Brassica oleracea var. palmifolia
DC.
Jersey kale, Palm-tree kale, Lacinato kale
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(c) Miguel A. Casado, some rights reserved (CC BY-NC), uploaded by Miguel A. Casado
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(c) Peter Zika, some rights reserved (CC BY-NC)
Summary
Source: WikipediaBrassica 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 herb. It grows 60-90 cm tall. The leaves are dark blue-green. The leaves are bumpy.
This description is brief — help expand it
Edible Uses
The leaves can be eaten raw but are often blanched or used in soups. Flowers are also edible.
Traditional Uses
The leaves can be eaten raw but are often blanched or used in soups.
This uses section is brief — help expand it
Distribution
It is a temperate plant.
Where It Grows
Europe, Italy,
Notes
There are about 30 Brassica species and many cultivated varieties.
Also Known As
Italian kale, Tuscan cabbage, Tuscan kale
References (4)
- Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
- Syst. nat. 2:584. 1821
- USDA, ARS, National Genetic Resources Program. Germplasm Resources Information Network - (GRIN). [Online Database] National Germplasm Resources Laboratory, Beltsville, Maryland. Available: www.ars-grin.gov/cgi-bin/npgs/html/econ.pl (10 April 2000)
- Wiersema, J. H. & Leon, B., 2013, World Economic Plants. A Standard Reference CRC Press. 2nd Ed. p 114
