Chinese Kale
/ˌtʃaɪniː ˈkeɪl/noun
A leafy green vegetable, especially cultivars of Brassica oleracea commonly used in Chinese cuisine.
Did you know?Kale, broccoli, cauliflower, and collard greens are all cultivated forms of Brassica oleracea, descended from a shared wild cabbage lineage.
Etymological Timeline
Proto-Indo-European
PIE
*kaul- / *kewH-l-
“Reconstructed root associated with a stalk or stem; the precise reconstruction is debated.”
Classical Antiquity
Latin
caulis
“Stalk, stem, or cabbage stalk.”
Old Norse
Old Norse
kál
“Cabbage or leafy greens; a Germanic form related to Latin caulis.”
Middle English
English
kale / cale
“Cabbage or a leafy vegetable.”
16th–17th Century
English
Chinese
“Of or relating to China; formed from China plus the suffix -ese.”
Modern English
English
Chinese kale
“A Chinese vegetable name for leafy Brassica cultivars, especially gai lan or Chinese broccoli.”