Sea Kale
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Gorgeous, isn’t it? Native to the western European coastline, Sea kale was first cultivated in the 1600s and became widespread in Europe and North America in the 1800s. This clump-forming perennial is characterized by its silver-grey, deeply lobed leaves that grow in a rosette pattern. Besides, it bears many small, fragrant, four-petaled white flowers and globular, pea-sized green pods. In addition, Sea kale is crisp and chewy with a bitter, green, and slightly nutty taste. It is worth noting that this variety is an excellent source of vitamin C and also contains some calcium, vitamin B6, magnesium, and manganese. In fact, it was even used by European sailors on long voyages to prevent scurvy, which is a disease that is caused by a vitamin C deficiency.
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