Kale
Brassica oleracea var. sabellica
Kale is on the “Dirty Dozen” list of things you should buy organically grown, because of the high concentration of pesticides used on conventionally grown Kale.
Seasonality
| J | F | M | A | M | J | J | A | S | O | N | D |
| • | • | • | • | • | • | • | • | • | • |
Description
Kale is a brassica, related to cabbage and broccoli, that is grown for it’s green leaves. There are many varieties of kale, both ornamental and edible. It is one of the most nutrient dense vegetables that you can consume and contains many phytonutrients that help with brain function, liver function and decreases inflammation.
Storage tips
Store in refrigerator with humidity, and remove twist tie. Store greens in a plastic bag in your crisper, and they will last around one week. You may also blanche and freeze.
Culinary tips
- For young or softer greens, enjoy in a salad.
- For older, more developed greens, juice or braise.
