Kale

Brassica oleracea var. sabellica

Kale is a sturdy, slightly bitter brassica green. It tolerates cool Northeast conditions and remains structurally leafy rather than forming the dense head seen in cabbage.¹

Plant notes

Kale contains glucosinolates, sulfur-rich plant compounds characteristic of the brassica family.²

Further notes

Kale is one of the non-heading forms of Brassica oleracea: a species also selected into cabbage, broccoli, cauliflower, and Brussels sprouts.³

Footnotes

1. University of Maine Cooperative Extension, “Vegetables and Fruits for Health: Greens,” accessed July 17, 2026. ↩

2. U.S. Department of Agriculture Agricultural Research Service, “Glucosinolates,” accessed July 17, 2026. ↩

3. University of Maine Cooperative Extension, “Get Creative with Cabbage,” 2024. ↩