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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.
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 ...
Brassica juncea, commonly mustard greens, brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. [ 1 ]
A few of our favorite greens are spotlit below: Swiss chard. Milder than kale and marked by vibrant red stems, Swiss chard can introduce some variety into your winter meals. Collard greens. Think ...
Get the Collard Greens recipe. Stacy Allen. ... Toss it with shaved fennel and peppery radishes and a sweet honey mustard dressing. ... Turnip Gratin. Turnips, a hefty root vegetable, should be on ...
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The term colewort is a medieval term for non-heading brassica crops. [2] [3]The term collard has been used to include many non-heading Brassica oleracea crops. While American collards are best placed in the Viridis crop group, [4] the acephala (Greek for 'without a head') cultivar group is also used referring to a lack of close-knit core of leaves (a "head") like cabbage does, making collards ...
We particularly love cooking mustard greens this way, but you can sub in collards, turnip greens, kale, or any combination with equal success. Get the Sautéed Mustard Greens recipe.