Agricultural Information:

Family: Cruciferae (Brassicaceae)
Scientific name: Brassica oleracea

Kale is an annual plant from the Cruciferae family known for its incredible nutrient density, it is packed with vitamins and antioxidants. The edible part of the plant are its leaves, eaten both raw and cooked.

Historical Information:

Keruv (cabbbage) is mentioned often by the Sages as a crop grown as an edible vegetable. The initial use of this vegetable included various species in the family such as kale, kohlrabi, broccoli, and cauliflower dates back to the Second Temple period, following the Greek and Roman conquests.

As part of the praises of the Land of Israel, the Talmud describes a cabbage that required climbing with a ladder. This likely refers to one of the cabbage varieties with a central stalk from which the rosette of edible leaves develops.

Halachic Information:

Kilei zera’im & kilei hakerem*: Since kale is an annual vegetable, the laws of kilei zera’im apply. Therefore, it should be distanced from other edible annuals and grapevines.

Infestation: Similar to other leafy vegetables, kale is often heavily infested with insects that are difficult to detect due to their color that is very similar to the leaves.

*Kilei zera’im & kilei hakerem (interplanting – annuals & grapevines) generally do not apply outside of the land of Israel; the following laws apply only within the land of Israel.

Information about plants as they relate to torah and mitzvot has been generously provided by Mercaz Torah VeHa’aretz Institute.