An ancient, edible green, the three major cultivars of kale are distinguished by height and shape of leaf. Russian kale, brought to the United States by immigrants settling in Canada during the 16th century, has the flatest leaf and grows the tallest.  Russian kale is popular sauteed with onions or used in stews.  

    Dino Lacinato kale, a favorite in Italy, is of medium height with blistered leaves that seem to resemble the scales of a dinosaur. And that's how it got the name. Sweeter and more tender than curly kale, Tuscan Kale, another common name often used, makes a tasty addition to pastas and stews.

    The shortest kale variety with the culiest leaves is Scotch or Curly Leaf Kale. Being sturdy and very krinkly, Scotch Kale holds a marinade well. It is the kale of choice for salads and “kale chips.”

    By looking closely, it's possible to distinguish all three varieties of kale in the newsletter picture. Hopefully,  you've been inspired to plant some kale in your fall kitchen garden. This wonderful green has been known to withstand temperatures as low as -15 degrees Fahrenheit. It tastes sweeter after a frost, and can even be harvested during the winter in many locations.