Its sweet flavor and tender texture lie somewhere in between cabbage and standard kale. Its bluish-green fleshy, rounded leaves have white ribs. The leaves are traditionally used in soup or steamed. The thick, waxy, heavily ruffled, large blue leaves of this RHS Award of Garden Merit winner are reason enough to grow sea kale, but when it sends up the tall spikes of baby's breath-like white flowers in … A culinary favorite, it is similar to collards in appearance. Crambe maritima (first cousin to cabbage) is grown both as an ornamental and a food crop. Portuguese Kale – Sea Kale Cabbage $ 1.99.

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