Kale, Collards
Brassica oleracea var. acephala
Family: Brassicaceae
What it is like
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.
There are about 30 Brassica species and many cultivated varieties.
Where it is found
It is a warm temperate to subtropical plant. The leaves grow best in cool weather. It suits hardiness zones 8-11.
Countries/locations it is found in
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, 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
How it is used for food
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.
It is a commercially cultivated vegetable. The leaves are often more sweet after frost.
Edible parts
Leaves, vegetable, flowers
How it is grown
Its other names
Local names
Berza, Blue kale, Boerenkool, Boerkool, Borecole, Bretones, Col, Couve, Curly kale, Flowering kale, Karalahana, Karam sag, Marrow stem, Salad savoury