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A pretty hardy green of the cabbage kin which traces back to the ancient Celts who lived on the western coast of the Iberian peninsula. Also known as Couve Tronchuda. Large white-ribbed leaves are tender enough to eat raw in salads. When cooked its texture resembles spinach.
This kale is an essential ingredient in Caldo Verde, the national dish and cultural treasure of Portugal.
Unlike Kale and Collards it does not tolerate a heavy frost but its flavor does enhance with a light frost.
harvest young leaves after 35 days or 85 days until maturityHeirloom
