158 THE VEGETABLE GARDEN 



BORECOLE or KALE 



Brassica oleracea acephala, D.C. 



French, Choux verts. German, Blatterkohl. Flemish, Bladerkool. Dutch, Boerenkool. 

 Italian, Cavolo verde. Spanish, Col sin cogollo, Breton, Berza. 



To this section belong a number of very hardy and excellent 

 vegetables, as we think, often more delicate in flavour than the 

 hearting Cabbages. The sprouts of the Scotch and Cottager's 

 Kales, gathered in spring from the stems cut in winter, are excellent 

 in flavour. 



Mosbach Winter Kale. One might suppose that this variety 

 was a cross between the Tall Green Curled Kale and the Couve 

 Tronchuda Cabbage, so much does it resemble the latter in its 

 leaves, which are, to a great extent, entire in the blade, and have 

 very stout stalks, midribs, and veins. Only the margin of the 

 leaves is curled arid very finely puckered, almost in the same way 



Mosbach Winter Kale. 



Tall Green Curled, or Scotch, Kale. 



as the leaves of the Curled Kales. The stem is of medium height, 

 rarely exceeding 2 or 2j ft, and the leaves are disposed along it in 

 tiers, are bent upwards, instead of downwards, from the middle, 

 and are distinguished by their pale green, almost yellow, colour. 

 This plant is not only useful as a table vegetable, but also in some 

 degree as an ornamental plant. It is not very hardy. 



Tall Green Curled, or Scotch, Kale; Tall German, or 

 Winter, Greens. Stem stout and straight, 3 to 5 ft. high, bearing 

 a plume of rather narrow, lobed, deeply cut leaves, very much 

 curled at the edges, and often turned backwards at the end, light 

 green in colour, and from 1 6 to 20 in. in length. This is a useful 



