Kale: The Aristocrat of Vegetables

comments (2) April 20th, 2010

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ChrisMcLaughlin Chris McLaughlin, contributor
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I give you: The aristocratic kale.
 
Photo by pixelviz under the Creative Commons Attribution License 2.0.Click To Enlarge

I give you: The aristocratic kale.

 

Photo by pixelviz under the Creative Commons Attribution License 2.0.


For some reason, kale is often overlooked by many a gardener and cook. It's hard to imagine why because kale is the total package. From a nutritional standpoint, it's a wise choice as it's high in vitamins and minerals (kale has seriously been called a superfood). Unassuming kale is also a handsome specimen of a plant and I don't mind saying so.

You'll never catch kale tooting its own horn. This vegetable carries itself with so much class that you may not have even noticed it in a vegetable garden. And yet, the entire garden is embellished by kale's leaf texture and deep color. Last - kale has great flavor! Talk about accomodating. Kale can be steamed, baked, sauted, roasted or tossed into soups. And yet, it remains behind the scenes. Its flavor is best when it grows quickly, so you'll want to be certain that you have lots of compost worked into the bed.

Kale is part of the cabbage family, so it stands to reason that it enjoys the cooler temperatures just like it's other family members. Spring, fall, and winter are all good seasons to grow kale because the soils are cool. In fact, a light frost only enhances kale's flavor. This is a hardy vegetable that can over-winter in many climates. Amazingly, kale also makes it easy on you by being easy-to-grow.

More about kale...


posted in: kale, cool weather vegetable, cabbage family

Comments (2)

Ruth writes: My White Russian kale came back this spring, too. I was munching on it while I raked back leaves to rough out this year's beds. The flavor is sweet, with undertones of complex Brassica...
Posted: 9:16 am on April 26th
CroMagnon writes: Chris. I couldn't agree more. I've been growing curly Kale for as long as I can remember. This spring my plants have all re-sprouted with very tender mild shoots, and are at the moment giving me delicious spears of pale yellow 'broccoli'. We've had a very hard winter here in S W France, so maybe this is their response.
Posted: 1:23 am on April 25th
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