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Ethiopian kale (Brassica carinata)

An annual, biennial or perennial suitable for home gardens and intercropping. This indigenous vegetable is rich in glucosinolates, which help eliminate toxic molecules from the body.

Fruit (siliques) of Ethiopian kale.

Fruit (siliques) of Ethiopian kale.

Common Names
Ethiopian kale, Ethiopian mustard, Abyssinian mustard, African kale (En); chou éthiopien, moutarde d’Abyssinie (Fr); mostaza etíope (Sp); 非洲芥藍 (Cn)

Plant Distribution
East and North Africa

Edible Parts
Leaves and tender stems are eaten in salad, boiled or pickled.

Health Values
Beta-carotene: low to medium; vitamin E: medium; folic acid: high; ascorbic acid:
extremely high; calcium: medium; iron: low; protein: 2.8%. Leaves are rich in
glucosinolates.

Read more: Ethiopian kale, in Discovering Indigenous Treasures: Promising Indigenous Vegetables from Around the World. 2009. AVRDC – The World Vegetable Center.