John Myers
Kale is a popular winter vegetable. Low temperatures down to -10°C do not harm the kale. Exposure to cold slows down metabolic processes in the kale plant. This increases the sugar content in the cabbage leaves and the cabbage becomes more aromatic and tastes less bitter. Frost exposure is not a mandatory requirement for the harvest of kale, low temperatures over a longer period of time are sufficient.
Nowadays, varieties are used in kale cultivation that generally has a higher sugar content and therefore tastes good even if they are harvested earlier. Kale mostly comes from regional German production.
The vitamin-rich vegetable is available fresh from autumn through March. Kale will keep in the fridge for about two to three days. If you pluck the leaves from the ribs, wash them and blanch them briefly, you can also freeze kale without any problems.
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