Kale (Brassica Oleracea) is a leafy green vegetable that belongs to the Brassica family, a group of
vegetables including cabbage, collards and Brussels sprouts and is one of the most nutritionally
dense foods you’ll find. Kale is often called a “superfood” because it is packed with nutrients such as
calcium, potassium, beta carotene, and other antioxidants. Kale is a hardy biennial (it flowers on the
second year of growth and completes its life-cycle),but it is usually grown as an annual.
Varieties/Description:
1 Brazilian Kale
Brazilian Kale is small to medium in size, growing on heads averaging 30-45 centimeters in height,
and consists of broad, flat, and rounded wide, dark green leaves. The leaves have frilly, serrated
edges and prominent white veins span across the center of the leaves. Brazilian kale is crisp and
tender with a bitter- sweet, green taste that is reminiscent of the flavor of cabbage.
2 Curly Kale/Scots Kale
Curly Kale or Scots Kale is a common type of kale that you will find in nearly all grocery stores. It has
dark green and tightly wound curly leaves and a hard, fibrous stem. This variety of kale tends to have a
bright, peppery flavor that can be quite bitter.
3 Lucinato Kale/Dinosaur Kale
Lacinato Kale grows 2 to 3 feet tall and has dark blue-green leaves with an “embossed texture”; its
taste is described as “slightly sweeter and more delicate than curly kale. Because of its taste,
“slightly bitter and earthy”, it has been called “the darling of the culinary world”It is also known as
Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale.
4 White Kale
White Kale is a short compact plant that produces contrasting white midribs within its frilly green
leaves. The central leaves of the plant’s rosette become completely white when fully mature,giving it
a “flower-like” look. White kale is rather strong flavoredwith a chewy texture. Its taste is reminiscent
of cabbage with arobust earthy finish. Once cooked, White kale’s texture softens and its flavor
becomes sweet and nutty.
5 Red Russian Kale
Red Russian kale grows in a large loose rosette shape that ranges from .3-.5 meters tall. This variety
is easily recognized byits richly colored burgundy stems and purple tinted leaves. Theyare flat and
toothed like an oak leaf with an overall dark green color and deep red veins. Red Russian kale offers a
mild nutty flavor that is slightly sweet and earthy with a hearty texture.
When choosing Red Russian kale look for fresh, bright, firmleaves.
6 Siberian Kale
Siberian kale has hardy white stems that run from the base of the root through the leaves. The leaves
of Siberian kale are large and flat with edges that have a ruffled shape. Leaves have a delicate texture
and are bluish green in color. This kale variety is exceptionally tender and offers a mild cabbage-like
flavor. Their texture is much more delicate and flavor mild when compared to that of the more well known European (Oleracea) varieties of kale. Similar to carrots and other root vegetables Siberian
kale will develop a sweeter flavor as the temperature drops and after exposure to frost.
7 Chinese Kale/Gai Lan
Chinese kale is a vegetable crop that originated from China. It is also known as Chinese broccoli,
Kailan, or Gai-lan. Similar to traditional sprouting broccoli, this oriental vegetable has tender edible
stems, leaves, buds and flowers. It is a fast-growing crop that is a great source of antioxidants and
vitamin C. Young leaves, stems and flower head bolts are widely used in Chinese cuisines, usually as a stir-fry dish. It is also cooked in soups, steamed, or eaten as fresh greens. Chinese kale can be slightly bitter,
but generally has a sweeter and nuttier taste than common broccoli.
8 Redbor Kale
Redbor Kale can be distinguished from other kale varieties simply by its deep red and maroon color.
The Redbor kale has frilly, curled leaves that have deep purple stems and veins running throughout.
Some plants are entirely magenta, though at times, others may have leaves that are tinged with green.
Growing between 18 to 24 inches in length, the Redbor kale offers a mild cabbage-like flavor and
crisp texture. When cooked it becomes tender and nutty with a mild earthy sweetness. Sea Kale
Sea kale plants grow large in size and form clumps of spreading leaves, averaging sixty centimeters in
height. The silver-grey, deeply lobed leaves grow in a rosette pattern and have fleshy waved-edges
with a velvety texture. Sea kale also bears many small, fragrant, four-petaled white flowers and
globular, pea- sized green pods containing one edible, light green seed inside. In addition to the
leaves, pods, and flowers, the leafstalks connect to an extensive underground root system that can
grow to be firm, starchy, and thick. Sea kale is crisp and chewy with a bitter, green, and slightly nutty
taste.
9 Baby Kale
Baby kale is simply the term for the delicate leaves of a young, immature kale plant. Almost any kale
variety can be harvested at this young stage when the leaves are more mild and tender, though still
hardier than most lettuce varieties. Both the petite stems and leaves of Baby kale are edible, with a
chewy yet succulent texture and a slightly peppery flavor, similar to arugula.
10 Premier Kale
Premier kale leaves are medium green, smooth with scalloped edges. The midribs and stems are
white and tender. It is popular among market growers for bunching at 4-5′′, baby leaf and
microgreens. The tender young leaves can be eaten raw in salads, prepared in soup such as minestrone and ribollita, added with pasta, boiled, sautéed, or baked as kale chips. The broad mature leaves are
deribbed and usually blanched first, and then sautéed with other,flavorful ingredients such as
anchovies.
11 Walking Stick Kale
Walking stick kale is also known as Jersey kale and walking stick cabbage, generally grows to a
height of 8 to 10 feet, but it can reach 18 to 20 feet. The tuft of leaves at the top make the plants top
heavy, and, if not staked, the stalks tend to bend over,creating a naturally-grown cane handle at the
root end. Their dense, fibrous stalks take to sanding and varnishing after they dry,and they make
sturdy walking sticks. Walking Stick Kale leaves have a chewy texture and a very robust cabbage flavor, especially when eaten raw. When blanched in water the flavor slightly mellows, but the fibrous stems remain tough and should be removed.
12 Tronchuda Kale /Portuguese Kale
Portuguese Kale has tender, sweet leaves that are increasingly popular in stir-fries and soups.
Typically, the kale often grows up to 2 feet tall. Although it is cold hardy like other kale varieties, it is
more heat tolerant than other types of kale. Native to Portugal, this loose-headed member of the cabbage family resembles Swiss chard, with its large, blue-green oval leaves and thick white ribs. In other words, the leaves look like large collard leaves but with many white veins. It is easy to grow and has a milder flavor than other cabbage
13 Black Kale
Large palm tree-like fronds are a characteristic of Black kale. They grow from a sturdy central stalk,
and are smallest at the top gradually growing in size towards the base. The crinkly leaves are deeply veined and a dark greenish-purple,almost black color. With a blade-like shape, Black kale leaves are narrower than most other varieties and have a thin tender stem. The chewy texture easily softens when cooked, and offers subtle green cabbage flavor that has a tangy bite with a sweet earthy finish.
14 Purple Kale
Purple Kale produces serrated and ruffled vibrant purple leaves that are variegated in shades of dusty
green. This attractive vegetable offers a very robust cabbage flavor more intense than that of green or
black kale. Its leaves have a chewy semi-crisp texture that softens with cooking, but the fibrous stems
remain tough and should be removed.
