Kale cabbage - what kind of plant is it and what it looks like

The genus of plants in the Cabbage family includes over 4 thousand species and varieties. Among them there are well-known plants and varieties that are relatively rare for our country. For example, kale kale has excellent taste and useful properties, but has not yet become as widespread as white cabbage or cauliflower. Meanwhile, Russian kale is considered the closest to wild plants among the domesticated forms. Its leaves are eaten, grown for decorative purposes and as a forage crop.

Kale: what is it

Kale is an annual herb, belongs to the Cabbage family, the species is Cabbage. In ancient Greece, it was known as early as the 5th century BC, it became widespread in Europe later - at the end of the Middle Ages.

The economic value of collard greens is great. Kale is one of the most important vegetable crops. In nutrition, cabbage serves as a source of vitamins, minerals and other substances useful for the human body. With a low calorie content (24-48 kcal), it is rich in proteins (4 g) and carbohydrates (9 g). 100 g of cabbage leaves contains 684% of the daily value of vitamin K, 200% of vitamin A, 134% of vitamin C, as well as high doses of manganese, potassium, calcium, selenium, phosphorus, zinc, iron, amino acids, omega-3, omega-6.

It is a valuable dietary product recommended for people suffering from obesity, gout, urolithiasis, atherosclerosis. Regular use of cabbage leaves can increase endurance and work capacity, improve overall health and health, and prevent the development of many diseases and conditions.

Kale is important for the health of teeth and muscles, supports the functioning of the organs of vision, regulates the level of cholesterol in the blood, cleanses the intestines of toxins and toxins, and strengthens the immune system. Due to the presence of flavonoids, retinol and ascorbic acid in the composition, it slows down the aging process, improves skin condition, and is used as a prophylaxis for tumor neoplasms.

Important. Long-term and uncontrolled consumption of cabbage leaves can be harmful to health. The risk group includes persons suffering from urolithiasis, liver and kidney diseases, individual intolerance to the product.

Kale has practical and culinary uses all over the world. It is also a popular garden plant that is grown to decorate autumn and winter flower beds in the garden, parks, squares, and other economic and rural areas.

Other names

Kale cabbage has other names: curly or curly, browncol or bruncol, American cabbage, kale, Russian, gruncol.

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What does it look like

Brauncola cabbage has a different botanical description depending on the variety... Its main difference from other plants of the Cabbage family is the lacy green or purple leaves that do not form a head of cabbage. Cabbage has a specific smell, similar to that of white cabbage.

The plant is an annual, planted mainly in seedlings in open ground from mid-April to late May, or by seeds. The plant is not picky about the soil, while in order to get good shoots and harvest, it is better to choose peat, clay or fertile soil.The soil should be sufficiently nutritious, not flooded, with an acidity level of 5.5-6.7 pH.

Curly cabbage is easy to care for, resistant to temperature extremes (seeds will sprout at t + 5⁰С). Depending on the variety, harvesting is carried out 50-55 days after planting seedlings in the ground, and 55-75 days when growing by seeds.

For reference. Do not delay the harvesting period, otherwise the leaves will acquire excessive hardness and bitter taste and become unusable for food. In such cases, to get rid of the bitterness, the leaves are frozen or left in the garden until the first frost.

Kale varieties

Kale cabbage includes many varieties that differ in ripening period, use, taste and nutritional properties, head size, appearance. The most popular varieties and hybrids in Europe are Siberian, Tuscany, Scarlett, Reflex f1, Red f1.

Siberian

Another name is Red Russian kale. Differs in the ability to withstand frost in a specific region. Retains the ability to bear fruit at a temperature of -15 ° C, which is why it is popular in Siberia and the Urals. The variety is resistant to damage by pests. Recommended to grow in seedlings. Harvesting is carried out for 80 days.

All leaves are fleshy, wavy, delicate around the edges. The color of the leaves is different - from green to deep purple, with lilac veins and petioles.

The taste is sweet and soft, when compared to Tuscany or Green Curly, it is more delicate. With the onset of frost, the leaves become even tastier. In cooking, it is used as an independent product or combined with meat, fish, poultry, juice, smoothies are prepared, and used as an aromatic additive.

Scarlett with purple leaves

Plant height - 80-120 cm, fleshy leaves, up to 40 cm long, color - from green to dark purple. Belongs to medium late varieties, ripens within 3-3.5 months. The plant is frost-resistant, can withstand temperatures as low as -18⁰С. Moreover, after the first frost, the leaves acquire a blue tint. Often grown as an ornamental crop. Leaves are eaten fresh, stewed, boiled.

Tuscany

Mainly cultivated in southern latitudes. The biological period of maturation in nature is early June - late November. The plant has an unusual bumpy leaf shape. They are dense to the touch, have a dull green color with a matte shade. However, the appearance depends on the amount of sunlight, planting method, soil moisture. Cabbage gives the first sunrises on 3-5 days, and ripens quickly enough. For the best harvest requires good sunlight and regular watering.

The value of the Black Tuscany variety:

• frost resistance (tolerates a drop in temperature to -15⁰С);
• decorativeness;
• pleasant and delicate taste;
• high content of amino acids important for the human body, omega-3.

The variety has excellent taste. Young shoots are used as lettuce leaves, more mature ones - as cabbage, used to decorate dishes. Grown as an ornamental plant for the design of gardens, squares, parks.

Tintoretto

Medium ripening variety, frost-resistant. The leaves are deep green, bubbly, with an even core, strongly curly at the edges. The height of the stem is 70-80 cm, the weight of one inflorescence is 600-800 g. Such features of the appearance make it possible to use the plant for garden decoration.

Young leaves are usually eaten fresh, frozen or after heat treatment. After the first frost, cabbage leaves become even sweeter and more aromatic.

Reflex f1

This hybrid of Russian cabbage is appreciated for its excellent taste and health benefits. The leaves contain high doses of phytoncides, fiber, potassium, phosphorus, nitrogenous substances, vitamins of group B, A, C, P, K.Cabbage has also found application for garden and square decoration.

Plant height - 80 cm, leaves - strongly corrugated, have a green color, rosette - semi-vertical. The average weight of the fruit varies between 1300-1400 g. The hybrid is frost-resistant (the yield is maintained at temperatures down to -18⁰С).

For reference... Leaves are selected for food from the center of the inflorescence. It is strictly forbidden to remove the lower leaves, otherwise, the plant will wither. Young leaves are pleasant and sweet in taste, without traces of bitterness. Ideally complement meat and fish dishes.

Red f1

Decorative and dietary hybrid of kale cabbage. Notable features of the plant are its highly corrugated purple-green leaves. With a decrease in air temperature, the color of the leaves changes to crimson, which explains the popularity of the variety in landscape and phytodesign.

The plant can withstand temperatures down to -18⁰C without damage or loss of yield. The first sunrises appear 5-7 days after disembarkation. The cultivar is unpretentious in cultivation, however, prefers light draining soil with a sufficient amount of minerals.

It is a popular dietary product. Leaves help to get in shape after periods of overeating, maintain weight or get rid of extra centimeters in the waist, hips.

How to eat kale

Leaves are eaten both fresh and after preliminary heat treatment. Young leaves have excellent taste, have a delicate texture, devoid of bitterness and astringency.

The stem and head are too hard, so they are used as forage crops. In cooking, juice is squeezed out of the stem, which is then used as a dressing, added to vegetable cocktails.

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Raw

It is in its raw form that the varieties of kale will bring the greatest benefit to the human body without loss of taste. During the heat treatment, the content of vitamins and minerals decreases. If fresh leaves are used during the season, then at other times the leaves are pre-frozen.

The leaves are used as an ingredient in salads, served with meat, fish, poultry, for decoration of various dishes.

In dishes

Kale goes well with almost all vegetables: tomatoes, peppers, zucchini, onions, carrots, beets, cucumbers, garden herbs like parsley, dill, basil, green onions. This allows it to be used for preparing first and second courses, lasagna, chips, in salads, as a filling for pies.

For reference... In the Netherlands, cabbage leaves are added to mashed potatoes to make the traditional stampot dish. In Japan, kale is a popular food supplement, and aojiru is made from it and other green vegetables. In Turkey, a soup is made from kale.

Conclusion

Kale cabbage deserves special attention from gardeners and gardeners. Almost any of its varieties can be used as an ornamental plant, and young leaves can be used to prepare tasty and healthy dishes. The obvious advantages of cabbage are frost resistance, unpretentious care, flowering appearance, excellent taste. To understand what is wonderful about Russian cabbage and how it differs from ordinary white cabbage, you should definitely try this culture.