Winter greens Winter greens Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter. Common vegetables described as winter greens are chard, collards, rapini, and kale. William Morgan classed Brussels sprouts, savoy cabbages and several varieties of kale as winter greens. Morgan grew these vegetables and compared their hardiness, identifying which species were most suitable for growing through cold winters. He presented his findings to the Horticultural Society of London in 1818. Late season crops "from October through December, a gardener can easily maintain and eat bok choy, pak choy (the purple pak choy is
Fat choy For that reason, this product is a popular ingredient in dishes used for the Chinese New Year. It is enjoyed as an alternative to cellophane noodles. It is mostly used in Cantonese cuisine and Buddhist cuisine. It is sometimes used as a hot pot ingredient. Fat choy is also used in Vietnamese cuisine. It is called "tóc tiên" or "tóc thiêng" (literally "angel's hair") in Vietnamese. No significant difference between laboratory rats fed "Nostoc flagelliforme" and the control group was found in a study by Takenaka and coworkers. Fat choy Fat choy (; "Nostoc flagelliforme") is a terrestrial cyanobacterium (a