Properties of Kale
Kale and collard are the oldest known members of the cabbage family.
The high chlorophyll content of kale is purifying and reduces the spread of bacteria, fungi and other microorganisms.
Kale is native to either the eastern Mediterranean region or to Asia Minor.
Humans have been consuming kale for over 4,000 years (1). According to ayurveda, dark green leafy vegetables such as kale assist to keep the body properly hydrated. Their nutritious juices help to replenish liquid, purify and refresh the physiology and purify the subtle channels of the body known as srotas. Always ensure that the stems of kale are properly cooked as if raw they may cause abdominal discomfort. Cut the long hard stem of the kale into bite size pieces prior to cooking, the leaves are best cooked whole. Leafy green vegetables are recommended to be consumed by everyone, every day (10).
