Ethiopian kale (Brassica carinata)

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.