Packet of 100 Seeds / $3.55

Your posts suggests/implies that there are other varieties of "Portuguese Kale" besides the "Couve Tronchuda" (Which I grew the past 2 years and found awesome!).

Could you possibly describe some of these other varieties and tell us how they differ from Couve Tronchuda?

I am always looking for something new and different, so this intrigues me.

Thank you.

An ancient strain of Portuguese or Tronchuda Kale grown for the fleshy petioles and broad midribs of the leaves eaten like celery. Grows very much like headed cabbage and can also be used much the same. Many folks find this to be superior to many common kales or collards. Very productive. UNTREATED.

I did see a note on a message board that Portugal would only do the phytosanitary permits on large volumes and that right now there is not enough demand for the other varities to make it economically viable for companies to offer a wide range.

Last fall we ate greens every day, rotating between turnips, arugula, collards and Portuguese kale. The kale was my least favorite of the four, and required the longest cooking time. Turnips and collards tied for first, fresh on the table and later from the freezer, too.

In terms of flavor, the Portuguese kale/cabbage is definitely a milder flavor than collards. But really, the main culinary difference is that, instead of just having a leaf, you get these extremely large, white, tender leaf petioles, which, if you take away the green leaf, are actually most comparable to the stalks/ribs of bok choy or the heart of a tender kohlrabi in terms of flavor and texture. So, its sort of two crops in one.

Now, in terms of productivity, well, once again, I don't think it's directly comparable to collards, because the growth habit is different. Collards keep growing new leaves, at least most kinds do, there are a few rare strains that form a cabbage type head in the center. But, the Couve grows much more like an ornamental cabbage, forming a loose central head surrounded by large, frilly leaves. In fact, that's really what this plant is, kind of an enormous ornamental cabbage on steroids. Some of mine were about 3 feet across. One plant actually yields a LOT of usable product, between the petioles, the large open leaves, and the loose head.

I took a couple of pictures last fall of just the central part of the head as I was preparing to cook with it. These photos were for a cooking board where I was discussing using it in a soup, so they weren't really meant to illustrate from a horticultural standpoint, and won't give the "whole picture".

Is this what you are looking for?

That actually looks pretty similar to the Italian broccoli 'Spigariello' which is grown for its leaves instead of the heads:

http://www.veggiegardeningtips.com/wp-content/uploads/2006/10/Leaf-Broccoli-Plant-Photo.jpg