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Chinese paper cutting, in a style that is practically identical to the original 6th-century form. Jianzhi (Chinese: 剪紙, pinyin: jiǎnzhǐ) is a traditional style of papercutting in China, and it originated from cutting patterns for rich Chinese embroideries and later developed into a folk art in itself.
One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. [179] Morinda citrifolia: Noni tree: Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry. [180] Moringa oleifera: Drumstick tree: Leaves are very popular in South Asia for curries and omelettes ...
Salt dough sculptures range from such simple shapes as those of apples, leaves, and mushrooms to more intricate ones, such as trees and animals. [4] It is often used to make Christmas decorations, [2] gifts, and souvenirs. It is used in spring rituals in Eastern Europe and sometimes for weddings and winter rituals. [4]
Chinese paper-cutting originated from the practice of worship of both ancestors and gods, a traditional part of Chinese culture dating back roughly two millennia. According to archaeological records, paper-cutting originates from the 6th century, although some believe that its history could be traced back as far as the Warring States period (around 3 BC), long before paper was invented.
Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a large number of plants that are most fit for consumption when their newest growth happens in the spring. Many leaf vegetables become less edible as they age and bitter, or potentially even toxic, compounds start to form.
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Spring greens are a cultivar of Brassica oleracea in the cultivar acephala group, similar to kale, in which the central leaves do not form a head or form only a very loose one. [1] It is considered to be closer to wild cabbage than most other domesticated forms, and is grown primarily in northern Europe , where its tolerance of cold winters is ...
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