Originating in Asia Minor and the eastern Mediterranean, kale was cultivated for consumption as early as 2000 B.C. Cabbage variants with curly leaves were in supply in 400 B.C. Greece, alongside the flat-leaved ones. These early variants are said to be the predecessors of what we now call kale. The Romans called it Sabellian kale.
The first mention of cabbage in Western Europe emerged in the 1200s, specifically regarding hard-headed cabbage. Records from the 1300s highlight the differences between loose-leafed kale and hard-headed cabbage. In the 1800s, Russian traders brought kale into Canada and subsequently the United States. David Fairchild, a USDA botanist, gets the credit for introducing kale to America. He brought it from Croatia despite disliking cabbage, kale included. The easy nature of cultivation and its affordability were responsible for its popularity in Croatia. Desalination of soil was another great benefit.
During the Second World War, the Dig for Victory campaign promoted kale cultivation in Britain. At the time, the vegetable was the perfect candidate for cultivation because it provided crucial nutrients lacking from meals due to rationing. Kale was typically used for decoration in the U.S. It gained recognition as an edible food during the 1990s because of its rich nutritional value. The 2010s saw kale gain popularity, becoming a diet favorite despite other vegetables being just as rich in nutrients. National Kale Day was founded by Chef Jennifer Iserloh and Dr. Drew Ramsey to celebrate the health benefits of kale and its many culinary applications. They entered a petition at Change.org aimed at giving the observance legitimacy.
Under The Harvest Moon 