Collection: Kale

Kale (n.)
also kail, "cabbage, any kind of greens with curled or wrinkled leaves," c. 1300, a variant of cawul (see cole (n.1)), surviving in Scottish and northern English. Slang meaning "money" is from 1902, from the notion of leaves of green.

Vegetable (Cool Season) - Cabbage Family

Brassicaceae Family
The tender young leaves from these fast-growing plants can be eaten raw, or cooked for soup or stir fries. Very cold hardy, harvest can continue right through snow. Many coloured varieties are a fine addition to ornamental plantings as well as spectacular garnishes.

Brassica oleracea
Kales of this species represent the oldest forms of the cabbage-Brussels sprout-broccoli tribe. Our list focuses on the oldest of the Mediterranean kales, the “black” Italians. These make excellent “broccolini” in early spring.

Brassica napus
Kales of the far European north and east Asia, derived from the same progenitor as rutabaga. ‘Red Russian’ and ‘Siberian’ are the best known of this kale type, and are the progenitors of all the original varieties and mixes listed below. This is the best kale species for raw salad use and spring “napini,” more tender and less “bite” than the European kales. Hardy to -12ºC (10ºF).

 

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  • Kale: Ruso-Siberian
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  • Dazzling Blue (European Kale)
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  • Wild Garden Lacinato (European Kale)
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