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Kale - Wikipedia. Kale () or leaf cabbage refers to certain vegetablecultivars of the plant species Brassica oleracea. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of Brassica oleracea. Curly- leaved varieties of cabbage already existed along with flat- leaved varieties in Greece in the fourth century BC. It was also used as medicinal food source.

Disocorides wrote that it could be used to treat bowel ailments. Many, however, are coarse and indigestible. Most kales are annuals or biennials. Kale seeds resemble those of cabbage in size, form, and color. Cultivars. The leaf colours range from light green to green, to dark green and violet- green, to violet- brown. Classification by leaf type: Curly- leaf (Scots kale, blue curled kale)Bumpy- leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale)Plain- leaf.

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Rape kale. Leaf and spear (a cross between curly- leaf and plain- leaf)Because kale can grow well into winter, one variety of rape kale is called . An extra- tall variety is known as Jersey kale or cow cabbage. In Portugal, the bumpy- leaved kale is mostly called . Ornamental kale is as edible as any other variety, but potentially not as palatable. In a 1. 00 gram serving, raw kale provides 4. Like collards, it contains a large amount of vitamin K: several times the Daily Value (DV).

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It is a rich source (2. DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table .

Kale is a good source (1. DV) of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, including iron, calcium, potassium, and phosphorus (see table . It is also used in salads. In Brazil, it is a side dish for a common stew called feijoada. Various kale types are eaten throughout southeastern Africa, where they are typically boiled with coconut milk and ground peanuts and served with rice or boiled cornmeal. In the Netherlands, a traditional winter dish called . There, most social clubs of any kind will have a Gr.

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Most communities in the area have a yearly kale festival which includes naming a . The leaves of the kale are separated from the stem, and then boiled with stock. The result is drained and pressed to remove the remaining liquid. The kale can then be frozen for up to 6–8 months. To make langk. In Sweden, it is also commonly eaten as a soup, with a base of ham broth and the addition of onion and pork sausages.

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil and salt. It is particularly popular in the winter, cooked with smoked mutton (kastradina) and potatoes. In Japan and South Korea, kale juice, known in Japan as aojiru (AKA . Barrie (creator of Peter Pan), consisted of authors who wrote about traditional rural Scottish life (kailyard = kale field). A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured that the seeds never germinated. VK Science – Biology.

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