Features of growing and culinary use of kale

Kale is a leaf vegetable of the cabbage family (*Brassica oleracea*) that does not form a head. Instead, the plant develops thick stems with rosettes of sturdy curly leaves. The crop has been grown for over two thousand years and is known since the times of Ancient Greece and Rome. The plant was traditionally cultivated in Scotland and Ireland due to its ability to withstand harsh and cold climates.

In gardening, several cultivars of this crop are distinguished. Curly kale is characterized by dense corrugated green or purple leaves with a slight bitterness. Dinosaur, or Cavolo Nero, has long dark blue-green leaves with a bumpy texture and a milder flavor. The 'Red Russian' cultivar features flat fringed leaves on reddish stems and a sweetish taste. In addition, cultivars with ornamental properties and Cavolo Nero are sometimes used in flower arrangements and flower beds to create additional texture.

To obtain a quality harvest, nursery plants are planted in well-composted soil during the cool time of day. A distance of 30 to 50 centimeters must be maintained between plants so as not to restrict their growth upon ripening, and the plantings should be irrigated abundantly.

Kale is a nutritious product containing vitamins A, C, and K, as well as calcium, manganese, and potassium. There are many ways of culinary processing of the leaves: they are dried in an oven to make chips, baked in a drying cabinet with the door slightly ajar for one to two hours, added to salads, stewed with onions and garlic, and also steamed with the addition of lemon juice, butter, salt, and pepper. In the summer period, smoothies are made from the greens and muffins are baked with it.