Edible kale types include curly leafed varieties, plain leafed varieties, Tuscan kale, Siberian kale and Russian kale. Each type has subtle differences in flavor and texture.
What do you do with Siberian kale?
Using Siberian Kale
The leaves of Siberian kale tend to be more tender than curly kale or Lacinato kale. For that reason, it is often eaten raw in salads, rather than sauteed, boiled or roasted. The flavor of Siberian kale is somewhat different from the flavor of other kale varieties.
Is Siberian kale good for you?
Siberian kale is a good source of vitamin A and vitamin C and also contains trace amounts of iron and calcium. Additionally, Siberian kale is rich in carotenoids, to enhance the body’s absorption of carotenoids and other fat-soluble nutrients be sure to pair kale with nuts or oil.
Are all kale varieties edible?
While ornamental kale varieties like peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale are edible, they don’t have as clear a flavor as some of the conventional varieties. Pretty much all kale was decorative until the 1990s, when it went mainstream with the health food set.
Is Siberian kale bitter?
Siberian Kale
This especially hardy varietal is a popular winter crop in the southern U.S., with big, thick leaves that can put up with frigid weather. It also tastes best when cooked with acidic and fatty ingredients to offset its bitter flavor and fibrous texture.
Can you eat red Russian kale?
Of all of winter’s hardy greens, none are more popular than the many members of the kale family, and dark green, red-stemmed Russian kale may well be the sweetest of all. The tips of the leaves are tender enough to be eaten raw, but they are infinitely improved by cooking.
How tall does Siberian kale grow?
Siberian kale is a productive, hardy, and large variety, growing up to 3′ tall. The leaves are tender when young, with a bluish tint, white stems, and slightly curled leaves. This type of kale grows best in spring or fall.
Which kale is healthiest?
To begin, Tuscan kale, like all kales, is extraordinarily nutritious: a cup provides more than 100 percent of the daily value (DV) of vitamins K and A, and 88 percent of the DV for vitamin C.
Who should not eat kale?
KALE IS NOT FOR EVERYONE.
(3) Those who have a cruciferous vegetable allergy. It’s very rare, but some people are allergic to kale and other crucifers like broccoli, cabbage, and Brussels sprouts.
What happens if you eat too much kale?
Plus, eating too much fiber (like what you find in kale) could wreck havoc on your GI system, causing bloating, diarrhea, gas, constipation, and even improper absorption of nutrients. Of course, you’d have to be eating a lot of kale to suffer these effects, says Manganiello, but it’s still something to keep in mind.
Is White Russian kale edible?
If you live in an area where fall, winter, and/or spring are wet, White Russian is the kale for you. To prepare White Russian (though it is also tasty when eaten raw in salads), blanch it first, then use in soups, stews, casseroles, and side dishes. It holds up well to reheating, keeping its color and flavor nicely.
Why is my red Russian kale bitter?
All of these crops are relatively cold hardy and perform best in cool, moderate climates with consistent moisture and a soil pH of 6.0–7.2. Excessively high temperatures may result in tough, bitter kale leaves.
Which kale is the best tasting?
But it is the extra-tender, milder-tasting leaves of the Brassica napus kales — the Russo-Siberian ones, mostly from Northern Europe and Northern Asia — that Mr. Still calls “the best of the best.” Red Russian and Siberian are the two best known to gardeners. Napus types are especially good for salads.
Which kale is best for cooking?
Tuscan Kale aka Lacinato Kale aka Dinosaur Kale
This is the kale we love to cook—and not cook—the most. It has a deeper color and is slightly thinner and more tender than curly kale, making it more versatile—it cooks more quickly and requires less massaging for use in raw preparations.
Are there 2 types of kale?
The most common variety is deep green, but other kales are yellow-green, white, red, or purple, with either flat or ruffled leaves, according to Berkeley Wellness at University of California, Berkeley’s School of Public Health.
Which kale is best for salads?
Best kale for a salad: Tuscan kale
Tuscan kale! It has a milder, sweeter flavor and is more suited to a salad where you’re eating the kale raw.
Can red kale be eaten raw?
Kale holds its texture well in cooking, and it can be steamed, stir fried, roasted, or eaten raw. You can turn it into smoothies, kale chips, wilt it into soup, mash it with potatoes or turn it into pesto.
What is Russian kale good for?
Health Benefits
A single serving (one cup) contains more than a day’s worth of vitamin A requirement, which is important for eye health and immune function. It is also full of vitamins K, C, and B6 as well as manganese, copper, calcium, and magnesium.
Is red kale healthier than green kale?
Red Russian Kale
The leaves are toothed and have more of a grey coloration than the darker Tuscan or brighter Curly kale varieties. The story goes that dark and especially purple-colored salad leaves and vegetables have more nutrients and antioxidants than the specifically green leaf varieties of salad green.
When should I plant Siberian kale?
Plant in spring as soon as the ground can be worked or in autumn for an over-winter crop. Sow 1/4 to 1/2″ deep, 1″ apart in rows 18-30″ apart. Thin seedlings to 8-12″ apart which can be transplanted or eaten. Kale germinates best in cool or warm soil temperatures with even moisture.
Is Siberian kale a perennial?
A biennial (2-year) plant, kale produces leaves in the first year, and then, in the next year (or sometimes late in the first year), it will form a flower stalk. The stalk forms flowers and then seeds. Once the seeds mature, the plant dies.