/kayl/, n.
1. Also called borecole. a cabbagelike cultivated plant, Brassica oleracea acephala, of the mustard family, having curled or wrinkled leaves: used as a vegetable.
2. Scot. cabbage.
3. Slang. money.
Also, kail.
[1250-1300; ME cale, northern var. of COLE]

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Loose-leafed, edible plant (Brassica oleracea, Acephala group) derived from the cabbage, in the mustard family.

Common (or Scotch) and Buda kale have stems up to 2 ft (60 cm) long that carry a rosette of elongated, dark bluish green, wavy or frilled leaves. Grown mainly for autumn and winter harvest because cold weather improves the quality of this hardy vegetable, kale is usually served cooked. It is highly nutritious. See also collard.

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 (species Brassica oleracea, Acephala group), loose-leafed, edible plant derived from the cabbage of the mustard family (Brassicaceae) and including several forms. Common, or Scotch, and Buda kale are among the hardiest of vegetable crops. The plant produces a strong-growing rosette of long-petioled, elongated leaves with wavy to frilled margins. In a long growing season the main stem reaches a height of 60 cm (24 inches) or more. The plant may be harvested by cutting off the entire rosette before the stem has elongated, or (especially in areas with long, cool growing periods) the individual lower leaves may be removed progressively as the main stem elongates. Kale is grown mainly for autumn and winter harvest, because cold improves its eating quality and its hardiness permits harvest of fresh greens after most fresh vegetables have become unavailable. It is usually served as a cooked vegetable and is a good source of vitamin A. The leaves of fresh kale should be unwilted and dark bluish green in colour.

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Universalium. 2010.

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