Kale leaves open small blue flowers in early summer, blooming in the morning and closing at night.The leaves have a bitter taste which softens when cooked, reducing the bitterness while becoming tender. Preferring cool climates, it produces flower stalks in early summer. Both the flowers and young leaves can be added to salads or stir-fried with a variety of dishes. They are known for their antibacterial, fever-reducing, anti-inflammatory, and eye-protecting properties.
