Ethiopian Kale: Ethiopian Kale
(Brassica carinata)
Brassica carinata originated in the East African plain, particularly Ethiopia. The young, tender leaves and stem tips may be eaten raw in salads. Older leaves and stouter stem portions are cooked and eaten as a dark green leafy vegetable. The flowering stalks may also be cooked and eaten. Brassica carinata is also used for fodder.
This Brassica carinata accession was collected in Ethiopia in 2000. Leaves have a blue-green color and plants grow to about 1.5 meters in height.