'Brassica oleracea acephala'
A nutritious leafy green annual which will grow all year round but does exceptionally well through the colder months. In fact the leaves are sweeter after a frost. Prefers a well-drained soil in part to full sun. There are several different varieties of Kale such as Tuscan Black, Dwarf Blue Curled and Red Russian.
Culinary use: Can be added to salads, juices, stir-fries, made into chips, or steamed. The youngest leaves are the sweetest so harvest regularly. High in antioxidants, iron, calcium, vitamins A, C and K. Great for digestion and intestinal cleansing. High in anti-inflammatory properties and some cholesterol lower benefits. A great plant for the herb garden.