Decorative and healthy kale. Kale varieties

Proper lifestyle, healthy eating, a culture of a clean body and a healthy body is becoming more and more popular every day. Against this background, a special culture of consumption is being formed that promotes the so-called superfoods. So called products, the benefits of which are very great. One of them is kale, and we will now tell you what it is. It has recently appeared on the Russian market, but is already in demand and highly appreciated by nutritionists, athletes, as well as ordinary consumers.

It is not difficult to recognize kale, which is an annual plant from the cabbage family. It has an unusual shape for this vegetable and looks more like a lettuce with "curly" shoots. She does not have a central head, but all her leaves along the edge have a wavy strip, giving it a special look. Their color can range from light green to purple-brown, depending on the variety.

Unique composition

This healthy vegetable has not one, but several common names: kale lettuce, browncolle, kale. Kale combines the benefits of vegetables with the nutrients found in meat. The Special School of Health at Harvard University studied it for many months. Thanks to this, it was possible to find out what healthy properties the salad has.

The usefulness of the vegetable is due to its unique composition. According to research, the iron content of kale is many times higher than that of beef and veal. The protein from this product is absorbed by the body faster, easier than that of animal origin.

• Kail is rich in antioxidants, carotenoids and other substances that not only slow down aging, but also provide people with a positive attitude and an optimistic outlook on life.
• The calcium content of the leaves is superior to cow's milk.
• Magnesium contributes to the fixation of calcium in bone tissues. This combination is inherent in a small number of products.
• Vitamins A, B (1, 2, 3, 5, 6, 9), C, PP, K. Just one tightly packed glass of cabbage leaves can contain 1.5-2 daily norms.
• Potassium, manganese, copper, selenium, sodium, zinc, phosphorus.
• Fat contribute to rejuvenation, and also have special indications for the improvement of the female body.

In addition to a unique set of vitamins, minerals, trace elements, kale contains nine essential amino acids, fats, lute, flavonoids, zeaxanthin, proteins, carbohydrates, glucosinolates.

Varieties of cabbage kale: photo

In nature, there are several types of lettuce, each of which has the properties of its "brothers" in full.

• Green curly (Tuscan or curly).
• Red kale.
• Black Italian kale.
• Black (flat sheet).
• Hungry gap.
• Russian (Siberian), not afraid of the cold.

Composition may vary slightly from variety to variety. For example, black and red Russian have more antioxidants, while green has a high content of magnesium and calcium.

Kale salad: useful properties

Among the products of plant origin, kale occupies a leading position in terms of usefulness, due to its composition.

• Anti-inflammatory and antioxidant action.
• Improving vision, the ability to treat eye diseases. It is used in the treatment of cataracts.
• Lowering the level of "bad" cholesterol.
• Strengthening the immune system, up to the “restart”.
• Neutralization of the work of free radicals, and as a result - the prevention of cancer.
• Removal of garbage from the body: toxins, slags.
• Strengthening, improving the functioning of the musculoskeletal system.
• Significant strengthening of teeth, bones, condition of the skin.
• Relief of symptoms of painful periods in women.

According to scientists, kale has the ability to detoxify at the cellular, genetic level.

Contraindications

The benefits of this salad are obvious, but what about the harm, because nothing is perfect. True, only those who have an individual intolerance will have to refuse to consume the product. People suffering from chronic diseases of the liver, kidneys and gastrointestinal tract should eat cabbage carefully, after consulting with their doctor. With urolithiasis, it will be completely prohibited, due to the high content of oxalic acid. This could lead to a crisis. There are no other contraindications.

Wonderful kale: cooking recipes from simple to complex

Many perceive the browncol plant as an ornamental, due to its attractive unusual appearance. However, this is a nutritious, healthy product that is best used for its intended purpose, that is, for food.

Basic rules: how to cook kale

Only cabbage leaves are suitable for eating, as its stems are excessively tough. The petiole does not contain a record amount of trace elements and minerals, so it can be safely thrown away.

• In dietary nutrition, salads made from fresh leaves that have not undergone heat treatment are recommended. They retain more nutrients.
• For the release and easy assimilation of trace elements, it is advisable to chop the salad finely, or better, chop it in a blender.
• The first foods that go well with kale are nuts, tomatoes, garlic, green onions, basil, cilantro, parsley, and celery.
• For dressing salads, nutritionists advise using extra virgin olive oil, balsamic or apple cider vinegar.
• Low-fat sour cream and eggs go well with cabbage.

You can cook a salad with meat, poultry and even fish. It well neutralizes excess fats, allows the body to process them qualitatively. Therefore, it goes well with smoked meats, bacon, fatty pork.

pickled kale

Like ordinary white cabbage, kale retains its beneficial properties in sauerkraut. To do this, choose beautiful, large leaves.

Ingredients

• Kale cabbage - 1 kilogram.
• Carrots - 1 kilogram.
• Purified water - 1 liter.
• Salt "Extra" - 1 tablespoon with a slide (30 grams).
• Granulated sugar - 1 tablespoon without a slide (20 grams).

Cooking method

Sort the leaves, wash under running cold water. Cut into strips of one and a half to two centimeters. Wash the carrots, peel, grate on a fine grater. You can grind it in a blender. Put everything in a large bowl and mix, pressing lightly, as if you are kneading the dough, so that the juice stands out.

Boil the brine from water, sugar, salt in the usual way: stir, boil, cool slightly. You can add pepper to it to taste. Put the cabbage with carrots in glass jars, tamping tightly. Pour still hot brine, close with a nylon lid, leave for three days at room temperature. After that, it can be eaten, it is better to store it in a cellar or refrigerator.

Chips kale

This delicious product, which children love so much, can be prepared not only from potatoes. Lots of people swear by brauncol salad chips.

Ingredients

• Cabbage leaves - 0.1 kilograms.
• Olive oil - 1 tablespoon (20 grams).
• Salt, pepper - to taste.

Cooking method

Wash the cabbage leaves under running water, put on a paper towel until there are no drops of moisture on it. Cut or tear them into small pieces with your fingers, put them in a bowl. Drizzle cabbage with olive oil, salt and pepper.

Preheat the oven to a temperature of 140-160 degrees. Line a baking sheet with parchment or baking paper. Arrange the vegetable pieces in a single layer so that their edges do not touch. Bake for 15-25 minutes until they are crispy.

Russian salad with kale

If you think that kale is only popular in the West, then you are wrong. Its Siberian variety is successfully cultivated in Russia. Let's look at the recipe for Russian salad with this vegetable. It is easy to prepare, and the ingredients can be found in the nearest store.

Ingredients

• Kale leaves - 0.2 kilograms.
• Mushrooms or oyster mushrooms - 0.15 kilograms.
• White beans (boiled or canned) - 0.1 kilograms.
• Hard cheese - 0.1 kilograms.
• Walnuts (chopped) - 30 grams.

Cooking method

Finely chop the kale leaves, put in a bowl. Remember them with your hands so that they let the juice flow. Cut the cheese into tiny cubes or strips. Mushrooms chop, fry over low heat until fully cooked. If champignons are not available, you can use canned or fresh mushrooms, after soaking or boiling them.

Nuts are crushed in a mortar or blender, and then mixed with olive oil. Put all the ingredients in a bowl, stir, pour the resulting sauce. Some add basil greens for flavor.

Kale and spelt salad

For those who were surprised by the unknown word in the name, it is worth explaining: spelled is a special type of durum wheat. Once ksh from this product was very popular. The gluten content in it is quite low, so you can use it without much fear, even for those who have intolerance.

Ingredients

• Kale cabbage - 200-300 grams.
• Spelled - 0.5 cups.
• Vegetable broth - 1.5 cups (350 grams).
• Fresh pomegranate seeds - 0.25 cups.
• Lemon juice obtained from a single citrus.
• Garlic - 1 clove.
• Parmesan shavings - 0.25 cups.
• Extra virgin olive oil - 2 tablespoons (40-50 grams).
• Pepper - to taste.

Cooking method

Pour the spelt into a medium saucepan, pour over the vegetable broth. Put on fire, bring to a boil, then reduce heat to a minimum and cook for 25-30 minutes. Rinse the resulting porridge, transfer to a salad bowl, let cool, mix with pepper, salt.

Wash the cabbage, cut into small pieces, mash it so that it starts up the juice. Cut the garlic into thin slices or strips. Mix all the ingredients in a salad bowl, mix everything thoroughly, add olive oil. It is permissible to add chopped walnuts, dried cherries, chopped prunes to taste in this unusual and healthy salad.

Vegetable cream kale soup

It is difficult to imagine a healthy diet without soup. Therefore, it is worth knowing that such a nutritious, super-vitamin first course can be prepared from feces.

Ingredients

• Cabbage leaves - 0.5 kilograms.
• Potatoes - 3 pieces.
• Onion - 1 piece.
• Lemon - 1 piece.
• Peeled pumpkin seeds - 50 grams.
• Olive oil - 2 tablespoons (40-50 grams).
• Salt, pepper - to taste.

Cooking method

Peel potatoes, cut into small cubes. Chop the onion as finely as possible. Rinse cabbage leaves under running water, tear into large pieces. Heat olive oil in a saucepan, add potatoes, onions, kale. Sauté vegetables for ten minutes, stirring constantly.

Pour in purified boiling water (preferably vegetable broth) in the amount of two liters, add lemon juice. Reduce fire to minimum. Boil for 22-35 minutes. The finished soup is ground with a blender until smooth. When serving, add soy cream and crushed seeds.

Cabbage Kale (Kale) is an unusual vegetable and simply a storehouse of vitamins and minerals. It can be said that it is a godsend not only for nutritionists, but also just for people who want to eat deliciously.

The main distinguishing feature of Kale cabbage is that it does not have a head of cabbage - it is leafy. Kale comes in dark gray, greenish and red hues. The leaves are large, curly, like a "fringe", reminiscent of lettuce.

In contact with

It is worth noting a very entertaining fact that after the onset of cold weather, the leaves of Kale turn purple. Otherwise, Cale is called gryunkol or braunkol. This cabbage is reputed to be "wild", but in another way it is considered the founder of all kinds of cabbage.

In the United States of America and Great Britain it is called "Russian red cabbage". The homeland of the vegetable remains unknown to this day, in all countries it is simply a “foreigner”. In the Russian Federation (RF), Kale was forgotten for a long time, but now it is gaining immense popularity.

vegetable proteins

1. Vegetables contain a huge amount of protein. The composition includes: 18 interchangeable amino acids and 9 irreplaceable. Dishes from Kale can completely replace beef on the table, besides, vegetable proteins are absorbed better than animals and bring great benefits and energy to a person.
2. Kale contains an essential omega-3 fatty acid, which is so important for our body.

If you look at the photo, then you can see the amazing kale leaves!

vitamins

trace elements

Of course, their number to some extent depends on the soil and conditions where cabbage grows. However, the main components do not change in any way:

1. Calcium. It is much more than in dairy products. It is easier to digest because it is not burdened with casein.
2. Kale is extremely wealthy magnesium, like all "emerald" food products.
3. Component found in cabbage sulforane, which is considered a cure for many diseases, and also has a bactericidal effect.
4. Indole-3-carbinol which inhibits the growth of cancer cells.
5. Phosphorus, selenium, potassium, sodium, copper, iron- it is an indispensable component in the human diet!
6. The vegetable helps in the fight against obesity, as the calorie content of Kale is only 50 kcal per 100 grams.

The latest research scientists talk about how Kale is useful in eye diseases (especially glaucoma), with a variety of chemical poisoning. It serves as a source for boosting immunity, helping to reduce unhealthy cholesterol in the blood, while improving the functioning of the stomach. A vegetable can, among other things, be used in a therapeutic diet as a general tonic.

cooking kale

The most delicious dish is considered a salad of young leaves, which goes well with onions, tomatoes, dill and parsley. And if you add boiled eggs to it and season with olive oil or sour cream, then there will be a truly royal meal.

Kale leaves are delicious both fried and stewed. Kale tastes similar to spinach, but contains much less oxalic acid. You can also steam kale with herbs, ground pepper, garlic, seaweed and sunflower oil.

In general, everything that can be prepared from ordinary cabbage is also rational for Kale. In this case, the food will be much healthier.

cultivation

This plant is incredibly cold-resistant, in the autumn withstands the strongest sub-zero temperatures (-15 ˚ WITH). Once defrosted, it tastes even better! Features of its cultivation are similar to other types of cabbage.

There are not so many varieties of Kale, but there is plenty to choose from. For example, there are the following types:

Kale red

In most cases, Cale matures 76-90 days after germination, in this regard, there is no need to grow seedlings at home, you can simply plant the seed in the ground, but only under the film. Sowing is carried out in the month of April, the temperature for seed germination is +5 or +6 ˚ С.

At the end of May, the formed plants are planted at an interval of 40-45 cm from each other in sunny, elevated places. The soil should not be acidic, loose (with humus and ash). In addition, one must take into account the factor that there is no stagnation of water and cool air. By the way, with optimal care, the bushes can reach about one and a half meters in height. The key task is still to water and loosen the soil. Like any cabbage, it needed repeatedly spud, especially during the summer.

In particular, in place of dilapidated leaves, new ones will grow if they are cut off all summer. Leaves are stored (in the refrigerator) for about seven days, but it is better to freeze them, as they only taste better from this.

If you leave a certain number of bushes to overwinter, then in the spring the cabbage will grow again and will please you with an early harvest.

Here is such a special and mouth-watering cabbage Kale. It is worth growing it in every garden!

The unique composition of biologically active substances and the healing properties of Kale cabbage for human health are quite obvious.

Where to buy kale seeds

Very often summer residents ask the question of where to buy kale seeds? Despite the fact that this culture is only gaining popularity, seed material can be bought in almost every corner of our vast country.

It should be noted that you can buy Kale seeds in Moscow, Novosibirsk, St. Petersburg, Minsk, Ukraine and other regions. The seed can be found at any gardening mall or ordered online.

Kale variety is complete product of vegetarian and dietary nutrition, which can saturate the daily menu with easily digestible protein and riboflavins, as well as decorate any household plot with its decorative appearance.

Kale, which is known as kale, grunekol and browncol, is one type of cabbage that is grown for its nutritious leaves with a specific taste. There are many varieties, but the most common is dark green with curly parsley-like leaves. Kale is an underestimated vegetable, it is disliked mainly because the variety is chosen incorrectly and old wilted leaves are taken. Such leaves have a too strong bitter taste, but the young leaves are very tasty, and the cook imaginatively knows a lot of recipes for kale and uses them in various dishes - in side dishes, soups and some gourmet dishes.

Kale ripens starting in the fall, and a slight frost only enhances its taste. It pairs well with other strong flavors. Most kale varieties can be harvested like asparagus broccoli, first the top leaves, then the new side shoots.

Kale storage and photo

Choose kale leaves when they are still small and young - yellowing leaves are not good for the kitchen.

Look at the photo of kale - this is how fresh, edible kale leaves look like. Use them immediately after collection. Kale can be stored in a plastic bag in the refrigerator for no more than 3 days, as long-term storage increases bitterness. Leaves can be chopped and frozen in a bag.

Very young, tender kale leaves are good for eating raw. They can be cut into a mixed salad or served with a lemon dressing.

Kale salad and recipes for soups and appetizers

Remove the leaves from the tough stem, wash and chop or cook as directed in the recipe.

Boiled kale.

Chop or thinly slice the leaves. Fill with boiling water so that they are half covered with water. Season with salt and boil for 2-3 minutes until the leaves are slightly soft. Serve the kale salad with a dollop of butter.

Steamed kale.

Place chopped or finely chopped leaves in a double boiler or on a wire rack over boiling water.

Let cook for 2-3 minutes until slightly soft. Salt and add butter to taste.

Fried kale.

Cut young tender leaves into narrow strips and quickly fry with a little butter or vegetable oil; salt to taste. Chop older leaves and blanch them for 30 seconds, then drain and fry, stirring constantly.

Kale with onion-trampoline and chili.

This is a fantastic winter dish. It can be eaten as a side dish or topped with fried or boiled chicken for a quick dinner.

For 4 servings

• 800 g kale (kale)
• 12 pcs. onion-batuna
• 4 cloves of garlic
• 2 red chili peppers
• piece of fresh ginger 2.5 cm long
• 3 art. tablespoons of vegetable oil
• salt, black pepper
• 1 teaspoon sesame oil

Prepare kale for frying by blanching old leaves for this. Saute over high heat in vegetable oil along with chopped onion, garlic, chili and ginger until the kale leaves are soft - about 3 minutes.

Salt and pepper to taste, drizzle with sesame oil.

Ribollita from kale.

A classic Italian soup that can be a hearty main course. It is very easy to prepare.

For 4 servings

• 400 g cannellini beans
• 3 art. spoons of olive oil
• 3 celery stalks
• 3 carrots
• 1 bulb
• 3 cloves of garlic
• 400 g can of chopped tomatoes
• 3 art. tablespoons fresh chopped parsley
• salt, black pepper
• 4 thick slices of ciabatta bread

Remove the beans without brine from the jar, mash them and set aside.

Heat over medium heat in a large saucepan 2 tbsp. tablespoons of oil, fry the chopped celery, carrots, onions and garlic in it for 10 minutes until they become soft and acquire a golden hue.

Add thinly sliced ​​kale leaves, tomatoes and three-quarters of the whole amount of parsley to it, pour boiling water so that it covers the vegetables. Salt, pepper, stir, reduce heat to low and let simmer for 30 minutes.

Add the mashed beans along with a little boiling water to lightly thin the soup. Bring to a boil again, taste for salt.

Drizzle the rest of the olive oil on the bread and fry until golden brown. Put in soup. Serve sprinkled with the rest of the parsley.

Soup with kale and chorizo.

Try this delicious soup with fresh bread.

For 4 servings

• 2 onions
• 3 art. spoons of olive oil
• 4 cloves of garlic
• 100 g chorizo ​​sausage
• 4 potatoes
• 1.2 l chicken broth
• salt, black pepper
• 300 g kale (kale)

Sauté the finely chopped onion in oil in a large saucepan until soft but not discolored.

Add minced garlic, sliced ​​chorizo ​​sausage and potatoes and saute for 5 minutes. Pour in the broth, salt and pepper and simmer for 10 minutes. Mash potatoes. Bring to a boil again. Put thinly shredded kale into the soup and let it simmer for 5 minutes. Stir and serve.

Kale with pasta, tomatoes and mozzarella.

A quick and nutritious meal. The smell and taste of collard greens, chili and anchovies are softened with curd cheese.

For 4 servings

• 400 g spaghetti
• 3 art. spoons of olive oil
• 5 cloves of garlic
• 6 anchovies from a can
• 2 chili peppers
• 5 cream tomatoes
• salt, black pepper
• 300 g kale (kale)
• 1 mozzarella ball

Boil spaghetti, drain water, mix with 1 tbsp. tablespoon olive oil and keep warm.

Sauté the garlic, anchovies and chili peppers in the remaining oil for 1 minute. Add chopped tomatoes, salt and pepper. Fry, stirring constantly for 5 minutes.

Blanch the chopped kale, transfer it to the pan and fry for another 3 minutes. Divide the mozzarella cheese into small balls, throw into the pan, stir, then remove from heat, combine the resulting sauce with pasta and serve.

Kale belongs to the category of "superfood", that is, it is a vegetable that has a huge amount of nutrients. It is incredibly useful, but unfortunately, it is hard to find it on the shelves. Nevertheless, adherents of healthy food should definitely include this vegetable in their diet and learn more about its beneficial properties.

This vegetable is also called kale, or kale. It is a biennial vegetable plant from the cruciferous family. The culture does not have a head of cabbage and consists of many curly large leaves. Their shade varies from dark green to purple, depending on the variety. The leaves of such cabbage are similar in shape to lettuce.

Important. Purple-leaved cabbage has increased frost resistance, but has a bitter taste.

Common species and varieties

Cale belongs to the wild varieties. She has several varieties that differ in shade, size, softness and curliness of the leaves, taste, and content of nutrients.

Important. Any variety is suitable for heat treatment, but for fresh salads it is advisable to buy cabbage with soft leaves.

Vegetables can be grown from seeds. The growing season is 2 months. Most varieties are frost-resistant, grow and develop at a temperature of 15 - 18ºС, give an early harvest.

Popular varieties:

• Red. Leaves twisted, red
• Blue dwarf. This is a compact shrub plant that looks like an ornamental shrub.
• Siberian. Frost-resistant variety with high resistance to pests and diseases.
• Cane. Tall, up to 2 m in height, plant.
• Redbor. Plant up to 1.5 m high with red leaves. Looks like a palm tree.
• Curly. Cabbage with soft, wrinkled and juicy leaves.
• Premier Calais. Frost resistant variety.
• Black Tuscany. Leaves are bluish-matte.

Due to the high nutritional value of the plant, the number of its hybrid varieties is increasing every year.

Useful and medicinal properties of cabbage Kale

Kale, sometimes referred to as Grunkol, has an incredibly rich nutritional profile:

• vitamins: A, B, C, PP, K;
• calcium, potassium, phosphorus, magnesium, iron, sodium, zinc, selenium, copper;
• cellulose;
• amino acids;
• omega 3;
• flavonoids;
• antioxidants;
• chlorophyll;
• lutein;
• sulforan.

The calorie content of a fresh vegetable is low, 100 g of raw leaves contain 48 kcal.

Eating a small bowl of cabbage salad, you can get a double rate of retinol, a daily dose of vitamins PP, B and C, as well as more than 600% of the daily requirement of vitamin K.

The composition of this overseas vegetable includes all the essential and 18 non-essential amino acids. Such cabbage may well become a substitute for meat, since it contains more protein than beef, and the calcium content is higher than in dairy products.

Important. As part of the cabbage Bruncol (and so is also called Kale) there is indole-3 carbinol. It has been scientifically proven to stop the growth of cancer cells.

Useful properties of the described plant:

• improves immunity;
• improves vision, increases eye resistance to ultraviolet radiation;
• reduces the level of bad cholesterol in the blood;
• protects against free radicals;
• normalizes the work of the digestive tract;
• has an antibacterial effect;
• improves heart function;
• normalizes the state of the vascular system;
• strengthens teeth and bones, is the prevention of diseases of the musculoskeletal system;
• has an anti-inflammatory effect;
• removes waste and toxins from the body;
• has a detoxifying effect;
• slows down the aging process, improves the condition of hair and skin;
• tones and invigorates;
• normalizes reproductive function;
• stimulates the work of the adrenal glands;
• normalizes the hormonal background;
• relieves PMS (postmenstrual syndrome).

In the course of research by American scientists, it was found that Cale improves mood and tunes in an optimistic mood.

Vegetable proteins contained in cabbage leaves are easily digested and absorbed, so this vegetable does not cause digestive problems.

Kale is useful for:

• oncological diseases;
• chemical poisoning;
• eye diseases (especially with glaucoma);
• anemia;
• osteoporosis;
• stomach ulcer and 12 duodenal ulcer.

It helps to improve digestion, normalizes stool. Kale is even used in the fight against colon cancer.

The leaves of the plant can be included in the diet menu for weight loss, as they have high nutritional value and low calorie content.

Brauncol (Keil) is especially useful for children and pregnant women.

Application in cooking

For the preparation of salads, only the leaves of the described type of cabbage are used. Its stem is very hard, so it is not eaten. Cabbage emits a slightly perceptible cabbage flavor.

Important. For cooking, you should choose juicy, elastic, evenly colored leaves.

Kale has a bitter taste, so it is not consumed in its pure form, but is used to prepare salads, first courses and vegetable stews. Especially good in fresh salads, cabbage leaves are combined with parsley, dill, onions, cucumbers and tomatoes. You can fill such dishes with olive oil, sour cream or mayonnaise.

While preparing the salad, you need to chop the cabbage, pour over lemon juice, salt, knead with your hands and leave for 10-15 minutes. The leaves will become softer and release juice.

Kale is cooked like regular cabbage. It can be stewed or fried. Moreover, in the process of heat treatment, it does not become less useful.

• You need to store fresh cabbage in the refrigerator for no more than 7 days. It is advisable to place the leaves in water, otherwise they will wilt.

You should not use a vegetable for kidney disease and urolithiasis. Cabbage contains a large amount of oxalic acid, which can lead to a deterioration in well-being.

Also, the vegetable should be discarded with individual intolerance.

The domestic consumer definitely missed a lot: while the whole world thanks Cale for her excellent health and actively promotes it, Russian people are just beginning to get acquainted with this interesting product.

Cabbage or lettuce? What is Kayle

Kale - this is the name of Kale, popular in the west, in Russia and France. His other names are: Gryunkol, Brunkol, Braunkol, Curly, Dinosaur and Red Russian cabbage.

The species has long leaves and many mistakenly consider it a lettuce. In fact, according to its botanical characteristics, the plant belongs to the group of "headless", i.e. It's still a cabbage, but without a head of cabbage.

Cale has a highly developed green part: large leaves are distinguished by a dense structure and a peculiar relief pattern. They come in blue, red, lilac, violet, gray-gray, as well as all shades of green - from light to almost black.

It is this ancient leafy species that is considered the "parent" of all modern varieties of cabbage.

The history of "Russian cabbage"

In America, Great Britain and Spain, some varieties of Kale are called nothing more than "Russian Red" or "Siberian" cabbage, which is especially curious, given that it is still new for Russian people.

It is known that leafy cabbage grew throughout Europe until the beginning of the 17th century. With the development of breeding technologies, it was almost completely replaced by less whimsical and more productive head varieties.

According to anthropologists, some varieties of this leafy vegetable were known as early as the 6th century BC. The ancient Greeks and Romans used it as food and decorative ornaments.

In Russia, "Red Kale", due to its frost resistance, was preserved in the northern regions until the end of the 18th century. During the reign of Peter the Great, with the beginning of active trade, kale returned to the European part of the world, from where it came to America, where it became widespread and well-deservedly popular.

By this time, Russian people had already switched to “winter preparations” in the form of sauerkraut and forgot about its leaf counterpart. Therefore, today she has just begun to win again the love of lovers of a healthy lifestyle in Russia.

Benefits for the body

Kale is among the foods referred to as "superfoods". He received this well-deserved title for his beneficial effect on the well-being of a person and his state of health in general.

Regular consumption of kale has many positive effects:

It is especially recommended to use Cale for pregnant women, because. many of the ingredients that make up its composition are prescribed by doctors in the form of tablets. In addition, a large amount of chlorophyll prevents changes in the structure of DNA molecules, which minimizes the risk of developing pathologies in the fetus.

Nutritional value and content of macro- and microelements

Leafy cabbage is especially valued in dietary nutrition. With its low calorie content (38 kcal / 100 grams), it is a fairly nutritious product:

• proteins - 4.3 grams / 100 grams;
• fats - 0.9 grams / 100 grams;
• carbohydrates - 8.8 grams / 100 grams;
• fiber - 3.6 grams / 100 grams.

With this ratio of macronutrients, Kale may well become a full-fledged replacement for meat and dairy products.

In terms of its chemical composition, it bypasses not only most of the usual vegetables, but also its “headed” counterpart:

Kale is a vegetable calcium champion. According to this indicator, it surpasses even whole milk (150 mg versus 130 mg). Moreover, this mineral is absorbed by more than 50% from cabbage, and only by 30% from milk.

Kale cabbage is part of modern garden culture

This plant for a very long time enjoyed success with domestic gardeners as a spectacular ornamental plant. Its incredible frost-resistant properties (withstands temperatures down to –15°C) made it possible to enjoy the “fluffy carpet” until late autumn.

Varieties that are outwardly difficult to distinguish from flowers are the result of the work of Dutch and Japanese breeders in the 16th-17th centuries. First, the first brought out the red and pink colors of the leaves, and then the second increased the similarity, giving the plant a spherical shape.

Today, a huge number of various varieties allows you to choose the most suitable use case for yourself: from decoration to eating.

Variety of varieties

Varieties of Kale cabbage are very diverse: they differ from each other in appearance, ripening period and yield. All of them are divided by the height of the sheet:

• undersized - less than 40 cm;
• medium height - from 40 to 60 cm;
• tall - more than 60 cm.

The maximum height of the plant is usually about 150 cm.

The most common varieties include:

• Curly- one of the sweetest and most delicate varieties. The aroma has spicy notes and a light "peppercorn".
• Grunkoln- also a very delicate variety. An adult plant produces a lot of leaves, which are distinguished by a blue tint and curly.
• Red Russian- has a spicy taste and bright vegetation of ornate form.
• Cadet- medium growth with corrugated leaves, intense green color. Especially dietary - 33 kcal / 100 grams. Good for storage.
• Cane- a very tall cabbage (up to 1.9 m) with a thick, hard stem that looks like a cane.
• Red F1- one of the most cold-resistant varieties (even with frost). The edges of the green-purple leaves are strongly curly. They change color to dark purple with the onset of cold weather.
• Tuscan- has long leaves on short stems, which stand out for their large bubble texture and dark green, almost black, color.
• blue dwarf- a beautiful decorative variety. Very compact, hardy and early maturing plant.
• Premier- extremely early cabbage. Frost-resistant. The greens are pretty tough.
• Reflex F1– Vegetation up to 80 cm in height. This is a mid-season hybrid of rich green color with corrugated leaves.
• Siberian– very well tolerates low temperatures and frost. It is also resistant to diseases and pests.
• Redboro F1- has leaves up to 150 cm long, purple or dark red. It is often used to give a bright accent to dishes. Relatively late harvest.
• Tintoretto- the lightest variety with strongly climbing vegetation. Its delicate light green color is ideal for decorative "dilution" of flower arrangements.
• scarlet- medium-early variety. Its leaves have a very interesting transition from green to purple, which turns purple-blue after the first frost.

In total, there are more than fifty types of variations on the theme of Cale. In Russia, Tuscan and Curly cabbage are especially popular.

Cultivation of kale

Leaf Kale is not demanding on planting conditions and its cultivation is practically no different from other types of cabbage.

Step by step disembarkation process:

You can normalize the acidity of the soil with the help of additional components: if it is less than 5.5, then mix it with acidic compost, and if it is more than 6.8, dilute it with sulfur.

Care tips for a good harvest

To get a plentiful healthy harvest, you must not forget about following some important rules:

• the soil should always be in a wet state - watering is necessary every day (preferably in the evening);
• during the ripening period of the plant, it must be fertilized once every 1.5 months;
• you can feed cabbage only after watering;
• broken, limp, deformed leaves and weeds should be removed immediately;
• the earth around the trunk regularly, especially after rain, needs to be loosened;
• with the manifestation of white plaque and rot - it is worth applying mulching.

Mulching is applied only after the soil warms up well: not earlier than June.

For the prevention and treatment of Cale's diseases, it is better to try to use natural methods. They are quite effective and do not harm the plant itself, and this is very important for preserving all the beneficial properties.

Uses of kale in cooking

The main advantage of kale leaves as a component of ready meals is that they retain a large amount of vitamins during heat treatment. Even with cooking, which is the most destructive type of impact, about 70% of all “usefulness” remains, and even more with more gentle processing methods.

From hate to love: little tricks of use

Many refuse to use kale for various reasons: bitter taste, stiffness of the leaves, its absence in the nearest store, etc.

Here are some tips to help you fall in love with this vegetable:

• Before eating cabbage in its raw form, it should be thoroughly “massaged”: this will also remove aggressive bitterness and leave piquant sharpness.

The characteristic peppery taste of kale is given by the glucosinolates included in its composition, which also endow it with antitumor properties.

Healthy Recipes

Superfood Vitamin Salad

Ingredients:

• kale - 100-200 g;
• avocado - 1 pc;
• cherry tomatoes - 10 pcs;
• shallots - 2-3 pieces;
• lemon - 1 pc;
• olive oil - 1-2 tbsp;
• salt and pepper - to taste.

Cooking:

1. Remove the pit from the avocado and scoop out the pulp.
2. Tear the cabbage leaves with your hands into pieces of arbitrary size (the smaller, the softer the consistency will be).
3. Thoroughly mash the avocado pulp with herbs until bitterness is removed.
4. Cut tomatoes and onion into small cubes.
5. Squeeze the juice from the lemon and mix it with oil, salt and pepper.
6. Combine all salad ingredients in one bowl and mix well.

The calorie content of the finished dish is only 240 kcal, given the oil dressing, and its benefits to the body are simply invaluable. If you leave the salad overnight in the refrigerator, it will become even tastier.

Refreshing green cocktail

Ingredients:

• pear - 4 pcs;
• kale - 50 g;
• mint - 1/2 bunch;
• water - 2 tbsp.

Cooking:

1. Remove the core from the pears and cut them into large pieces.
2. Immerse all food and some water in a blender.
3. Whisk thoroughly until smooth.
4. Pour in the rest of the water and beat again.

This smoothie will not only give energy, due to its nutritional properties, but will also cheer you up with a bright green color.

After analyzing the information received, we can conclude: this cabbage is definitely worth including in your diet. Its independent cultivation is not just a hobby, but a guarantee of "purity" and quality of the final product. Such a pastime is ideal for people who care about what gets on their plate.

Video review of growing kale