Kale

I. General Information

A. Scientific Name:

Brassica oleracea var. sabellica

B. Alternative Names:

Leaf Cabbage, Tuscan Kale (lacinato)

C. Pronunciation:

kāl

II. Sourcing and Origin

A. Source:

Leaves of the kale plant

B. Geographic Origin:

Eastern Mediterranean; now grown worldwide

C. Method of Processing:

Fresh juicing; freeze-drying to powders; solvent/glycerin extraction for cosmetics

III. Properties and Uses

A. Physical Properties:

Deep-green curly or flat leaves; earthy taste

B. Chemical Composition:

Vitamins A/C/K, folate; minerals; carotenoids (lutein, zeaxanthin); polyphenols; glucosinolates (sulforaphane precursors)

C. Primary Uses:

Nutrient-dense botanical for antioxidant/brightening support in skin and wellness

D. Key Benefits:

Rich in antioxidants (vitamins A, C, K) for skin brightening and repair

Supports collagen production and helps maintain elasticity

Detoxifies and soothes stressed or polluted skin

Nutrient-dense food source for overall health and immunity

IV. Safety and Considerations

A. Potential Allergies:

Rare; contact irritation possible from plant acids

B. Best Practices for Use:

For skin, use stabilized extracts; for food, rotate greens and cook if sensitive

C. Special Precautions:

High dietary intake may affect iodine/thyroid in susceptible individuals—seek advice if needed

V. Fun & Educational Facts

A. Historical Context:

A staple “peasant green” that became a modern superfood

B. Did You Know?

Lutein/zeaxanthin in kale also support eye health

C. DIY Recipe Idea:

Kale-green tea antioxidant mask (aloe base)

Green smoothie with pineapple + kale