Characteristics:

• Flavor:

  Tends to be milder and sweeter than regular kale or mustard greens, with a hint of spice or garlic. 

• Nutritional Value:

  Rich in vitamins and minerals, including calcium and iron. 

• Growth:

  Fast-growing and hardy, thriving in cool weather, but can also tolerate heat. 

• Uses:

  Can be eaten raw in salads (especially as baby greens), cooked like other leafy greens, or used in stir-fries. 

• Seed Potential:

  The seeds can be used to extract oil, with potential for biofuel applications. 

• Origin:

  Ethiopian kale originated in the East African plain, particularly Ethiopia, as early as 4000 B.C.