Kale
The kale , brown cabbage or kale ( Brassica oleracea var. Sabellica L. ) belongs to the cruciferous family (Brassicaceae). It is a typical winter vegetable and a cultivated form of the vegetable cabbage ( Brassica oleracea ).
Kale is common all over the world. It was one of the first types of cabbage to be spread very early on the Eurasian continent. Spaniards, Portuguese, British and Dutch then introduced it to the American continent.
Other names
It is known by names such as Burenkohl, borecole and kale (e.g. in the USA and Australia), curly kale and green cabbage (in the United Kingdom, Australia), Boerenkool (in the Netherlands), kale (in Switzerland), Krauskohl, chou frisé (in France), col crespa (in Spain), cavolo riccio (in Italy) and many other names.
In Switzerland it is called kale, but - apart from in the border triangle around Basel - it is comparatively little known and hardly used as a food, just as it is not in southern Germany and Austria .
Regionally it is called brown cabbage (for example in Braunschweig , Magdeburger Börde , Bremen and in the Oldenburger Land ), in the Hildesheim region it is also called high cabbage , winter cabbage , kale or kale or just cabbage . In northern Germany, tall-stemmed variants also have regional names due to their distinctive growth (up to over two meters) as “palm” such as Oldenburg or Frisian palm . In Ostwestfalen-Lippe , the variant " Lippische Palme " or " Lippischer Braunkohl " ( Brassica oleracea convar. Acephala var. Sabellica ) has been cultivated with a distinctly purple-brownish leaf and stem color since the early modern times .
In particular, the name brown cabbage provides sometimes adventurous explanations of the origin of the name. Suggestions that are not meant to be very serious B. a reference to lignite . Braunschweig residents, on the other hand, proudly announce that the brown cabbage comes from Braunschweig and therefore bears his name. Also controversial is the explanation that the naming brown cabbage could have something to do with the discoloration of the cabbage after being warmed up several times. The explanation that the cabbage turns brown after frost is wrong . On the other hand, the following should be correct: There are different types of this cabbage. a. differ in the color of their leaves. The typical regional names of individual types of cabbage were retained, although in fact only agriculturally produced kale hybrids are still available in the trade.
In the Bremen as well as in Oldenburg, the so-called long cabbage ( Brassica oleracea longata ) was still eaten in the 19th century . This long cabbage clearly has brownish-purple leaves and is therefore also expressly referred to as brown cabbage. The lower leaves of the stalk, which grows as tall as a man, were previously used as fodder . The top florets of the long cabbage are suitable for human consumption. Since there are hardly any cattle left in the cities with whom one could share the cabbage, the long cabbage almost completely disappeared from cultivation. The memory of long cabbage lives on in the name of brown cabbage. Since the spring of 2008, there has also been a project in Braunschweig to breed the “real” brown cabbage.
sorts
All flowering cabbage varieties are closely related to the wild cabbage , so it often with the Palm carbon can come in and among themselves to uncontrolled intersections and hybridizations.
The British seed trader Thompson & Morgan has two crosses with Italian palm kale varieties among its 9 Kale varieties.
Lignite varieties
- Altmark brown cabbage
- Red palm , grows to a height of 1.80 m - a cross between old northern German regional varieties
- Red kale , a cross between three old varieties, which is approx. 80 cm high and has a medium curl; but is not very frost-resistant
- Lippe palm , the leaves are curly, reddish-blue and frost hardy - also reaches a height of 1.80 m
Kale varieties
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- Half-height Green Krauser , standard commercial variety
- Low Krauser , variety with moss-curled leaves, which has been removed from the EU variety register because the harvest cannot be automated
- Lark tongues , a traditional variety in the Hamburg area
- Holter palm , grows up to 1.1 m high with a light green, very fine-curled large rosette
- Lower of rose willow ,
- East Frisian palm , like the red palm, grows up to 1.80 meters high
- Ostfreeske Groenkohl ,
- Curled kale, low growing variety from Eastern Europe
- Kapitan , Eastern European variety
- Scarlet red , slightly red-leaved variety that turns green when cooked
- Thousand Heads , old variety from Scotland, which is considered extremely hardy and resilient - the most popular variety in Scotland and England and one of the few varieties that can tolerate the cold, wet climate of the Scottish Highlands
- Westerners winter
- Westerners autumn
- Westerner half-height cinquefoil
More varieties
- Russian Red perennial, traditionally from Russia, brought to Canada by immigrants around 1885
- Black Magic , Italian variety that was bred frost-resistant from old Tuscan varieties
origin
All cabbage varieties cultivated today, including brown and kale, are derived from wild cabbage (Brassica oleracea L.). The original species is still found in the Mediterranean countries and on the Atlantic coast from the Bay of Biscay to southern England and on Heligoland. The green kale has been used since the 3rd century BC. Cultivated in Greece and since Roman times in Italy. In Germany it can be proven with the help of the herb books of the 16th and 17th centuries. For example, there is a picture of Krausen Kohl in Leonhart Fuchs (1542: 413). Typical cultivation areas today are Central and Western Europe , North America and East and West Africa . In the north of Germany, the cities of Bremen and Oldenburg are competing over whose “specialty” the kale is. In Bremen it has been served every year since 1545 as part of the traditional Schaffermahlzeit , an event that brings together 100 commercial and 100 seafarers as well as 100 guests in February . Oldenburg has held against it since 1956 with the " Defftig Ollnborger Gröönkohl-Äten " in the capital Berlin . The main purpose of the evening is to promote the interests of the city and the region.
Cultivation
Kale is a fast-growing type of leaf kale. As with all types of cabbage, except for cauliflower and broccoli , flowers are formed in the second year . Large inflorescences with many yellow flowers are driven out. After fertilization, pods with many seeds emerge .
Young plants can be grown in the cold frame from May . The young plants are placed in the bed at a distance of 40 × 80 cm, making sure that they are deep enough to reduce the infestation by the cabbage fly . In the garden, the kale goes well with neighboring tomatoes, runner beans, spinach, celery, rhubarb, radishes, lettuce and lettuce, leeks, cucumbers and peas. Less good neighboring crops should be onions, other types of cabbage, garlic or potatoes. As with all types of cabbage, kale should not be grown on the same area where cabbage types were grown for several years in order to prevent diseases.
harvest
While the industrially processed kale is harvested from September, you wait until the first frost when growing yourself. Kale can be harvested throughout the winter, but cold frosts from -10 ° C and more should be avoided.
Harvest after the first frost
It is often said that some of the starch contained in the kale is converted into sugar by the frost , which is why the cabbage harvested after the first frosts tastes better. In fact, frost and strength do not play a role; what matters is the late harvest and generally low temperatures. Ripe kale hardly contains any starch that could be converted, but still forms glucose through photosynthesis . The low temperatures generally slow down the metabolic processes , especially the activity of the enzyme phosphofructokinase is strongly inhibited - the sugar content of the cabbage leaves increases. Since this glucose enrichment only takes place in the living plant and the frost itself does not play a role, the effect of the late harvest cannot be imitated by briefly storing the harvested cabbage in the freezer.
In industrial agriculture, varieties are also used that have a high sugar content from the outset and can therefore be harvested earlier.
Pests
The white fly , the small and large cabbage white butterfly and the cabbage fly can cause considerable damage to kale. A dreaded disease is the cabbage hernia , which not only destroys the directly affected crop, but also makes it impossible to grow cabbage on the affected area for years.
properties
| Nutritional value per 100 g of kale, raw | |
|---|---|
| Calorific value | 205 kJ (49 kcal) |
| water | 84.04 g |
| protein | 4.28 g |
| carbohydrates | 8.75 g |
| - of which sugar | 2.26 g |
| - fiber | 3.6 g |
| fat | 0.93 g |
| - saturated fat | 0.091 g |
| - monounsaturated | 0.0522 g |
| - polyunsaturated | 0.338 g |
| Vitamins and minerals | |
| Vitamin A | 500 µg |
| Vitamin B 1 | 0.11 mg |
| Vitamin B 2 | 0.13 mg |
| Vitamin B 3 | 1 mg |
| Vitamin B 6 | 0.271 mg |
| Vitamin B 9 | 141 µg |
| Vitamin B 12 | 0 µg |
| vitamin C | 120 mg |
| Vitamin D | 0 µg |
| Vitamin E. | 1.54 mg |
| Vitamin K 1 | 704.8 µg |
| Calcium | 150 mg |
| iron | 1.47 mg |
| magnesium | 47 mg |
| sodium | 38 mg |
| phosphorus | 92 mg |
| potassium | 491 mg |
| zinc | 0.56 mg |
Kale has with 8.68 mg β-carotene / 100 g the highest content of beta-carotene of all foods. Kale is one of the types of cabbage with the highest vitamin C content , and raw kale, at around 105–150 mg / 100 g, is one of the foods richest in vitamin C; however, kale is rarely eaten raw. It also contains glucosinolates as Glucobrassicin , Glucoiberin and 729 g / 100 g relatively large amount of vitamin K .
preparation
Contrary to the widespread recipe of longer cooking, kale can also be prepared with a shorter cooking time. It also tastes blanched in salads, which can be refined with strong flavors such as bacon, ham and onions. In the Prignitz region in Brandenburg , the kale is also used in Knieperkohl .
In addition, at least in the USA, it also finds its place as a raw food . There it is part of many “ green smoothie ” recipes and a popular ingredient in salads. It is also an indispensable ingredient in the southern kitchen .
For some years now, kale has been increasingly eaten as a savory snack in the form of chips (English kale chips). The shredded leaves are seasoned and then baked, deep-fried or dried for crisps in raw food quality at gentler temperatures. The kale chips available in stores, especially in the organic food trade, are usually refined with ground nuts.
distribution
In the Oldenburger Land , in Bremerhaven and Bremen , in the Osnabrücker Land , in the Land Hadeln , in East Friesland , Grafschaft Bentheim and in other parts of Lower Saxony and Schleswig-Holstein there is a real cult around this vegetable. Clubs, companies and other groups go on a cabbage ride there in the autumn and winter months and choose their cabbage king, often combined with the typical regional sports of Boßeln and Klootschießen .
A typical dish in Northwest Germany is “Kohl und Pinkel ” ( kale with a smoked grützwurst). In the Osnabrücker Land , Hamburg and Schleswig-Holstein, kale is traditionally eaten with Kasseler , Kohlwurst or coarse sausage , fried potatoes and often also sprinkled with sugar, which is what makes the Broken sööt taste combination common in northern German cuisine . In Braunschweiger and Hildesheimer Land, in the Hanover region and in Magdeburg , it is eaten with Bregenwurst . In Mecklenburg and Western Pomerania , kale is traditionally eaten as a winter dish with Kasseler, lungwurst and / or pork cheek and boiled potatoes. In Brandenburg and Berlin kale is eaten with rabbits at Christmas, alternatively with Knacker or Wiener sausages .
The rough Westphalian preparation is also popular (Münsterland and especially Sauerland), where the plucked cabbage is prepared with finely chopped onion, smoked sausage (and, depending on your taste, also with smoked pork, smoked bacon or ribs) and served with boiled potatoes. The same ingredients can also be cooked together as a kale stew.
In southern Germany, Austria and Switzerland, kale is rather unknown. For a long time in Baden-Württemberg it was considered to be hare food, but today it is increasingly valued as a tasty winter dish.
In the Netherlands , boerenkoolstamppot , a stew made from kale and potatoes, served with Gelderse Rookworst (Gelderland smoked sausage) is a typical national winter dish. In Denmark and southern Sweden ( Halland and Blekinge ), kale is a popular Christmas dish and is eaten with traditional Christmas ham.
Kale is booming in the United States with vegetarians and fitness and health conscious people. McDonald's made fun of it in advertising in 2013, but is trialing a breakfast dish with spinach and kale in Southern California starting in May 2015.
society
The grünkohlessen is a custom in many parts of northern Germany and the Netherlands and parts of Scandinavia . In many communities where the kale meal is celebrated, cabbage kings are also chosen. While these are mostly local dignitaries, in some cities, such as Osnabrück and Dresden, this dignity is awarded to celebrities from business, entertainment, politics or sport. Once a year the city of Oldenburg invites high-ranking personalities from politics, business and culture to advertise themselves on the occasion of the “ Defftig Ollnborger Gröönkohl-Ätens ” in political Berlin and to choose a politician as “Oldenburg Kohlkönig”. The list of officials includes all the important names in German politics. Federal Chancellor Angela Merkel and former Federal President Christian Wulff also already carried the title. In February 2014, the Ambassador of Turkey in Berlin, Hüseyin Avni Karslıoğlu, was appointed the new title holder, who, true to the traditions of his home country, described himself as the Kale Sultan in his cabaret inauguration speech ; the year before it was Federal Environment Minister Peter Altmaier . The organizer hopes that the king or queen will stand up for the interests of the city during the “term of office”. Every king or queen has the duty to visit the city of Oldenburg at least once during the reign. This usually happens as part of the city festival or the Kramermarkt .
Biomonitoring
Kale is used for active biomonitoring . Initially developed only for the immission effect of polycyclic aromatic hydrocarbons (PAH), it is also used for other organic substances and substance groups as well as inorganic pollutants. For example, the contamination of the area with polychlorinated biphenyls by Envio AG in the Dortmund harbor area was initially recorded with kale plants. The success of measures to reduce emissions of polychlorinated dibenzodioxins and dibenzofurans in the south of Duisburg in the 1990s was also monitored with the help of kale. At the future Berlin Brandenburg Airport, the environmental impact of air traffic and airport operations will be monitored using standardized exposure of kale.
Web links
- kochwiki.org/wiki/Kategorie:Günkohl - Examples of using kale
swell
- ↑ GRIN Taxonomy for Plants online query. Germplasm Resources Information Network, accessed February 10, 2010 .
- ↑ Brown cabbage .
- ^ Gutmann, Hermann: Kohl and Pinkelgeschichten , Bremen 2004.
- ^ Thompson-Morgan - Search Results for kale seeds .
- ↑ Kale .
- ↑ wildstaudenshop.de .
- ^ B. Baumann et al .: The herb book manuscript of Leonhart Fuchs . Stuttgart 2001. ISBN 3-8001-3538-8 . Page 336.
- ↑ Basic Report: 11233, Kale, raw ( Memento of the original dated December 2, 2013 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice. . In: National Nutrient Database for Standard Reference. Release 26, Agricultural Research Service, United States Department of Agriculture, accessed November 15, 2013
- ↑ Food: Beta-Carotin , DocMedicus: Vitalstoff-Lexikon.de, accessed on March 5, 2017
- ↑ Markus Linnemann, Michael Kühl, T. Holletz, S. Güler: Biochemistry for medical professionals : A learning and work book with clinical relevance. 7th edition, Springer-Verlag, 2006, ISBN 978-3-540-21176-1 , p. 772.
- ↑ Quinoa Is the New Big Mac. December 17, 2016, accessed February 6, 2017 .
- ↑ New image: McDonald's relies on cabbage. In: orf.at , May 15, 2015.
- ↑ Dresden01.de: Calli is kale king 2011 .
- ↑ Robert von Lucius: The Gröönkohl Sultan. Frankfurter Allgemeine Zeitung GmbH, February 18, 2014, accessed on February 19, 2014 .
- ↑ VDI 3957 sheet 3: 2008-12 Biological measurement methods for determining and assessing the effects of air pollution on plants (bioindication); Procedure for standardized exposure of curly kale (Biological measuring procedures to determine and assess effects of air pollutants on plants (bioindication); Procedure for standardized exposure of curly kale). Beuth Verlag, Berlin, p. 3.
- ↑ Ludwig Radermacher, Peter Altenbeck, Martin Kraft, Thomas Delschen, Ernst Hiester: Determination of PCB sources in the Dortmund harbor by means of exposure of plant bio-indicators. In: Hazardous substances - cleanliness. Air . 71, No. 4, 2011, ISSN 0949-8036 , pp. 159-164.
- ↑ VDI 3957 sheet 10: 2004-12 Biological measuring methods for the determination and assessment of the effects of air pollution on plants (bioindication); Emitter-related use of plant-based bioindicators (Biological measuring techniques for the determination and evaluation of effects of air pollutants on plants (bioindication); Source-related measurements of ambient air quality using bioindicators). Beuth Verlag, Berlin, p. 31.
- ↑ Monica Wäber, Sebastian Aust, Kai Johannsen, Frank Pompe, Jochen Heimberg: Biomonitoring with kale and grass culture in the vicinity of the future Berlin Brandenburg Airport - long-term investigation of possible environmental effects of air traffic and airport operations. In: Hazardous substances - cleanliness. Air. 75, No. 4, 2015, ISSN 0949-8036 , pp. 137-142.
