Sea Kale

Latin name: Crambe maritima
Location: Sunday School Garden
What it looks like: Dark green, thick, wavy edged leaves with small white flowers. 
History:
Sea Kale is native to the coastlines of Europe and was very popular in England in the 1800s.
How to eat it:  Sea Kale leaves and white shoots can be boiled or steamed like cabbage. You can also eat the leaves raw. You can also use Sea Kale in our delicious Creamy Kale and Chicken and Kale with Lemon, Ginger and Salt recipes!
More information: Sea Kale is part of the mustard family and was among Thomas Jefferson’s favorite vegetables!

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