Form of cabbage with green or purple leaves
Kale
(
), also called
leaf cabbage
, belongs to a group of cabbage (
Brassica oleracea
)
cultivars
primarily grown for their
edible leaves
. It has also been used as an
ornamental plant
.
Description
[
edit
]
Kale plants have green or purple leaves, and the central leaves do not form a head (as with
headed cabbage
).
[
citation needed
]
Etymology
[
edit
]
The name
kale
originates from Northern
Middle English
cale
(compare
Scots
kail
and German
Kohl
) for various
cabbages
. The ultimate origin is
Latin
caulis
'cabbage'.
[1]
[2]
Cultivation
[
edit
]
Derived from
wild mustard
,
[3]
kale is considered to be closer to wild cabbage than most domesticated forms of
B. oleracea
.
[4]
Kale is usually a
biennial plant
grown from seed with a wide range of
germination
temperatures.
[5]
It is
hardy
and thrives in wintertime,
[5]
and can survive in temperatures as low as ?15 °C (5 °F).
[6]
Kale can become sweeter after a heavy frost.
[7]
History
[
edit
]
Kale originated in the eastern Mediterranean and
Anatolia
, where it was cultivated for food beginning by 2000 BCE at the latest.
[8]
Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in
Greece
in the 4th century BC. These forms, which were referred to by the
Romans
as
Sabellian
kale, are considered to be the ancestors of modern kales.
The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.
[8]
Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.
[8]
Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.
[8]
USDA
botanist
David Fairchild
is credited with introducing kale (and many other crops) to Americans,
[9]
[10]
having brought it back from
Croatia
,
[10]
although Fairchild himself disliked cabbages, including kale.
[10]
At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could
desalinate
soil.
[10]
Cultivars
[
edit
]
One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types. The leaf colours range from light green to green, dark green, violet-green, and violet-brown.
Classification by leaf type:
- Curly-leaf (Scots kale, blue curled kale)
- Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale,
lacinato
and dinosaur kale)
- Sparkly-leaf (shiny and glossy)
- Plain-leaf (flat-leaf types like red Russian and white Russian kale)
- Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf)
- Ornamental (less palatable and tougher leaves)
Because kale can grow well into winter, one variety of
rape kale
is called "
hungry gap
"
after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as
Jersey kale
or
cow cabbage
.
[11]
Kai-lan
or
Chinese kale
is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage).
[12]
Ornamental kale
[
edit
]
Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue, or violet in the interior of the rosette. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale.
[13]
Ornamental kale
is as edible as any other variety, but potentially not as
palatable
.
[
verification needed
]
[14]
Kale leaves are increasingly used as an ingredient for
vegetable bouquets
and
wedding bouquets
.
[15]
Uses
[
edit
]
Nutrition
[
edit
]
Raw kale is composed of 84% water, 9%
carbohydrates
, 4%
protein
, and 1%
fat
(table). In a
100 g (
3
+
1
⁄
2
oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of
food energy
and a large amount of
vitamin K
at 3.7 times the
Daily Value
(DV). It is a rich source (20% or more of the DV) of
vitamin A
,
vitamin C
,
vitamin B6
,
folate
, and
manganese
(see table "Kale, raw"). Kale is a good source (10–19% DV) of
thiamin
,
riboflavin
,
pantothenic acid
,
vitamin E
, and several
dietary minerals
, including
iron
,
calcium
,
magnesium
,
potassium
, and
phosphorus
. Boiling raw kale diminishes most of these nutrients, while values for vitamins A, C, and K and manganese remain substantial.
Phytochemicals
[
edit
]
Kale is a source of the
carotenoids
,
lutein
and
zeaxanthin
.
[18]
As with
broccoli
and other
cruciferous vegetables
, kale contains
glucosinolate
compounds, such as
glucoraphanin
, which contributes to the formation of
sulforaphane
,
[19]
a compound under preliminary research for its potential to affect human health beneficially.
[20]
Boiling kale decreases the level of glucosinate compounds, whereas
steaming
,
microwaving
, or
stir frying
does not cause significant loss.
[21]
Kale is high in
oxalic acid
, the levels of which can be reduced by cooking.
[22]
Kale contains high levels of
polyphenols
, such as
ferulic acid
,
[23]
with levels varying due to environmental and
genetic
factors.
[24]
Culinary
[
edit
]
Snack product
[
edit
]
Flavored "
kale chips
" have been produced as a
potato chip
substitute.
[25]
Regional uses
[
edit
]
Europe
[
edit
]
In the
Netherlands
, a traditional winter dish called "
boerenkoolstamppot
" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with
rookworst
("smoked sausage").
[26]
In
Northern Germany
, there is a winter tradition known as "
Kohlfahrt
" ("kale trip"), where a group of people will go on a hike through the woods during the day before gathering at an inn or private residence where kale is served, usually with bacon and
Kohlwurst
("kale sausage").
[27]
Kale is considered a Northern German staple and
comfort food
.
[28]
In Italy,
cavolo nero
kale is an ingredient of the
Tuscan
soup
ribollita
.
[29]
A traditional Portuguese soup,
caldo verde
, combines pureed potatoes, very finely sliced kale,
olive oil
and salt.
[30]
Additional ingredients can include broth and sliced, cooked spicy
sausage
.
In Scotland, kale provided such a base for a traditional diet that the word in some
Scots dialects
is synonymous with food. To be "off one's kail" is to feel too ill to eat.
[31]
In Ireland, kale is mixed with mashed potatoes to make the traditional dish
colcannon
.
[32]
It is popular on
Halloween
,
[33]
when it may be served with sausages.
In the
United Kingdom
, the cultivation of kale (and other vegetables) was encouraged during
World War II
via the
Dig for Victory
campaign.
[34]
The vegetable was easy to grow and provided important nutrients missing from a diet because of
rationing
.
[35]
Asia
[
edit
]
In Sri Lanka, it is known as
kola gova
or ela gova. It is cultivated for edible use. A dish called 'kale mallung' is served almost everywhere on the island, along with rice.
United States
[
edit
]
For most of the 20th century, kale was primarily used in the U.S. for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.
[10]
In culture
[
edit
]
The
Kailyard
school
of Scottish writers, which included
J. M. Barrie
(creator of
Peter Pan
), consisted of authors who wrote about traditional rural Scottish life (
kailyard
= 'kale field').
[36]
In Cuthbertson's book
Autumn in Kyle and the charm of Cunninghame
, he states that
Kilmaurs
in
East Ayrshire
was famous for its kale, which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured the seeds never germinated.
[37]
Gallery
[
edit
]
-
Curly-leaf kale
-
Red Russian kale
-
-
Making
kale chips
in Illinois
-
A traditional
New Years
Danish dish
: boiled ham, glazed potatoes and stewed kale
-
A kale-based dish with other vegetables and
sourdough bread
, served at a restaurant in Australia
See also
[
edit
]
References
[
edit
]
- ^
"Kale"
. Online Etymology Dictionary, Douglas Harper. 2016.
Archived
from the original on 11 September 2016
. Retrieved
16 August
2016
.
- ^
"Greeks and Romans Grew Kale and Collards"
.
aggie-hort.tamu.edu
. Retrieved
29 June
2023
.
- ^
Facts, Best Food (26 April 2017).
"Food Facts: Broccoli's Wild Roots | BestFoodFacts.org"
.
Best Food Facts
. Retrieved
29 June
2023
.
- ^
Tomar, BS.
VK Science ? Biology
. FK Publications. p. 149.
ISBN
978-81-88597-06-2
.
Archived
from the original on 17 June 2016.
- ^
a
b
"Growing guide for kale"
. Cornell University, Ithaca, NY. 2006.
Archived
from the original on 4 November 2016
. Retrieved
7 November
2016
.
- ^
Derek B. Munro
Vegetables of Canada
, p. 120, at
Google Books
- ^
Watson, Benjamin (1996).
Taylor's Guide to Heirloom Vegetables
. Boston: Houghton Mifflin. p.
200
.
ISBN
978-0-395-70818-7
.
kale frost.
- ^
a
b
c
d
Perry, Leonard.
"Interesting cool crops"
.
University of Vermont Extension, Department of Plant and Soil Science
. Archived from
the original
on 19 June 2022
. Retrieved
5 June
2018
.
- ^
Diamond, Anna (January 2018).
"America's First "Food Spy" Traveled the World Hunting for Exotic Crops"
.
Smithsonian
. Retrieved
5 June
2018
.
- ^
a
b
c
d
e
Graber, Cynthia; Twilley, Nicola.
"Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today"
.
Gastropod
. Retrieved
5 June
2018
.
- ^
Bailey, L. H., (1912, republished in 1975). Jersey kale Photo. In
Cyclopedia of American Agriculture: Vol. II--crops
Archived
27 April 2016 at the
Wayback Machine
.
Macmillan Publishing
, New York. pp. 389?90.
ISBN
0-405-06762-3
.
- ^
"Couve Galega (Portuguese Cabbage)"
. myfolia.com.
Archived
from the original on 28 August 2017
. Retrieved
3 June
2017
.
- ^
"Is Ornamental Kale Edible? Yes, But Not That Tasty"
.
Garden.eco
. 14 December 2017
. Retrieved
2 March
2018
.
- ^
Larkcom, Joy (1 June 2003).
The Organic Salad Garden
. frances lincoln ltd. pp. 30?32.
ISBN
978-0-7112-2204-5
.
Archived
from the original on 29 June 2014
. Retrieved
30 August
2012
.
- ^
Jamieson, Sophie (30 October 2015).
"Kale, broccoli and cabbage replace traditional flowers as brides opt for vegetable wedding bouquets"
.
The Telegraph
.
Archived
from the original on 18 March 2017
. Retrieved
25 March
2017
.
- ^
a
b
United States Food and Drug Administration
(2024).
"Daily Value on the Nutrition and Supplement Facts Labels"
. Retrieved
28 March
2024
.
- ^
a
b
National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.).
Dietary Reference Intakes for Sodium and Potassium
. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US).
ISBN
978-0-309-48834-1
.
PMID
30844154
.
- ^
Walsh RP, Bartlett H, Eperjesi F (2015). "Variation in Carotenoid Content of Kale and Other Vegetables: A Review of Pre- and Post-harvest Effects".
J Agric Food Chem
.
63
(28 Oct): 9677?82.
doi
:
10.1021/acs.jafc.5b03691
.
PMID
26477753
.
- ^
Kushad MM, Brown AF, Kurilich AC, Juvik JA, Klein BP, Wallig MA, Jeffery EH (1999). "Variation of glucosinolates in vegetable crops of
Brassica oleracea
".
J Agric Food Chem
.
47
(4): 1541?8.
doi
:
10.1021/jf980985s
.
PMID
10564014
.
- ^
Houghton, C. A.; Fassett, R. G.; Coombes, J. S. (2013).
"Sulforaphane: Translational research from laboratory bench to clinic"
.
Nutrition Reviews
.
71
(11): 709?26.
doi
:
10.1111/nure.12060
.
PMID
24147970
.
- ^
Nugrahedi, P. Y.; Verkerk, R; Widianarko, B; Dekker, M (2015). "A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: A review".
Critical Reviews in Food Science and Nutrition
.
55
(6): 823?38.
doi
:
10.1080/10408398.2012.688076
.
PMID
24915330
.
S2CID
25728864
.
- ^
Armesto, Jorge; Gomez-Limia, Lucia; Carballo, Javier; Martinez, Sidonia (23 July 2018). "Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega kale (
Brassica oleracea
var. acephala cv. Galega)".
International Journal of Food Sciences and Nutrition
.
70
(2): 136?149.
doi
:
10.1080/09637486.2018.1482530
.
ISSN
0963-7486
.
PMID
30037287
.
S2CID
51712893
.
- ^
Korus, Anna; Lisiewska, Zofia (2011). "Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (
Brassica oleracea
L. var. acephala) leaves".
Food Chemistry
.
129
(1): 149?154.
doi
:
10.1016/j.foodchem.2011.04.048
.
- ^
Zietz, Michaela; Weckmuller, Annika; Schmidt, Susanne; Rohn, Sascha; Schreiner, Monika; Krumbein, A; Kroh, Lothar W (2010). "Genotypic and Climatic Influence on the Antioxidant Activity of Flavonoids in Kale (
Brassica oleracea
var. sabellica)".
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.
58
(4): 2123?2130.
doi
:
10.1021/jf9033909
.
PMID
20095605
.
- ^
"A kid-friendly potato chip alternative"
.
The Washington Post
. 23 June 2015.
Archived
from the original on 2 April 2017
. Retrieved
2 April
2017
.
- ^
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. Let's go travel guide. Avalon Travel Publishing. p. 503.
ISBN
978-1-61237-028-6
. Retrieved
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2017
.
[
permanent dead link
]
- ^
"Bremen's unique tradition | European Traveler"
.
europeantraveler.net
. Archived from
the original
on 28 March 2022
. Retrieved
24 February
2020
.
- ^
Gorman, Louise (11 April 2016).
"On the kale tour trail in Germany, schnapps in hand"
.
sbs.com.au
. Retrieved
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2020
.
- ^
Gray, R.; Rogers, R. (2013).
The River Cafe Cookbook
. Ebury Publishing. p. pt80.
ISBN
978-1-4464-6035-1
. Retrieved
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2017
.
- ^
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. DK Publishing. 2010. p. 193.
ISBN
978-0-7566-7673-5
. Retrieved
2 April
2017
.
- ^
"THE LAZY GARDENER 'Off one's kail' you'll be if you eat these winter beauties"
. 4 December 2009.
Archived
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. Retrieved
3 June
2017
.
- ^
Wise, V.; Hawken, S. (1999).
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. Workman Pub. p.
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.
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.
- ^
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. Oxford University Press. p. 47.
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.
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.
- ^
Titchmarsh, Alan (3 May 2015).
"Land army: Alan Titchmarsh on how gardening became essential for survival during wartime"
.
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.
- ^
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.
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2020
.
- ^
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"Scots Word of the Season: Kailyard"
. arts.gla.ac.uk.
Archived
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13 June
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.
- ^
Cuthbertson, David Cuningham (1945).
Autumn in Kyle and the Charm of Cunninghame
. London: Jenkins. Page 186
External links
[
edit
]
Look up
kale
in Wiktionary, the free dictionary.
|
---|
Brassica oleracea
var.
sabellica
| |
---|