Kale (vegetable) Guide, Meaning , Facts, Information and Description
- This is about the vegetable called kale. For other things called Kale, including the Jovian moon, please see Kale
Kale is a form of cabbage (Brassica oleracea var. acephala) which is unusual in that the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms.
Kale is one of the most primitive cabbages, but is able to grow in northern climates where more delicate members of cabbage cannot. More sophisticated cabbage forms have heads of tightly packed leaves, and/or other enlarged edible portions, which give higher crop yields and so more efficient land utilisation. Until the end of the Middle Ages, kale was the common green vegetable in all of Europe.
Because kale can grow well into winter, one variety is called 'Hungry Gap', named after the often hungry period in winter in traditional agriculture when not even cabbage could be grown. Kale actually tastes sweeter and tastier after being exposed to a frost. Russian kale was introduced into Canada (and then into the U.S.) by Russian traders in the 19th century.
Tender kale greens can provide an intense addition to salads, particularly when combined with other such strongly-flavored ingredients such as dry-roasted peanuts, tamari-roasted almonds, or red pepper flakes.
A traditional Portuguese soup, caldo verde, combines mashed potatoes, sliced cooked spicy sausage, diced kale, olive oil, and broth. Kale freezes well.
A variety called flowering kale is grown mainly for its ornamental leaves, which are brilliant white or violet on the interior. It can also be eaten.
The Kailyard school of Scottish writers, which included J. M. Barrie (author of Peter Pan), consisted of authors who wrote about traditional rural Scottish life (kailyard = kale field).
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