Kale probably originates from the eastern Mediterranean. Thanks to its resistance to cold, it is popular in the northern and western parts of Europe. It is most widely used in Germany, Great Britain, Denmark and in coastal countries.

It contains a huge amount of vitamin A, much more than broccoli, peas or celery. Furthermore, it contains a range of B vitamins (excluding B12), vitamin C, E, potassium, calcium, phosphorus, magnesium and iron. It is also very rich in fibre and, as a result, has a very positive effect on intestinal flora. It strengthens the mucous membranes in the body, lowers cholesterol, protects cells from free radicals and has a positive effect on the mucous membranes in the body.

It is not as popular in our kitchens because it has a bitter aftertaste after heat treatment, but if it is allowed to be touched by frost, we can use it wherever we would use spinach or cabbage.

Kale is neutral in nature and has a sweet taste. It benefits the spleen and stomach, the lungs and the large intestine.