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Brassica oleracea


Kale, or leaf cabbage, is a group of cabbage cultivars grown for edible leaves and is often used as an ornamental. Kale plants have green or purple leaves, and the central leaves do not form a head (as with headed cabbage). Kale is closer to wild cabbage than most of the many domesticated forms of Brassica oleracea.


Culinary Uses

Kale is versatile and often used in salads and soups but can also be roasted, braised, and sauteed. 


Note: Produce at harvests will vary based on season; please sign up for our newsletter to learn what’s growing each month. 

Recipes: Simple Kale Salad

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