a type of bok choy with greener leafage, consumed mainly in the Eastern parts of China, notably Shanghai from which its alternative name, Shanghai bok choy, originates.
(around New York City, Northern New Jersey, Connecticut, Rhode Island, Massachusetts, and especially upstate New York and Vermont) A particular night, commonly the night of the 30th to the 31st of October, during which young people play pranks and do mischief in their neighborhoods.
Alternative form of chiretta [A kind of felwort, Swertia chirata (syn. Agathotes chirayta), found in northern India, esteemed as a tonic and febrifuge.]
A Chinese vegetable, a variety of Brassica rapa parachinensis subspecies, similar to bok choy but slimmer, with smooth green leaves and pale green stems, and clusters of flowers on the tips of the inner shoots
A form of Brassica oleracea, sometimes called Brassica oleracea var. acephala or Brassica oleracea var. viridis, similar to kale, that is a popular food in the rural southern United States.
Alternative form of corn salad; Valerianella locusta or similar plants in genus Valerianella. [Any of the small plants in genus Valerianella, used in salads and as a herb, especially Valerianella locusta.]
Alternative spelling of finocchio [A fennel cultivar with a bulb-like structure at its base, used as a vegetable; Florence fennel (Foeniculum vulgare var. azoricum).]
Alternative form of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
Alternative spelling of kailan [Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.]
A kind of starch with large, oval, flattened grains, often sold as arrowroot or used for adulterating cocoa, made from the rootstocks of a species of Canna, probably Canna edulis.
In Tibetan cuisine, wild ginseng cooked and mixed with yogurt
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