Kale is a 'leafy' vegetable belonging to the Cruciferae family (from the Latin 'cross bearer', from the characteristic of the flower with 4 petals arranged in a Greek cross).
The origin and spread of this variety of cabbage must be found in central Italy, in particular in Tuscany. It is in this region, in fact, that it is used as a basic ingredient together with cannellini beans for the preparation of the famous soup called “ribollita
”.In fact, with the spread in recent decades outside Tuscany, there have been several variations in appearance and resistance to diseases.
For some time now, the members of El Tamiso have been doing mass selection work, to reproduce the best plants resistant to adversity, more suitable for agriculture without the use of pesticides.Kale is a vegetable that adapts to all types of irrigated land and where there is no stagnation. It is a rustic plant, very resistant to cold, so much so that it is able to survive winter frosts, improving its taste precisely due to the mechanism of absorption of salts and sugars from the soil, to increasing the density of liquids in leaves exposed to frost. The nutritional value of kale is high due to the presence of sulfur compounds, a good protein content and the presence of mineral salts. The properties attributed to kale are the antioxidant properties of all cabbages.
FOR RECIPES CLICK HERE
[LPAG_538]