Lacinato

Family: Brassicaceae Vegetable

Savory and deeply green, Lacinato kale unfurls into long, narrow leaves with a dramatic, blistered texture that feels almost sculpted in the garden.

Its flavor is rich and earthy with a gentle sweetness, and the leaves stay tender enough for everyday use—ideal for roasting, sautéing, and hearty soups, as well as for fresh salads when you want a bold, leafy crunch. Grow Lacinato for a dependable 50-day harvest and a striking, ornamental look that keeps coming back with new growth.

Light: Full SunMaturity: 50 DaysHabit: Rosette

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Mar 28th
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Jun 7th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	50
Sun Requirements	Full Sun
Growth Habit	Rosette
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	45
Min Soil Temp (°F)	45
Min Night Temp (°F)	28
Harden Off (days)	6

Culinary Notes

Chef's Note

Lacinato’s long, puckered leaves bring an assertive brassica bite that stays toothsome—great when you want kale to contribute texture, not just greenery. Roast or sauté it hot until the edges crisp, then finish with acid and fat so the earthiness reads bright instead of heavy.

Best Uses

hot sheet-pan roast until edges go lacquered and crisp
fast sauté with a splash of water to steam-tender then glaze
sturdy chiffonade for soup—add late so it stays springy
raw in a bold salad with a heavier, fatty dressing

Flavor Profile

deep green, earthy savor gentle sweetness at the finish tough-to-tender chew with a blistered, crisp edge holds up to heat without going to mush

Kitchen Pairings

lemon olive oil parmesan bacon white beans mustard vinaigrette

Frequently Asked Questions

What pests or diseases commonly affect Lacinato (Brassica oleracea var. viridis), and how can I manage them?

Lacinato is frequently hit by cabbage worms (imported cabbageworm/diamondback moth larvae) that chew ragged holes through the leaves. Inspect the undersides of leaves every 2–3 days and hand-pick larvae early; for prevention, cover transplants and early plants with a floating row cover until plants begin to mature. Watch for black spot and downy mildew when leaves stay wet—water at the soil line, avoid overhead irrigation, and remove badly spotted leaves to improve airflow.

How often should I water Lacinato during the main growing phase?

During active leaf growth, keep the soil consistently evenly moist—aim for about 1 inch of water per week, split into 2–3 waterings if it’s hot or windy. Water when the top 1 inch of soil dries out, and avoid long dry spells followed by heavy watering, which can trigger stress and tougher leaves. Mulch around plants to steady moisture, but keep mulch a couple inches away from the stems to prevent rot.

How do I know when Lacinato is ready to harvest?

Harvest when leaves are firm and fully sized, typically around 50 days after sowing/transplanting for this crop. Pick the lower, outer leaves first once they’re about 8–12 inches long, leaving the center growing point intact for continued production. Stop when leaves become very fibrous or the plant starts to bolt (flowering stalk), since flavor and texture decline quickly.