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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: Rajasthani: सब्जीयां (Sabjiyān) Vegetables: শাক পাচলী (Xāk Pāsli) শাক সবজী (Shāk Sobji)
Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley.
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.
Dravidian languages include Tamil, Malayalam, Kannada, Telugu, and a number of other languages spoken mainly in South Asia. The list is by no means exhaustive. Some of the words can be traced to specific languages, but others have disputed or uncertain origins. Words of disputed or less certain origin are in the "Dravidian languages" list.
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 ...
Gai lan, kai-lan, Chinese broccoli, [1] or Chinese kale (Brassica oleracea var. alboglabra) [2] is a leafy vegetable with thick, flat, glossy blue-green leaves with thick stems, and florets similar to (but much smaller than) broccoli. A Brassica oleracea cultivar, gai lan is in the group alboglabra (from Latin albus "white" and glabrus "hairless").
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 ...
The leaf is folded and closed once the meal is finished. [13] In some instances, closing the leaf toward you communicates satisfaction with the meal, while folding it away from oneself signifies that the meal can be improved. [13] However, the direction the leaf is folded in can have different meanings in various parts of Kerala. [14]