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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 ...
The species evidently originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars used as vegetables, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
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 ...
One collard green plant can grow in a 12-inch diameter container, and if you plan to grow multiple plants, double or triple the pot width. For example, if you want to grow three collard greens ...
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 ...
Cozy and comforting, these one-pot stew recipes deserve a spot on your menu this winter! These delicious stews are packed with hearty proteins and flavorful winter vegetables like carrots, cabbage ...
Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking. View ...
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