Cultivation
Freezing suitability of kale
Brassica oleracea L. (Kale Group)
The freezing suitability of kale is characterized by the preservation of nutritional properties for subsequent thermal processing. After thawing, the leaves lose their crispness and are therefore not used fresh, but they are well-suited for soups, stews, and smoothies.
In the reference 4 varieties crop Kale, where this is mentioned in the description.
High-quality freezing of kale requires preliminary preparation, including the removal of tough, fibrous petioles and thorough drying of the leaf blades to avoid the formation of excess ice. Using only the leaves without the stems allows for a higher-quality product suitable for long-term storage.
A critically important step is brief blanching for two minutes, followed by rapid cooling in ice water. This procedure is necessary to inactivate enzymes that can degrade the taste, texture, and color of the leaves during freezer storage, and it also helps to reduce natural bitterness.
Unlike head-forming types, kale does not require chopping before freezing. Although the crop possesses high natural frost resistance in field conditions, where exposure to sub-zero temperatures in the garden increases sweetness, specific raw material preparation protocols are applied for freezer storage.
General information about the subject — on the page Suitability for freezing.
Varieties of Kale mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
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