Borecole, or Kale

Chapter V.

Brassicaceous Plants.

Borecole, or Kale. Broccoli. Brussels Sprouts. Cabbage. Cauliflower. Colewort. Couve Tronchuda, or Portugal Cabbage. Pak-Chöi. Pe-Tsai, or Chinese Cabbage. Savoy. Sea-kale.

Brassica oleracea sabellica.

The term "Borecole," or "Kale," is applied to a class of plants, of the Cabbage family, which form neither heads as the common cabbage, nor eatable flowers like the broccoli and cauliflower. Some of the varieties attain a height of six or seven feet; but while a few are compact and symmetrical in their manner of growth, and of good quality for table use, many are "ill-colored, coarse, rambling-growing, and comparatively unpalatable and indigestible." Most of the kinds are either annuals or biennials, and are raised from seeds, which, in size, form, and color, resemble those of the cabbage.

Sowing.—The seeds are sown at the time of sowing the seeds of the cabbage or cauliflower, and in the same manner. Early plants may be started in a hot-bed, or the seeds may be sown in the open ground in April or May. In transplanting, treat the plants like young cabbages; setting them more or less remote, according to the size or habit of the variety.

Though they are extremely hardy, and will endure quite a low temperature, they are generally harvested in autumn, before the closing-up of the ground. If reset in the following spring, they will furnish an abundance of tender sprouts, which, when cooked, are superior in flavor and delicacy to the cabbage, and resemble coleworts or Brussels sprouts.

Seeds.—"The plants for seed should be selected from those kept over winter, and in April set rather deeply in a spot well exposed to the sun, and in a sandy rather than stiff soil. The stems should be supported, to prevent breakage by the wind."

J. E. Teschemacher gives the following directions for culture and use:—

"Sow, the middle or last of May, a small bed on a moderately rich soil, but in a well-exposed situation. Strong plants cannot be obtained from seedlings grown in the shade. When the young plants have six or eight leaves, prepare a piece of well-manured, open soil, plant the young seedlings six or eight inches asunder, water well, and shade for a few days against the hot sun. About a hundred plants are enough for a family. Towards the latter end of July, or middle of August, they should be thick, stocky plants, fit for final transplanting to the spots where they are to remain. They may be planted in the lines from which early crops of pease have been removed. The ground must be well manured, and the plants moved singly and carefully, with as much earth attached to the roots as possible. This last precaution is very necessary in all summer transplanting, as the only means of enabling the plants to bear the hot sun. In a garden, they should be well supplied with water for a few days; but in field-planting, where this is not possible, a moist time should be chosen. They will not show much signs of growth until the cool nights prevail: after that, they will grow rapidly. They will not boil tender or with much flavor until they have been frozen, or have experienced a temperature of about 28° Fahrenheit.

Use.—"The tender, upper part alone is eaten. They are often, but not always, frozen when cut; and, when this is the case, they should be put into a cool cellar or in cold water until the frost is out of them. It will take one-half to three-quarters of an hour to boil them tender. Put them into the boiling water; to which add a lump of soda. This rather softens them, and causes them to retain their green color. When done, press the water thoroughly out, chop them up with a knife, put them into a vessel to evaporate still more of the water, and serve with melted butter, pepper and salt. In Germany, they frequently boil a few chestnuts, and chop up with the Kale; between which and the stem and stalk of the Kale it is difficult to perceive much difference in taste. The beautiful curled leaves are quite ornamental.

"From one hundred plants, pluckings for the table were made twice a week, from the middle of November to the middle of January; and these fresh from the open garden, although the thermometer in the time had indicated a temperature approaching to zero."—Hov. Mag.

Varieties.—The varieties, which are numerous, and in many instances not well marked or defined, are as follow:—

Buda Kale, or Borecole. Thomp.

Russian Kale. Asparagus Kale. Manchester Borecole. Dwarf Feather Kale. Oak-leaved Kale.

The Buda Kale somewhat resembles the Purple; but the stalk is shorter. The leaves are purplish, somewhat glaucous, cut and fringed. The variety is not only hardy and well flavored, but continues to produce sprouts longer than any other sort. It is sometimes blanched like sea-kale.

Cabbaging Kale, or Borecole. Thomp.

Imperial Hearting.

This is a new variety, and very much resembles the Dwarf Green Curled in the nature, color, and general appearance of the leaves: the heart-leaves, however, fold over each other, somewhat like those of a cabbage, but, on account of the curls of the margin, not so compactly. The quality is excellent.

Cock's-Comb Kale.

Curled Proliferous Kale. Chou frisé prolifère. Vil.

Stalk about twenty inches high. The leaves differ to a considerable extent in size, and are of a glaucous-green color. From the upper surface of the ribs and nerves, and also from other portions of the leaves, are developed numerous small tufts, or fascicles of leaves, which, in turn, give rise to other smaller but similar groups. The foliage thus exhibits a cock's-comb form: whence the name.

The variety is hardy, but more curious than useful.

Cow-Cabbage.

Tree-cabbage. Thomp. Cesarean Borecole. Cesarean Cabbage. Chou Cavalier.

This variety generally grows to the height of about six feet; although in some places it is reported as attaining a height of twelve feet, and even upwards. The leaves are large,—measuring from two and a half to nearly three feet in length,—smooth, or but slightly curled.

It is generally grown for stock; but the young sprouts are tender and mild-flavored when cooked. Its value for agricultural purposes appears to have been greatly overrated; for, when tried in this country against other varieties of cabbages, the produce was not extraordinary.

The plants should be set three feet or three feet and a half apart.

Daubenton's Creeping Borecole.

Chou vivace de Daubenton. Vil.

Stalk four or five feet in height or length. The leaves are nearly two feet long, deep green; the leaf-stems are long and flexible. It sometimes takes root where the stem rests upon the surface of the ground; and, on this account, has been called perennial.

The variety is hardy, and yields abundantly; though, in this last respect, it is inferior to the Thousand-headed.

Dwarf Green Curled Borecole. Thomp.

Dwarf Curled Kale. Green Scotch Kale. Dwarf Curlies. Chou frisé à Pied court. Vil. Canada Dwarf Curled.

The Dwarf Green Curled is a very hardy but comparatively low-growing variety; the stems seldom exceeding sixteen or eighteen inches in height. The leaves are finely curled; and the crowns of the plants, as well as the young shoots, are tender and delicate, especially after having been exposed to the action of frost.

The plants may be set eighteen inches apart.

Field Cabbage.

Field Kale for mowing. Chou à Faucher. Vil.

Leaves sixteen to eighteen inches in length, very dark green, deeply lobed, or lyrate, and hairy, or hispid, on the nerves and borders. The leaf-stems are nearly white.

The variety produces small tufts, or collections of leaves, which are excellent for fodder, and which may be cut several times during the season. It is sometimes cultivated for stock; but, as a table vegetable, is of little value.

Flanders Kale. Thomp.

Chou Caulet de Flanders. Vil.

This is a sub-variety of the Tree-cabbage, from which it is distinguished by the purplish color of its foliage. Its height is nearly the same, and the plant has the same general appearance. It is, however, considered somewhat hardier.

Green Marrow-Stem Borecole.

Chou Moellier. Vil.

Stem green, about five feet high, clavate, or club-formed; thickest at the top, where it measures nearly two inches, and a half in diameter. This stem, or stalk, is filled with a succulent pith, or marrow, which is much relished by cattle; and, for this quality, the plant is sometimes cultivated. The leaves are large, and nearly entire on the edges; the leaf-stems are thick, short, white, and fleshy.

It is not so hardy as most of the other varieties. The plants should be grown about three feet apart in one direction, by two feet or two feet and a half in the opposite.

Lannilis Borecole.

Chou de Lannilis. Vil. Lannilis Tree-cabbage.

Stem five feet high, thicker and shorter than that of the Cow or Tree Cabbage; leaves long, entire on the borders, pale-green, and very thick and fleshy. The leaf-stems are also thicker and shorter than those of the last-named varieties.

The stalk is largest towards the top, and has the form of that of the Marrow-stem. It sometimes approaches so near that variety, as to be scarcely distinguishable from it.

Neapolitan Borecole. Trans.

Neapolitan Curled Kale. Chou frisé de Naples. Vil.

The Neapolitan Borecole is remarkable for its peculiar manner of growth, but is hardly worthy of cultivation as a table vegetable, or even for stock. The stem is short and thick, and terminates in an oval bulb, somewhat in the manner of the Kohl Rabi. From all parts of this bulb are put forth numerous erect, small leaves, finely curled on their edges. The whole plant does not exceed twenty inches in height. The leaves are attached to footstalks six or seven inches long. They are obovate, smooth on the surface, with an extraordinary number of white veins, nearly covering the whole leaf. The fringed edges are irregularly cut and finely curled, and so extended as nearly to conceal the other parts of the leaf. As the plant gets old, it throws out numerous small branches from the axils of the leaves on the sides of the bulb.

The swollen portion of the stem is of a fleshy, succulent character, and is used in the manner of Kohl Rabi; between which and the Cabbage it appears to be intermediate.

Palm Kale.

Palm Borecole. Chou Palmier. Vil.

Stalk six feet in height, terminating at the top in a cluster of leaves, which are nearly entire on the borders, blistered on the surface like those of the Savoys, and which sometimes measure three feet in length by four or five inches in width.

As grown in France, the plant is remarkable for its fine appearance, and is considered quite ornamental; though, as an article of food, it is of little value. In England, it is said to have a tall, rambling habit, and to be little esteemed.

The plants should be set three feet and a half apart in each direction.

Purple Borecole.

Red Borecole. Tall Purple Kale. Curled Brown Kale. Chou frisé Rouge Grand. Vil.

With the exception of its color, the Purple Borecole much resembles the Tall Green Curled. As the leaves increase in size, they often change to green; but the veins still retain their purple hue. When cooked, the color nearly or quite disappears.

It is remarkably hardy, and is much cultivated in Germany.

Red Marrow-Stem Borecole.

Red-stalked Kale.

Stalk purplish-red, four and a half or five feet high, and surmounted by a cluster of large, fleshy leaves, on short, thick stems. The stalk is much larger than that of the Green Marrow-stem, and sometimes measures more than three inches in diameter. It is cultivated in the same manner, and used for the same purposes, as the last-named variety.

Tall Green Curled. Thomp.

Tall Scotch Kale. Tall Green Borecole. Tall German Greens. Chou frisé grand du Nord. Vil.

This variety, if unmixed, may be known by its bright-green, deeply lobed, and curled leaves. Its height is two feet and a half and upwards. Very hardy and productive.

The parts used are the crowns of the plants; and also the tender side-shoots, which are produced in great abundance. These boil well, and are sweet and delicate, especially after frost; though the quality is impaired by protracted, dry, freezing weather.

Thousand-Headed Borecole. Thomp.

Chou branchu du Poitou. Vil. Chou à Mille Têtes.

The Thousand-headed Borecole much resembles the Tree or Cow Cabbage, but is not so tall-growing. It sends out numerous side-shoots from the main stem, and is perhaps preferable to the last-named sort. It is chiefly valuable as an agricultural plant, but may occasionally be grown in gardens on account of its great hardiness; but its flavor is inferior to all other winter greens.

Variegated Borecole. Thomp.

Variegated Kale. Variegated Canadian Kale. Chou frisé panaché. Vil.

This is a sub-variety of the Purple Borecole, growing about a foot and a half high. The leaves vary much in size, and are lobed and finely curled. They are also beautifully variegated, sometimes with green and yellowish-white or green and purple, and sometimes with bright-red and green.

It is frequently grown as an ornamental plant, is occasionally employed for garnishing, and is sometimes put into bouquets. It is very good cooked after frost, but is not quite so hardy as the Purple Borecole.

Variegated Cock's-Comb Kale.

A variety of the Common Cock's-comb Kale, with the leaves more or less variegated with purple and white. It is not of much value as an esculent.

Woburn Perennial Kale. Thomp.

This is a tall variety of the Purple Borecole, with foliage very finely divided or fringed. The plant lasts many years, and may be propagated by cuttings, as it neither flowers readily nor perfects well its seeds. Its produce is stated to have been more than four times greater than that of either the Green or Purple Borecole on the same extent of ground. The weight of produce from ten square yards was a hundred and forty-four pounds ten ounces; but some of the large kinds of cabbages and savoys will exceed this considerably, and prove of better quality. The Woburn Perennial Kale can therefore only be recommended where the climate is too severe for the more tender kinds of the Cabbage tribe.