What are Holland Greens?

Holland Greens is a popular member of the Brassica Rapa family with a leaf that is relatively robust and ideal for cooking. This particular type of Brassica Green is created as a hybrid mixture of Chinese cabbage and stubble. Just as it is true for several different types of vegetables, Greens Holland leaves can be harvested when the plant is small. Holland's green can also be allowed to grow and then harvest, cut and cook to form tasty side dishes in a way that is similar to collar or mustard green.

Like many types of green, it is possible to pick up the leaves of Greens Holland and leave the main plant intact. This will allow additional leaves and eventually harvested for different uses. Younger leaves tend to be smaller and very fine, which makes them ideal for use with other greenery as part of cold salads. When harvesting as a new growth, Holland Greens can be gently torn, much in the way the leaves of salad are ready for salads.

As Holland Greens still grow, they become harder. This makes the older Holland Greens ideal for chopping or cutting for a hot vegetable side dish. Holland Greens can be cooked with a mixture of spices and spices, in a way that is similar to green, kale or wheels. Boiled leaves can also be thoroughly exhausted and shredded for use in a decline, in a way that is similar to spinach. Because Greens Holland has a very mild taste, they easily absorb other flavors, which is ideal for use in recipes where a number of different ingredients are used.

Holland Greens, known in some places around the world as Greens Tyfon Greens, is generally sold as fresh products, although there are several brands of frozen Dutch Greens on the market. Generally, more upscale Will market markets offer fresh Holland Greens during the spring and summer of the year, with frozen varieties available throughout the year.