0_Wizard
I like to add kale to my salad. It is a leaf cabbage grown for its edible leaves.
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves.
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Kale
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Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of "Brassica oleracea", the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name "collard" comes from the word "colewort" (the wild cabbage plant). The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain, and northern India.
Colocasia esculenta
Colocasia esculenta is a tropical plant grown primarily for its edible corms, the root vegetables most commonly known as taro. It is believed to be one of the earliest cultivated plants. Linnaeus originally described two species which are now known as "Colocasia esculenta" and "Colocasia antiquorum" of the cultivated plants that are known by many names including eddoes, dasheen, taro and madumbi, but many later botanists consider them all to be members of a single, very variable species, the correct name for which is "Colocasia esculenta". Taro () commonly refers to the plant "Colocasia esculenta", the most widely cultivated species of several plants in the Araceae family which are used as vegetables for their corms, leaves, and petioles.
Lettuce
Lettuce ("Lactuca sativa") is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled. One variety, the " (), or asparagus lettuce (celtuce), is grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world.
Leaf vegetable
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens, or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach. Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but usually only eaten under famine conditions.
Thai cuisine
Thai cuisine (, , ) is the national cuisine of Thailand. Balance, detail, and variety are of paramount significance to Thai chefs. Thai cooking places emphasis on lightly prepared dishes with strong aromatic components and a spicy edge. Thai chef McDang characterises Thai food as demonstrating "intricacy; attention to detail; texture; color; taste; and the use of ingredients with medicinal benefits, as well as good flavor", as well as care being given to the food's appearance, smell and context. Australian chef David Thompson, an expert on Thai food, observes that unlike many other cuisines, Thai cooking rejects simplicity and is about "the juggling of disparate elements to create a harmonious finish".
1_Apprentice
Kale is a great green veggie! I just love it
0_Wizard
It sure is. Kale plants have green or purple leaves. The central leaves don't form a head like cabbage.
A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages).
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Kale
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Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
Cordyline australis
Cordyline australis, commonly known as the cabbage tree, cabbage-palm or , is a widely branched monocot tree endemic to New Zealand. It grows up to tall with a stout trunk and sword-like leaves, which are clustered at the tips of the branches and can be up to long. With its tall, straight trunk and dense, rounded heads, "C. australis" is a characteristic feature of the New Zealand landscape. Its fruit is a favourite food source for the New Zealand pigeon and other native birds. It is common over a wide latitudinal range from the far north of the North Island at 34° 25'S to the south of the South Island at 46° 30'S.
Cabbage looper
The cabbage looper ("Trichoplusia ni") is a moth in the family Noctuidae, a family commonly referred to as owlet moths. Its common name comes from its preferred host plants and distinctive crawling behavior. Cruciferous vegetables, such as cabbage, bok choy, and broccoli, are its main host plant; hence, the reference to cabbage in its common name. The larvae is called a looper because it arches its back into a loop when it crawls. While crucifers are preferred, over 160 plants can serve as hosts for the cabbage looper larvae. In addition, the adult cabbage looper is a migratory moth that can be found across North America and Eurasia, as far south as Florida and as far north as British Columbia.
Collard greens
Collard greens (collards) describes certain loose-leafed cultivars of "Brassica oleracea", the same species as many common vegetables, including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens. They are in the same cultivar group owing to their genetic similarity. The name "collard" comes from the word "colewort" (the wild cabbage plant). The plants are grown for their large, dark-colored, edible leaves and as a garden ornamental, mainly in Brazil, Portugal, the southern United States, many parts of Africa, the Balkans, northern Spain, and northern India.
Pieris rapae
Pieris rapae, the small white, is a small- to medium-sized butterfly species of the whites-and-yellows family Pieridae. It is also known as the small cabbage white and in New Zealand, simply as white butterfly. The names "cabbage butterfly" and "cabbage white" can also refer to the large white. The butterfly can be distinguished by the white color with small black dots on its wings. They are further distinguished by the smaller size and lack of the black band at the tip of their forewings. It is widespread and populations are found across Europe, North Africa, Asia, South America, and Great Britain.
Shiso
Perilla frutescens var. "crispa", also called shiso (, from Japanese ) is a variety of species "Perilla frutescens" of the genus "Perilla", belonging to the mint family, Lamiaceae. Shiso is a perennial plant that may be cultivated as an annual in temperate climates. The plant occurs in red (purple-leaved) and green-leaved forms. There are also frilly ruffled-leaved forms, called "chirimen-jiso", and forms that are red only on top, called "katamen-jiso". This herb was previously known as the "beefsteak plant", a mostly obsolete name. It is sometimes referred to by its genus name, "Perilla", which is ambiguous, as the name also includes the "Perilla frutescens", which is a different culinary cultigen.
1_Apprentice
I did not know they came in purple, that is really cool!
0_Wizard
Yeah, and kale is considered to be close to wild cabbage than most other forms of "brassica oleracea".
Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea".
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Kale
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Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
Brassica oleracea
Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan. In its uncultivated form, it is called "wild cabbage", and is native to coastal southern and western Europe. Its high tolerance for salt and lime, and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel, and the windswept coast on the western side of the Isle of Wight. Wild "B. oleracea" is a tall biennial plant that forms a stout rosette of large leaves in the first year.
Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Acephala group
The acephala group refers to any type of "Brassica" which grows without the central 'head' typical of many varieties of cabbage. These are included within the species "Brassica oleracea", such as Kale (Brassica oleracea var. acephala). The name literally means "without a head" in contrast to those varieties known as "capitata" or "with a head". This group includes a number of species, both wild and cultivated, many of which are grown for their edible leaves and flowers. Different sources break down the "Brassica" genus into different grouping as shown below:  Mabberley (q.v.) has these groups: Napobrassica Group / Pabularia Group / Acephala Group / Alboglabra Group / Botrytis Group / Capitata Group / Gemmifera Group / Gongylodes Group / Italica Group / Tronchuda Group / Chinensis Group / Japonica Group / Pekinensis Group / Perviridis Group / Rapifera Group  Royal Botanic Gardens Kew has eight groups: Acephala Group (kale, borecole, collards) / Alboglabra Group (Chinese kale, Chinese broccoli, gai laan, 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 (purple sprouting, sprouting broccoli) / Tronchuda Group (Portuguese cabbage, seakale cabbage)  The Acephala group of cultivars or variety for the species "Brassica oleracea" includes:  The "Acephala" means "no head" as the plants have leaves with no central head; the opposite arrangement of white cabbage, or Savoy cabbage.
Broccoli
Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word "broccoli" comes from the Italian plural of "", which means "the flowering crest of a cabbage", and is the diminutive form of "brocco", meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw. Broccoli is classified in the Italica cultivar group of the species "Brassica oleracea". Broccoli has large flower heads, usually green in color, arranged in a tree-like structure branching out from a thick, edible stalk. The mass of flower heads is surrounded by leaves.
Brassicaceae
Brassicaceae or Cruciferae is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, some shrubs, with simple, although sometimes deeply incised, alternatingly set leaves without stipules or in leaf rosettes, with terminal inflorescences without bracts, containing flowers with four free sepals, four free alternating petals, two short and four longer free stamens, and a fruit with seeds in rows, divided by a thin wall (or septum). The family contains 372 genera and 4060 accepted species.
Pieris rapae
Pieris rapae, the small white, is a small- to medium-sized butterfly species of the whites-and-yellows family Pieridae. It is also known as the small cabbage white and in New Zealand, simply as white butterfly. The names "cabbage butterfly" and "cabbage white" can also refer to the large white. The butterfly can be distinguished by the white color with small black dots on its wings. They are further distinguished by the smaller size and lack of the black band at the tip of their forewings. It is widespread and populations are found across Europe, North Africa, Asia, South America, and Great Britain.
1_Apprentice
How good is it for you?
0_Wizard
Quite good indeed. Until the end of the Middle Ages, kale was one of the most popular green vegetables in Europe.
Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe.
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Kale
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Kale
Kale () or leaf cabbage are certain cultivars of cabbage ("Brassica oleracea") grown for their edible leaves. A kale plant has green or purple leaves and the central leaves do not form a head (as with headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of "Brassica oleracea". "Kale" bears semblance to "kail", a variant of "cawul" (from Scotland and northern England) for various cabbages. Until the end of the Middle Ages, kale was one of the most common green vegetables in Europe. Curly-leaved varieties of cabbage already existed along with flat-leaved varieties in Greece in the fourth century BC.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Regional cuisines of medieval Europe
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike (though the commoner usually had to settle for cheap second pressing wine) while beer was the commoner's drink in the north and wine an expensive import.
Christmas traditions
Christmas traditions vary from country to country. Christmas celebrations for many nations include the installing and lighting of Christmas trees, the hanging of Advent wreaths, Christmas stockings, candy canes, and the creation of Nativity scenes depicting the birth of Jesus Christ. Christmas carols may be sung and stories told about such figures as the Baby Jesus, St Nicholas, Santa Claus, Father Christmas, Christkind or Grandfather Frost. The sending and exchange of Christmas card greetings, observance of fasting and special religious observances such as a midnight Mass or Vespers on Christmas Eve, the burning of a Yule log, and the giving and receiving of presents.
Paris in the Middle Ages
In the 10th century, Paris was a provincial cathedral city of little political or economic significance, but under the kings of the Capetian dynasty who ruled France between 987 and 1328, it developed into an important commercial and religious center and the seat of the royal administration of the country. The Île de la Cité became the site of the royal palace and the new cathedral of Notre-Dame, begun in 1163. The Left Bank was occupied by important monasteries, including the Abbey of Saint-Germain-des-Prés and the Abbey of St Genevieve. In the late 12th century, the collection of colleges on the left bank became one of the leading universities in Europe.
Cabbage
Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, "B. oleracea" var. "oleracea", and is closely related to broccoli and cauliflower (var. "botrytis"), Brussels sprouts (var. "gemmifera") and savoy cabbage (var. "sabauda") which are sometimes called cole crops. Cabbage heads generally range from , and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
French cuisine
French cuisine consists of the cooking traditions and practices from France. In the 14th century Guillaume Tirel, a court chef known as "Taillevent", wrote "Le Viandier", one of the earliest recipe collections of medieval France. During that time, French cuisine was heavily influenced by Italian cuisine. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and "appellation d'origine contrôlée" (AOC) (regulated appellation) laws.
1_Apprentice
Well that makes since it does have a lot of fiber in it and a lot of vitamins 