Home › The Principles of Cookery › Sea Kale

Sea Kale

Sea kale is a plant somewhat resembling asparagus, and it is thus named because it is found in its wild state in districts near the sea. It varies in price, according as it is plentiful or otherwise. It is very wholesome, and easily digested, and is generally highly esteemed: notwithstanding this, its introduction to public notice was a matter of difficulty. Its cultivation--and that very restricted and local--dates from little more than a hundred years ago, though from time immemorial the inhabitants of various parts of the coast have been in the habit of searching for it when blanched by the drifted sand, and cutting off the white shoots close to the crown of the plant. It is the blanching process which makes sea kale so delicate. Unblanched it is worthless. Persons ignorant of the proper mode of blanching by earthing up the plants and covering them with pots, when they came into possession of gardens where it had been planted, have been known to root it up, and throw it away, because they tasted only its full-grown leaves, and found them unpalatable. It is the action of light which imparts its strong and bitter taste to sea kale, as well as its glaucous-green and reddish-purple colouring. Consequently, sea kale after it is cut should be kept in a dark place till wanted. If exposed in an open situation, it will in two or three days acquire a decided tinge, which injures both its appearance and flavour. Sea kale is amongst the earliest of vegetables. It may frequently be procured in January, and is in full season from February to June. (See also KALE, SEA.)