ABSTRACT
Like broccoli, cauliflower and collards, kale is a descendent of wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C. by groups of Celtic wanderers. Kale is very high in β-carotene, vitamin K and vitamin C and rich in calcium. Kale is widely used in salads and soups. Like other mustard family vegetables, kale is also a source of indole-3-carbinol, a chemical which boosts DNA repair in cells and appears to block the growth of cancerous cells. Kale is non-heading with curled succulent leaves. It is a biennial crop but grown as an annual for vegetable purpose. The kale crop grows very well in medium-heavy and fertile soils with good moisture supply, though it can also be grown successfully in lighter soils. In kale, thinning is an important operation to maintain optimum spacing between plants and to provide better conditions to the plants for their growth and development.
