Cruciferae Brassica oleracea L. (Acephala group)
Source: Magness et al. 1971
Kale grown for food is handled as an annual, although the plant is biennial, producing a seed crop the second year. The Scotch varieties have very curled, grayish-green thick smooth leaves. In the North they may be seeded in early spring for summer production, or in midsummer for fall harvest. In the Southern States, kale is planted in the fall and harvested throughout the winter. For the market, the whole young plant is cut off and trimmed. For home use, leaves are stripped off, and the plant continues to produce. Kale as food is used mainly as a pot herb, although sometimes in salads. Kale is also used as feed for livestock.
Production in U.S.: All kale - 10,000 tons. No separate data for Scotch kale.
Use: As pot herb. Frozen commercially.
Part of plant consumed: Leaves.