Couve PORTUGUESE Walking Stick Cabbage Tree Collard / TRONCHUDA Kale, 100 seeds

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Seller: patch-of-heaven (4.063) 99.8%, Location: Porto, Ships to: Worldwide, Item: 292711966779 Couve galega / Couve Portuguesa / Collard GreensCommon Names: Couve Galega, Couve Portuguesa, Berza, Collard Greens, Portuguese Tree Cabbage, Portuguese Kale, Walking Stick Kale Classification:Family: Brassicaceae Genus: Brassica Species: B. oleracea Plant type: A typical portuguese Kale, very popular in many tradicional portuguese dishes, like the well known “caldo verde”. The plant is a biennial where winter frost occurs, and perennial in even colder regions. It is also moderately sensitive to salinity. It has an upright stalk and can grow up to 3 meters ( 9 feet) hight. Origin: Portugal is believed to be where Couve Galega (Portuguese Cabbage) originates from and its origin dates back to Greek and Roman times. Mature Height: 3 m (9 ft.) Hardiness: Zone 8 (-10 °C / 15 °F) and higher. It not only tolerates cold, but also a considerable degree of heat, more than any other member of the cabbage family. Since it is a loose-leaf cabbage, you never worry about whether it will properly head up. Sun: Best in full sun. Tolerates some shade. Foliage: The dark green leaves are large and smooth with a medium sized stem. They are eaten after being cooked and are the whole reason for cultivating this plant.They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. Unlike the other cabbages, you pick the outer leaves and keep the inner ones to grown and be picked the next days. Usage: The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available year-round, but are tastier and more nutritious in the cold months, after the first frost. For best texture, the leaves should be picked before they reach their maximum size, at which stage the leaves will be thicker and should be cooked differently from the new leaves. Age will not affect flavor.It packs a vitamin rich punch, (it’s actually one of the most nutritious foods you can eat).In Portuguese and Brazilian cuisine, collard greens (or couve) are common accompaniments of fish and meat dishes. They are a standard side dish for feijoada, a popular pork and beans-style stew.They are also the main ingredient of a popular Portuguese soup, “caldo verde” (green broth). For this broth the leaves are sliced into strips, 2 or 3 mm wide and added to the other ingredients 15 minutes before it is served.Some “Caldo verde” and other recipes using “couve galega”:http://www.bbc.co.uk/food/recipes/caldoverdeportuguese_73565http://www.yummly.com/recipes/portuguese-cabbagehttp://www.washingtonpost.com/wp-dyn/articles/A46728-2005Feb23.html Additional information: Widely considered to be a healthy food, “couve galega” is a good source of vitamin C, iron, soluble fibers and contains multiple nutrients with potent anti-cancer properties, such as diindolylmethane and sulforaphane. Roughly a quarter pound (approx. 100 g) of cooked collards contains 46 calories. Sites to visit:http://pt.wikipedia.org/wiki/Couve-galegahttp://en.wikipedia.org/wiki/Collard_greenshttp://en.wikipedia.org/wiki/Brassica_oleracea ____________________________________ Couve Penca / Portuguesa / Tronchuda Common Names: Couve Penca, Couve Tronchuda, Couve Portuguesa / Green cabbageClassification:Family: Brassicaceae Genus: Brassica Species: B. oleracea acephalaPlant type: A beautiful typical portuguese cabbage, mostly open leaf and with a small head. Very popular in many tradicional portuguese dishes like the well known “cozido à portuguesa”. Also very popular in the Christmas tradicional dishes. It is a precoce and large sized variety, producing large green leaves with white, tender and edible stalks.Origins: its origin dates back to Greek and Roman times.Mature Height: 60 cm (2 ft.)Hardiness: Zone 7 (-17 °C / 0 °F) and higher.Sun: Best in full sun. Tolerates some shade.Foliage: Large, mostly open leaf with a small head and white, tender and edible stalks. Leaves are tender and are used primarily for stewing.Usage: The plant is commercially cultivated for its large, medium to dark green, edible leaves.Harvesting: Leaves are harvested when needed at any stage, depending on consumer preference and intended use. Leaf harvesting continues until flowering when leaf productivity goes down. Sites to visit: http://reneesgardenseeds.blogspot.pt/2011/10/soups-from-portuguese-kitchen-and.html http://landofbacalhau.blogspot.pt/2012/11/cozido-portuguesa.html Additional notes:-All payments should be made via PayPal.- Please be advised that I cannot estimate customs costs, in case you are from outside of the European Union, and that I take no responsibility for such costs.-For those deliveries that need the fitosanitary certificate, you will have to ask for it and it has to be paid by you as an additional cost. I also take no responsibility in case the customs authority of your country for some reason does not let the leaves, herbs or plants get to you.- Shipments are made within 1-2 business days (on average ) after receipt of payment- Items will be sent via non-registered mail. As it is untraceable, the loss or not reception of the product may not be attributed to the seller, that is committed to send it immediately after payment occurred.- If you would like me to send the items to you via registered mail, so you can track them, please let me know that - but keep in mind that it will make the shipping costs higher Condition: My own latest harvest, Modified Item: No, Custom Bundle: No, Non-Domestic Product: No, Vegetable Type: Cabbage

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