A fantastic heritage from the 1800s. Nero di Toscana produces beautiful dark blue-green leaves with a slightly lighter central vein. This variety can be used both fresh and cooked. Fantastic in salads, stews, soups, or oven-roasted. A slightly more elegant cabbage variety that is lovely even when mixed into a flower bed. A hardy and robust variety that becomes especially tasty after a few frosty nights. We would like to recommend making soup with Nero di Toscana, poached egg, and shrimps. A truly delightful dish in the fall and winter!
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