KALES
A kale is a kale is a … NOT.
For those who take their edible gardens into the cold months, now is probably harvest time for many kales — although other kales might just be getting their roots deeper into the ground to offer up something for recipes deeper into winter.
As with so many vegetable types, especially those within the Brassicaceae (cabbages and cousins), kales find themselves in various subtypes, varieties, subspecies, “groups,” or other categorizations, depending on your botanical/agricultural authority. Yet almost all are still called kales. Only a few are familiar and even those that are “familiar” are regularly lumped with or confused with another kale.
So, here’s a kind of annotated introduction and breakdown, which includes pretty much everything I could find that has the word “kale” somewhere in its name or taxonomy. All are suited to growing during the cool season of one's area, with a couple of exceptions.
YOUR BASIC, EVERYDAY (kinda) KALES
Plain-leaved or Kitchen Kale (Brassica oleracea var. sabellica) — leaves are greenish to blue-ish and usually fairly flat.
Russian/Siberian Kale (Brassica napus Pabularia Group or B. .o. var. pabularia) — this kale is variable, especially in that there may be more than one kind of plant called “Siberian kale.” Typical forms have large leaves with crinkly or slightly cut edges (Curly kale is the kind often used for garnishing on restaurant plates, but it is as tasty as the others).
Scotch Kale, Borecole (Brassica oleracea Acephala Group or B. o. var. acephala). Includes ‘Blue Curled Scotch’ and ‘Redbor’. Ancient landrace types (worth a search) include “Madeley” and “Thousandhead” kales.
Dinosaur Kale (Brassica oleracea var. palmifolia) — also called “Lacinato,” “Tuscan Kale,” “cavolo nero,” “nero di Toscana;” a cousin to the other kales but more closely related to collards and cabbage. Bears long leaves that are rumbled and curled under at the edges. Includes ‘Palm Tree’ (‘Chou Palmier’). Will grow through the winters of USDA Zones 8 (maybe 7) to 10.
Perpetual Kale, Tree Kale (Brassica oleracea var. ramosa) — sometimes known as “Tree Collards” or, in the case of the purple-leafed forms, “Purple Tree Collards” (e.g., ‘Richmond’s Purple’). Propagated by cuttings; seeds are rare (“'Homesteader's Kaleidoscopic” is a seed strain mix of colored-leaf forms and “Cottager’s” is a green-leafed seed strain with some perennials and some annuals among the lot). Perennial in USDA Zones 6 to 10. CAUTION: plenty of folk are selling “perpetual kale” that is not.
VERY SPECIAL KALES
Jersey Cabbage, Tree Cabbage, Walking Stick Kale (Brassica oleracea var. longata). Grown for the “walking sticks.” Edible? You tell me. Will grow as a perennial through the winters of USDA Zones 7 (maybe 6) to 10; can be short-lived in 6 and 7.
Collards (Brassica oleracea var. viridis) — very closely related to kale (essentially a large-leafed kale). A “milder” kale. Easily winter hardy to USDA Zone 7 but maybe also 6.
“Portugal Cabbage” (Brassica oleracea var. costata) — also called “Tronchuda,” “Couve Tronchuda,” or Seakale Cabbage. A close relative of collards that is commonly grown in Portugal and Brazil. A near-perennial cabbagey-kale plant. Tolerant of some heat as well as hard frosts. Leaves are harvested individually. Possible precursor to gai lan (Chinese broccoli; later in this article). Will grow through winters in USDA Zones 8 to 10, probably Zone 7, and sometimes Zone 6.
Ethiopian Kale (Brassica carinata). Quick-growing kale for spring sowing. More heat and drought tolerant than other kales. ‘Texsel’ is the one variety for gardens. Ruffly, emerald leaves have a mild sweet and spicy flavor with very little bitterness.
“Kalettes” — a recent hybrid between a kale and Brussels sprouts. Like miniature pink-tinged savoy cabbages on a short stalk. Sweet and nutty.
SPROUTING KALES
Chinese Broccoli, Gai lan (Brassica oleracea Alboglabra Group or B. o. var. alboglabra), a sweet, thick-stemmed (broccoli-like) kale. All parts edible; even roots. Winter hardy in Zones 8 (maybe 7) to 10.
Choi Sum (or Pak choi sum; Brassica rapa ssp. chinensis Parachinensis group), young near-flowering shoots eaten.
Broccoli Raab, more accurately “cimi di rapa” (Brassica rapa Broccoletto group). Spring-grown plants are sometimes called “rapini.” Often spelled “rabe.”
SEA KALE
Sea Kale or Seakale (Crambe maritima), only distantly related to all the other kales, this is a large perennial plant, almost bushy, that grows very well in cool (not COLD) climates, especially in light soils and very especially along the coast. It's actually quite an ornamental addition to the landscape (shown below). Culinarily, one of the best ways is to "field blanch" (cover plants with pots in earliest spring before new shoots appear to block all sunlight) first and then cook gently; shoots taste like asparagus with a hint of cabbage. Good perennial in USDA Zones 6 (maybe 5) to 9.
With kale being among the top five veggies in terms of nutritional value, it’s good to know there are so many choices to add variety to your weekly menus.
For an excellent recipe using kale — of almost any kind — check out My Caldo Verde recipe (here).
© Copyright Joe Seals, 2024