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Helps prevent cancer, protects heart and circulatory system, builds strong bones, high vitamin A and C, calcium. What we normally call “broccoli”, is actually the top portion with unopened flower buds. If we let them grow, they open into small yellow flowers that have a mild spicy broccoli flavor and are delicious in salads. One way to identify a plant from the mustard family (all of which are edible) is the flowers have 4 petals with 6 stamens–4 tall and 2 short.
Same plant as Broccoli. Cancer fighter with vitamin A, C, D, potassium, calcium, selenium, zinc, iron. Assists in digestion and helps prevent ulcers. One of the main plants used in making fermented foods, promoting beneficial probiotic gut flora. Used throughout history for cancer, arthritis, asthma, bronchitis, cold sores, colon, bowel, intestines, IBS, detox, gangrene, gout, hangover, headache, hemorrhoids, infection, joint pain, liver, lungs, osteoporosis, arthritis, shingles, sore throat, stomach problems, ulcers, tumors, warts- you name it. In the mustard family. Whole plant is edible, leaves, seeds. Grows wild too. One way to identify a plant from the mustard family (all of which are edible) is the flowers have 4 petals with 6 stamens–4 tall and 2 short.
Cancer fighting, rich in calcium, vitamin A, B, great source of chlorophyll, oxygen, sulfur and a zillion other healthy things. Very popular in India and Pakistan, both root and leaves. Can be eaten raw, cooked or juiced, but blend it for maximum results. Raw foodists use collard greens as a wrap instead of flour-based wraps. In cabbage/ broccoli family. Cancer-fighting properties include diindolylmethane and sulforaphane. Potent antiviral, antibacterial.
Edible Plant Guide © 2012 Markus Rothkranz