The earlier varieties of cabbage, and the flat Dutch types, may be grown successfully in the South at the proper season, but the varieties of the Danish Ball Head class will seldom do well south of the 40th parallel of latitude or on low land.
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Udon (é¥é£©, usually written as ãã©ã) is a type of thick wheat flour noodle of Japanese cuisine. Udon is often served hot as a noodle soup in its simplest form, as kake udon, in a mildly flavoured broth called kakejiru, which is made of dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions.