What to do with Kale

    Kale nutrition facts

    Kale or borecole is rich in numerous health benefiting polyphenolic flavonoid compounds such as lutein, zea-xanthin, and beta-carotene, and vitamins than found in any other green leafy vegetables. It is widely cultivated across Europe, Japan, and the United States for its “frilly“leaves.

    Botanically, the plant belongs to the “cabbage” (Brassica) family subgroup of Brassica oleracea (acephala group), characteristic of headless, leafy greens. It features close similarity in growth and appearance to collard greens. Other common vegetables closely related being: broccoli, cauliflower, brussels sprouts, etc.

    Kale is an annual plant, flourishes well in rich organic soil and prefers cool climate and light frost conditions. Its succulent, curly leaves appear “rosette” like and may have dark green to blue-green color depending on the cultivar type. It is grown mainly for autumn and winter harvest, because cool weather further enhances its sweet taste quality.

    Some of the important cultivars grown around the globe are Scottish curly leaf (Brassica napus (Pabularia Group)), Red Russian, Blue curled, Winterbor cultivars.

    Tuscan kale, also known as cavalo nero or lacinato kale, is a popular winter-season green in the Northern parts of Italy. It features distinctive very long, curly, blue-green leaves with embossed surface resembling dinosaur skin, giving its name as dinosaur kale.

    Choose Other Vegetables