Which state grows the most Kale?
The state growing the most kale was California, where 390 farms harvested 1,680 acres in 2012, compared with fewer than 100 kale farms and 1,077 acres in 2007. Georgia ranked second and New Jersey third, narrowly beating Texas. The 6,256 acres of kale harvested in 2012 still pales in comparison to the 130,000-acre broccoli yield.
Where does Kale come from?
From Canada, it found its way into the United States. Jersey kale, also known as walking stick kale, which originated on the island of Jersey, the largest of the Channel Islands, which are in the English Channel off the northern coast of France. Where Does Kale Grow?
Can you grow Kale in Georgia?
Kale is making its way into the mainstream and into the fields of southwest Georgia, according to a University of Georgia (UGA) vegetable expert. In the past, kale has been grown for use as a garnish for salad bars.
Why is Kale so popular in America?
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. During World War II, the cultivation of kale (and other vegetables) in the U.K. was encouraged by the Dig for Victory campaign.
Where is kale grown naturally?
Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the 4th century BC.
Where is the best kale grown?
full sunKale grows best in full sun, but will tolerate partial shade as well. Plants that receive fewer than 6 hours of sun daily will not be as stocky or leafy as those that get ample sun, but they will still be plenty edible! Like collards, kale likes fertile soil to grow fast and produce tender leaves.
Does kale grow naturally?
Like other brassicas (broccoli, cauliflower, cabbage, kohlrabi, Brussels sprouts), kale's origins can be traced back to the wild leafy cabbage plants that grew along the coast of the northern Mediterranean. Of all the various brassicas, kale is the most similar to its wild ancestors.
Is kale native to America?
Kale is actually a descendent of wild cabbage, native to Europe and Asia Minor, and is recorded to have grown and been consumed for nearly 4,000 years. Of course kale does not have the same history everywhere. Kitchen gardens in Scotland are called “kale yards,” because so much kale is grown in them.
What is the healthiest kale to eat?
Lacinato kale One study notes that lacinato is high in minerals under-consumed by most Americans, including magnesium and zinc ( 2 ). It's also an excellent source of fiber and vitamins C and K ( 3 ).
What is the best tasting kale?
Red kale is often considered the sweetest kale, which makes it perfect for eating raw.
Can you eat kale raw?
Kale is a dark, leafy green you can eat raw or cooked. This superfood has been on dinner plates since Roman times and has long been common across much of Europe. The vegetable hails from the cabbage family, which also includes broccoli, cauliflower, and collards.
Which is better for you spinach or kale?
The Bottom Line. Kale and spinach are highly nutritious and and associated with several benefits. While kale offers more than twice the amount of vitamin C as spinach, spinach provides more folate and vitamins A and K. Both are linked to improved heart health, increased weight loss, and protection against disease.
Can you eat kale straight from the garden?
Kale flowers are not poisonous. You can pick them as soon as they appear and eat them raw or cook them—both ways are delicious. The flavor of kale buds and kale flowers actually improves (and turns sweeter) if your garden was hit with a frost.
Is kale a Superfood?
Kale is considered a superfood because it's a great source of vitamins and minerals. It also contains several other compounds that are beneficial for your health.
What vegetable is native to America?
Winter squash, corn and climbing beans are well-known as native crops to North America. Indigenous peoples have grown these three vegetables together as companion crops long before Europeans started showing up here.
Why you should eat kale?
Kale is high in antioxidants, such as vitamin C, which may help fight oxidative damage to the body. Oxidative damage plays a role in many illnesses, including cancer, heart disease, and diabetes. Its high fiber content can help improve digestion and ease constipation.
Which is the most tender kale?
Lacinato KaleTuscan Kale aka Lacinato Kale aka Dinosaur Kale This is the kale we love to cook—and not cook—the most. It has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile—it cooks more quickly and requires less massaging for use in raw preparations.
What climate is best for growing kale?
Kale can survive bouts of cool weather, and a light frost will sweeten kale leaves. Hot weather in mid-to-late summer will turn kale bitter. Kale can't survive extremely cold weather or snow unless it's protected by a cold frame. The ideal temperature range for growing kale is between 65 and 75°F.
What is the most popular kale?
The most popular kind is Lacinato kale, which has many names, like Dinosaur kale, Tuscan kale, or Italian kale. As they grow larger, flat leaf kale has a more upright growth habit, and may grow taller than curly varieties, which tend to sprawl. The leaves are upright and straight, and they grow on a main stalk.
Where should you not plant kale?
You should also avoid planting kale near other members of the brassica family. Keep vegetables like broccoli, cauliflower, cabbage, Brussels sprouts, bok choy, and collards away from kale. Brassica plants that grow together encourage pests that attack one plant species to attack the other brassicas as well.
What is kale cabbage?
Many; see text. Kale ( / keɪl / ), or leaf cabbage, belongs to a group of cabbage ( Brassica oleracea) cultivars grown for their edible leaves, although some are used as ornamentals. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage ).
Why is kale so popular in the United States?
At the time, kale was widely grown in Croatia mostly because it was easy to grow and inexpensive, and could desalinate soil. 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.
What is the name of the school of Scottish writers?
The 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'). 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 that the seeds never germinated.
What is kale a source of?
Kale is a source of the carotenoids, lutein and zeaxanthin (tables). As with broccoli and other cruciferous vegetables, kale contains glucosinolate compounds, such as glucoraphanin, which contributes to the formation of sulforaphane, a compound under preliminary research for its potential to affect human health beneficially.
What does it mean to be off kale?
To be "off one's kail" is to feel too ill to eat.
How much vitamin K is in kale?
1⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV) (table). It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw").
What is caldo verde?
A traditional Portuguese soup, caldo verde, combines pureed potatoes, very finely sliced kale, olive oil and salt. Additional ingredients can include broth and sliced, cooked spicy sausage . In Scotland, kale provided such a base for a traditional diet that the word in some Scots dialects is synonymous with food.
What salads are recalled in Ohio?
Implicated packaged salads, including President’s Choice brand Baby Kale, Dole brand Kale Caesar Salad Kits, Dole brand Sweet Kale Salad Kits, and various mixes, were packaged under multiple brand names and distributed throughout the U.S. and five provinces in eastern Canada. The Public Health Agency of Canada also reported illnesses.
How many cases of foodborne illness were there in 2009?
From 1990 to 2009, the consumption of leafy greens led to 363 foodborne illness outbreaks and 13,569 reported cases of illness, which gave these types of crops a reputation as risky food choices.
Why is kale better in the fall?
Kale prefers the cooler temperatures typical during the spring and fall months. Kale flavor is enhanced by cool temperatures because sugar content increases, improving the taste of the leaves.
What is kale in the family?
Kale is a member of the Brassica family, which includes mustards, turnips, and cabbage. It is considered a leafy green, along with lettuce, swiss chard, and spinach.
How to tell when kale is ready to harvest?
The best way to tell if kale is ready for harvest is by checking the leaf color: a rich, green leaf a with firm texture is a good sign. Kale can be harvested by hand or by machine, although this machine technology is rarely affordable. Hand-harvested kale is bunched with three to five stalks, washed and then packed into bushel buckets. Kale harvested by machine is bulk loaded before being sent out for shipment. If going to a prepackaged mix, kale can be packed as a whole plant, bunched, or stripped. After being harvested, kale tends to be stored for a short period of time in a cold, moist condition of between 35 to 58 °F. Kale is a highly perishable crop with a high respiration rate and a shelf life of only 10 to 14 days. It is often topped with ice to create an ideal transit condition.
What foods were recalled in 2016?
In 2016, CRF Frozen Foods’ frozen vegetable and fruit products sickened 9 individuals with Listeria monocytogenes across 4 states, causing 9 hospitalizations and 3 deaths. CRF issued a voluntary recall, which was later expanded, of frozen vegetable and fruit products produced at its processing facility in Pasco, Washington. The recall included more than 350 products sold under 42 brand names, as well as at least 100 other products prepared by other companies using CRF ingredients. Implicated products, including Bybee’s brand Organic Chopped Kale, Organic by Nature brand Organic Chopped Kale, O Organics brand Chopped Kale, and Wild Oats brand Organic Chopped Kale, were distributed throughout the U.S. and in Canada.
How is kale harvested?
Kale can be harvested by hand or by machine, although this machine technology is rarely affordable. Hand-harvested kale is bunched with three to five stalks, washed and then packed into bushel buckets. Kale harvested by machine is bulk loaded before being sent out for shipment.
How to harvest kale?
Kale is ready to harvest when the leaves are about the size of your hand. Pick about one fistful of leaves per harvest. Start harvesting the oldest leaves firt from the lowest section of the plant. (Discard any yellowed or torn leaves.)
How to extend kale harvest?
If you wish to extend your harvest, shield your kale from the cold with row covers. Or, create a makeshift cover with tarps and old blankets propped up by hay bales. Here are a few more season-extending ideas.
Why do people dislike kale?
Many people dislike kale because it is so crunchy and dry. It sounds odd, but a great way to make kale more tasty is to massage it! Kale also makes a great compliment to spinach in a salad ( watch this video for great kale salad ideas ), and kale chips can be a tasty treat. Find out more about kale and spinach.
How long does kale last in the refrigerator?
You can store kale as you would any other leafy green; put the kale in a loose plastic produce bag and store it in the refrigerator. It should last about 1 week.
What is the best soil pH for kale?
Choosing and Preparing a Planting Site. Kale does best in full sun, but does tolerate partial shade. The soil pH should ideally be 6.5 to 6.8 to discourage disease, but kale is tolerant of more alkaline soils up to a pH of 7.5. (Test your pH with a kit from your local cooperative extension office or garden store)
How to keep kale from growing in hot weather?
Regularly feed kale with a continuous-release plant food. Mulch the soil to keep down the weeds and keep kale cool as kale won’t grow in hot weather. Mulch the soil again heavily after the first hard freeze in the fall; the plants may continue to produce leaves throughout the winter.
What is kale in the family?
Kale is a member of the Brassica family, like cabbage, broccoli, brussels sprouts, and other common "cole crops."
What greens are grown in Georgia?
Georgia growers who have traditionally cultivated collard, mustard and turnip greens have now added kale.
How long does kale stay fresh?
Kale is not usually stored. If it is kept iced at 32˚ F, it will remain in fairly good condition for 10 to 14 days in fresh-market channels, according to OSU.
How long does it take for kale to grow?
According to USDA, Kale can be harvested within approximately one month of becoming established. Leaf color is the best sign of crop readiness. Rich green leaves of firm texture are ready for cutting. If they are too dark and heavy, the leaves are tough and not as flavorful. It’s advisable to cut the leaves frequently to encourage new growth, but avoid picking the terminal bud at the top of the plant.
What is the name of the kale that has a blue green leaf?
The two main varieties of kale are Scotch, an early kale with deeply curled, blue green leaves (Dwarf Blue Curled), and Siberian, a later type with smoother gray-green leaves (Dwarf Siberian). There also are ornamental kales, grown particularly for garden display in late summer and early fall when the time for annuals has passed.
How many acres of kale were harvested in 2012?
The 6,256 acres of kale harvested in 2012 still pales in comparison to the 130,000-acre broccoli yield. Even beets, with nearly 13,000 harvested acres, exceed kale’s numbers.
Why are carotenoids important?
According to the National Institutes of Health, dietary carotenoids are thought to decrease the risk of disease, particularly certain cancers and eye disease.
What type of soil is best for kale?
The ideal soil for kale is a fertile, well-drained loam. Clay types can be improved when supplemented with compost and well-rotted manure worked in to spade depth.
Overview
History
Kale originated in the eastern Mediterranean and Anatolia, where it was cultivated for food beginning by 2000 BCE at the latest. 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 Romans as Sabellian kale, are considered to be the ancestors of modern kales.
The earliest record of cabbages in western Europe is of hard-heading cabbage in the 13th centur…
Etymology
Kale originates from Northern Middle English cale (compare Scots kail and German Kohl) for various cabbages. The ultimate origin is Latin caulis 'cabbage'.
Cultivation
Kale is usually an annual plant grown from seed with a wide range of germination temperatures. It is hardy and thrives in wintertime, and can survive in temperatures as low as –15.0° Celsius. Kale can become sweeter in taste after a heavy frost.
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, to dark green and violet-green, to violet-brown.
Classification by leaf type:
• Curly-leaf (Scots kale, blue curled kale)
Nutritional value
Raw kale is composed of 84% water, 9% carbohydrates, 4% protein, and 1% fat (table). In a 100 g (3+1⁄2 oz) serving, raw kale provides 207 kilojoules (49 kilocalories) of food energy and a large amount of vitamin K at 3.7 times the Daily Value (DV) (table). It is a rich source (20% or more of the DV) of vitamin A, vitamin C, vitamin B6, folate, and manganese (see table "Kale, raw"). Kale is a good source (10–19% DV) of thiamin, riboflavin, pantothenic acid, vitamin E and several dietary minerals, …
Culinary uses
Flavored "kale chips" have been produced as a potato chip substitute.
In the Netherlands, a traditional winter dish called "boerenkoolstamppot" is a mix of curly kale and mashed potatoes, sometimes with fried bacon, and served with rookworst ("smoked sausage").
In Northern Germany, there is a winter tradition known as "Kohlfahrt" ("kale trip"), where a group of people will go on a hike through the woods during the day before gathering at an inn or private re…
In literature
The 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'). 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 …
Key Facts
- Kale is a member of the Brassicafamily, which includes mustards, turnips, and cabbage. It is considered a leafy green, along with lettuce, swiss chard, and spinach.
- Kale is related to primitive cabbage dating back thousands of years to the Mediterranean and Asia Minor regions; its leaves tend to be narrow and curly in appearance.
- Kale is a cool-season crop that thrives in the spring and fall and is capable of tolerating frost…
- Kale is a member of the Brassicafamily, which includes mustards, turnips, and cabbage. It is considered a leafy green, along with lettuce, swiss chard, and spinach.
- Kale is related to primitive cabbage dating back thousands of years to the Mediterranean and Asia Minor regions; its leaves tend to be narrow and curly in appearance.
- Kale is a cool-season crop that thrives in the spring and fall and is capable of tolerating frosts and light freezes. These greens contain a wide variety of nutrients, with a single cup of kale del...
- Between 2000 and 2020, at least 4 kale-associated outbreaks were reported to CDC’s National Outbreak Reporting System (NORS), causing 19 illnesses, 5 hospitalizations, and no deaths.
Introduction
- The cultivated kale of today is related to wild, primitive cabbages dating back over 2000 years to the Mediterranean and the Asia Minor regions. It arrived in Europe and the Americas through various trade routes. It is from the Acephala (meaning without a head) variety of the Brassicafamily and is derived from borecole. Kale is a Scottish word that comes from “cole” or “…
Food Outbreaks and Recalls
- As with all leafy greens, kale is susceptible to contamination by foodborne pathogens and has been associated with outbreaks of Listeria monocytogenes and Salmonellaspecies. Most of the outbreaks and subsequent recalls thus far have involved prepackaged salad or vegetable mixes, which often include kale. Between 2000 and 2020, at least 4 kale-associated outbreaks were rep…
Production
- The majority of kale is grown domestically in California and Georgia, and a large portion of kale production is certified organic. From 2007 to 2012, the number of farms reporting growing kale more than doubled from 1,000 to 2,500, with 1,680 acres having been harvested in California. Kale is an easy crop to grow and integrate into a farming system due to its resistance to most pests (…
Food Safety
- The popularity of kale and other leafy greens has recently risen due to the health benefits and convenience of prepackaged products but has also been coupled with an increase in foodborne illnesses associated with these items. Raw and fresh-cut leafy greens, such as kale, can serve as vehicles for pathogens that cause foodborne illness, such as Salmonella, Shiga-toxin producing …
Consumption
- Kale has made major headway since its early days as a garnish for salad bars. It is now being incorporated into its own prepackaged mixes. The consumer demand for kale has caused prices to increase by twenty cents per pound. It has been labeled a superfood and is now marketed as kale chips, salad, and is used in smoothies. It can also be enjoyed by removing the leaves from t…
Nutrition
- The benefits of eating leafy greens are numerous and kale is no exception. Kale, like the majority of leafy greens, is filled with nutrients, making it worthy of its reputation as a superfood. Kale is a good source of vitamins A, C, and K and contains iron, calcium, and phytonutrients, which are known for their anti-cancer properties. The nutrients in kale each provide excellent health benefit…
References
- Affairs, Office of Regulatory. Recalls, Market Withdrawals, & Safety Alerts – CRF Frozen Foods Expands Voluntary Recall to Include All Frozen Vegetable and Fruit Products Due To Possible Health Ris...
- AKA. American Kale Association [Internet]. [cited 2017 Jul 31]. Available from: https://col.st/v3KP2
- Affairs, Office of Regulatory. Recalls, Market Withdrawals, & Safety Alerts – CRF Frozen Foods Expands Voluntary Recall to Include All Frozen Vegetable and Fruit Products Due To Possible Health Ris...
- AKA. American Kale Association [Internet]. [cited 2017 Jul 31]. Available from: https://col.st/v3KP2
- Beach C. UPDATED: Secret outbreak investigation targeted packaged salads in April | Food Safety News [Internet]. [cited 2017 Jul 31]. Available from: https://col.st/dMn5c
- Boeckman C. Kale: Planting, Growing, and Harvesting Kale Plants [Internet]. The Old Farmer’s Almanac. [cited 2017 Jul 31]. Available from: https://col.st/TMuNS