The Core Differences Between Ornamental and Culinary Kale
Ornamental kale and culinary kale are both members of the Brassica oleracea species, a fact that surprises many home gardeners. Despite this genetic link, they are different due to selective breeding. Culinary kale, like Lacinato or Red Russian varieties, is developed for a palatable flavor and tender texture. In contrast, ornamental kale is bred purely for its stunning aesthetic qualities—specifically, its vibrant foliage and rosette shape. This focus on appearance comes at the expense of taste, leaving ornamental varieties with a flavor profile that is generally bitter and a texture that is tough and fibrous. The coloration intensifies in cooler weather, making them popular for fall and winter landscaping.
Important Safety Precautions for Eating Ornamental Kale
Before considering any ornamental plant for a meal, a few crucial safety measures must be taken. The most significant risk comes from how the plants are grown and treated. Plants purchased from a garden center or nursery are often grown with pesticides and herbicides not certified for food crops. Always assume that these chemicals are present and dangerous unless you can confirm otherwise. If you've grown the plant yourself from seed, you have more control over its treatments. The roots of any type of kale should never be consumed as they contain compounds that can be toxic in large quantities.
How to Safely Prepare Ornamental Kale
To prepare ornamental kale for consumption, follow these steps:
- Wash Thoroughly: Clean the leaves meticulously to remove any residual dirt or chemicals.
- Remove Stems: The stems are even tougher and more fibrous than the leaves. It is best to remove and discard them.
- Reduce Bitterness: Boiling the leaves can help leach out some of the bitter compounds, making them more palatable. You can boil, discard the water, and then cook a second time to further reduce bitterness. Some cooks report a sweeter flavor after the plant has been exposed to frost.
- Use as a Garnish: Since the leaves turn a dull, unappetizing gray when cooked, most people who consume ornamental kale use it raw as a decorative garnish for a plate or platter.
Comparison Table: Ornamental vs. Culinary Kale
| Feature | Ornamental Kale | Culinary Kale |
|---|---|---|
| Primary Purpose | Decorative foliage and garden color | Edible food crop for consumption |
| Flavor Profile | Very bitter and strong; often described as coarse | Milder, with a fresher, greener flavor |
| Texture | Tough and fibrous leaves, especially when raw | Tender, softer leaves, especially young ones |
| Common Use | Landscape accents, container gardens, garnishes | Salads, smoothies, cooking, chips |
| Cultivation Risk | Often treated with non-food-safe pesticides | Typically grown as a food crop with safe treatments |
| Leaf Appearance | Rosettes with vibrant pink, white, or purple centers | Uniformly green or red/purple, often with frilly or smooth edges |
Conclusion: More of a Garnish than a Gourmet Green
While the answer to "can you eat ornamental kale?" is a qualified yes, the real question is whether you should. The difference lies in intention—one is grown for beauty, the other for taste. Though not toxic (unless sprayed with harmful chemicals), its tough texture and bitter flavor make ornamental kale an unappealing food source for most people. It is perfectly safe and functional as a plate garnish, and its vibrant colors are rich in beneficial anthocyanins, but it is no substitute for the tender, delicious culinary varieties. When in doubt, enjoy your ornamental kale for its striking appearance and stick to the produce aisle for your next salad. For more information on the different types of kale, including ornamental, you can explore resources from university extension programs.
