When kale comes to the end of its two-year life cycle, it produces the most glorious edible yellow flowers.
This time of year always brings the most solemn of goodbyes to an old friend. My kale plants, which start their life as seedlings in April and stay by my side so very loyally through foul weather, are on their way out. Fortunately they know how to go out with a bang.
Kale is a biennial and flowers in its second year of growth before dying. But unlike lettuces, which taste so very hideous once they’ve bolted, this plant stays edible, and provides a little extra gift on top.
Kale flowers are gorgeous. They look incredible, perched atop a pyramid of foliage on, waving in the wind at the edge of my balcony. People in the street stare at them. I eat them.
I’ve already written about cooking the unopened flower stalks like purple-sprouting broccoli, but I also enjoy serving them as a garnish to cooked kale leaves once they are in full bloom.
I throw them over the leaves just as I’m putting the dish on the table. They don’t taste of much, but they look splendid.