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Author: Laseron, E. Short title: A dictionary of the Malayalim and English, and the English and Malayalim languages, with an appendix. Date and time of digitizing
These are included within the species Brassica oleracea, such as kale (Brassica oleracea var. acephala). [1] The name literally means "without a head" in contrast to those varieties known as capitata or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers.
Plain-leaf (flat-leaf types like red Russian and white Russian kale) Leaf and spear, or feathery-type leaf (a cross between curly- and plain-leaf) Ornamental (less palatable and tougher leaves) Ornamental kale in white and lavender. Because kale can grow well into winter, one variety of rape kale is called "hungry gap" after the period in ...
Sabdatharavali (Malayalam: ശബ്ദതാരാവലി; "A star cluster of words") is a Malayalam dictionary having more than 1800 pages and considered as the ...
Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens .
Candy, crystallized sugar or confection made from sugar; via Persian qand, which is probably from a Dravidian language, ultimately stemming from the Sanskrit root word 'Khanda' meaning 'pieces of something'. [4] Coir, cord/rope, fibre from husk of coconut; from Malayalam kayar (കയർ) [5] or Tamil kayiru (கயிறு). [6]
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Kohlrabi leaves are edible and can be used similarly to collard greens and kale, but take longer to cook. Kohlrabi is an important part of Kashmiri cuisine, where it is called Mŏnji. It is one of the most commonly cooked vegetables, along with collard greens (haakh). It is prepared with its leaves and served with a light soup and eaten with rice.