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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). It is prepared with its leaves and served with a light soup and eaten with rice.
It’s time to meet the underappreciated vegetable that's a versatile swap for cauliflower, celery root, and radishes.
The edible portion is a branched underground compressed stem also referred to as a rhizome. Kohlrabi The edible portion is an enlarged (swollen) hypocotyl. It is a member of the cabbage family and is white, green, or purple in color. Lotus root The edible portion is a stem modified for underwater growth.
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.
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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.
Royal Botanic Gardens Kew [2] has eight cultivar groups: Acephala Group (kale, borecole, collards) / Alboglabra Group (Chinese kale, Chinese broccoli, gai lan, kai lan) / Botrytis Group (broccoli, cauliflower, broccoflower, calabrese) / Capitata Group (cabbage, Savoy cabbage, red cabbage) / Gemmifera Group (sprouts, Brussels sprouts) / Gongylodes Group (kohlrabi, knol-kohl) / Italica Group ...
Kohlrabi/ German Turnip: Brassica oleracea Gongylodes Group: ওলকবি (Ůlkobi) ওলকপি (Olkopi) નવલકોલ (Navalkol) ನವಿಲು ಕೋಸು (Navilu Kōsu) നൂല്കോല് (Nūlkol/ Nūkkal) नवलकोल (Navalkol) ଓଲ କୋବି (Ola Kobi) ਗੰਠ ਗੋਬੀ (Gānṭh Gobi ...