Abyssinian kale (crambe)

Crambe hispanica

leaf · vegetable

Leaves eaten in Kenya; the plant is mainly grown for its seed oil.

Origin

Mediterranean, Middle East and the East African highlands

Where to find it

It escapes from crops into neighboring fields, where its leaves are picked.

Season (United States)

all year round

Preparation

The young leaves are picked, washed and cooked for a few minutes, like cabbage.

Molecules

Beta-carotene (vitamin A) · Lutein and zeaxanthinIn small amounts, not counted Pungent glucosinolates · Vegetable nitrates · Chlorophyll

Did you know?

Its oil, rich in erucic acid, is used as a lubricant.