Kale is also called Ye Mudan and cabbage. It is a biennial herbaceous flower of Cruciferae.

Kale is an important material for winter flower beds in East China. It has a long viewing period and bright leaves. In parks, streets and flower beds, kale is often used to decorate flower beds, with various beautiful patterns and high ornamental effect. Its leaves are colorful, such as red, purple, white and yellow. It is a good product for potted ornamental leaves. At present, some ornamental kale varieties are sold as fresh cut flowers in Europe, America and Japan.

How to harvest kale?

Generally, harvesting can begin 3-4 months after sowing, and young leaves can be harvested one after another when the outer leaves are spread to10-20 pieces. The best harvesting position is 15~20 cm, and each plant can harvest 3~5 leaves at a time, leaving immature young leaves to grow and harvest one after another. 1 Generally, it is harvested once every 10~ 15 days. Harvesting should be done after dew. After a few days, the lower mature old leaves will be removed to promote the continuous occurrence of the upper terminal leaves. Generally speaking, the leaves in early spring and late autumn are crisp and tender, and taste good. When it is hot in summer, the leaves are hard, there are many fibers and the flavor is poor. However, shading net can be used to shorten the harvesting interval, reduce the aging degree of leaves and improve the quality of products.

Efficacy and function of kale

Core efficacy

Lose weight, prevent colds and keep fit.

Brief introduction of kale

Kale is a biennial herb flower and a horticultural variety of cabbage. The basal leaves are close to each other in a rosette shape, and the leaves are divided into smooth leaves, wrinkled leaves, cracked leaves and wavy leaves. The outer leaves are wide, the leaves are green, yellow-green or blue-green, the petiole is thick and winged, the veins and petiole are light purple, and the inner leaves are extremely rich in color, including yellow, white, pink, red, rose, purple, blue-gray and variegated, which is very beautiful. The ornamental period of leaves is from 65438+February to March and April of the following year. The plant height is generally 20-40 cm. Under the condition of warm and long sunshine, it bolts and blooms in April, with racemes and pale yellow flowers. Fruit pods, seeds mature in June, dark brown, oblate.

efficacy

Weight loss: kale is rich in various nutrients, including iron, which can increase the oxygen content in the blood and inhibit the production of fat, and has a good effect on weight loss.

Prevention of colds: kale can prevent colds and relieve sore throat caused by colds. Eating kale in autumn and winter can prevent sore throat, which is of great benefit to arthritis patients to some extent.

Keep fit: kale is rich in many nutrients, including indispensable nutrients for human body. It is rich in vitamin C, vitamin E and vitamin B, and has a significant effect on supplementing human nutrition. Regular consumption can enhance people's vitality, improve human immunity and play a role in strengthening the body.

Suitable crowd

Suitable for ordinary people.

Taboo crowd

Physical weakness, spleen and stomach deficiency and cold, diarrhea

Not suitable for eating together

There are no special food taboos.

How to eat:

Stir-fried kale: Wash and cut fresh kale into pieces, prepare a small amount of chopped green onion, put a small amount of cooking oil in the pot, heat it, stir-fry the chopped green onion in the pot, stir-fry the chopped green onion together until the kale becomes soft, add edible salt to taste, and stir-fry for another minute.

Kale salad: Take fresh and tender leaves of kale, wash them, tear them into pieces, put them in a clean bowl, peel apples, cut the pulp into pieces, peel oranges and cut them into pieces, put the apples and oranges together with the processed kale, add proper amount of nuts and olive oil, and then add a small amount of chopped black pepper and edible salt and mix well before eating.

What is kale?

Kale, a biennial herb, is a horticultural variety of edible cabbage. The structure and shape are very similar to Chinese cabbage, except that the center of kale is not rolled into a ball. Plants cultivated for one year form rosette leaves, which blossom and bear fruit in the second year after low temperature in winter. The raceme is terminal and blooms from April to May. This is a flower spread by insects. The fruit is pod-shaped, oblate, and the seeds are spherical and brown, weighing about 4 grams. Horticultural varieties have various forms, which can be divided into high type and short type according to height; According to the shape of leaves, it can be divided into wrinkled leaves, wrinkle-free leaves and deeply lobed leaves; According to color, the edge leaves are emerald green, dark green, grayish green and yellowish green, and the center leaves are pure white, light yellow, flesh color, rose red and purple red. Kale is very popular in the United States because its calcium content is 10%, vitamin A 133% and vitamin C 134%. Known as the best vegetable for human body.

Kale is rich in nutrition, containing a lot of vitamins A, C, B2 and various minerals, especially calcium, iron and potassium. The content of vitamin C is very high, reaching 153 per100g of young leaves. 6 ~ 220 mg, comparable to broccoli in Chinese cabbage.

Kale can be peeled off continuously to grow new tender leaves, which can be fried, cooled and made into soup. In Europe and America, it is often used to make salads with various vegetables. The flavor is fresh and fresh, and it keeps delicious and bright green after cooking.