Ethiopian Kale originated in the East African plain, particularly Ethiopia. The young, tender leaves and stem tips may be eaten raw in salads. Older leaves and stouter stem portions are cooked and eaten as a dark green leafy vegetable. The flowering stalks may also be cooked and eaten. Ethiopian Kale is also used for fodder.


ECHO Florida variety that grows well in Southeast Asia. Leaves have a blue-green color, and plant grows to about 1.5 meters in height.

Ethiopian Kale