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The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
American English collard greens, or collard; U.K. English Spring greens (Brassica oleracea) decorative kale, [5] ornamental kale, [6] flowering kale, [7] flowering cabbage, [8] or ornamental cabbage [9] Jersey cabbage, Brassica oleracea longata. The long woody stems are used for walking sticks and the foliage for cow-fodder. [10] Scotch kale [11]
Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
The Sexiest NC Collard Farmer Contest roars back for a second year, and though Berry has hinted at a second run, at least two other competitors are fluffing up their leaves, including a potential ...
Collard may refer to: Collard (plant), certain loose-leafed Brassica oleracea cultivars Collard liquor, a soup made from collard greens "Collard Greens" (song), a ...
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...
The characteristic flavor of cabbage is caused by glucosinolates, a class of sulfur-containing glucosides. Although found throughout the plant, these compounds are concentrated in the highest quantities in the seeds; lesser quantities are found in young vegetative tissue, and they decrease as the tissue ages. [ 79 ]