Nero Di Toscana

Family: Brassicaceae Vegetable

Velvety leaves unfurl in a deep, inky green that looks almost lacquered, with a tender bite that sweetens as the weather cools.

Nero Di Toscana forms upright, tightly ruffled rosettes whose texture stays pleasantly crisp—ideal for steaming, sautéing, and hearty soups, or for tossing into robust salads when young. Grow it for a dramatic, long-season harvest that turns the garden into a living palette of dark greens.

Light: Full SunMaturity: 55 DaysHabit: Upright

Botanical illustration of Nero Di Toscana

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 25th
Harvest Begins	Jun 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	55
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	40
Min Soil Temp (°F)	40
Min Night Temp (°F)	32
Harden Off (days)	6

Culinary Notes

Chef's Note

Nero di Toscana’s ruffled, velvety leaves stay crisp in the pan, then sweeten as the weather cools—so you can cook it without turning it dull or sulfurous. Use salty, fatty partners (parmesan, anchovy, smoked pork) to round the bitterness, and finish with lemon for lift.

Best Uses

quick sauté with olive oil until just tender for a glossed, leaf-wrapped bite
steam then toss with lemon and a salty fat for a clean, not-muddy side
treat like a finishing green in soups/stews—so it stays upright and doesn’t collapse
young leaves in sturdy salads where the ruffles hold dressing

Flavor Profile

deep, inky green bitterness tender bite with a slightly sweet finish in cold weather velvety chew—more crisp than tough savory, cabbage-bright finish

Kitchen Pairings

olive oil lemon parmesan white beans smoked pork anchovy

Frequently Asked Questions

What pest or disease most commonly affects Brassica oleracea var. viridis (Nero Di Toscana) and how can I control it at home?

Cabbage worm caterpillars (especially imported cabbageworm) and aphids are common on Brassica oleracea var. viridis, feeding on leaves and leaving holes or sticky residue. Hand-pick caterpillars early and spray the undersides with a Bacillus thuringiensis (Bt) product (for caterpillars) or insecticidal soap (for aphids) every 5–7 days until you stop seeing new damage. Use a floating row cover from transplanting until you’re ready to harvest to prevent egg-laying, since brassicas are repeatedly targeted through spring and summer.

How often should I water Nero Di Toscana during the main growing phase, and what soil moisture level should I maintain?

Keep the soil consistently moist but not waterlogged during leaf production (roughly weeks 2–8), aiming for an even dampness 1–2 inches deep. Water deeply about 1–2 times per week depending on heat and wind, increasing frequency if the top inch dries out quickly. Mulch helps prevent the leaf edges from drying, which can increase bitterness and uneven growth in Brassica oleracea var. viridis.

How do I know when Nero Di Toscana is ready to harvest?

Harvest when plants are about 55 days from sowing/transplanting and the outer leaves are large, dark green, and firm but not overly tough. Pick outer leaves first (leaving the center growing point intact) so the plant can keep producing; you can continue harvesting in waves over several weeks. Avoid waiting until leaves yellow or the plant bolts (sends up a flower stalk), because texture becomes harsher quickly.