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The leaf colours range from light green to green, dark green, violet-green, and violet-brown. Classification by leaf type: Curly-leaf (Scots kale, blue curled kale) Bumpy-leaf (black cabbage, better known by its Italian translation 'cavolo nero', and also known as Tuscan Cabbage, Tuscan Kale, lacinato and dinosaur kale) Sparkly-leaf (shiny and ...
Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially sweet after a frost. [37] Brassica oleracea var. alboglabra: Kai-lan: Also known as Chinese kale [38]
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 .
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Author: Laseron, E. Short title: A dictionary of the Malayalim and English, and the English and Malayalim languages, with an appendix. Date and time of digitizing
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").
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