Kale becomes delicious by the cold

Cold makes the kale sweeter

05/12/2013

Wintertime is kale time and at many festivals the hearty classic is served. After the first frost, the vegetables, which are also known as brown lignite or curly kale, also begin to become tasty. He increases his natural sugar content the colder it is and the longer he has to defy the frosty temperatures. This also creates his tart-sweet taste.

A true vitamin bomb
With its vitamins A and C and the minerals calcium, potassium and magnesium, it is the ideal vegetable for strengthening the immune system during the cold season. The official season is from November to March. Fresh kale should have plump, dark green leaves, which yield under light pressure again. For storage, it is recommended to store the cabbage unwashed at about 2 to - 2 ° Celsius in the refrigerator. Then it will retain a fresh aroma and crisp consistency for up to five days.

If you want to grow in your own garden, you will not have much trouble with this robust vegetable. It also thrives well on low-nutrient soils. Only a different location should be chosen if it is grown regularly. The Association of German Vegetable Growers (BDG) recommends cultivating it together with beetroot, spinach or radicchio. However, you should be careful not to plant cross-flowering plants in the immediate vicinity. The classic „Kohl and Pinkelzeit“ nothing stands in the way. (Fr)

Picture: CFalk