Kale, a crinkly-leafed, non-heading cabbage, is one of the earliest members of the cabbage family to be cultivated. It was introduced to America by early European settlers.
Varieties can be differentiated based on length of the stem with varying leaf types. Leaf colors range from light green through green, dark green and violet-green to violet-brown.
24’s
You can turn it into smoothies, kale chips, wilt it into soup, mash it with potatoes or turn it into pesto.
5ºC / 41ºF
Freeze damage in fresh kale will appear as darkened translucent or water-soaked areas which will deteriorate rapidly after thawing.
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