KALE (PREORDER)

12 bunches Kale aka "Borecole", "Yu-Yi-Gan-Lan", "羽衣甘蓝", "羽衣甘藍" Kale has pale to deep green with large, frilly-edged leaves and long green stems. Kale has a strong and earthy flavor. The leave texture is dry, tough, and crunchy. It is commonly braised, grilled, or juiced. Kale is available year-round. Handling Tip Selection Kale with uniform green leaves and no signs of yellowing and wilting. The stem is moist and firm. Avoid kale with a strong odor. Storage Kale should be stored near 32°F (0°C) with a relative humidity of ninety-five to ninety-eight percent and light mist. The typical shelf life is up to three weeks. High humidity is important to avoid wilting. Kale is sensitive to ethylene, a naturally occurring gas that regulates ripening. Kale should not be stored with high ethylene-producing products to extend shelf life and avoid leaf yellowing. Kale produces a low level of ethylene. Kale is not sensitive to chilling injury and should be stored as cold as possible without freezing. The freezing point for kale is slightly below 32°F (0°C). Kale is sensitive to freezing injury which results in water-soaked tissue and decay.