Brassica napus
Uses
China: the stalks were blanched in water; and the water then squeezed out and the stalks cooked in a pan until the achieved a “stew”-like texture.
China: the stalks were blanched in water; and the water then squeezed out and the stalks cooked in a pan until the achieved a “stew”-like texture.
This site is provided to Mr. Freedman by Dr. Jules Janick, Emeritus Professor and Former James Troop Distinguished Professor of Horticulture. The content on this site is provided and maintained by Mr. Freedman.
