Kale is an ancestor to wild cabbage. In fact, “kale” is cabbage in Latin. Kale leaves grow large, thick, and come in a variety of colors, ranging from dark green to purple-red. Like collards, this cool season crop will last in your garden all winter long and can grow in temperatures as low as 20 degrees F. To harvest, pick the leaves when they are large, but tender. Continuous picking from the bottom of the stem encourages more leaf production. Kale is delicious raw in a salad or sauteed in a pan. Eat this hearty leafy green for a great source of vitamin K, vitamin C and magnesium.
Learn more about kale in this kale-themed blog post.
