Holland Greens
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Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage. Ranging in size from small to large, the leaves of the Holland greens can be picked when very small to be served in salads or allowed to grow into larger leaves that can be picked to be steamed and served as a vegetable side dish of greens, similar to mustard or collard greens. Since they can be repeatedly cut, continuing to produce leaves after cuttings, this plant is capable of providing many greens for use in a variety of dishes. Also known as Tyfon greens, this variety of brassica green does not contain mustard oil, so the flavor is very mild in taste.
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Holland Greens Glossary Term - Related Content
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Cheeses of Holland
Boerenkaas
Boerenkaas is a farmhouse-style cheese that originated in Holland. The name comes from the Dutch words boer, which means farmer, and kaas, which means cheese.
Greens Preparation | Greens Cooking | Tips
Greens
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.
A traditional hard flatbread from Holland that is toasted, round in shape, flat-surfaced, and crispy.
The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.
Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.
A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.
Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.
A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.
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