Brassicaceae greens, Savoy, kohlrabi, and gai lan ("Brassica oleracea"), turnip, napa cabbage, bomdong, bok choy and rapini ("Brassica rapa"), rocket salad/arugula ("Eruca sativa"), garden cress ("Lepidium sativum"), watercress ("Nasturtium officinale") and radish ("Raphanus") and a few spices like horseradish ("Armoracia rusticana"), "Brassica", wasabi ("Eutrema japonicum"), white, Indian and black mustard ("Sinapis alba", "Brassica juncea" and "B. nigra" respectively). Vegetable oil is produced from the seeds of several species such as "Brassica napus" (rapeseed oil), perhaps providing the largest volume of vegetable oils of any species. Woad ("Isatis tinctoria") was used in the past to produce a blue textile dye (indigo), but
Choy gar Choy gar Choy Gar, also Caijia Quan (Chinese: 蔡家拳, Choy family fist), is a Chinese martial art deriving its name from the Cantonese-born founder, Choy Gau Lee (蔡九儀) (Choy Tsing Hung), and is one of the five main family styles of Kung Fu in Southern China. It was taught to him by a monk named Yi Guan. This style, founded in the 17th century, is a combination of rat and snake styles emphasizing on swift footwork and rapid strikes. Choy gar is a self-defense style that practices low stances and swift footwork. The body and arms are meant to resemble