This edible plant has a very beautiful, hardy blue foliage with a beautiful frilled margin. Very rich in vitamin C. Remove the large central rib and cook like a regular cabbage. Preferably, kale is eaten fresh, as soon as you pick it: you can make soup, chips or braise it or eat it raw, cut into thin strips, salads or smoothies.
This cabbage is distinguished from other varieties of cabbage by its distinctive way of growing on long stems. Particularly recognizable by its beautiful long leaves (30 to 40cm), this cabbage can be very decorative. It can withstand the cold temperatures of spring or autumn without flinching.
Kale is low in calories (25kcal/100 g). It is rich in fiber, and above all, it contains antioxidants that are good for the eyes, the immune system as well as the prevention of certain cancers. In addition, its richness in vitamin C, A, K and calcium is very important as is its intake of minerals and trace elements (magnesium and potassium).
Choose a fresh, limestone and humus-rich soil in a place well exposed to the sun’s rays. It is not very demanding but requires frequent watering
This kale can be grown in a pot combined with annuals for its ornamental appeal.
In the vegetable garden, kale will not appreciate the proximity of garlic. Also, keep the strawberries away from him.