Berza de asa de cántaro, also called col de asa de cántaro, is a horticultural crop characteristic of the north of the Iberian Peninsula. It has intermediate traits between berza and cabbage: long, stalked leaves, a somewhat open habit, an intense green colour and very marked veins. The leaves tend to wrap around the terminal bud, although they do not form a compact head. Its fibrous texture softens when cooked, and its flavour is pleasant. The description highlights its water content and the presence of fibre and carbohydrates. It also mentions vitamins such as C, A, B9, E and K, and minerals such as potassium, phosphorus, calcium, iron and magnesium. In cooking, it is especially suitable for caldo gallego and pote asturiano, as well as as an accompaniment to botillo. It is a vegetable well suited to these hearty dishes, in which cooking softens the leaves. For storage, it can be kept in the refrigerator, where, according to the information provided, it lasts more than a week. It can also be frozen.