Botanical Classification
Lacinato kale, scientifically classified as Brassica oleracea var. acephala, belongs to the Brassicaceae family, which includes other cruciferous vegetables like broccoli, cabbage, and Brussels sprouts. The acephala variety denotes non-heading brassicas, meaning they do not form a tight head like cabbage.
Lacinato kale is a distinct cultivar known for its unique leaf structure and is often grouped with other kale varieties under the broader Brassica oleracea species, which also encompasses collards and cauliflower. Its botanical lineage ties it to wild cabbage, native to the Mediterranean, and it shares genetic traits with other leafy greens cultivated for their edible foliage.
Origin and History
Lacinato kale, also known as Tuscan kale, dinosaur kale, or cavolo nero (Italian for “black cabbage”), traces its origins to the Mediterranean, particularly Tuscany, Italy, where it has been cultivated for centuries. Historical records suggest kale-like greens were grown in ancient Greece and Rome, with Lacinato likely emerging as a distinct variety in Italy by the 18th century.
Its name “dinosaur kale” stems from its textured, reptilian-like leaves, a term popularized in modern times. Italian farmers prized it for its hardiness and flavor, incorporating it into regional dishes like ribollita. By the 20th century, Lacinato kale gained global popularity, especially in the U.S., as part of the health food movement, with its cultivation thriving in Ecuador’s fertile highlands alongside other export crops.
Identifying Characteristics
Lacinato kale is easily recognizable by its long, narrow, dark green to blue-green leaves, which have a distinctive bumpy, pebbled texture resembling dinosaur skin. Unlike the frilly edges of curly kale, its leaves are flat, slightly curled at the edges, and can grow up to 18-24 inches long. The leaves are typically savoyed (wrinkled) and attached to a sturdy, fibrous stem that is edible when young but toughens with age.
The plant forms a loose rosette rather than a head, and its color deepens in cooler weather, sometimes taking on a purplish hue. Its compact growth and striking appearance make it both a culinary and ornamental favorite.
Taste
Lacinato kale has a milder, sweeter flavor compared to other kale varieties, with a subtle earthy bitterness and a nutty undertone. Its texture is tender yet robust, making it less fibrous than curly kale, especially when harvested young. When cooked, it develops a rich, almost meaty flavor, which is why it’s a staple in hearty Italian dishes.
Raw, it offers a delicate crunch and a less intense bite, making it ideal for salads when massaged to soften. The flavor enhances with light frosts, which reduce bitterness, a trait that has made it a favorite for fall and winter harvests.
Seasons/Availability
Lacinato kale is a cool-season crop, thriving in spring and fall, with peak flavor after light frosts. In temperate climates like Ecuador’s highlands, it can be grown year-round due to consistent cool temperatures and fertile volcanic soil. It’s typically planted in early spring or late summer for harvests in 60-80 days. In regions with cold winters, it’s available from late summer through early winter, often surviving light snow.
In warmer climates, it’s grown in cooler months to avoid bolting. Its global popularity ensures availability in markets year-round, especially as baby kale or mature leaves, fresh or packaged.
Culinary Uses
Lacinato kale’s versatility makes it a culinary star in both traditional and modern dishes. In Italian cuisine, it’s a key ingredient in ribollita (Tuscan bean soup) and minestrone, where its robust texture holds up to long cooking. Raw, its tender leaves are massaged with oil or citrus for salads, blending well with nuts, cheeses, or fruits.
It’s also popular in smoothies, sautéed as a side dish with garlic and olive oil, or baked into crispy kale chips. Young leaves add a mild flavor to pestos or stir-fries, while its stems can be pickled or used in stocks, making it a zero-waste ingredient.
Nutritional Value
Lacinato kale is a nutritional powerhouse, packed with vitamins, minerals, and antioxidants. It’s an excellent source of vitamins K, A, and C, with a single cup providing over 100% of the daily recommended intake for each. It’s also rich in dietary fiber, promoting digestive health, and contains calcium, iron, and magnesium for bone and blood health.
Its high levels of antioxidants, like quercetin and kaempferol, support anti-inflammatory and immune-boosting properties. Low in calories (about 33 per cup raw), it’s also a good source of omega-3 fatty acids and folate, making it a staple for heart-healthy and plant-based diets.
Cultivation of Lacinato kale
- Climate and Season: Lacinato kale is a cool-season crop, thriving in temperatures between 15-24°C (60-75°F). Plant in early spring or late summer for fall harvests. In Ecuador’s highlands, year-round cultivation is possible due to consistent cool weather. Light frosts enhance flavor, but protect from hard freezes below -7°C (20°F).
- Site Selection: Choose a location with full sun (6-8 hours daily) for optimal growth, though partial shade is tolerated in warmer climates. Ensure good air circulation to prevent fungal diseases, common in humid areas like parts of Ecuador.
- Soil Requirements: Lacinato kale prefers well-drained, loamy soil with a pH of 6.0-7.5. Incorporate organic matter like compost or aged manure to boost fertility. Ecuador’s volcanic soils are ideal but may need pH adjustment if too acidic.
- Soil Preparation: Before planting, loosen soil to a depth of 12 inches and mix in 2-3 inches of compost. Remove rocks and debris to ensure root development. Test soil pH and amend with lime if below 6.0 to optimize nutrient uptake.
- Planting: Sow seeds ¼-½ inch deep, spacing 12-18 inches apart in rows 18-24 inches apart. Alternatively, plant seedlings for faster growth. In Ecuador, start seeds indoors 6 weeks before transplanting to avoid erratic weather.
- Watering: Keep soil consistently moist but not waterlogged, providing 1-1.5 inches of water weekly. Drip irrigation is ideal to avoid leaf wetness, reducing disease risk in humid climates. Mulch to retain moisture and regulate soil temperature.
- Fertilization: Apply a balanced fertilizer (e.g., 10-10-10) at planting, followed by a nitrogen-rich fertilizer (e.g., fish emulsion) every 4-6 weeks. Avoid over-fertilizing, as excess nitrogen can lead to soft, pest-prone leaves.
- Mulching: Add a 2-3 inch layer of organic mulch, such as straw or bark, to conserve moisture, suppress weeds, and keep roots cool. This is especially useful in Ecuador’s variable climates to maintain soil stability.
- Pest Management: Watch for pests like aphids, cabbage worms, and whiteflies, common in kale crops. Use row covers, neem oil, or introduce beneficial insects like ladybugs. Hand-pick caterpillars to minimize damage organically.
- Disease Control: Prevent fungal diseases like powdery mildew by ensuring good air circulation and avoiding overhead watering. Rotate crops every 2-3 years to reduce soil-borne diseases, a key practice in Ecuador’s intensive farming regions.
- Harvesting: Begin harvesting outer leaves when they reach 8-10 inches, about 60-80 days after planting. Cut leaves close to the stem, leaving the central bud to encourage regrowth. Harvest regularly to promote continuous production.
- Succession Planting: For a steady supply, sow seeds every 2-3 weeks in spring or fall. In Ecuador’s highlands, staggered planting ensures year-round harvests due to the mild climate, maximizing garden output.
- Storage and Preservation: Store fresh Lacinato kale leaves in a refrigerator at 0-4°C (32-40°F) in a perforated plastic bag for up to 2-3 weeks. For longer-term storage, blanch leaves in boiling water for 2-3 minutes, cool in ice water, dry thoroughly, and freeze to preserve nutrients. Wash and dry leaves before storing to maintain freshness.