Palm cabbage, also known as Italian cabbage, Tuscan cabbage or black cabbage, is a variety of vegetable cabbage. Palm cabbage can be used in a variety of ways in cooking and has numerous health benefits.
Here’s what you should know about palm kale
Palm cabbage is a variety of vegetable cabbage. Palm kale can be used in a variety of ways in the kitchen and has numerous health benefits. Palm cabbage is one of the oldest leafy cabbages. It belongs to the cruciferous family and is considered the origin of many other types of cabbage, such as head cabbage and Brussels sprouts. Palm cabbage is also the name given to the hearts of the shoots, the so-called hearts of palm trees. Traditionally, palm kale is still grown a lot in northern Italy, especially in Tuscany. Palm cabbage, a biennial plant, can grow up to three meters tall. The leaves, 60 to 80 centimeters long as well as 8 to 10 centimeters wide, are dark green to black-green and resemble those of the savoy cabbage. The arrangement of the leaves, which are slightly curled downward, is palmate. This is also the origin of the name. The palm kale blooms from May to August and is not frost-hardy. In Central Europe, however, it rarely comes into bloom. For the home garden, the palm kale can also be grown in larger pots and thus also cultivated entirely. This makes the plant mobile when the frosts come. The vegetable cabbage was already known in ancient times. Like other cabbage species, it originated in the Mediterranean region and Asia Minor. Through further breeding, numerous other types of cabbage were bred. Nowadays, palm cabbage grows in most regions of Southern and Central Europe. The four to five lowest leaves are harvested. If conditions are ideal, about 20 leaves grow back in a year, so palm kale can be harvested several times a year. The leaves are used like kale, which palm kale also resembles in taste, although palm kale tastes milder. Palm kale, unlike savoy cabbage, cannot be purchased fresh year-round unless imported produce is used.
Importance for health
Palm kale offers numerous health benefits. Hardly any other vegetable contains so many bioactive substances, the so-called secondary plant compounds. They are able to capture the cell-destroying free radicals, neutralize the carcinogenic substances, promote the elimination of environmental toxins and positively affect cholesterol levels. The healing power of cabbage leaves was used by the ancient Egyptians. Also in the Middle Ages, cabbage was used to cure inflammation or cramps. Cabbage contains antioxidant and anti-inflammatory agents. Another valuable ingredient in palm cabbage is beta-carotene, which is one of the 50 carotenoids with a provitamin A character. This means it can be partially converted by the body into the important vitamin A. Beta-carotene scavenges free radicals, protecting the body’s cells from damage and oxidation. Beta-carotene is also said to prevent dementia. The chlorophyll contained in palm kale has equally positive effects on health. The more chlorophyll a food contains, the greater its health benefits. Chlorophyll is, for example, very helpful in building new blood cells. It also promotes the regeneration of radiation damage, supports the detoxification of carcinogenic substances, wound healing, regular bowel movements and also provides a pleasant body odor. Palm kale very tastily enriches the menu, especially in winter.
Ingredients and nutritional values
Palm kale contains, among other things, carotene and B vitamins. The leaves serve as well as a vitamin C donor. Therefore, it is also recommended that the vegetable is used for a vitamin-rich smoothie. However, it should be noted that the older the palm kale leaves are, the more fibers they contain. In addition, palm kale contains a lot of chlorophyll. Otherwise, this type of cabbage is low in calories but rich in vitamins. The nutrient structure of palm kale can generally be compared to that of kale.
Intolerances and allergies
Some people tolerate palm kale a little worse, as is the case with other types of cabbage.Cabbage becomes more digestible if it is first cooked for five minutes, the cooking water is then poured away and the palm cabbage continues to simmer in fresh water. Then some caraway seeds or ginger should be added to prevent unpleasant and painful flatulence. In addition, younger and more tender leaves of palm kale should be preferred for consumption, because the older leaves are very fibrous and can become dry. In addition, older leaves also have a high accumulation of nitrates, although this does not affect the upper part of the plant. Those who experience severe discomfort when eating palm kale should rather eliminate it from the diet.
Shopping and kitchen tips
Palm kale is rarely found in the vegetable sections of discount stores and supermarkets. This interesting leafy vegetable is more likely to be purchased at a weekly market or indoor market. For consumption, the younger, more tender leaves of palm kale should be preferred. The shelf life is average. Palm kale can usually be stored in the refrigerator for more than a week without any problems. The palm kale, briefly blanched, can also be frozen well. Processing and further use is simple: the leaves are cut off or broken out. It is washed thoroughly and then shaken well dry. Then the thick leaf veins are removed and the leaves are cut into strips. These are then blanched for about four minutes. The vegetables are now drained and allowed to drain well. Subsequently, the creativity can be given free rein.
Preparation tips
The palm kale is very popular in the kitchen. For example, the finely chopped leaves can be used for a salad or in the steamed form as a vegetable. Palm cabbage is also excellent for Tuscan winter stews. A well-known use is the cabbage soup caldo verde, which originated in Portugal. Palm kale can also be used like chard, but it takes longer to cook. For example, palm kale likes to be sautéed with onions, topped with tomatoes and garlic. This can be served with pasta or rice and toasted pine nuts. In a green smoothie, palm kale is also very popular and convinces with its health benefits. However, it should be noted that the leaves may contain solid fibers. Therefore, it requires a strong blender. Alternatively, cabbage with young and thus still very fine leaves can be used. Whether in a soup, a casserole or a vegetable pie, palm kale can be used anywhere as needed. Allowed is with the palm kale, what tastes good.
