Kale, which belongs to the cabbage family, is a green leafy vegetable that is very nutritious. Kale is absolutely rich and abundant in calcium, lutein, iron, and vitamins A, C, and K. Kale has seven times the beta-carotene of broccoli and ten times more lutein.
Kale is rich in vitamin C, not to mention the much-needed fiber so lacking in the daily diet of processed food eating Americans.
The “Icing on the Kale” are the natural occurring all-important phytochemicals sulforaphane and indoles which research suggests may protect against cancer. Lets not forget the all-important antioxidant vitamin E. And,
Kale is one of the healthiest vegetables on the planet. It fights cancer; it’s an anti-oxidant; it helps the bones, the eyes, the skin, the immune and digestive systems.
Just name about any part of the human body and kale will help it. So moral of the story: eat kale, feel good, live long.
When choosing the most nutritious varieties of kale, pick the deepest colors, as these will most often have higher contents of vitamins and carotenoids. Dinosaur kale is a good example of a very dark-green kale.
Pick fresh leaves from your garden and eat them within a few days, because the longer kale is kept the more the flavor declines. Keep the leaves in cool water or in the refrigerator.
Kale kept in warm temperatures for too long will wilt and lose its flavor and the nutrients will begin to deteriorate.
It doesn’t share the family’s big appetite. In fact, too much nitrogen will make the plants churn out lush, oversize leaves that are a prime target for disease germs and bad-guy bugs.
When it grows up in a nice, moderate way, kale gets much less attention from pests and diseases than the rest of the family does.
Kale does share one family trait: the need for steady moisture.
Kale comes in three types: Siberian, Scotch, Ornamental.
Siberian kinds have smooth leaves that are often frilly along the edges. A lot of folks think this kind has the best flavor.
Scotch varieties have very crinkly, curly leaves that look a little like oversize parsley.
Ornamental types are the pink- and- white kinds you see in flower beds. They’re edible, but if it’s good eating you are after, forget these guys. Go with either Scotch or Siberian.
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Yours truly for a great garden with trees, flowers, berries and veggies
Polly – Organic Gardener