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Derived from wild mustard, [3] kale is considered to be closer to wild cabbage than most domesticated forms of B. oleracea. [4] Kale is usually a biennial plant grown from seed with a wide range of germination temperatures. [5] It is hardy and thrives in wintertime, [5] and can survive in temperatures as low as −15 °C (5 °F). [6]
B. juncea (especially the seeds) is more pungent than greens from the closely related B. oleracea (kale, broccoli, and collard greens), [11] and is frequently mixed with these milder greens in a dish of "mixed greens". Chinese and Japanese cuisines also make use of mustard greens.
Collard (plant) Many; see text. Young collard plants. Collard is a group of loose-leafed cultivars of Brassica oleracea, the same species as many common vegetables including cabbage and broccoli. Part of the Acephala (kale) cultivar group, it is also classified as the variety B. oleracea var. viridis. The plants are grown as a food crop for ...
Wash your hands for 20 seconds with warm water and soap before and after handling produce. Strip the kale leaves from the stalks and place them in a colander. Rinse the kale under cool running ...
Hosta. Beautiful flowering Hostas are a perennial that can handle both shady and moderately dry conditions. They come in a variety of colors, from dark green to variegated, and can grow up to 16 ...
Brassica oleracea is a plant species from family Brassicaceae that includes many common cultivars used as vegetables, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. Its uncultivated form, wild cabbage, native to coastal southern and western Europe, is a hardy plant with high ...
Binomial name. Brassica napus. L. [note 1] Rapeseed (Brassica napus subsp. napus), also known as rape and oilseed rape, is a bright-yellow flowering member of the family Brassicaceae (mustard or cabbage family), cultivated mainly for its oil-rich seed, which naturally contains appreciable amounts of erucic acid.
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 ...