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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 ...
Wild B. oleracea is a tall biennial or perennial plant [3] that forms a stout rosette of large leaves in the first year. The grayish-green leaves are fleshy and thick, [4] helping the plant store water and nutrients in difficult environments. In its second year, a woody spike grows up to 1.5 metres (5 ft) tall, from which branch off stems with ...
Acephala means "no head" [12] as the plants have leaves with no central head; the opposite arrangement of white cabbage, or Savoy cabbage. Each cultivar has a different genome owing to mutation, [13] evolution, ecological niche, [14] and intentional plant-breeding by humans. Mabberley (1997, p. 120) has the Acephala group in three sub-groups ...
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 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 cultivar group acephala also includes curly kale and collard greens, which are extremely similar genetically. The term is also used more loosely to refer to thinnings and trimmed-off leaves of other types of Brassica, including turnip and swede leaves, surplus thinned out young cabbage plants and leaves from cauliflower and Brussels sprouts.
The initial leaves form a rosette shape comprising 7 to 15 leaves, each measuring 25–35 cm (10–14 in) by 20–30 cm (8–12 in); [6] after this, leaves with shorter petioles develop and heads form through the leaves cupping inward. [9] Many shapes, colors and leaf textures are found in various cultivated varieties of cabbage.
This is the same name used in Arabic, جِرْجِير (jirjīr), but used in Arab countries this name is used for the fresh leaves of the plant. Mild frost conditions hinder the plant's growth and turn the green leaves to red. [23] [24] If the weather is warm plants mature to full size in 40 to 50 days. [25]
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