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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 ).
What Is Kohlrabi? Cultivated from a type of wild cabbage, kohlrabi is part of the brassica genus, along with cabbage, Brussels sprouts, kale, collard greens, mustard greens, broccoli, and cauliflower.
Kohlrabi is also called German turnip, turnip cabbage or cabbage turnip, [3] although there the stem, not the root, is the enlarged part. References
Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated.
Move over zoodles, there's a new veggie noodle on the block.
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.
Here, greens are swapped for hardy winter vegetables like fennel, kohlrabi and apples. While the dressing stays in line with the classic, what makes this salad stand out is the savory granola that ...
Several other cruciferous vegetables (sometimes known as cole crops [9]) are cultivars of B. oleracea, including broccoli, collard greens, brussels sprouts, kohlrabi and sprouting broccoli. All of these developed from the wild cabbage B. oleracea var. oleracea, also called colewort or field cabbage.
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