Kale or borecole is a form of cabbage (Brassica oleracea Acephala Group), green or purple, in which the central leaves do not form a head. It is considered to be closer to wild cabbage than most domesticated forms. The species Brassica oleracea contains a wide array of vegetables including broccoli, cauliflower, collard greens, and brussels sprouts. The cultivar group Acephala also includes spring greens and collard greens, which are extremely similar genetically. Kale is a leafy green vegetable that is a member of the Brassica family. Kale is related to collard greens, cabbage and brussel sprouts, all of which are becoming more popular as people learn about their health promoting, sulfur containing phytonutrients. Kale also has alkalizing effects on the body. Kale is available year round, but it is best in the winter and colder months as the cold temperatures help to make the leaves sweeter. This is especially true with locally grown kale. When shopping for kale, look for a healthy looking long bunch with dark green leaves that are curly around the edges. Avoid buying kale that is wilted or yellow. For more info, please visit: www.typicalfacts.com

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