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Kale

Kale

Although it is now mostly reserved for healthier vegan options, kale was the most frequently consumed green vegetable in Europe throughout the Middle Ages. It resides among the brassica family among cabbage, broccoli, and brussel sprouts. Prized for its mild taste in comparison with other leafy greens, kale is often eaten raw in many salads. Lemon and oil work well to soften the leaves and create a great infusion in any warm dish. Any kale purchased from a grocery should be exuberantly colored. Color variations include green, dark green, and purple. However, avoid any yellow leaves. Astoundingly, just one cup of kale more than satisfies daily intake levels of Vitamin A and Vitamin C. In addition, it decreases blood cholesterol, augments cell detox processes, proliferates in antioxidants, and possesses anti-cancer qualities.

Hardiness

Hardy

Maturation 

Period

65

days

Planting period

Early April to Mid June

companion 

vegetables

Beets, celery, spinach, marigold, cabbage, cauliflower, nasturtiums

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