By Rieva Lesonsky

And unlike in the old ditty, we care. Or do we?

Kale, a dark green leafy vegetable packed with healthy enzymes and vitamins, has had a resurgence of popularity the past two years, even being hailed as Bon Appetit’s “dish of the year” in 2012. And according to a recent report, kale is taking Great Britain by storm right now. But, says a report in the Washington Postkale was actually most popular back in the late 1990s.

If you’ve been highlighting kale offerings in your restaurant or catering business, it might be time to find some new recipes. Despite all the attention kale has received in the past two years, demand has actually been higher for asparagus, broccoli, sweet potatoes and mushrooms.

But what goes up, must come down. Even as kale’s artisanal appeal spread via local farmer’s markets and widespread celebrity celebration (there was even a National Kale Day declared), Time magazine just wrote that kale is being replaced by kohlrabi, another green leafy vegetable. In fact the magazine says kohlrabi “is likely to be this year’s trendiest new food.”

The magazine says though kohlrabi “is little known in the U.S.,” it’s quite poplar in China, India and Europe. The vegetable is showing up at farmer’s markets, and American chefs are embracing it.

Rieva Lesonsky is CEO of GrowBiz Media, a media and custom content company focusing on small business and entrepreneurship. Email Rieva at, follow her on Google+   and and visit her website,, to get the scoop on business trends and sign up for Rieva’s free TrendCast reports.