Italian black cabbage Tuscany
Kale, or Black Tuscan cabbage, has been grown in Italy for over 200 years. This vegetable crop has become popular in Europe and America. According to Western nutritionists, Black Palm leaves are an integral component of a healthy diet. Hollywood stars call the plant a supervegetable for its record amount of minerals and vitamin composition. Today we’ll talk in detail about the biological characteristics, beneficial properties and conditions for growing the variety at home.
Description of Black Tuscany cabbage
Black Tuscany is an annual vegetable plant, an ornamental variety of cabbage of the Brassicaceae family.. Belongs to curly (curly-leaved), gardeners call it Cale, Calais, Bruncol, Grunkol. Scientific classification – Brassica oleracea var. sabellica.
The plant does not form a head of cabbage; the nutritional value and decorative value are provided by the curly leaves.
Reference. The ancient Greeks consumed wild kale in the 4th century BC. e. In the Middle Ages, this culture spread throughout Europe and Asia as the most sought-after vegetable.
Black Tuscany is the result of Italian selection, the variety is named Nero di Toscana. It has synonymous names for the bizarre shape of its dark leaves: Black Palm, Black Tuscan Palm, Kale Palm, Cavalo Nero, Dinosaur Cabbage.
Pictured is Black Tuscany cabbage.
Biological features
The stem is dense and strong. The seeds are small and ripen in the second year. The variety is often grown as an annual.The bush in the form of a palm tree grows to a height of more than 1 m, the average height of the plant is 1-1.5 m.
The feathery corrugated leaves have a juicy taste. The shape is straight, oblong, there are lanceolate, narrowed, pointed. The width of the leaf plate reaches 7-9 cm, the length of the leaves grows to 55-60 cm.
The surface of the leaf blade is bubbly, wrinkled, slightly turned inward. The color is dark green with a black or bluish-smoky tint. Externally, the leaves are similar to Savoy cabbage.
Characteristics of the variety
The variety is characterized by stable high yield - up to 75-80%.
Black Tuscany is not at all afraid of the cold, the seeds germinate in cool autumn or spring temperatures. Retains freshness and beneficial properties even when the temperature drops to -18...-20°C.
Reference. The first frost releases the sugars and the flavor and texture of the leaves improves. In regions with a temperate climate, cabbage is not removed from the beds all winter.
Nutritional value and composition
Black Tuscany cabbage is a dietary product; 100 g of fresh leaves contains only 49 kcal. The vegetable consists of 85% water and does not contain alcohol or harmful cholesterol.
100 g of edible part contains (fresh or frozen):
- more than 3% protein;
- up to 0.7% fat;
- 8.01% carbohydrates;
- 1.55% ash;
- up to 6% healthy sugar;
- 0.4-0.5% starchy substances;
- more than 2% dietary fiber.
Healthy heart muscle is supported by healthy fatty acids:
- linolenic – 1.82 g;
- linoleic acid – 1.15 g;
- palmitic – 0.08 g;
- oleic – 0.05 g.
The rich vitamin composition ensures the functioning of vital organs and systems of the body and supports the immune system. Affects metabolism, the condition of the skin, mucous membranes, and forms the structure of cells.
100 g of leaves contains:
- up to 240 mcg of vitamin A;
- 0.8 mg choline;
- more than 120 mg of vitamin C;
- 1.55 mg vitamin E;
- up to 400 mcg of vitamin K;
- 0.11 g thiamine (B1);
- 0.12 mg riboflavin (B2);
- more than 1 mg niacin (B3);
- 0.8-0.9 mg pantothenic acid (B5);
- 1.25 mg pyridoxine (B6);
- 140 mcg folic acid (B9).
Mineral compounds are necessary for biochemical processes occurring in the human body. Micro- and macroelements are responsible for the health of bones, teeth, and connective tissue; affect heart function, metabolism, hematopoiesis; control blood pressure and water balance.
100 g of Black Tuscany cabbage contains:
- up to 150 mg calcium;
- 1.7 mg iron;
- up to 50 mg magnesium;
- 0.67 mg manganese;
- up to 0.95 mg phosphorus;
- more than 100 mg potassium;
- 0.91 mcg selenium;
- up to 40 mg sodium;
- 0.5-0.6 mg zinc.
Black Tuscany cabbage contains a complex of essential and non-essential amino acids that ensure the formation and transformation of useful protein in the body.
Attention! The product is called “new beef” for its high content of complex amino acids. 200 g of vegetable fully replaces the required daily proportion of protein in the body. The calcium content of Black Tuscany leaves rivals that of whole milk.
The juice and the leaves themselves contain:
- 0.18 g of arginine and valine – are responsible for brain function and provide energy to the body;
- 0.08 g histidine – participates in the production of proteins;
- more than 0.22 g of isoleucine, lysine and leucine – are responsible for the condition of the heart and blood vessels, reduce blood sugar;
- up to 0.15 g of threonine – prevents fatty liver, supports ligaments, muscles, joints;
- more than 0.3 g of tyrosine and phenylalanine – normalize the functioning of the liver, pancreas, and thyroid gland;
- up to 0.3 g of aspartic and glutamic acid - serve as sources of energy;
- more than 0.17 g of alanine and glycine - regulate metabolic processes;
- 0.2 g proline – ensures healthy muscle tissue;
- 0.12-0.14 g of serine and tyrosine - participate in the formation of enzymes.
Anthocyanins, dietary indoles, carotenoids-xanthophylls (lutein and zeaxanthin), found in the aerial part of Black Tuscany cabbage, improve visual acuity, protect against free radicals and ultraviolet radiation.
How to store
Black Tuscany can be stored frozen and does not lose its taste and nutrients. Clean, dry, finely chopped leaves are frozen, packaged in portions in plastic bags. The shelf life of useful substances is up to 3 months.
Attention! Repeated freezing of Black Tuscany is unacceptable, since all the beneficial composition evaporates.
When steamed and lightly fried, the nutritional value and amount of minerals, vitamins and beneficial acids are reduced slightly - by 10-15%.
Use in cooking
The Black Tuscany variety is popular in its homeland, Italy, as well as in Europe and Asian countries.
The leaves are added to first courses and vegetable stews, they are fried, sautéed, and added to fresh salads, vegetable nutritious smoothies and energy cocktails. Smoothies and mixes with the addition of fresh chopped herbs provide vitamins and control weight.
In Italy they prepare a signature hearty bread soup, Ribolitta. with the addition of carrots, beans and Tuscan kale.
The exotic dish Stumppot is prepared in the Netherlands.: Add chopped cabbage to mashed potatoes and serve with meat dishes, fried bacon and smoked sausages.
Stew is also prepared in Ireland from boiled potatoes and chopped herbs. It is traditionally served on Halloween.
Known traditional recipe Portuguese vegetable soup with chopped Black Tuscan herbs. Green leaves are also served with spicy sausages.
In Japan they produce a specific additive - a concentrate of this cabbage. - for first and second courses.
Soup is prepared in Turkey with leaves of Black Tuscany.
In northern Germany, Kohlwurst is considered a camping dish for tourists. (literally – “sausage-cabbage”). It is served to travelers in hotels and tourist centers.
In the western USA (Illinois) Black Palm leaves are used to make flavorful, low-calorie chips.
Growing rules
Black Tuscany is an unpretentious plant that grows on any type of soil and in all climatic zones. The variety is grown mainly in open ground, in beds or flower beds as an ornamental crop.
The yield and taste of cabbage depend on the growing conditions.
Landing
Seeds are sown directly into the garden bed at the end of April. The culture normally tolerates temperatures from +4°C. Re-seeding is carried out at the end of August or beginning of September.
Reference. Black Tuscany does not like transplanting, so it is not recommended to plant it in seedlings.
Sowing rules:
- dig up the garden bed;
- make longitudinal furrows;
- rows are watered with a watering can;
- the seeds are pre-soaked in a growth stimulator (Epin, Kornevin, etc.);
- sow sparsely, after germination thin out at a distance of 35-45 cm;
- The seeds are buried 1-2 cm.
The first shoots appear 4 days after sowing. After 7-8 weeks the leaves are edible. During the season, the bushes are hilled 2-3 times, weeds are removed, and the soil is loosened.
Care and basic requirements of Black Tuscany cabbage
For rapid growth and full formation of an ornamental bush, it is important to observe the agrotechnical preferences of the plant.
Lighting
Rich green leaves form in open, sunny beds. With sufficient lighting, the bushes stretch up to 1.5 m in height. In the shade, the culture develops more slowly; it is recommended to plant it on the southern and eastern sides of the site.
Soil requirements
Before planting, apply nitrogen, phosphorus-potassium fertilizers or organic matter (compost, weakly concentrated manure).
Important! Ash is first added to acidic soil when digging up the area at the rate of 0.5 kg per 1 m². Heavy clay soil is softened with rotted sawdust (0.5 garden buckets per 1 m²).
Cabbage does not require additional fertilizing. Mineral complexes are reintroduced into depleted soils through irrigation. Fertilizing is carried out 2 weeks after the sprouts appear. Alternate a solution of urea (1 tablespoon per 1 bucket of water) and a weak solution of mullein in a ratio of 1:10.
It is recommended to plant Black Tuscany cabbage after:
Watering
Regular moistening of the soil is recommended, especially in the summer heat. Water the cabbage at the root 2 times a week with clean, settled water at room temperature. To maintain moisture, the beds are mulched with dry grass, sawdust or straw.
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Harvest dates
Black cabbage ripens in 1.5-2 months. For homemade preparations, the lower leaves are cut off, for salads and first courses - young leaves.
Important! It is recommended to cut the leaves early in the morning, at this time they are at their most juicy.
Young greens go well with green onions, young garlic, tomatoes and cucumbers. At the place of the cut, new greenery is tied.
Conclusion
Black Tuscany cabbage will not only decorate the garden, front garden, flower garden, but will also provide the body with valuable minerals and vitamins. The leaves remain fresh and juicy after cold weather and can be cut even after snow falls. The plant is not capricious and unpretentious, grows and develops quickly even in depleted and alkaline soils. A minimum of light, fertilizer, moisture - and the desired vegetable in the garden is fragrant throughout the season.
It is perfectly stored in the freezer and does not lose its taste, color and benefits during short-term heat treatment. The dietary product has no age restrictions or contraindications. It is recommended to be consumed fresh by children, pregnant women, and included in the diet of athletes, people suffering from anemia, diabetes and various pathologies of the digestive system.