Brassica oleracea var. viridis

Collards, Spring-heading cabbage, Tall kale

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

iNaturalist· cc-by-nc

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 herb grown in temperate regions as part of the diverse Brassica oleracea species complex.

This description is brief — help expand it

Edible Uses

The leaves, stems, and flowers are all edible and can be eaten fresh or cooked.

Distribution

It is a temperate plant.

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	130	31	1.6	333	23	0.2	—	—
Flowers	—	—	—	—	—	—	—	—
Stem	—	—	—	—	—	—	—	—

Synonyms

Brassica oleracea var. acephala DC., pro parte

Also Known As

Cow cabbage, Fodder kale

References (6)

Ochse, J.J. et al, 1931, Vegetables of the Dutch East Indies. Asher reprint. p 169
Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
Small, E., 2009, Top 100 Food Plants. The world's most important culinary crops. NRC Research Press. p 304
Sp. pl. 2:667. 1753
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)

Show all 6 references