Kale season is now! Autumn, winter and early spring. It loves a touch of frost which can actually make it sweeter.

It is an ancient member of the cabbage family. It is strong in sulfur and the juice can be used to treat stomach and duodenal ulcers.

It contains an array of nutrients and many antioxidants which can be considered a superfood. An exceptional source of chlorophyll, calcium, iron and Vitamin A. Its a great vegetable to have when doing a detox due to the antioxidants.

Similar to silverbeet/spinach it can be steamed, blended into juices, added to soups, casseroles, became very popular as kale chips etc. It is a hardy vegetable and the stalk can be tougher than silverbeet, so discard it unless it’s very young.

Definitely look for this vegetable to add to your greens in your diet.

It can be quite bitter and has lost many potential fans. It is best to rub it with an oil if using in salads, or before adding salt and seasonings to make kale chips. This makes it less bitter. Most kale will go unnoticed in a smoothie. Play around with the different types.

I am not particularly fond of curly kale (as pictured) but much prefer Tuscan kale which has flatter and darker green leaves. I don’t mind Red Russian kale – this can be a sweeter variety to have in salad. It is a slightly flatter leave than curly kale and reddish/purple veins.

To kale or not to kale?!