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Bred using traditional breeding techniques, they are a cross between kale and Brussels sprouts. [2] The plant is touted [by whom?] as being a highly nutritious vegetable that may be eaten as raw or cooked. "Kalette" is actually a brand name for the vegetable "kale sprouts," which were introduced to the U.K. market in 2010 under the name Flower ...
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 ...
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 different types of ornamental kale are peacock kale, coral prince, kamone coral queen, color up kale, and chidori kale. [13] Ornamental kale is as edible as any other variety, but potentially not as palatable. [verification needed] [14] Kale leaves are increasingly used as an ingredient for vegetable bouquets and wedding bouquets. [15]
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").
Lacinato kale, [a] also known as Tuscan kale, Italian kale, dinosaur kale, kale, flat back kale, palm tree kale, black Tuscan palm, [3] [4] or, in Italian and often in English, cavolo nero, [b] is a variety of kale from the Acephala group of cultivars Brassica oleracea grown for its edible leaves.