From Our Farm: kale’s journey from field to bag

That is what we can say with confidence today. We would rather tell you a little that is true than a lot that is unconfirmed, so the farm’s story will be told here step by step, with real photos, as each detail is confirmed.

The name echoes “Jannat 3adan”, the Arabic for the Garden of Eden: green land, generosity and food shared around the table — a spirit we hope travels with every bag.

• Whole leaves: fresh, uncut curly kale, so you choose how to prepare it.
• A bag you can see through: the transparent bag shows the leaves before you buy.
• A practical size: 250 g — see what you can cook with 250 g.
• An honest label: the bag says plainly that the kale is unwashed and must be kept refrigerated at 0–4 °C.
• Recipes for Lebanese tables: tabbouleh, fattoush, soups and everyday dishes.
• Direct contact: your questions come straight to us on WhatsApp.

That is why this page contains two kinds of content: general knowledge about how kale is grown and harvested, as understood in agriculture generally, and 3adan-specific information, shown only after the business confirms it. Where a detail is missing, we say so.

Kale belongs to the same plant species as cabbage, broccoli and cauliflower. But curly kale does not form a head: its ruffled leaves grow in a rosette around a central stem, and the stem gradually lengthens as the lower leaves are picked.

Kale likes cool weather, and cold spells can make its leaves taste sweeter. In strong heat, growth slows and the leaves tend to become tougher and more strongly flavored.

Leaves are harvested progressively from the outside in: the outer, lower leaves — the largest and oldest — come first, while the young leaves at the centre keep growing. That is why the same plant can be picked many times over several weeks.

1. 1

   Seed and seedling

   Kale is usually grown from seed, either sown directly in the ground or raised as seedlings that are later transplanted to the field.

2. 2

   Establishment

   Young plants put down roots and produce their first true leaves.

3. 3

   Leaf growth

   The plant builds a rosette of curly leaves around its central stem; the outer leaves grow largest first.

4. 4

   First harvest

   Once the plant carries enough full-sized leaves, the lower, outer leaves are picked first.

5. 5

   Ongoing harvest

   New leaves keep growing from the centre, so the same plant is picked again and again over several weeks.

6. 6

   End of the cycle

   Kale is botanically a biennial, usually grown for a single season for its leaves. When it eventually sends up a flowering stalk, the leaves toughen and the harvest ends.

• Color: bright to deep green, sometimes with a slight blue-green tinge.
• Texture: firm, crisp leaves with tightly curled edges that stand up rather than droop.
• Size: the outer leaves are the largest and are picked first; the small inner leaves are more tender.
• Stem: thick and paler at the base of each leaf.
• Signs a leaf is past its best: yellowing, wilting, holes, tears or dry brown edges.

You can use the same checklist when you look at the leaves through the transparent bag in the shop.

In general

After picking, leaves are usually sorted by eye: yellowed, torn or wilted leaves are set aside, and the firm green leaves move on to the next stage.

What we know about 3adan

The bag label states that the kale is “Unwashed — Wash Thoroughly Before Use”, so please wash the leaves at home before eating them. The right way to do it is in our preparation guide.

Each bag carries the net weight (250 g), the ingredient (fresh raw kale) and two instructions: wash thoroughly before use, and keep refrigerated at 0–4 °C without freezing. Meet the product on our kale page.

Until then, ask us on WhatsApp where to find 3adan kale, or keep an eye on Where to find 3adan. Own a shop? Find out about becoming a retail partner.