Brassica oleracea con var. acephala var. laciniata
Tree collard
Explore the size, hardiness, soil, light, edible uses and harvest period of Brassica oleracea con var. acephala var. laciniata.
Common names
3 names · 3 languages- EnglishYour language
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- Tree collard
Other languages (2)
- Dutch
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- Boerenkool
- French
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- Chou perpétuel
Sources & name notes
Names recorded in our plant catalogue, grouped by language. Usage can vary by region.
General information
Kew's family placement for the genus Brassica (WCVP v16).
Sources [1]Plant characteristics
Growing conditions
Moist
Sand (light) Loam (medium) Clay (heavy)
Acidic Neutral Alkaline
Partial shade, Full sun
Uses
Leaves
None
Description
Leaves can be eaten both raw and cooked. They have a strong cabbage flavor and are best when young, as they can become tough as they age. These leaves are generally available from autumn until late spring and can be harvested into winter, except during extremely cold periods. Young flowering shoots can also be eaten raw or cooked. If picked before the flowers open, they remain crispy and can be added to mixed salads. When cooked, they have a delicious flavor similar to broccoli.
Harvest
Sources and references
References for the information marked with source numbers on this page.
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Royal Botanic Gardens, Kew
World Checklist of Vascular Plants, version 16, extracted 4 June 2026
Supports: Botanical family
Relevant sections
- Botanical family: WCVP v16, wcvp_names.csv row 750150; name ID 2681967; Brassica L.. Family column.
Source checked on .
Source data licence: CC BY 3.0.