kales

Kale refers to several cultivars of Brassica oleracea that are grown for their loose, leafy greens rather than for bulbs or heads. It is a non-heading member of the cole crops and is commonly green, purple, or bluish in color. Kale has a long history in European and Asian cuisines and is grown in temperate regions around the world.

The greens are typically grouped into varieties such as curly kale, lacinato (also called Tuscan or dinosaur) kale, red Russian kale, and redbor kale. All are forms of the Acephala group of Brassica oleracea, meaning they do not form a central head.

Kale is a cool-season crop that tolerates frost and can improve in flavor after exposure to cold. It prefers full sun and fertile, well-drained soil. Maturity ranges from about 50 to 70 days from transplanting or sowing, depending on the variety. It can be grown as an annual or treated as a biennial in milder climates, with leaves harvested from the outside inward.

Nutritionally, kale is high in vitamins A, C, and K, and provides fiber, calcium, and other minerals. It can be eaten raw in salads or cooked by sautéing, steaming, or boiling. The flavor and texture become more assertive with colder weather, and younger leaves are gentler for raw preparations.

Commercially, kale is produced in many regions worldwide, with major cultivation in North America, Europe, and parts of Asia. Common agricultural challenges include pests such as aphids and flea beetles, and diseases like downy mildew in wet conditions.