Green Kale

Green Kale is the “normal” curly green Kale you see, though we also have a red variety. It is a member of the cabbage family but does not form a solid heart, rather it grows as a rosette of leaves on a short stem.

It is high in antioxidants, fibre, and vitamins C ,A and K. It is perfect for all Kale dishes, cooked,  raw and as an ingredient in smoothies.

Historically it was only available from September to March, but now is available 12 months of the year. Molyneux Kale unlike other producers can provide UK grown Green Kale 12 months of the year, thanks to our location, know-how and variety selection.

We also have  this in a purple  version again available all year. Its colour is  best in winter, and so it is good for adding to winter salads and normal kale dishes.


Molyneux Green Kale

Cavolo Nero

This is the classic Italian “Black Kale”. It has long strappy very dark green leaves. It grows like Green Kale as a rosette of leaves on a short stalk. It is less winter hardy than many Kales, and was historically available from July to December.


Cavolo Nero

Like Green Kale is highly nutritious, but has a slightly stronger, nutty flavour.

Red Russian Kale

Red Russian Kale comes from Siberia via the US (having been introduced there in the 19th Century by Russian traders). It has more frilly leaves than normal Red Kales, and is also much more frost tolerant so will survive right through the harshest winter. It has a less bitter flavour than normal kale.

White and Purple Queen

These come in both white and purple colours and have even more frilly and serrated leaves than Red Russian Kale. They also are very frost hardy, so are available in the coldest months. The leaf texture, and colour means these are ideal for use in Kale salads alongside other greens like Chicory, Rocket etc.

Spring Greens

These are loosely-hearted cabbage, which are either:

  • cut just before the heart forms to give a stem with 10-15 flattish leaves
  • or left to form a loose conical heart (though not as tight a heart as “sweetheart” or hispi)

These were originally sown late in the summer and harvested in the spring but now are grown all-year round.

Our family has been growing these for as long as we have been farming in south-west Lancashire.

And that is a very long time.


This is not a cabbage type. It is related to spinach and beetroot. The leaves and stems are eaten either raw or gently steamed.

It comes as both standard Swiss (white stems) or rainbow-coloured with a mixture of red, yellow and pink stems.

Oriental Vegetables

We have produced a wide range of oriental leaf vegetables and at the moment are growing a great mustard called Green Wave.

This has a broad, crinkly leaf with a hot peppery flavour. It can be eaten raw or stir-fried.

Italian Vegetables

Whilst not currently available for sale, we have grown a number of different Italian leaf vegetables – Spigarello (a type of kale/sprouting broccoli) and various types of chicory.

Watch this space.

Pics: Tom Moggach