Kale is a form of cabbage, species Brassica oleracea, Acephala Group. Kale shares the species Brassica oleracea with broccoli, cauliflower, collard greens and brussels sprouts.
Kale provides large amounts of beta carotene, vitamin C, lutien (helps keep eyes safe from damage by free-radicals), and a potent DNA-repair chemical that provides significant anti-cancer properties.
Kale served as one of the primary green vegetables in Europe for nearly two thousand years.
During World War II, British gardeners used the easy-to-grow kale to provide essential nutrients during the period of intense rationing.
Kale can grow well into winter, making it an excellent 'survival crop' during times of individual or societal crisis.
