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A proverb says that every wild cabbage leaf you consume adds a cell to your tree of life.
Kale is known as food for the poor, but has now become a trend. Many people consume wild cabbage leaves every day to feel better and have a healthier body. In Albania, Kale is cultivated very little, as it is a newly introduced product. But anyone looking for it can find it in supermarkets, mostly in packaged form. Kale is considered a super food! Albanian consumers who appreciate this cabbage once wild but today cultivated, are increasing. So this cabbage or herb is being planted more and more mostly on small plots which supply restaurants, organic trade outlets and even chain stores in the country.
Kale health values
1. Wild cabbage leaves help lower cholesterol. The leaves are full of fiber and bile acids that fight cholesterol and reduce the risk of heart disease. The best way to consume it is by cooking it.
2. Kale is a detox food. The leaves are packed with fiber and sulfur, fantastic elements to detoxify the body and cleanse the liver.
3. Kale has few calories. A cup of chopped leaves has 33 calories. The leaves are great for losing weight.
4. Horse protects the immune system, stops thrombosis, helps with bowel movements and strengthens bones.
5. All green leaves have nutritional value, but Kale is the queen. The leaves in question have more iron than any other. They are rich in Vitamin K, powerful antioxidants and convey energy to the body.
How to buy and store Kale leaves
Consumers should always buy organic wild cabbage leaves. The leaves should be fresh and dark green in color. The small leaves have a softer taste than the large leaves. The leaves should be placed in an airless plastic bag and kept in the refrigerator for 5-7 days. The longer it is stored the more bitter the taste of the leaf becomes. Moreover, the leaves should not be washed before storage in the refrigerator, because in this way they spoil faster.
Did you know that:
– There are 50 varieties of Kale leaves.
– America celebrates National Kale Day, the first Wednesday in October.
– Wild cabbage leaves bloom even in winter and are perfect to be consumed in the autumn and winter season.
– The Scots use the expression “Let’s eat horses” as a good invitation for lunch or dinner.
For kale leaves to become sweet they need to be frozen in the refrigerator. The frost transforms into a sugar dew for these magical green leaves.
The leaves of Kale are one of the most ancient forms of cabbage that originated in the Mediterranean.
According to records, these leaves have been used as food since 2000 BC. The Kale itself was discovered in Asia Minor in the fifth century BC. This plant was brought to Europe by a group of Celtic travelers. The Romans themselves used these leaves which at that time were called “Sabelline Cabbage” ./ AgroWeb
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