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Leaf vegetable names by various Indian languages; Hindi English Botanical name Assamese Bengali Gujarati Kannada Malayalam Marathi Odia Punjabi Sinhala Tamil Telugu Tulu Urdu Konkani Meitei. Nepali. Maithili: सब्जीयां (Sabjiyān) Vegetables: শাক পাচলী (Xāk Pāsli) শাক সবজী1 (Shāk Sobji ...
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 ...
Rinse the kale under cool running water, turning the leaves as you go to ensure every inch is rinsed. Once rinsed, dry the produce with a clean cloth or paper towel or send it through a salad ...
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.
Spinach leaves in a colander A bundle of curly-leaf kale. 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.
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 ...
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.