Knowra Kale Kale Kale is a leafy vegetable cultivated for its edible leaves and belongs to the cabbage species Brassica oleracea. Its varieties include curly, flat-leaved, and dark-leaved forms.
Brassica oleracea : A plant species that includes cabbage, kale, broccoli, cauliflower, and several other cultivated vegetables. Kale is one cultivated form of this diverse species.
Kale chips : A snack made by baking or dehydrating kale leaves until crisp. Crisping leaves is a common way to serve kale outside salads and cooked dishes.
Roman agriculture : The farming practices and food production systems used in ancient Rome. Roman writers documented leafy cabbages related to forms cultivated as kale.
Vitamin K : A group of fat-soluble vitamins needed for blood clotting and other physiological functions. Kale is a rich dietary source of vitamin K.
Brassica : A genus of plants in the mustard family that includes many food crops. Kale belongs to this genus through its species, Brassica oleracea.
Collard greens : The large, smooth leaves of a cultivar group of Brassica oleracea used as a cooked green. Collards are a closely related leafy crop, usually distinguished by broader, flatter leaves.
Medieval European cuisine : The food practices and ingredients used in Europe during the Middle Ages. Kale and other hardy brassicas became useful foods in European climates and diets.
Glucosinolates : Sulfur-containing plant compounds found in many Brassica vegetables. These compounds contribute to kale’s characteristic flavor and are studied in nutrition.
Leaf vegetable : A plant whose leaves are eaten as a vegetable. Kale is grown chiefly for its edible leaves.
Lacinato kale : A dark, narrow-leaved kale cultivar group with strongly textured leaves. Its distinctive texture and shape suit soups, braises, and salads.
Show all 20