Bladkool

Bladkool is a term used in Dutch-language culinary and horticultural contexts to describe a class of leafy greens with broad, flat leaves similar to kale. The name derives from blad (leaf) and kool (cabbage or kale) and is used non-specifically to refer to several cultivars or selections rather than a single botanical variety. In practice, bladkool greens have large, smooth or mildly crinkled leaves, with a green to blue-green color and a relatively mild, earthy flavor. They are typically harvested for the outer leaves, and plants can produce a long harvest period in cool weather. Because bladkool refers to multiple possible cultivars, the exact texture and cooking properties can vary from smooth-leaved to curly varieties, and leaf thickness can vary.

Cultivation: Bladkool is a cool-season leafy vegetable often grown as an annual in temperate climates. It prefers well-drained soil, full sun, and regular moisture. Seeds or transplants are planted in spring or late summer; harvest can begin 60–90 days after sowing, depending on variety and conditions. Handling: leaves can be stored refrigerated for several days and are commonly sold in bunches at farmers’ markets and in grocery stores during cooler months.

Uses: In the kitchen, bladkool is used similarly to other kale or collard greens. The leaves can be sautéed, steamed, braised, or added to soups and stews. They are also eaten raw in salads when young and tender. Flavor is milder than some kale varieties, making bladkool a versatile substitute for spinach or chard in certain dishes.

See also: Kale, Leafy greens, Dutch cuisine.