Brassica oleracea

Brassica oleracea is the wild ancestor of many common vegetable crops including kale, collards, broccoli, cauliflower, and kohlrabi.  The uncultivated form, which is called Wild Cabbage, is edible as well.  The genus name Brassica is Latin for cabbage, while oleracea means vegetable/herb.  In its native habitat, it can be found growing along coastlines on rocky sea cliffs.  

It can grow in a wide range of conditions, however will perform at its best when located in full sun with in nitrogen-rich, alkaline soil with good drainage.  After flowering, cut out the flowering stems when the flowers show signs of forming seed pods.  That will conserve the plants energy or resources for additional leafing up.  

The foliage of Brassica oleracea is fleshier and thicker than other Brassica species.  That gives it an edge in difficult growing conditions, allowing the foliage to store water and nutrients.  It forms a loose head of large green or blue-green leaves with wavy edges that are edible.  They can be boiled or steamed until tender.  They can also be added to soups and stews.

Insects, Diseases, and Other Plant Problems:  Enlargement of the thyroid gland can occur if consumed in large quantities.  In locations where full sun is not provided, downy mildew can form.  Good drainage is necessary.

Some pests effecting this plant include slugs, snails, aphids, white caterpillar.

When being cooked, an unpleasant odor is produced.  

VIDEO Created by Elisabeth Meyer for "Edibles, Bulbs, and Houseplants" a plant identification course offered in partnership with Longwood Gardens.