Brassica oleracea costata
Herb: Couve Tronchuda
Latin name: Brassica oleracea costata
Edible parts of Couve Tronchuda:Leaves - raw or cooked. Tender. Most commonly eaten as a vegetable, though the younger and more tender leaves can be added to salads. Some people find the raw leaves hard to digest. The leaves can be available all through the winter. The leaf ribs are cooked like seakale (Crambe maritima.).
Description of the plant:
Habitat of the herb:Not known in the wild.
Propagation of Couve Tronchuda:Seed - sow in a seedbed outdoors in April. Plant out as space permits in summer. Do not let the seedlings get overcrowded or they will soon become leggy and will not make such good plants. If your seedlings do get leggy, it is possible to plant them rather deeper into the soil - the buried stems will soon form roots and the plant will be better supported.
Cultivation of the herb:Not known in the wild.
Medicinal use of Couve Tronchuda:None known
Known hazards of Brassica oleracea costata:None known
Plant information taken from the Plants For A Future.