Kale arrived in the United States in the 17th century, although it has only recently gained popularity
Varieties: there are many varieties of kale, each with a distinctive flavor and color (green, white, purple, or bluish green)
Related: broccoli, brussel sprouts, collards
Harvest season in the LV: must be harvested after the first frost
Growing conditions: kale can be planted anytime from early spring to early summer, they need well-drained, light soil
Pollination: will grow by themselves when planted from seed
Cooking/Preparation required: can be cooked, made into chips, added to salads, used in sandwiches, eaten raw
Fertilizers or pesticides: with good growing conditions, no fertilizers or pesticides are needed; however, kale is on the “Dirty Dozen +” list (veggies to avoid because of their pesticide load
Nutrition & Health: many antioxidants, vitamins A & K; can help fight against cancer, contains lutein (helps keep vision healthy), boosts heart health and reduces chances of diabetes
Nutrient content can vary greatly depending on soil conditions, with organic methods and a soil rich in organic matter generally producing the best results.
‘Dirty Dozen’ or ‘Clean Fifteen’ lists do not necessarily apply to produce grown on local farms — you need to check with the farmer to determine if and when any fertilizers or pesticides were applied.