Brassica oleracea var. albiflora

Kuntze

Chinese kale

Brassicaceae Edible: Leaves 20,543 iNaturalist observations

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Summary

Brassica oleracea, also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars that are used as culinary vegetables, including cabbage, broccoli, cauliflower, romanesco, kale, Brussels sprout, collard, Savoy cabbage, kohlrabi, and gai lan.

Description

A cabbage family plant which continues to grow from year to year. The stem base is long and cylindrical but not fleshy. It has leaves which are thick, oval and bluish-green. They can be dull or shiny. They are widely spaced and not grouped in a head. The leaf buds in the axils of leaves do not form a head. The flower stalk is lax and not fleshy. The flowers are white or rarely cream.

Edible Uses

The leaves are eaten.

Traditional Uses

Asia, Australia, China, East Timor, Pacific, Papua New Guinea, PNG, SE Asia, Singapore, Timor-Leste,

This uses section is brief — help expand it

Distribution

It is cultivated in China.

Production

There are about 30 Brassica species and many cultivated varieties.

Synonyms

Brassica alboglabra Bailey

Also Known As

Kobi tahan

References (4)

Chin, H. F., 1999, Malaysian Vegetables in Colour. Tropical Press. p 15 (As Brassica alboglabra)
Flora of China. www.eFloras.org
Foo, J.T.S.(ed), 1996, A Guide to Common Vegetables. Singapore Science Foundation. p 32
Zhou Taiyan, Lu Lianli, Yang Guang, Ihsan A. Al-Shehbaz, BRASSICACEAE (CRUCIFERAE), Flora of China.