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Kale is a leafy, green vegetable that offers an abundance of antioxidants, fiber, vitamins, minerals, and flavonoids. Kale is known for its cancer-fighting, cholesterol-lowering, and anti-inflammatory properties and is considered one of the most nutritious foods available.
Kale is in season from winter to early spring.
Forms: Fresh kale is sold as whole leaves or packaged kale that has been pre-washed and chopped. Most common varieties include green kale, purple kale (which is mostly green with a red or purple tint), curly kale – all of which differ in taste, texture, and appearance.
Selecting: Be sure to choose kale that is dark green and has moist, hardy stems. Avoid any leaves that have wilted or yellowed. Smaller leaves are preferable as they will be more tender and have the best flavor.
Storage: Store fresh kale in a plastic bag in the refrigerator and use within 2 to 4 days of purchase.
Where to find it: Kale can be found in the produce section of most grocery stores.
Kelp is a type of edible sea vegetable that is a rich source of vitamins and minerals, including essential trace minerals. Kelp is especially high in iodine, which is used by the body for proper glandular function and metabolism.
This vegetable is commonly used in Japanese cooking. Kelp has a very strong flavor so a little goes a long way.
Forms: Kelp is typically available in dried sheets, strips, shredded, or as a powder.
Storage: Store dry kelp in an airtight container in a dark, dry area.
Where to find it: Kelp can be purchased from natural food stores, through a co-op, Asian food stores, or online.