Kale Brassica oleraceaBack
A member of the cruciferous, or brassica family, Kale (Brassica oleracea) is traditionally eaten as a vegetable in Europe, the Americas, Africa, and much of Asia.
Kale has been a stable part of Northern Europeans’ diets since prehistory, and was one of the most common vegetables eaten right up until the early middle ages. Like many other members of the cruciferous family, Kale’s high mineral and vitamin content meant that it has been particularly valued historically during times of duress. In the second world war the British government’s ‘Dig for Victory’ campaign encouraged its cultivation and consumption for exactly this reason.
We take the organic seeds, germinate them for three days until the young and live shoot appears and then freeze dry them to preserve their potent glucosinolate content. They bring out their best sprouting greenness in Clean Greens superfood powder.