This member of the Mustard Family was developed in Germany sometime around the 16th century. (Although one source claims that Charlemagne ordered it planted throughout his domain during the 9th century). It matures in about 2 months when started from seeds, and about 40 days from transplants. Available from May to December, there are green and purple/ red varieties.
Although not widely grown commercially in the U.S. it is popular in Israel, Germany, Austria, Russia, Italy, and Hungary. It is frequently grown as a kitchen garden vegetable in some U.S. regions, and is also grown for livestock feed in Europe. In Asia it is popular in northern China (where it is called gai laarn tau), India (ganth gobhi or knol-khol) and Nepal.
It can be eaten raw in salads, or cooked. Its leaves can be used much like spinach. Although traditional dishes are usually quite elaborate, stuffed, creamed, etc., it stands up excellent on its own.
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