Brassica oleracea Sabauda Group (Common names)
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Brassica oleracea Sabauda Group
Brassica oleracea Groupe Sabauda
Common names: Brassica oleracea Gemmifera Group
Names in common use
- English: savoy, savoy cabbage
- German: Wirsing, Wirsingkohl; Savoyer Kohl, Welshkohl; Wirs, Kohl (CH); Kohl, Wirsing (Au)
- Dutch: savooiekool, Savoye kool; savooikool (B)
- Swedish: savoykål, savojkål, virsing
- Danish: savoykål, savojkål
- Norwegian: savoikål, savoykål
- Icelandic: blöðrukál, savoikál
- French: chou de Milan (scholarly), chou frisé, chou vert (popular); also: chou de savoie (B), chou Marcelin (CH)
- Italian: cavolo verza, verza, cavolo verzotto, cavolo di Milano
- Spanish: col de Milán, berza
- Catalan: col arrissada, col lombarda
- Portuguese: couve lombarda, couve de Milão
- Romanian: varză creaţă, varză nemţească
- Russian: капуста савойская - kapusta savojskaja
- Polish: kapusta włoska
- Czech: kapusta hlávková
- Slovak: kel hlávkový
- Bulgarian: къдраво зеле, савойско зеле, кел, пейч
- Croatian: kelj
- Serb: кељ
- Slovenian: ohrovt
- Albanian: lakër përdredhëse, kel, lakër e Savojës
- Greek: κατσαρὸ λάχανο, λάχανο του Μιλάνου, λάχανο της Σαβοΐας, γερμανικὸ λάχανο - katsaro lakhano, lakhano tou Milanou, lakhano tis Savojas, germaniko lakhano,
- Turkish: kıvırcık lâhana, kıvırcık baş lâhana
- Hungarian: kelkáposzta
- Finnish: savoyikaali, virsinki
Sources and commentaries
- English
- Dutch
- French
- Chou pointu is a specialty of Châteaurenard in Provence, and is sold mostly in France and Germany. It is not usually perceived as a head cabbage. In early spring, it is harvested when leaves are very loose. Later in the season, the same crop will give more hearted cabbages. With its tender leaves, it is considered a delicacy, and eaten raw, with some hot fat put on it. MC