I was gifted this beautiful bunch of Ethiopian kale (Brassica carinata) by the lovely Kitzia at Buena Fortuna Gardens, a living genealogy seed bank in La Ribera, BCS.
This version of kale is new to me and I learned some things.
It’s a cousin of kale, but technically it’s mustard. It has a wonderful mild flavor and is much nicer to eat and digest raw than other kales.
Its flower is also a favorite of honey bees which is always a bonus to offer attractive food for our bee people.
Kale, of course, is a cruciferous vegetable, relatives with broccoli, brussels sprouts, cauliflower, bok choy.
Cruciferous veggies are a highly important part of our diet not just for the nutrients they provide, but for the support they give to detoxification pathways in the liver and aiding in hormone balance.
In a world where it is challenging to avoid toxins on a daily basis, making sure we have a healthy supply of cruciferous veggies in our dietary quiver of detox allies is becoming more and more important.
I haven’t decided yet if I will cook these or eat them raw in a salad, but either way, they will be delicious.
What’s your favorite way to cook your cruciferous veggies?
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