kale

Kale is the result of man's artificial selection for enlargement of leaves in the wild mustard plant.

Origins

Until the end of the Middle Ages, kale was the common green vegetable in all of Europe. These forms, which were referred to by the Romans as Sabellian kale, are considered to be the ancestors of modern kales.

Kai-lan, a separate cultivar of Brassica oleracea much used in Chinese cuisine, is somewhat similar to kale in appearance and is occasionally called "kale" in English.

Cultivars

Kale can be classified by leaf type:

Because kale can grow well into winter, one variety of Rape kale is called 'Hungry Gap', named after the period in winter in traditional agriculture when little could be harvested.

Culinary uses

Kale freezes well and actually tastes sweeter and tastier after being exposed to a frost.

Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.

A traditional Portuguese soup, caldo verde, combines pureed potatoes, diced kale, olive oil, broth, and generally sliced cooked spicy sausage.

A whole culture around kale has developed in north-western Germany around the towns of Bremen and Oldenburg. Most communities in the area have a yearly kale festival which includes naming a "kale king".Curly kale is used in Halland, Sweden, to make långkål, an obligatory on the julbord in the region, and is commonly served together with the christmas ham.

Kale is a very good source of iron, calcium, vitamin C, Folic Acid, vitamin K and Carotenoids (which provide vitamin A).

Decorative uses

Many varieties of kale are referred to as "flowering kales" and are grown mainly for their ornamental leaves, which are brilliant white, red, or violet in the interior or the rosette.