Kale, a crinkly-leafed, non-heading cabbage, is one of the earliest members of the cabbage family to be cultivated. It was introduced to America by early European settlers.
Varieties can be differentiated based on length of the stem with varying leaf types. Leaf colors range from light green through green, dark green and violet-green to violet-brown.
Care and Handling
Ideal Storage Temperature: 32° -36°F. 85-90% relative humidity. Product should be refrigerated, topped with ice, and stored in an area with good air circulation.
- Look for attractive ruffly-edged leaves of cream, violet and pink that make attractive garnishes and salad ingredients. It can also be cooked, with a taste similar to mild cabbage.
- Blanching, steaming and stir-frying are all good cooking methods for kale. Keep in mind that it cooks a little slower than spinach.
Did You Know?
Irish Legend had it that fairies rode kale stalks like horses.