Origin: Kale is believed to have originated in the eastern Mediterranean and Asia. Kale was cultivated for food around 2000 BC. It is also believed that the Greeks invented most of the green leafy vegetables which include Kale as well. They used to consume boiled Kale to cure the hangover. They were a lot of varieties of Kale available in Greece in the 4th century BC.

By the 13th century, Kale has spread through Asia and Europe to other countries. Kale belongs to the family of cabbages and the earliest record of cabbages in Europe was around the 13th century only. In the 14th century, English people distinguished cabbage from Kale. Cabbage is hard-headed whereas kale loose leafy vegetable.

Russian traders introduced Russian Kale to Canada and the USA around the 19th century. Kale became one of the most important vegetables because of its nutritional value. 

Kale was also abundantly grown in Croatia as it’s cultivation was inexpensive and could grow easily.

Scientifically: Kale is botanically known as Brassica oleracea. It belongs to the cabbage family. Kale is an annual plant which is grown from seed. It is a loose leafy vegetable and can survive extremely cold weather as low as –15° Celsius. Kale becomes sweeter after a heavy frost and extremely cold temperature.

Kale plant produces a bunch of elongated leaves. The leaves are wavy and with ruffled or frilled outer sides. The leaves are in light green, red, or purple in color. It also has yellow flowers with four petals. 

Usage: Kale is high in beta-carotene, the carotenoid that has amazing effects on the body. Kale is highly fibrous and contains antioxidants, calcium, and vitamin K.     It helps in preventing heart diseases, lowers cholesterol and keeps blood sugar levels in check. Kale helps in fighting inflammations. It also helps in improving bone health and improves overall stamina. It is also known to have great effect on the stomach.

Kale is packed in with both Omega-3 and Omega-6 which helps in skin and hair quality. Kale aids weight loss and gives cleaner skin. It is loaded with Vitamin C and K which helps in fighting infections, boosts immunity and is great for hair and skin. Kale is popularly eaten in salads, sandwiches, smoothies, and juice. 

Below are some DIYs with Kale:

-    Take some kale leaves and blend them into a paste. Add half a lemon juice to it. Mix and apply this paste on the face for 5-10 minutes. Wash it off later. This remedy gives a boost to the skin and helps in refreshing the skin.
-    Blend some kale leaves with fresh milk cream and apply on the face for 15 minutes. Massage it for 5-10 minutes and then wash it off. 
-    Boil some kale in a cup of water. Let it simmer for 2-3 minutes. Soak your nails for about 10-15 minutes in it once slightly warm. This helps in strengthening nails.
-    Extract fresh kale juice and apply on face and hair. Keep it on for 20 -30 minutes. This remedy helps in providing all the essential nutrients to the skin and hair. It works great as a toner for the skin and hair rinse for the hair making them refresh and hydrated.
-    Blend together four to five washed kale leaves, a lemon, and a tablespoon of olive oil into a thick paste. Massage into the scalp, let it sit for 20 minutes, and then shampoo. This makes hair and scalp moisturized.
-    Blend some kale leaves with yogurt and apply on the scalp. Keep it on for 30 minutes and then shampoo. This makes hair smooth and removes flaky scalp.