After the kale trend it's time for something new: broccoli leaf! Normally, these leaves are thrown away and aren't eaten. A shame, as the leaves around broccoli are tasty and healthy. Broccoli leaves are the broccoli's cabbage leaves. Nice and dark green in colour, with purple tinges. There are large leaves on the thick stalks, Smeding reports in its newsletter.
Mild in flavour
Broccoli is milder in flavour compared to kale leaf. Kale leaf has a slightly bitter accent. The leaves of the broccoli plant also have a higher water level.
Healthy
Just like kale, this leaf is rich in vitamin A and C. The broccoli leaves also have more vitamin K, folic acid and calcium than kale.
Application
Broccoli leaf is perfect for making fresh vegetable juices, raw in a salad or in a smoothie. The leaves can also be cooked, blanched, processed into soup or used to make healthy crisps.
Organically grown
The broccoli leaves are organically grown by Kernel in Spain. The location of the farm is perfect for organic cultivation. The farm is on the coast and the fresh sea breeze keeps insects and pests at bay. Because it is a protected nature reserve, only natural protection agents are used. The plant also grows before the broccoli florets. The leaves don't need extra substances such as water. Good for the environment and the surroundings.
Source: Smeding