shirt or sock)
• Foam brush/sponge (to paint)
• Paper
• Picture frame (optional)

Instructions:

1. Blend kale leaves into a fine paste. Add a few drops of vinegar for more vibrant color. 
2. Scoop mixture into cloth and squeeze liquid into a container. 
3. In low light, use a sponge to paint emulsion onto printer paper. Let dry in a dark place, like a shoebox. 
4. The paper is now photo-sensitive and will fade when exposed to light. Make a print by placing objects on top of the paper to block sunlight from hitting the emulsion. The blocked areas will remain dark, and the exposed areas will fade, leaving you with an image. 
5. Kale anthotypes need to remain in sunlight for 3-72 hours to develop. A picture frame can help keep the objects and paper together, so they don’t shift.  
6. Prints will fade over time – scan or photograph your art to create a lasting copy.