(since 1999)

Home   |   Food Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food History Timeline   |   Recipes   |   Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |   Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events





From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees




Kale (Brassica oleracea var. acephala) resembles 'wild' cabbage, and may be the ancestor to all of our modern common cabbage varieties.

Kale is a hardy and hearty green, and has been cultivated for over 2,000 years.

One cup of kale provides more than the daily requirement of vitamins A and C. It is also a good source of calcium and fiber.

Like other greens, kale descends from wild cabbage that originated in Asia Minor though it is known for it’s popularity in Scandinavia, Germany, Holland and Scotland. Kale was brought to the United States in the 17th century by English settlers. It is now a favorite in the southern United States where, like many cooking greens, it has been considered a poor man’s food.

   With long ruffled leaves that resemble large parsley sprigs and hues that vary from lavender to chartreuse, kale has a mild cabbage-like taste and delicate texture.

   Like most cooking greens, kale can grow in colder temperatures and withstand frost — which actually helps produce even sweeter leaves. Kale can also grow well in the hot weather in the southern United States and in poor soil. Kale is an excellent source of vitamin A, folic acid, and vitamin C and contains both protein and fiber.



  KAFFIR to KING RANCH   |   Kaffir Lime   |   Kaiser Roll   |   Kaiware   |   Kalamata Olives   |   Kale   |   Kamaboko   |   Kamut   |   Kansas   |   Kansas City Steak   |   Kasha   |   Kasseri Cheese   |   Kava, Kava-Kava   |   Kedgeree   |   Kefir   |   Kellogg's Corn Flakes   |   K..'s Sugar Frosted Flakes   |   Kelp   |   Kentucky   |   Kentucky Coffee Tree   |   Kentucky Fried Chicken   |   Kentucky Ham   |   Kentucky Hot Brown   |   Ketchup   |   Kibbeh   |   Kidney Beans   |   Kielbasa   |   Kim-chee, Kimchi   |   King Crab   |   King Ranch  
  Home   |   About Us & Contact Us   |   Bibliography   |   Food History Articles   |   Free Magazines   |   Food Videos   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages