Also called borecole or "Winter Greens," kale withstands the severest winter weather and provides cooked greens through winter and into early spring, sending up tender new growth long before other crops have sprouted. Frost actually improves flavor.
The leaves are eaten boiled, steamed, and sauteed. Frequently added to stews and soups. Unopened flower clusters can be used like broccoli, with an added flavor of asparagus. When baked or dehydrated, kale leaves take on a consistency similar to that of a potato chip. Curly kale varieties are usually preferred for chips. The chips can be seasoned with salt or other spices….
Considered to be closer to wild cabbage than most domesticated forms of vegetables, kale is also one of the most nutrient dense foods.
Kale is very high in beta carotene, vitamin K, and vitamin C, and is rich in calcium. Kale is a source of two carotenoids, luteinand zeaxanthin. Kale, as withbroccoli and other brassicas, contains sulforaphane(particularly when chopped or minced), a chemical with potent anti-cancer properties….
C/Matures 8-9/Harvest 17/Yield 76-153/Spacing 15"