About BLCK

What is Baby Leaf Curly Kale

Curly Kale is a form of cabbage and member of the Brassica oleracea family. It is genetically related to broccoli, cauliflower, Brussels sprouts, spring greens and collard greens.

Baby Leaf Curly Kale is a new addition to the Kale family. It has taken farmers three years to perfect the optimum growing conditions to ensure that Baby Leaf Curly Kale is at its freshest and most tender when it hits the dinner plate.

Baby Leaf Curly Kale is as it name suggests, a baby leaf variant of Curly Kale. Its little leaves are picked when they are young and tender. Unlike whole-head Kale, which can take a long time to cook, BLCK cooks in just 2 minutes.

Kale is considered one of the most highly nutritious vegetables around
Until the end of the Middle Ages, Kale was the most common green vegetable in all of Europe (and then hearted Cabbage took over)
In addition to new Baby Leaf Curly Kale, different Kale varieties include Red Russian, Black Kale, Thousand Head or Hungry Gap Kale
In nineteenth century Scotland, kail was used as a generic term for 'dinner' and all kitchens featured a kail-pot for cooking
Kale Culture has developed in the north western towns of Bremen and Oldenburg in Germany... Social clubs have a Grünkohlfahrt (a 'Kale Tour') in January. This involves visiting a country inn to tuck into Kale, sausage & schnapps. Most communities in the area have a yearly Kale Festival which includes naming a 'Kale King'
Some varieties of Kale are referred to as 'flowering Kales' and are grown mainly for their ornamental leaves, which are brilliant white, pink, red, lavender, blue or violet in the interior. Ornamental Kale is every bit as edible as any other variety
Plain-leaved Kale tastes so strong that it tends to be used as animal feed
The smaller the Kale leaves, the better for cooking