Jagallo Nero Kale, recognized by its dark, crinkled leaves, is a distinctive kale variety. It is also known as Lacinato Kale, Dinosaur Kale, Black Kale, and Tuscan Kale. This leafy green stands out from common curly kale types.
Understanding Jagallo Nero Kale
Jagallo Nero Kale has long, slender, deeply savoyed leaves with a unique blue-green, almost black, hue. Its pebbled or blistered texture resembles dinosaur skin. As the plant matures, it develops an upright growth habit, reaching 2 to 3 feet in height and 1 to 2 feet in width, with leaves unfurling in a loose rosette pattern along a central stalk.
This kale variety offers a sweeter, less bitter, and more tender flavor than other curly kale types. Its taste can become sweeter after exposure to a light frost. It has been a staple in Italian cuisine, particularly in the Tuscan region, for centuries.
Growing Jagallo Nero Kale
Site Selection and Soil
Jagallo Nero Kale thrives in full sun but tolerates partial shade. Optimal growth occurs in well-drained, fertile soil rich in organic matter. The preferred soil pH ranges from 6.0 to 7.5, which is neutral to slightly alkaline. Incorporating compost or well-rotted manure before planting enhances soil fertility and structure.
Planting
Jagallo Nero Kale can be planted in spring or late summer/fall. Direct-sow seeds 1/4 to 1/2 inch deep and 1 inch apart, with rows spaced 18 to 30 inches apart. Transplant seedlings at their original depth, spaced 12 inches apart within rows 18 to 30 inches apart. After about two weeks, thin seedlings to a final spacing of 8 to 12 inches between plants.
Watering and Fertilizing
Consistent moisture is important for healthy kale growth. Deep watering once a week is generally sufficient, ensuring the soil remains moist but not waterlogged. Inadequate water can lead to a bitter flavor in the leaves. Kale benefits from balanced organic fertilizer or compost incorporated into the soil before planting. Side-dressing with a high-nitrogen fertilizer or well-rotted compost every four weeks supports continuous leaf production.
Pest and Disease Management
Jagallo Nero Kale, like other brassicas, can encounter certain pests and diseases. Common pests include aphids, cabbage worms, and flea beetles, which can cause holes or discoloration in leaves. To manage these, maintain a clean garden, inspect regularly, and hand-pick visible pests. Applying organic options such as neem oil or insecticidal soaps can help control infestations. Crop rotation, avoiding planting brassicas in the same spot for two to three years, helps prevent the buildup of soil-borne issues.
Harvesting and Storing Jagallo Nero Kale
Harvesting Jagallo Nero Kale allows for continuous production. Leaves are ready for harvest once they reach about 6 to 8 inches in length. Harvest the older, outer, and lower leaves first, leaving the central growing point intact to encourage ongoing growth.
When harvesting, snap or twist leaves downward at their base, close to the main stem, to ensure a clean break. Avoid cutting the central growing tip, as new leaves emerge from this point. Freshly harvested kale can be stored in the refrigerator for up to a week by wrapping leaves in a damp paper towel and placing them in a plastic bag or crisper drawer. For longer storage, kale can be blanched and frozen for up to six months.
Culinary Uses and Nutritional Value
Jagallo Nero Kale is a versatile ingredient. Its tender texture and mild flavor make it suitable for eating raw in salads, especially when massaged with olive oil and lemon juice. It also holds up well to cooking methods such as sautéing with garlic and olive oil, roasting, or incorporating into soups and stews. The leaves can be added to pasta dishes, frittatas, or blended into smoothies for a nutritional boost.
Beyond culinary flexibility, Jagallo Nero Kale offers nutritional benefits. It is rich in vitamins, including Vitamin K, Vitamin A, and Vitamin C. This kale variety also provides minerals like manganese, calcium, iron, and potassium. It is a good source of dietary fiber and contains antioxidants.