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KALE (34A: Vegetable that may be massaged) KALE, also known as leaf cabbage, is a leafy green vegetable. KALE leaves can be tough and bitter, and massaging them between one's hands breaks down the ...
The primary leaf or leaves of a plant embryo which upon germination develops into the seed-leaf or the first set of leaves. craspedodromous Pinnate venation in which the secondary veins terminate at the margin s, often as teeth. crateriform In the shape of a saucer or shallow cup; hemispherical or more shallow. cremnophyte
This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Many vegetables with leaves that are consumed in small quantities as a spice such as oregano , for medicinal purposes such as lime , or used in infusions such as tea , are not included in this list.
Cabbage plants. 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.
Being one of the more visible features, leaf shape is commonly used for plant identification. Similar terms are used for other plant parts, such as petals, tepals, and bracts. Oddly pinnate, pinnatifid leaves (Coriandrum sativum, coriander or cilantro) Partial chlorosis revealing palmate venation in simple leaves of Hibiscus mutabilis
Vegetable and meat salad Usually made with hard-boiled eggs, strips of ham or another cold cut (such as roast beef, turkey, or chicken), croutons, tomatoes, cucumbers, and cheese (often crumbled), all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. It may be served with a variety of ...
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 .
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 ...