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Chard or Swiss chard (/ tʃ ɑːr d / ⓘ; Beta vulgaris subsp. vulgaris, Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; [1] the Cicla Group is the leafy spinach beet. The leaf blade can be green or reddish; the ...
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.
Flavescens Group, [12] swiss chard (Syn. B. v. subsp. v. convar. cicla. var. flavescens) [13] - Chard leaves have thick and fleshy midribs. Both the midribs and the leaf blades are used as vegetables, often in separate dishes. Some cultivars are also grown ornamentally for their coloured midribs. The thickened midribs are thought to have arisen ...
Beta vulgaris — beets, including beet greens, Swiss chard; Brassica oleracea — wild cabbage, including cabbage, gai lan, Jersey cabbage, kale, red cabbage, savoy cabbage, collard greens, mustard greens, kohlrabi and more
Brassica oleracea: Beans, celery, spinach, [43] peas [44] Mixture of Chinese cabbage, marigolds, rape, and sunflower. [45] ... Swiss chard: See Alliums entry for more ...
Swiss chard: Beta vulgaris cicla (flavescens) Tahitian spinach: Xanthosoma brasiliense: Taro leaves: Colocasia esculenta: Tatsoi: Brassica rapa (rosularis) Turnip greens: Brassica rapa (rapifera) Vegetable fern: Diplazium esculentum: Vegetable hummingbird: Sesbania grandiflora: Viagra palm: Calamus erectus: Watercress: Nasturtium officinale ...
Flour + Water Organic Bronze Die Pasta. At San Francisco’s beloved Italian joint Flour + Water, no sauce gets left behind. That’s largely due to its bronze-die extruding process, which makes ...
Considered a crop for cool-temperate climates, the mangelwurzel sown in autumn can be grown as a winter crop in warm-temperate to subtropical climates. Both leaves and roots may be eaten. Leaves can be lightly steamed for salads or lightly boiled as a vegetable if treated like spinach or chard, which is a member of the same subspecies. Grown in ...