Sea Kale

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.