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All hail the kale!

We’re sure you’ve heard of one of the most popular super foods of the moment, kale. It is one of the most nutritionally rich vegetables around and is an excellent source of vitamins K, A and C.


It was first popular in the UK during World War Two as part of the famous ‘Dig for Victory’ campaign. It was easy to grow and provided the nutrients that lots of people needed at the time but were missing out on due to rationing.

It can be harvested between June to February and is best eaten as soon as possible after picking but can be kept in a paper bag in the fridge for three to four days.

It’s great for cooking as it’s easy to prepare. You can trim away the thicker parts of the stalks and chop it, steam it or boil it in salt water, much like you would with spinach or cabbage.

If you grow it yourself, then its tiny leaves can be tossed into raw salads. You could even freeze it, so it’s available to you all year round.

Kale contains the flavonoids quercetin and kaempferol and has powerful cardioprotective, blood pressure lowering, anti-inflammatory, anti-viral and anti-depressant qualities.

It’s also packed full of antioxidants that help counteract oxidative damage by free radicals in the body.

If you haven’t already, why not give this nutritionally blessed veggie a try next time you’re cooking, or when you see it on a menu.

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