Kale

PRODUCT INFO Kale is a non-heading, leafy form of wild cabbage that comes in a range of shapes, sizes, and colors, such as blue-green, yellow-green, white, red, or purple. Different cultivars are classified by differences in their stem length and their leaf structure, as some are flat and others are frilly. The standard Kale we usually find in the grocery store is pale to deep green with large, ruffle-edged leaves and long stems. It is hardy and fibrous when fully mature, and tender enough to be used as a raw salad green when young. The pale green stems are tough and typically removed, while the tightly curled leaves are chewy yet succulent. Depending on the variety, Kale can sometimes be spicy, other times a bit sweet, and usually slightly bitter. In general, Kale offers an earthy flavor with a nutty sweetness that is accentuated when cooked. USES Considering its many forms and stages of harvest, Kale is an incredibly versatile green in the kitchen, and can be used raw or cooked. Young Kale leaves add an earthy flavor to raw salad green mixes, and fully mature Kale is one of the few leafy greens that doesn't shrink much when it's cooked. It's great sauteed, roasted, stewed, and even baked into Kale chips. Just be careful not to over-cook it, as it can develop a more bitter taste. Kale is also often added raw to smoothies, juices, and salads. To prep Kale for use, whether raw or cooked, first remove the tough and fibrous stems. A quick and dirty way to do it is to hold the stem in one hand and strip leaves along the stem away from you. You can also cut the leaves into thin, confetti-like ribbons. A quick massage can help the process of breaking up the cellulose structure of Kale. You can drizzle it with olive oil, salt, and lemon juice, and rub the leaves together in your hands to get a slightly sweeter, much silkier Kale. This leafy green pairs well with garlic, onion, sesame, soy sauce, ginger, smoked or roasted meats, potatoes, grains, oregano, thyme, red pepper, cream, Parmesan cheese, and more. To store Kale, wrap the leaves in a loose bundle with a paper towel or a thin cotton kitchen towel, place them in a large, sealable bag, and refrigerate in the crisper drawer for up to a week. SEASONS Kale is available year-round with a peak season in winter.

F1,half open,The same tice,good consisten- cy.Darkgreenleaf,ess wax power,ass tfuistip-type.Plant height about 30cm,and 25cm width.From sowing to harvest 55-85 days,nghyield.goodcommocity.

Our freeze-dried Organic Kale Powder is truly special. This careful processing preserves the abundant health benefits of this popular green superfood in a convenient, concentrated form. Rich in vitamins A & K, calcium, carotenoids, and those highly praised cruciferous compounds, this Organic Kale Powder readily disperses into juice or water, or blends into your favorite smoothie. Additionally, this organic kale is fresh from the fields and optimally harvested, all the nutrients and goodies needed to benefit your health are at their peak. Unlike other products that are heat-dried and/or loaded with fillers and additives, Our cold temp drying process gives you pure kale as a concentrated powder. Grown and produced COA Items Specifications Test Methods Identification Positive TLC Appearance & Color Fine brown powder Visual Odor & Taste Characteristic Organoleptic Mesh Size NLT 90% through 80 mesh 80 Mesh Screen Moisture Content NMT 5.0% 5g / 105â?? / 2hrs Ash Content NMT 5.0% 2g / 525â?? / 3hrs Heavy Metals NMT 10ppm Atomic Absorption Arsenic (As) NMT 1ppm Atomic Absorption Cadmium (Cd) NMT 1ppm Atomic Absorption Mercury (Hg) NMT 0.1ppm Atomic Absorption Lead (Pb) NMT 3ppm Atomic Absorption Extract Solvent Grain alcohol/Water / Total Plate Count NMT 10,000cfu/g Total Yeast & Mold NMT 1,000cfu/g E. Coli Negative Salmonella Negative Staphylococcus Negative Aflatoxins 0.2ppb