Collard greens and big head cabbage is not a kind of vegetable, collard greens main stem is thick and short, about 10 pieces of outer leaves, from the heart of the leaf began to be born from the inside to the outside, and each other rolled to form a leaf ball, the weather cooler and colder the more tightly embraced the ball into a rounded shape, while the big head cabbage is a variant of mustard greens, it is a dense texture, less water, dietary fiber, thick leaves, diameter of 10-30 cm or larger, with a strong mustard spicy flavor and slightly bitter, is a kind of vegetable for young and old alike.

Difference between collard greens and big head cabbage

1, the appearance of different

Collard greens basal leaves accounted for the majority of the layers wrapped into a globular body, presenting an oblate spherical shape, the main stem is thick and short, and its shape will continue to tighten the package. Whereas kohlrabi is more pointed at the base, it has a ball-like shape and is more stylized, with oval, ovoid, inverted ovoid, and lanceolate shapes.

2, edible part of the different

Collard greens are generally used to eat its leafy part, you can do salad, you can also stir-fry, while the big head of cabbage is used to eat its rhizomes, most of them are used to stir-fry mainly.

Collard greens characteristics

Collard greens like cool and humid climate, do not tolerate high temperature and drought, strong adaptability, easy to cultivate, because of very cold, so easy to store in the winter, if the shape of the ball of the leaves can be divided into different collard greens pointed, rounded and flat head shape 3 kinds of food can be eaten, raw, stir-fried or salted processed, are very tasty.

Characteristics of datura

Datura's fleshy roots are very fat and thick, and its flesh is white, chewy and hard, with a lot of fibers and very little juice, because datura has a spicy mustard and bitter taste when eaten raw, so it is generally used for pickling, or pickling and stir-frying, and after pickling, datura is only about 40% of its original weight, and the longer it is stored, the more flavorful it is.