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Cultivated on the East African Plateau and in parts of the east and west coasts of the continent. Tolerates high temperatures and high humidity setting seed where other kales will not. It is also cold tolerant, capable of growth at an altitude range from 0-1600 m in Kenya, where rainfall ranges from 600-1600 mm (24-63 in). Young tender leaves and stem tips of Ethiopian kales may be eaten raw in salads. Older leaves and stouter stem portions are cooked and eaten like collards.