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2. Debbie Meyer Green Bags - Wikipedia

   en.wikipedia.org/wiki/Debbie_Meyer_Green_Bags

   [1] [2] The bags' ethylene absorption is intended to slow the ripening process and preserve the produces' shelf life. [citation needed] The product's packaging acknowledges that certain vegetables and fruits are preserved better in the bags than others. For example, strawberries are only advertised to last about nine days in a Green Bag ...

3. String bag - Wikipedia

   en.wikipedia.org/wiki/String_bag

   String shopping bag Oranges packed in net bags. A string bag, net bag, or mesh bag is an open netted bag. Mesh bags are constructed from strands, yarns, or non-woven synthetic material into a net-like structure. String bags are used as reusable shopping bags [1] and as packaging for produce. [2]

4. Cabbage - Wikipedia

   en.wikipedia.org/wiki/Cabbage

   Green – Light to dark green, slightly pointed heads. [27] Red – Smooth red leaves, often used for pickling or stewing [27] White, also called Dutch – Smooth, pale green leaves [27] Some sources only delineate three cultivars: savoy, red and white, with spring greens and green cabbage being subsumed under the last. [62]

5. Collard (plant) - Wikipedia

   en.wikipedia.org/wiki/Collard_(plant)

   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 ...

6. Green Bag - Wikipedia

   en.wikipedia.org/wiki/Green_Bag

   The Green Bag (1889–1914), a defunct legal magazine The Green Bag (1997) , a law journal established in 1997 Debbie Meyer Green Bags , a brand of food storage bags

7. Brassica - Wikipedia

   en.wikipedia.org/wiki/Brassica

   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 ...