Kale

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Kale (Latin Brassica oleracea var.sabellica) - an annual vegetable crop from the Cabbage family.

Description

Kale does not form heads of cabbage and is very similar in appearance to ordinary lettuce leaves. And the carved curly leaves of this vegetable can have a purple, reddish or green color.

Some scientists believe that this cabbage is the closest relative of wild cabbage. However, until now, it has not been possible to find out exactly where the kale cabbage first appeared.

Application

Only kale leaves are eaten - its stalks are so tough that hardly anyone will want to eat them. In most cases, this cabbage is eaten fresh: it is added to all kinds of salads and some other dishes. And if you combine chopped leaves with various spices, you get an incredibly tasty sauce that can be used as a dressing for both fish and meat dishes. In addition, kale is very good stewed, especially if stewed with meat or mushrooms. By the way, they extinguish it in the same way as the white-headed tribesman. If the cabbage harvest "pleased" with an abundance of rather coarse leaves, they can always be pickled or salted.

In terms of the content of substances necessary for the full functioning of the body, kale cabbage can be safely considered a real leader. The complete protein contained in it is absorbed much easier than its animal counterpart, and omega-3 acids will be the best support for the body's youth. And ascorbic acid perfectly helps in the fight against various infections and viruses and perfectly strengthens the immune system.

In addition, kale contains glucoraphanin, which has antibacterial and anticarcinogenic properties. It also contains indole-3-carbinol, a rare substance endowed with the ability to block the growth of cancer cells.

The systematic consumption of kale helps to maintain visual acuity for a long time. What's more, this low-calorie food is very useful for keeping in top shape during a variety of diets, and for vegetarians, it will help replenish protein deficiencies. And the lack of calcium with the help of kale is also quite realistic to replenish. Regular consumption of such cabbage will definitely help normalize the digestive system and lower cholesterol levels.

Kale cabbage is an excellent fortifying agent that helps well with poisoning and chronic inflammation.

Contraindications

Kale cabbage has one and only contraindication - it is an individual intolerance.

Growing

Kale cabbage is famous for its truly incredible frost resistance - easily tolerating frosts down to minus fifteen degrees, after defrosting it becomes even tastier.

In general, the technology for growing this crop is similar to the technology for growing other varieties of cabbage. As a rule, from the moment the first shoots appear to its full ripeness, it takes from seventy to ninety days.

Kale is planted forty centimeters apart. At the same time, seeds are sown in April - they germinate without difficulty even at a temperature of five to six degrees.

As for care, the main care of kale cabbage is loosening the soil and regular watering. In addition, several times during the summer they also huddle it. And if you leave a few bushes of this culture for the winter, then in the spring it will begin to grow again and will soon please with a good harvest.