Plant Details

Brassica oleracea con var. acephala var. laciniata

Tree collard

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Explore the size, hardiness, soil, light, edible uses and harvest period of Brassica oleracea con var. acephala var. laciniata.

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Common names

3 names · 3 languages
EnglishYour language
  • Tree collard
Other languages (2)
Dutch
  • Boerenkool
French
  • Chou perpétuel
Sources & name notes

Names recorded in our plant catalogue, grouped by language. Usage can vary by region.

General information

Scientific name: Brassica oleracea con var. acephala var. laciniata
Botanical family: Brassicaceae

Kew's family placement for the genus Brassica (WCVP v16).

Sources [1]
Also known as: Tree collard

Plant characteristics

Layer: Herbaceous, Vegetable
Catalogue size class: Small
Height: 0.90 m
Spread: - m
Growth rate: None
Foliage: None

Growing conditions

USDA hardiness: 7-10
Soil moisture:
Moist
Soil:
Sand (light) Loam (medium) Clay (heavy)
pH:
Acidic Neutral Alkaline
Light:
Partial shade, Full sun

Uses

Edible parts:
Leaves
Edibility rating:
(4)
Medicinal rating:
(0)
Functions:
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

Harvest starts: 01/10
Harvest ends: 31/03

Sources and references

References for the information marked with source numbers on this page.

Sources checked
  1. 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.