Kale: Maris Kestrel
(Brassica oleracea var. viridis)
Kale is a cruciferous crop (cabbage family) grown for the leaves. Kale will withstand more heat than other Brassicas and is also tolerant of light frost, which can actually improve flavor. There are many varieties of leaf shape, color and height from a low mat of curled shoots to 2 m high. The very nutritious leaves can be eaten raw, steamed or lightly stir-fried.