Brassica oleracea var. acephala

L.; (DC) Schubler & Martens

Kale, Collards

Brassicaceae Edible: Leaves, Vegetable, Flowers 20,543 iNaturalist observations

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SR Min

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Wayne Fidler

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Wayne Fidler

Summary

Source: Wikipedia

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 plant. The leaves are ruffled or crinkled but some are more smooth than normal kales. The leaf shape and colour varies considerably. The flowers are yellow or white.

Edible Uses

The leaves are eaten boiled, steamed, or in soups and stews, and are used for sarma in Turkey, rolled around a filling of rice or minced meat. The unopened flower buds are used like broccoli.

Traditional Uses

The leaves are eaten boiled. They can also be steamed and used in soups and stews. The leaves are used for sarma in Turkey. They are rolled around a filling of rice or minced meat. The unopened flower buds are used like broccoli.

Distribution

It is a warm temperate to subtropical plant. The leaves grow best in cool weather. It suits hardiness zones 8-11.

Where It Grows

Africa, Andorra, Angola, Asia, Australia, Austria, Cambodia, Canada, Central Africa, China, Congo DR, Cuba, East Africa, Europe, Fiji, France, Hawaii, India, Indochina, Ireland, Kenya, Malawi, Mediterranean, Mexico, Netherlands, North America, Pacific, Papua New Guinea, PNG, Portugal, SE Asia, Serbia, South Africa, Southern Africa, South America, South Sudan, Spain, Switzerland, Tasmania, Timor-Leste, Turkey, Türkiye, Tuvalu, USA, West Africa, West Indies, Zimbabwe,

Other Information

It is a commercially cultivated vegetable. The leaves are often more sweet after frost.

Notes

There are about 30 Brassica species and many cultivated varieties.

Nutrition

Part	Moisture	kJ	kcal	Protein	Vit A	Vit C	Iron	Zinc
Leaves - raw	84	210	50	3.3	70	120	1.7	0.3
Leaves - boiled	91.7	109	26	2.1	313	18	0.5	0.4
Flowers	—	—	—	—	—	—	—	—

Also Known As

Berza, Blue kale, Boerenkool, Boerkool, Borecole, Bretones, Col, Couve, Curly kale, Flowering kale, Karalahana, Karam sag, Marrow stem, Salad savoury

References (33)

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