Another thing to note is that though all varieties of kale contain more or less the same nutritional value, Russian red may have a higher number of antioxidants than the others. This is because of ...

Learn how to harvest this cut-and-come-again green. Kale is a staple in many gardens, and for good reason—the cool-weather ...

Kale can be quite tough, so it is best par-boiled before being fried, or cooked for quite a long period. FAQs about BBC Food ...

There are dozens of different varieties to try ... Brussels sprouts, broccoli, kale and cauliflower are all part of the Brassica genus. Some root crops such as turnips, swedes and kohl rabi ...

Belonging to the same Brassica cruciferous vegetable family as cabbage, cauliflower and broccoli, kale is a leafy green vegetable "that has several varieties," says Susie. Indeed, there are more than ...

As with all greens, avoid or remove any wilted or yellow leaves. The stems should look fresh with no withering parts. These are the most common types of kale, which can all be used interchangeably.

Spinach, peas, cilantro, parsley, and root veggies like beets and radish are great plants to grow on cooler days.