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'''Kale''' ({{IPAc-en|k|eɪ|l}}), also called '''leaf cabbage''', belongs to a group of cabbage (''[[Brassica oleracea]]'') [[cultivar]]s primarily grown for their [[vegetable|edible leaves]]. It has also been used as an [[ornamental plant]].
== Description ==
Kale plants have green or purple leaves, and the central leaves do not form a head (as with [[headed cabbage]]).{{Citation needed|date=January 2024}}
== Etymology ==
The name ''
==
Derived from [[wild mustard]],<ref>{{Cite web |last=Facts |first=Best Food |date=2017-04-26 |title=Food Facts: Broccoli's Wild Roots {{!}} BestFoodFacts.org |url=https://www.bestfoodfacts.org/food-facts-broccolis-wild-roots/ |access-date=2023-06-29 |website=Best Food Facts |language=en-US}}</ref> kale is considered to be closer to wild cabbage than most domesticated forms of ''B. oleracea''.<ref>{{cite book |last=Tomar |first=BS |url={{GBurl|id=U8oa31v1LVMC|p=149}} |title=VK Science – Biology |publisher=FK Publications |isbn=978-81-88597-06-2 |page=149 |archive-url=https://web.archive.org/web/20160617184829/https://books.google.com/books?id=U8oa31v1LVMC&pg=PA149 |archive-date=17 June 2016 |url-status=live}}</ref>
[[File:Kids harvesting kale.jpg|thumb|Children collecting leaves of red Russian kale ''(Brassica napus'' L. subsp. ''napus'' var. ''pabularia'' (DC.) Alef.) in a family [[vegetable garden]]|alt=|left]]▼
Kale originated in the eastern Mediterranean and [[Anatolia]], where it was cultivated for food beginning by 2000 BCE at the latest.<ref name="PerryCoolCrop">{{cite web |last1=Perry |first1=Leonard |title=Interesting cool crops |url=https://pss.uvm.edu/ppp/articles/cabbage.html |archive-url=https://web.archive.org/web/20220619121044/https://pss.uvm.edu/ppp/articles/cabbage.html |archive-date=2022-06-19 |website=University of Vermont Extension, Department of Plant and Soil Science |access-date=5 June 2018}}</ref> Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in [[Greece]] in the 4th century BC. These forms, which were referred to by the [[Ancient Rome|Romans]] as [[Sabellians|Sabellian]] kale, are considered to be the ancestors of modern kales.▼
Kale is usually
The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.<ref name="PerryCoolCrop"/> Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.<ref name="PerryCoolCrop"/>▼
=== History ===
Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.<ref name="PerryCoolCrop"/> [[USDA]] [[botanist]] [[David Fairchild]] is credited with introducing kale (and many other crops) to Americans,<ref>{{cite news|last=Diamond|first=Anna|title=America's First "Food Spy" Traveled the World Hunting for Exotic Crops|url=https://www.smithsonianmag.com/arts-culture/smalltalk_fairchild-180967508/|access-date=5 June 2018|work=[[Smithsonian (magazine)|Smithsonian]]|date=January 2018}}</ref><ref name="Gastropod Fairchild">{{cite web |last1=Graber |first1=Cynthia |last2=Twilley |first2=Nicola |title=Meet the Man Who Found, Finagled, and Ferried Home the Foods We Eat Today |url=https://gastropod.com/transcript-meet-the-man-who-found-finagled-and-ferried-home-the-foods-we-eat-today/ |website=Gastropod |access-date=5 June 2018}}</ref> having brought it back from [[Croatia]],<ref name="Gastropod Fairchild"/> although Fairchild himself disliked cabbages, including kale.<ref name="Gastropod Fairchild"/> At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could desalinate soil.<ref name="Gastropod Fairchild"/> For most of the twentieth century, kale was primarily used in the United States for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.<ref name="Gastropod Fairchild"/>▼
▲[[File:Kids harvesting kale.jpg|thumb|Children collecting leaves of red Russian kale ''(Brassica napus'' L. subsp. ''napus'' var. ''pabularia'' (DC.) Alef.) in a family [[vegetable garden]]|alt=
▲Kale originated in the eastern Mediterranean and [[Anatolia]], where it was cultivated for food beginning by 2000 BCE at the latest.<ref name="PerryCoolCrop">{{cite web |last1=Perry |first1=Leonard |title=Interesting cool crops |url=https://pss.uvm.edu/ppp/articles/cabbage.html |archive-url=https://web.archive.org/web/20220619121044/https://pss.uvm.edu/ppp/articles/cabbage.html |archive-date=2022-06-19 |access-date=5 June 2018 |website=University of Vermont Extension, Department of Plant and Soil Science
During [[World War II]], the cultivation of kale (and other vegetables) in the U.K. was encouraged by the [[Victory garden|Dig for Victory]] campaign.<ref>{{cite news|last1=Titchmarsh|first1=Alan|title=Land army: Alan Titchmarsh on how gardening became essential for survival during wartime|url=http://www.express.co.uk/life-style/garden/574261/Gardening-during-wartime|access-date=5 August 2017|work=The Express|date=3 May 2015}}</ref> The vegetable was easy to grow and provided important nutrients missing from a diet because of [[Rationing in the United Kingdom|rationing]].<ref>{{cite web |title=Kitchen Memories |url=http://www.nww2m.com/category/kitchen-memories/ |website=The National WWII Museum Blog |date=15 August 2014 |publisher=National WWII Museum |access-date=24 August 2020}}</ref>▼
▲The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th century.<ref name="PerryCoolCrop" /> Records in 14th-century England distinguish between hard-heading cabbage and loose-leaf kale.<ref name="PerryCoolCrop" />
▲Kale is usually an [[biennial plant]] grown from seed with a wide range of [[germination]] temperatures.<ref name="cornell">{{cite web|url=http://www.gardening.cornell.edu/homegardening/scene57dc.html|title=Growing guide for kale|date=2006|publisher=Cornell University, Ithaca, NY|archive-url=https://web.archive.org/web/20161104123947/http://www.gardening.cornell.edu/homegardening/scene57dc.html|archive-date=4 November 2016|url-status=live|access-date=7 November 2016}}</ref> It is [[hardiness (plants)|hardy]] and thrives in wintertime,<ref name="cornell" /> and can survive in temperatures as low as {{convert|-15|C|F}}.<ref name="Munro">Derek B. Munro {{googlebooks|z_yezcnaUHQC|Vegetables of Canada|page=120}}</ref> Kale can become sweeter after a heavy frost.<ref>{{cite book|url=https://archive.org/details/taylorsguidetohe00benj|url-access=registration|quote=kale frost.|title=Taylor's Guide to Heirloom Vegetables|last1=Watson|first1=Benjamin|date=1996|publisher=Houghton Mifflin|isbn=978-0-395-70818-7|location=Boston|page=[https://archive.org/details/taylorsguidetohe00benj/page/200 200]}}</ref>
▲Russian traders introduced Russian kale into Canada and then into the United States in the 19th century.<ref name="PerryCoolCrop" /> [[USDA]]
== Cultivars ==▼
▲=== Cultivars ===
One may differentiate between kale varieties according to the low, intermediate, or high length of the stem, along with the variety of leaf types. The leaf colours range from light green to green, dark green, violet-green, and violet-brown.
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Because kale can grow well into winter, one variety of ''rape kale'' is called "''[[Hungry Gap|hungry gap]]"'' after the period in winter in traditional agriculture when little else could be harvested. An extra-tall variety is known as ''[[Jersey kale]]'' or ''cow cabbage''.<ref>Bailey, L. H., (1912, republished in 1975). Jersey kale Photo. In ''[https://books.google.com/books?id=VtuQyY88CEsC Cyclopedia of American Agriculture: Vol. II--crops] {{webarchive|url=https://web.archive.org/web/20160427220300/https://books.google.com/books?id=VtuQyY88CEsC&printsec=frontcover&sig=9rT_B0dkatElsxyFJ1O7-hXiJ7I&source=gbs_book_other_versions_r&cad=3_1 |date=27 April 2016 }}''. [[Macmillan Publishing]], New York. pp. 389–90. {{ISBN|0-405-06762-3}}.</ref> ''[[Kai-lan]]'' or ''Chinese kale'' is a cultivar often used in Chinese cuisine. In Portugal, the bumpy-leaved kale is mostly called "couve galega" (Galician kale or Portuguese Cabbage).<ref>{{cite web|title=Couve Galega (Portuguese Cabbage)|url=https://myfolia.com/plants/82828-couve-galega-portuguese-cabbage-brassica-oleracea-acephala|publisher=myfolia.com|access-date=3 June 2017|url-status=live|archive-url=https://web.archive.org/web/20170828011109/https://myfolia.com/plants/82828-couve-galega-portuguese-cabbage-brassica-oleracea-acephala|archive-date=28 August 2017}}</ref>
==== Ornamental kale ====
Many varieties of kale and cabbage are grown mainly for ornamental leaves that are brilliant white, red, pink, lavender, blue, or violet in the interior of the rosette. The different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale.<ref>{{Cite news|url=https://www.garden.eco/ornamental-kale-edible|title=Is Ornamental Kale Edible? Yes, But Not That Tasty|date=2017-12-14|work=Garden.eco|access-date=2018-03-02|language=en-US}}</ref> ''Ornamental kale'' is as edible as any other variety, but potentially not as [[Palatability|palatable]].{{verify source|date=November 2020}}<ref name="Larkcom2003">{{cite book|url=https://books.google.com/books?id=SsQ8XBJkGG8C&pg=PA30|title=The Organic Salad Garden|last=Larkcom|first=Joy|date=1 June 2003|publisher=frances lincoln ltd|isbn=978-0-7112-2204-5|pages=30–32|access-date=30 August 2012|url-status=live|archive-url=https://web.archive.org/web/20140629165158/http://books.google.com/books?id=SsQ8XBJkGG8C&pg=PA30|archive-date=29 June 2014}}</ref> Kale leaves are increasingly used as an ingredient for [[vegetable bouquet]]s and [[wedding bouquet]]s.<ref>{{Cite news|url=https://www.telegraph.co.uk/news/uknews/11965704/Kale-broccoli-and-cabbage-replace-traditional-flowers-as-brides-opt-for-vegetable-wedding-bouquets.html|title=Kale, broccoli and cabbage replace traditional flowers as brides opt for vegetable wedding bouquets|last=Jamieson|first=Sophie|date=30 October 2015|work=The Telegraph|access-date=25 March 2017|archive-url=https://web.archive.org/web/20170318172601/http://www.telegraph.co.uk/news/uknews/11965704/Kale-broccoli-and-cabbage-replace-traditional-flowers-as-brides-opt-for-vegetable-wedding-bouquets.html|archive-date=18 March 2017|url-status=live}}</ref>
==
=== Nutrition ===
{{Nutritional value
| name = Kale, raw<br />
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{{stack end}}
Raw kale is composed of 84% water, 9% [[carbohydrate]]s, 4% [[Protein (nutrient)|protein]], and 1% [[fat]] (table). In a {{convert|100|g|oz|abbr=on|frac=2}} serving, raw kale provides {{convert|207|kJ|kcal|abbr=off}} of [[food energy]] and a large amount of [[vitamin K]] at 3.7 times the [[Daily Value]] (DV
===Phytochemicals===
Kale is a source of the [[carotenoid]]s, [[lutein]] and [[zeaxanthin]]
Boiling kale decreases the level of glucosinate compounds, whereas [[steaming]], [[Microwave oven|microwaving]], or [[stir frying]] does not cause significant loss.<ref name="cr">{{cite journal |last2=Verkerk|first2=R |last3=Widianarko|first3=B |last4=Dekker|first4=M |year=2015|title=A mechanistic perspective on process-induced changes in glucosinolate content in Brassica vegetables: A review |journal=Critical Reviews in Food Science and Nutrition |volume=55|issue=6|pages=823–38 |doi=10.1080/10408398.2012.688076 |pmid=24915330 |last1=Nugrahedi|first1=P. Y.|s2cid=25728864 }}</ref> Kale is high in [[oxalic acid]], the levels of which can be reduced by cooking.<ref name="Armesto">{{cite journal | last1=Armesto | first1=Jorge | last2=Gómez-Limia | first2=Lucía | last3=Carballo | first3=Javier | last4=Martínez | first4=Sidonia | title=Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega kale (''Brassica oleracea'' var. acephala cv. Galega) | journal=International Journal of Food Sciences and Nutrition | volume=70 | issue=2 | date=23 July 2018 | issn=0963-7486 | doi=10.1080/09637486.2018.1482530 | pages=136–149|pmid=30037287| s2cid=51712893 }}</ref>
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Kale contains high levels of [[polyphenols]], such as [[ferulic acid]],<ref>{{Cite journal |last1=Korus|first1=Anna |last2=Lisiewska|first2=Zofia |title=Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (''Brassica oleracea'' L. var. acephala) leaves |journal=Food Chemistry |volume=129 |issue=1 |pages=149–154 |doi=10.1016/j.foodchem.2011.04.048 |year=2011}}</ref> with levels varying due to environmental and [[genetics|genetic]] factors.<ref name=":0">{{Cite journal |last1=Zietz|first1=Michaela |last2=Weckmüller|first2=Annika |last3=Schmidt|first3=Susanne |last4=Rohn|first4=Sascha |last5=Schreiner|first5=Monika |last6=Krumbein|first6=A |last7=Kroh|first7=Lothar W |title=Genotypic and Climatic Influence on the Antioxidant Activity of Flavonoids in Kale (''Brassica oleracea'' var. sabellica) |journal=Journal of Agricultural and Food Chemistry |volume=58|issue=4 |pages=2123–2130 |year=2010 |doi=10.1021/jf9033909 |pmid=20095605}}</ref>
=== Culinary
==== {{Anchor|Kale chips}}
{{See also|Veggie chips}}
Flavored "'''kale chips'''" have been produced as a [[potato chip]] substitute.<ref>{{cite news | title=A kid-friendly potato chip alternative | newspaper=The Washington Post| date=23 June 2015 | url=https://www.washingtonpost.com/lifestyle/wellness/a-kid-friendly-potato-chip-alternative/2015/06/23/de383eba-0fc2-11e5-9726-49d6fa26a8c6_story.html | access-date=2 April 2017 | url-status=live | archive-url=https://web.archive.org/web/20170402165954/https://www.washingtonpost.com/lifestyle/wellness/a-kid-friendly-potato-chip-alternative/2015/06/23/de383eba-0fc2-11e5-9726-49d6fa26a8c6_story.html | archive-date=2 April 2017 }}</ref>
==== Regional uses ====
====Europe====▼
▲===== Europe =====
In the [[Netherlands]], a traditional winter dish called "[[stamppot|boerenkoolstamppot]]" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with [[rookworst]] ("smoked sausage").<ref>{{cite book | last=Harvard Student Agencies | first=Inc. | title=Let's Go Paris, Amsterdam & Brussels: The Student Travel Guide | publisher=Avalon Travel Publishing | series=Let's go travel guide | year=2013 | isbn=978-1-61237-028-6 | url=https://books.google.com/books?id=GTRKAAAAQBAJ&pg=PT503 | access-date=2 April 2017 | page=503 }}{{Dead link|date=May 2023 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
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In Ireland, kale is mixed with mashed potatoes to make the traditional dish ''[[colcannon]]''.<ref>{{cite book | last1=Wise | first1=V. | last2=Hawken | first2=S. | title=The Gardeners' Community Cookbook | publisher=Workman Pub. | year=1999 | isbn=978-0-7611-1772-8 | url=https://archive.org/details/gardenerscommuni0000wise | url-access=registration | access-date=2 April 2017 | page=[https://archive.org/details/gardenerscommuni0000wise/page/276 276]}}</ref> It is popular on [[Halloween]],<ref>{{cite book | last=Rogers | first=N. | title=Halloween: From Pagan Ritual to Party Night | publisher=Oxford University Press | year=2003 | isbn=978-0-19-516896-9 | url=https://books.google.com/books?id=stWZ_UDteMIC&pg=PA47 | access-date=2 April 2017 | page=47 | url-status=live | archive-url=https://web.archive.org/web/20160502070117/https://books.google.com/books?id=stWZ_UDteMIC | archive-date=2 May 2016 }}</ref> when it may be served with sausages.
▲
====Asia====▼
▲===== Asia =====
In Sri Lanka, it is known as ''kola gova'' or ela gova. It is cultivated for edible use. A dish called 'kale mallung' is served almost everywhere on the island, along with rice.
=====
For most of the 20th century, kale was primarily used in the U.S. for decorative purposes; it became more popular as an edible vegetable in the 1990s due to its nutritional value.<ref name="Gastropod Fairchild" />
== In culture ==
The [[Kailyard school|''Kailyard'' school]] of Scottish writers, which included [[J. M. Barrie]] (creator of [[Peter Pan]]), consisted of authors who wrote about traditional rural Scottish life (''kailyard'' = 'kale field').<ref>{{cite web|last1=Scott|first1=Maggie|title=Scots Word of the Season: Kailyard|url=http://www.arts.gla.ac.uk/ScotLit/ASLS/SWE/TBI/TBIIssue4/Kailyard.html|publisher=arts.gla.ac.uk|access-date=13 June 2017|url-status=live|archive-url=https://web.archive.org/web/20160303202727/http://www.arts.gla.ac.uk/ScotLit/ASLS/SWE/TBI/TBIIssue4/Kailyard.html|archive-date=3 March 2016}}</ref> In Cuthbertson's book ''Autumn in Kyle and the charm of Cunninghame'', he states that [[Kilmaurs]] in [[East Ayrshire]] was famous for its kale, which was an important foodstuff. A story is told in which a neighbouring village offered to pay a generous price for some kale seeds, an offer too good to turn down. The locals agreed, but a gentle roasting on a shovel over a coal fire ensured the seeds never germinated.<ref>Cuthbertson, David Cuningham (1945). ''Autumn in Kyle and the Charm of Cunninghame''. London: Jenkins. Page 186</ref>
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