The hearty, leafy green known as kale has been a part of human diets for thousands of years, with its origins tracing back to the eastern Mediterranean. As it spread across different continents and cultures, it acquired a variety of alternative names, many of which still exist today. The most recognized alternative name for kale is borecole. This name has roots in the plant's northern European history, particularly in areas where it was cultivated as a reliable winter vegetable. Other names, like 'leaf cabbage,' highlight its botanical classification as a non-heading member of the Brassica oleracea species, a family that also includes broccoli and cauliflower.
The Common Name: Borecole
For many, especially in Europe, the name borecole is a familiar synonym for kale. The word is believed to have originated from the Dutch term 'boerenkool', which translates to 'farmer's cabbage'. This historical name reflects its resilience and common cultivation as a peasant food, capable of withstanding cold temperatures that would ruin other crops. The name is a nod to its hardy nature, which allowed it to be a dietary mainstay during harsh winters when other vegetables were scarce. Today, borecole is still used in recipes and agricultural contexts, serving as a reminder of the vegetable's humble, yet robust, origins.
Other Names for Specific Kale Varieties
Kale is not a single, monolithic vegetable but a family of cultivars, each with unique names based on their appearance, origin, or flavor. These varieties account for many of kale's alternative names. Understanding these specific aliases can be helpful for both cooking and gardening.
Lacinato Kale (Cavolo Nero, Dinosaur Kale)
Lacinato kale is a popular variety known for its dark, blue-green leaves with a bumpy texture that some say resembles dinosaur skin, hence the popular nickname Dinosaur kale. This variety also goes by Tuscan kale, a nod to its Italian heritage, or black cabbage because of its deep color. The Italian name for this variety is Cavolo Nero, which translates directly to 'black cabbage'. Its leaves are generally flatter and more tender than curly kale, with a milder, nuttier flavor that makes it a favorite for soups and salads.
Red Russian Kale
Another distinctive variety is Red Russian kale, characterized by its wide, flat leaves with magenta or deep red stems. It's sometimes called Canadian broccoli or Siberian kale, reflecting its lineage and cold-hardy nature. Red Russian is known for its mild, sweet flavor, which is enhanced by frost, making it an excellent choice for raw preparations in salads.
Ornamental Kale
Beyond culinary use, some kale varieties are grown for their brilliant, multi-colored leaves and are known as ornamental kale. Though edible, these varieties are primarily used for decorative purposes in gardens or bouquets. They are also referred to by specific cultivar names, such as peacock kale or color up kale.
A Global Perspective on Kale's Names
Different cultures have their own names for kale, showcasing its international presence. In Chinese cuisine, a related cultivar is known as gai lan, or Chinese kale. While its thick stalks and glossy leaves may differ in appearance from Western varieties, it is still a member of the same Brassica oleracea family. In Portugal, the bumpy-leaved variety is often called 'couve galega,' meaning Galician kale. These local names reflect centuries of unique cultivation and culinary traditions around the world.
Cooking with Different Kale Varieties
Knowing the differences between kale's varieties is key to using them effectively in the kitchen. For a delicious kale soup, for example, Tuscan kale (Cavolo Nero) holds up well to longer cooking times, providing a savory, tender bite. For a lighter, raw salad, a milder variety like Red Russian is often preferred. The popular, frilly curly kale, which is also called Scots kale, is perfect for baking into crunchy kale chips. Learning the aliases associated with each variety helps home cooks choose the right type for their needs.
Comparison Table: Kale Varieties by Name and Use
| Name(s) | Appearance | Flavor Profile | Best Uses |
|---|---|---|---|
| Curly Kale (Scots kale) | Green, frilly, ruffled leaves | Pungent, slightly bitter, peppery | Soups, stews, sautés, kale chips |
| Lacinato Kale (Dinosaur kale, Tuscan kale, Cavolo Nero) | Dark blue-green, narrow, pebbly leaves | Milder, sweeter, and nuttier | Salads, sautés, pasta, soups |
| Red Russian Kale (Siberian kale) | Flat, soft, oak-like leaves with red stems | Sweet, mild, and slightly peppery | Salads, smoothies, light cooking |
| Chinese Kale (Gai Lan) | Large, glossy leaves with thick stalks | Mildly bitter, similar to broccoli | Stir-fries, steamed dishes |
Conclusion
While the name kale is globally recognized, the green has a rich history of alternative names that are still in use today. From the common term borecole to the specific variety names like Cavolo Nero and Dinosaur kale, these aliases offer a window into its diverse heritage. Exploring these different names and their corresponding varieties is not only an interesting piece of culinary trivia but also an invitation to broaden your knowledge of this nutritious and versatile leafy green. For more information on culinary uses, check out this MasterClass guide on kale varieties.
