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Kale is an incredibly versatile vegetable considering its uses and status in health food. A hardy and resilient member of the cabbage family, Kale is rather easy to grow vegetable and grows well in raised bed gardens and pots. Kale is a variety of Brassica oleracea, known as acephala, meaning “without a head”.It grows best in spring and fall and can even tolerate moderate frosts. Kale has become a superfood ever since the advent of different health diets. The antioxidants in Kale can flush out the toxins and free radicals from the body. The young microgreens of Kale will add an earthy, nutty flavor to your salads while the mature leaves may be steamed, braised, stewed, fried, sauteed, or baked. Kale smoothies are also really popular. Kale is an excellent source of fiber, iron, calcium, and vitamins K, A, and C.