rape

en-verb

rape (third-person singular simple present rapes, present participle raping, simple past and past participle raped)

rapes (present singular third-person)
raping (participle present)
raped (participle past)
raped (past)

From Middle English rapen, from Old Norse hrapa (“to fall, rush headlong, hurry, hasten”), from Proto-Germanic *hrapaną (“to fall down”). Cognate with Norwegian rapa (“to slip, fall”), Danish rappe (“to make haste”), German rappeln (“to hasten, hurry”).

der

(obsolete, intransitive or reflexive) To make haste; to hasten or hurry.


rape

From Middle English rape, from Latin rāpa, from rāpum (“turnip”).

After the Industrial Revolution, it was discovered that rape also yields oil suitable for lubrication.

2001, Bill Lambrecht, Dinner at the New Gene Café, page 231:

Brassica napus
Brassica napus#Translingual


mustard

en-noun

mustard (usually uncountable, plural mustards)

From Middle English mustard, from Old French moustarde (French: moutarde), from moust (“must”), from Latin mustum. Compare Saterland Frisian Muster (“mustard”), Dutch mosterd (“mustard”), German Low German Musterd (“mustard”), Icelandic mustarður (“mustard”). Displaced Middle English senep, from Old English senep, from Latin sināpi (“mustard”). Doublet of mostarda.

A plant of certain species of the genus Brassica, or of related genera (especially Sinapis alba, in the family Brassicaceae, with yellow flowers, and linear seed pods).


cauliflower

cauliflower (countable and uncountable, plural cauliflowers)

→ Japanese: カリフラワー (karifurawā)

From 16th century cole-florye, equivalent to cole (from Latin caulis) + flower, reformed to more closely match the Latin etymon. Cognate with French chou-fleur, Italian cavolfiore.

ASPARAGUS, cauliflowers, imperial Sileſia, royal and cabbage lettuces, burnet, purſlain, cucumbers, naſturtian flowers, peaſe and beans ſown in October, artichokes, ſcarlet ſtrawberries, and kidney beans.

1767, A Lady [Hannah Glasse], The Art of Cookery Made Plain and Eaſy […] , page 326:

Brassica oleracea var. botrytis, an annual variety of cabbage, of which the cluster of young flower stalks and buds is eaten as a vegetable.

His ears were small (fortunately so, given his dramatic hairstyle) and bore no traditional cauliflowers.

2018, John Harding, The Whitechapel Whirlwind: The Jack Kid Berg Story:


cauliflower

en-verb

cauliflower (third-person singular simple present cauliflowers, present participle cauliflowering, simple past and past participle cauliflowered)

cauliflowers (present singular third-person)
cauliflowering (participle present)
cauliflowered (participle past)
cauliflowered (past)

I noticed his right ear was badly cauliflowered and that explained a number of things. It wasn't a new job of cauliflowering.

1947, Elliott Chaze, The Stainless Steel Kimono, page 49:

Returning to your first point, the cauliflowering of magnesite bricks — we presume that this is due to your using high concentrations of oxygen for blowing the furnace, giving high checker-temperatures.

1960, Transactions of the British Ceramic Society, page 281:

The soft steel of the back edge by now has cauliflowered over from hammering on it.

1974, Alexander G. Weygers, The Modern Blacksmith, page 39:

(transitive, intransitive) To (cause to) swell up like a cauliflower ear.


swede

From the earlier term Swedish turnip, because the Swedes introduced the plant to the English in the 1700s.

(chiefly British) The fleshy yellow root of a variety of rape, Brassica napus var. napobrassica, resembling a large turnip, grown as a vegetable.

(Scotland, Ireland, Northern England) The turnip.

Gotta be so careful nowadays; local copper's no problem but the cow from the council done me 'cos this almost brained a punter when it fell on his swede.

2005, The Spectator, volume 299, page 49:


swede

swede (third-person singular simple present swedes, present participle sweding, simple past and past participle sweded)

swedes (present singular third-person)
sweding (participle present)
sweded (participle past)
sweded (past)

Coined by Michel Gondry in the film Be Kind Rewind, from the claim that films produced in this way were imported from Sweden.

Chances are you've sweded something before without even knowing it.

2008, “The Five Most Awesomely Sweded Movies”, in Esquire:

Luke Skywalker, Indiana Jones and John Rambo are this era's King Arthur, Beowulf and Robin Hood – and sweding represents a playful and heartfelt engagement with their myths.

2014, The Guardian, Sweded movies: the end of Hollywood as we know it?:

To produce a low-budget remake of a film without the use of professional actors or filming techniques.


cabbage

en-noun

cabbage (countable and uncountable, plural cabbages)

Sranan Tongo: kabisi

→ Abenaki: kabij

→ Swahili: kabichi

→ Yoruba: kábéèjì

From Middle English caboche, cabage (“cabbage”; “a certain fish”), a borrowing from Anglo-Norman caboche (“head”), a northern variant of caboce, of uncertain origin. Some authorities derive it from Latin caput (“head”), others from ca- (said to be an expressive prefix) + boce (“hump; bump”) (whence English boss).

inh

person with severely reduced mental capacities due to brain damage

Brassica oleracea var. capitata#Translingual

An edible plant (Brassica oleracea var. capitata) having a head of green leaves.

(by extension) Any of various cultivars of the species Brassica oleracea.

A terminal bud of certain palm trees, used for food.

A cabbage palmetto (Sabal palmetto), a palm of the southeastern US coasts and nearby islands.


cabbage

en-verb

cabbage (third-person singular simple present cabbages, present participle cabbaging, simple past and past participle cabbaged)

cabbages (present singular third-person)
cabbaging (participle present)
cabbaged (participle past)
cabbaged (past)

How effective the project was is a moot point, because there were never any studies carried out to see whether children benefited from cabbaging in front of the TV rather than interacting with a teacher.

2006, Steve Mckevitt, Why the World Is Full of Useless Things, page 38:

(intransitive, slang) To do nothing; to idle; veg out.


sauerkraut

en-noun

sauerkraut (countable and uncountable, plural sauerkrauts)

/ˈsaʊɚˌkɹʌʊt/

Borrowed into English around 1600 from German Sauerkraut, from sauer (“sour, acidic, spoiled”) + Kraut (“herb; cabbage”). Doublet of choucroute.

(countable, uncountable) A dish made by fermenting finely chopped cabbage.

ква́шаная капу́ста

a dish made by fermenting finely chopped cabbage


rutabaga

rutabaga (usually uncountable, plural rutabagas)

/ˈɹutəˌbeɪɡə/

1799, borrowed from Swedish rotabagge, a dialectal word from Västergötland, from rot (“root”) + bagge (“lump, bunch”).

They were both too hungry to wait for the yams and rutabagas to bake, so tonight they would have the frozen White Castle minicheeseburgers that Mr. Van Buren had won a year's supply of just before he passed away.

(now Canada, US) The swede, or Swedish turnip; the European plant Brassica napus var. napobrassica


kale

kale (usually uncountable, plural kales)

→ Japanese: ケール (kēru)

From Northern Middle English cale, cal (Southern col), from Old English cāl, cāul, cāwel, from Latin caulis. Compare Icelandic kál (“cabbage”), German Kohl (“cabbage”). Doublet of caulis, cole, and gobi.

boerkool

edible plant: Brassica oleracea acephala

Brassica oleracea
Brassica oleracea#Translingual

Any of several cabbage-like food plants that are kinds of Brassica oleracea.


turnip

→ German: Turnip

→ Irish: tornapa

→ Russian: турнепс (turneps)

From Middle English turnepe, probably from turn + Middle English nepe, from Old English nǣp, from Latin nāpus. The component turn may be due to the round shape of the plant as though turned on a lathe, or because it must be turned and twisted to be harvested. Cognate to neep. See also parsnip.

The ancient Roman gastronomists considered the turnip, when prepared in the following manner, a dish fit for epicures: "After boiling, extract the water from them, and season with cummin, rue, or benzoin, pounded in a mortar; afterward add honey, vinegar, gravy, and boiled grapes. Allow the whole to simmer, and serve."

1892, Ella Eaton Kellogg, “Vegetables”, in Science in the Kitchen: A Scientific Treatise on Food Substances and Their Dietetic Properties, Together with a Practical Explanation of the Principles of Healthful Cookery, and a Large Number of Original, Palatable, and Wholesome Recipes, Revised edition, Michigan: Health Publishing Company, page 240:

The turnip is one of the lordliest vegetables in the world; its broth is practically a soup in itself.

1969, Robert Farrar Capon, “Living Water”, in The Supper of the Lamb: A Culinary Reflection:

Brassica rapa
Brassica rapa#Translingual

The white root of a yellow-flowered plant, Brassica rapa, grown as a vegetable and as fodder for cattle.

(Scotland, Ireland, Northern England, Cornwall, Atlantic Canada) The yellow root of a related plant, the swede or Brassica napus.

(Hong Kong) The white root of Raphanus sativus var. longipinnatus, also known as a daikon.


colza

From French colza, from Dutch koolzaad (“cabbage seed, (later) colza”), from Middle Dutch coolsaet, from kool (“cole”) + zaad (“seed”).

der

Oilseed rape (Brassica napus), cultivated for its seeds, which yield an oil, valued for illuminating and lubricating purposes.


cole

en-noun

cole (usually uncountable, plural coles)

Wikispecies
From Middle English cole, col, from Old English cawel, from Germanic, from Latin caulis (“cabbage”). Cognate with Dutch kool, German Kohl. Doublet of caulis, gobi, and kale.

Brassica; a plant of the Brassica genus, especially those of Brassica oleracea (rape and coleseed).


turnip greens

The edible leaves of the turnip plant (Brassica rapa).


bok choy

/ˌbɒkˈt͡ʃɔɪ/

Borrowed from Cantonese 白菜 (baak⁶ coi³, “white vegetable”). Doublet of pechay.

A new highway near Hong Kong has the right-of-way where a farmer now squeezes in a patch of bok choy. In the past decade development has overrun much of China's arable land.

1998 October, T. R. Reid, “Feeding the Planet”, in National Geographic, number 4, page 75:

Brassica rapa subsp. chinensis#Translingual

Chinese cabbage, Brassica rapa subsp. chinensis, an East Asian leafy vegetable related to the Western cabbage.

pak-choi

Chinese cabbage, Brassica rapa chinensis


broccoli

broccoli (countable and uncountable, plural broccolis or broccoli)

→ Japanese: ブロッコリー (burokkorī)

1699, Italian broccoli, plural of broccolo (“cabbage sprout, head”), diminutive of brocco (“shoot, sprout”) (which is also the origin of brocade), from Latin broccus (“pointed, sharp, projecting; buck-toothed”), possibly of Gaulish origin, related to Proto-Celtic *brokkos (“badger”) or Proto-Celtic *brozdos (“tip, point”) (compare Scottish Gaelic brog (“pointed instrument, awl”), Welsh procio (“thrust, poke”), Old English brord (“point, spike”)). More at brochure, brad.

cog

You can also get oriental broccolis such as kailaan and nabana, which are easy to grow and really tasty.

2010, Sven Wombwell, Allotment Gardening For Dummies, John Wiley & Sons, Growing Oriental Leaf Vegetables

Examples of leafy vegetables are broccoli, spinach, celery, and chicory.

2013, Anselm Anyoha, MD, How Broccoli-Head Lost Thirty Pounds: A Handbook for Healthy Living, iUniverse, →ISBN, page 83:

A plant, Brassica oleracea var. italica, of the cabbage family, Brassicaceae; especially, the tree-shaped flower and stalk that are eaten as a vegetable.

I be smokin' broccoli, mama told me eat my veggies

2014, “Kodak Black”, in Heart Of The Projects, performed by Skrilla:

All I want is cottage, roll a cigar full of broccoli

2017, “T-Shirt”, in Culture, performed by Migos:


rapeseed

en-noun

rapeseed (usually uncountable, plural rapeseeds)

From Middle English rape sede, rape seed, equivalent to rape (“rapeseed plant(s)”) + seed. As a meronym for the entire plant, from the need to distinguish the plant from the etymologically unrelated verb and act rape. In this context, rape is from Latin rāpa, from rāpum (“turnip”).

The seed of the rape plant, Brassica napus, used widely for animal feed and vegetable oil.


borecole

borecole (countable and uncountable, plural borecoles)

From Dutch boerenkool (“kale”). See cole.

A form of the kale plant, Brassica oleracea acephala, used as the vegetable spring greens / collard greens.


spring greens

(plural only, chiefly British) the dark green leaves of the borecole plant, Brassica oleracea acephala, used as a vegetable; collard greens


neep

From Middle English neep, from Old English nǣp (“turnip, rape”), borrowed from Latin nāpus. Compare Icelandic næpa (“turnip”).
Cognate with English turnip.

Poor Mr Piddle with his long think neck and his long thin head, as bald as a neep and something the shape […]

1934, Lewis Grassic Gibbon, Grey Granite (A Scots Quair), Polygon, published 2006, page 494:

(chiefly Scotland) The swede (rutabaga); turnip.


broccoflower

broccoflower (countable and uncountable, plural broccoflowers)

Coordinate term: Romanesco

This colorful combo is just the thing for a busy weeknight. If you have never tasted broccoflower, its flavor is a blend of, you guessed it, broccoli and cauliflower.

2003, Christy Rost, The Family Table: Where Great Food, Friends, and Family Gather Together, Capital Books, →ISBN:

Have you met the broccoflower? Some mad scientist has crossed the cauliflower with broccoli and created an incredible veggie. Hence, the broccoflower.

2011, Jan McCracken, Healthy Carb Cookbook For Dummies, John Wiley & Sons, →ISBN, page 101:

Either of two edible plants of the species Brassica oleracea with light green heads.


napa

napa (countable and uncountable, plural napas)

From the regional and colloquial Japanese term 菜っ葉 (nappa, “leaves of any vegetable”).

Brassica rapa subsp. pekinensis
Brassica rapa subsp. pekinensis

Brassica rapa subsp. pekinensis, a kind of Chinese cabbage.


rapini

From Italian rapini, diminutive of rapo, variant of rapa (“turnip”).

Bitter and salty foods often go very well together and here the slight bitterness of rapini (also known as broccoli rabe) complements the savoriness of pork sausage. Use either the homemade sausage on page 163 or a plain pork […]

2012, Giuliano Hazan, Giuliano Hazan's Thirty Minute Pasta: 100 Quick and Easy Recipes, Open Road Media, →ISBN:

Brassica rapa subsp. ruvo
Brassica rapa#Translingual

A vegetable native to China, Brassica rapa subsp. ruvo, with green spiky leaves and a bitter taste.


drum head

The Savoy is best for boiling; drum-head and purple for Cole-Slaw.

1896, Fanny Merritt Farmer, chapter XIX, in The Boston Cooking-School Cook Book, Boston: Little, Brown & Co., published 1918:


kailan

Borrowed from Cantonese 芥蘭／芥兰 (gaai3 laan4-2).

Brassica oleracea var. alboglabra
Brassica oleracea var. alboglabra

Brassica oleracea var. alboglabra, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking.


Brussels sprout

Brussels sprout (plural Brussels sprouts)

LL-Q1860 (eng)-Flame, not lame-Brussels sprout.wav

Recorded since 1748. Named after Brussels, where they were cultivated in the current form perhaps as early as the 13th c. Sprout is from Old English -sprutan (in asprutan (“to sprout”); cognate with Old Saxon sprutan, Old Frisian spruta, Middle Dutch spruten, modern Dutch spruit (“sprout; Brussels sprout”), Old High German spriozan, German sprießen (“to sprout”), from Proto-Germanic *spreutaną, from Proto-Indo-European *sper- (“to strew”).

cog

Brussels sprouts reach a length of 4 centimeters and resemble clusters of miniature cabbages.

(chiefly in the plural) The green vegetable Brassica oleracea var. gemmifera, a cabbage variety native to Belgium.


collard greens

Brassica oleracea var. acephala#Translingual

A form of Brassica oleracea, sometimes called Brassica oleracea var. acephala or Brassica oleracea var. viridis, similar to kale, that is a popular food in the rural southern United States.


Savoy cabbage

en-noun

Savoy cabbage (countable and uncountable, plural Savoy cabbages)

Brassica oleracea var. sabauda, a hardy cabbage with dense, crinkled leaves


red cabbage

red cabbage (usually uncountable, plural red cabbages)

(countable, uncountable) A form of cabbage having red leaves, Brassica oleracea var. capitata f. rubra .


kohlrabi

kohlrabi (countable and uncountable, plural kohlrabis or kohlrabies)

Borrowed from German Kohlrabi, from Kohl (“cabbage”) + Italian rape (“turnips”), from cavoli rape, the plural of cavolo rapa (“cole rape”).

Brassica oleracea var. gongylodes, a variety of the cabbage, having a turnip-shaped edible stem.


colewort

colewort (usually uncountable, plural coleworts)

Inherited from Middle English coolwort, coulwort, cole-wort, caule worte, equivalent to cole + wort.

Fat coleworts, and comforting perseline , Cold lettuce , and refreshing rosmarine

1591, Ed[mund] Sp[enser], Complaints. Containing Sundrie Small Poemes of the Worlds Vanitie. […], London: […] William Ponsonbie, […], →OCLC:

[W]e may observe that water will more readily wet some woods then others; and that water, let fall upon a Feather, the whiter side of a Colwort, and some other leaves, or upon almost any dusty, unctuous, or resinous superficies, will not at all adhere to them, but easily tumble off from them, like a solid Bowl […].

A plant of the genus Brassica; now specifically, a Brassica plant without a head used for food, such as kale.


collard

Syncopic form of colewort (“cabbage, cabbage greens”), from Middle English.

A Mediterranean variety of kale, Brassica oleracea var. acephala.


brassica

brassica (plural brassicas or brassicae)

The destruction of the roots of brassicae by the Cabbage Root Fly and the tunnels in carrots and onions caused by the larvae of the Carrot and Onion Flies respectively, usually followed by rotting of the affected plants, are very frequently observed, whereas in the past, measures for the control of these pests have been very inadequate. […] When visited on June 13 over 50 per cent. of the brassicae were attacked by cabbage root maggot and many had already been transplanted.

1930, Welsh Journal of Agriculture, pages 296 and 340:

Some brassicae, particularly cauliflower, kale and swedes, may show symptoms similar to boron deficiency which are due to other causes. […] It has been found that seed dressings of molybdate are effective in overcoming molybdenum deficiency in peas and beans and it was suggested that a similar technique should also be tried with brassicae.

1957, Technical Bulletin, pages 145 and 213:

Selective weed control in onions, leeks, and some brassicae. Time of Application: Brassicae—two to four true leaves. Onions—after the crook stage. Leeks—after the crook stage, but before four leaves have developed.

1959, Commercial Grower Handbook and Diary, page 93:

Any of many plants of the genus Brassica, including cabbage, mustard and rapes


canola

canola (countable and uncountable, plural canolas)

The approach taken in this study was to compare the risk management costs of wheat to that of two non-cwb-marketed Canadian grains: flax and canola.

1998, Phillip Thomas, U.S. Agricultural Trade: Canadian Wheat Issues:

The carbohydrate component of canola meal accounts for about one third of the meal . . .

1997, Ronald R. Marquardt, Zhengkang Han, Enzymes in Poultry and Swine Nutrition: proceedings of the first Chinese Symposium on Feed:

For a salad dressing use olive or canola oil with lemon or vinegar and herb seasonings

2003, Jack LaLanne, Revitalize Your Life: Improve Your Looks, Your Health & Your Sex Life:

Any of a number of cultivars of rapeseed (Brassica napus) and closely related field mustard (Brassica rapa), which have a lower erucic acid and glucosinolate content than traditional rapeseed.


calabrese

calabrese (countable and uncountable, plural calabreses)

Jean Bean was responsible for the twenty comical characters protecting transplanted cabbages, cauliflowers and calabreses.

2007, Gregory Holyoake, Scarecrows, page 171:

Although most people don't make much distinction between calabrese and broccoli, gardeners need to know the difference. Calabrese is a quick-growing crop, usually maturing in three or four months, and the plants aren't frost hardy.

2010, Geoff Stebbings, Growing Your Own Fruit and Veg For Dummies, →ISBN:

Sow calabrese indoors.

2010, Sven Wombwell, Allotment Gardening For Dummies, →ISBN:

Some things I'm prepared to persevere with but my patience has an elastic limit and with calabrese it snapped.

2015, Mark Diacono, The New Kitchen Garden, →ISBN:

A particular type of sprouting broccoli.


Chinese cabbage

Chinese cabbage (usually uncountable, plural Chinese cabbages)

Brassica rapa subsp. pekinensis#Translingual

Any East Asian leafy vegetable related to the Western cabbage, especially subspecies or varieties of Brassica rapa.

Napa cabbage (Brassica rapa subsp. pekinensis).


mizuna

mizuna (usually uncountable, plural mizunas)

His cold sesame chicken seasoned with chili is finely shredded and served in carefully wrought clusters around a salad of mizuna.

2007 June 20, Florence Fabricant, “From a Japanese Chef, Chinese, but Not Takeout”, in New York Times:

One of several tangy green vegetables used in Japanese cuisine, usually Brassica rapa var. nipposinica


hakurei

Many foods that seem exotic for New England are turning up in small amounts at more and more farms: kohlrabi, hakurei turnips, okra, edamame, Jerusalem artichokes, ground cherries and quince.

2009 August 30, Jan Ellen Spiegel, “The Farmers Are Local, the Products Exotic”, in New York Times:

A type of round, white turnip from Japan.


tatsoi

Borrowed from Cantonese 塌菜 (taap3 coi3, “collapsed vegetable”).

Brassica rapa subsp. narinosa#Translingual

Brassica narinosa
Brassica narinosa#Translingual

Brasica rapa var. narinosa
Brasica rapa var. narinosa

Brassica rapa var. rosularis#Translingual

Brassica rapa subsp. narinosa (syns. Brassica narinosa, Brasica rapa var. narinosa, Brassica rapa var. rosularis), an Asian variety of Brassica rapa grown for greens, lately popular in North American cuisine.


mibuna

A leaf vegetable used in Japanese cooking, Brassica rapa nipposinica or Brassica rapa japonica


komatsuna

Borrowed from Japanese 小松菜 (komatsu-na, literally “Komatsu vegetable”).

bor

A leaf vegetable, a form of Brassica rapa, used in Japanese cooking


snagger

(fishing) A fishing hook consisting of several hooks radiating from a centre.

The `ringer' looks around and is beaten by a blow.
And curses the old snagger with the blue-bellied Jo.

1946 October 9, The Advocate, Melbourne, page 9, column 2:

(Australia, shearing) The slowest shearer in the shearing shed; an inexpert or poor shearer.

A person who works on a snag-boat clearing away obstacles in the river.

Snag List Steve is not a happy snagger. […] It's his job to ensure that new homes are finished properly for their buyers - his clients.

2019 February 15, “'Some so-called tradesmen should be truly ashamed of themselves' - Steve's snagging headache bodes badly for buyers”, in Irish Independent:

We've gone from a small company in west Wales to the UK's number one snagger inspectors

2022 October 21, John Cooper, quotee, “The building inspectors exposing cowboy builders on TikTok: Experts' videos blasting 'absolutely shocking' paving, electrics and brickwork have been watched over eight million times”, in Daily Mail:

I was a snagger on the building site, where I was going around pointing out problems.

2024 January 3, Saoirse Monica Jackson, quotee, “Derry Girls star Saoirse Monica Jackson reveals surprising job she did before becoming famous”, in Irish Mirror:

(chiefly Ireland, UK) A person that reviews newly built properties to find issues to be remedied before the client buying the home moves in; someone who produces a snag list.


charlock

en-noun

charlock (countable and uncountable, plural charlocks)

From Middle English charlok, cherlok, from Old English ċyrlic, ċirlic, ċerlic. Further origin unknown.

unknown

unknown

Rhamphospermum arvense
Rhamphospermum arvense#Translingual

Sinapis arvensis
Sinapis arvensis#Translingual

Any of several yellow-flowered cruciferous weeds of grain fields, especially wild mustard (Rhamphospermum arvense, syn. Sinapis arvensis).


choy sum

Borrowed from Cantonese 菜心 (coi3 sam1, literally “vegetable heart”). Doublet of caixin.

bor

A Chinese vegetable, a variety of Brassica rapa parachinensis subspecies, similar to bok choy but slimmer, with smooth green leaves and pale green stems, and clusters of flowers on the tips of the inner shoots


napa cabbage

A species of Chinese cabbage, Brassica rapa subsp. pekinensis, commonly used as an ingredient in East-Asian cuisines.


broccolini

en-noun

broccolini (countable and uncountable, plural broccolini or broccolinis)

broccolini (plural)
broccolinis (plural)

From a trademark, presumably intended as a diminutive of broccoli.

10 P.M. (Bravo) TOP CHEF C. J. is gone after he served what Tom Colicchio called the worst dish in the three seasons of the show, an admittedly gross-looking broccolini.

2007 September 19, Stephanie Russell, “What’s on Tonight”, in New York Times:

She did not look up but just kept pulling grocery items from her bag. Broccolinis and fresh eggs.

2009, Lorrie Moore, A Gate at the Stairs, New York, N.Y.: Alfred A. Knopf, →ISBN, page 231:

Once the broccolini are cool, you have to get them very dry, so let them drain in a colander, spin them in a salad spinner, dab them with paper towels, or even drive around the block a few times holding them out the window…just get them superdry.

2013, Brian L. Patton, The Sexy Vegan’s Happy Hour at Home: Small Plates, Big Flavors, and Potent Cocktails, New World Library, →ISBN, page 111:

The tightly closed flowerheads of goldenrod are perfect for pinching off under the inflorescence and steaming or boiling like little broccolinis.

2016, Briana Wiles, Mountain States Foraging: 115 Wild and Flavorful Edibles from Alpine Sorrel to Wild Hops, Timber Press, →ISBN:

I love this dish because the creamy element of the cashew sauce goes so well with the crunchy broccolinis and the nutty and creamy flavor of the urad dal.

2019, Rakhee Yadav, Heavenly Vegan Dals & Curries: Exciting New Dishes From an Indian Girl’s Kitchen Abroad, Page Street Publishing, →ISBN:

To increase the umami taste, splash 1 Tbsp of soy or tamari sauce on the broccolini once they’re cooked, and swap the fine salt out for an umami-infused salt. […] The broccolini are spread out between two baking sheets to prevent overcrowding.

2020, Nik Sharma, The Flavor Equation: The Science of Great Cooking Explained + More than 100 Essential Recipes, Chronicle Books, →ISBN, page 214:

A farmer taught me that broccolini are sweeter during the cooler months, when they produce more sugar to protect themselves from frost.

2022, Odette Williams, Simple Pasta: Pasta Made Easy. Life Made Better., Ten Speed Press, →ISBN, page 210:

A green vegetable similar to broccoli but with smaller florets and long thin stalks; a cross between broccoli and kai-lan (Chinese broccoli).


navew

From Middle French naveau, navel, from Old French naveau, navel, from Medieval Latin nāpellus, a diminutive of Latin nāpus (“turnip, rapeseed, etc”).

(now rare) A kind of small turnip, a variety of Brassica napus.


Chinese kale

Brassica oleracea var. alboglabra#Translingual

Brassica oleracea var. alboglabra, kailan,: a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking; gailan.


Chinese broccoli

Brassica oleracea var. alboglabra, kailan, a long, blue-green vegetable with thick, glossy stems and leaves typically eaten in Chinese and particularly Cantonese cooking; gailan.


caixin

From Mandarin 菜心 (càixīn, “vegetable heart”). Doublet of choy sum.


kilk

From Middle English *killock, kellock, from earlier ketlok, kedlock, from Old English cedelc (“mercury (herb)”). Cognate with Scots skelloch (“charlock”).

(dialectal) Synonym of charlock (Phamphospermum arvense, syn. Sinapis arvensis, etc.)


Chinese mustard

Brassica juncea
Brassica juncea#Translingual


mustard greens

Brassica juncea, a mustard plant with edible leaves, seeds, and stem.


white cabbage

white cabbage (usually uncountable, plural white cabbages)

Brassica oleracea var. capitata f. alba#Translingual

(countable, uncountable) Brassica oleracea var. capitata f. alba, a cabbage plant with white leaves grown in northern and central Europe.


Calabrese

Calabrese (countable and uncountable, plural Calabresi)

From the Italian calabrese (“Calabrian”).

(wine) Nero d’Avola or Sangiovese, varieties of wine grapes.


Swedish turnip

Heavens! what attention he bestowed on the growth of his grey pease! how eloquent he could be on the merits of Swedish turnips! and a new drill, or a patent thrashing machine, deprived him of sleep for a week.

1831, L[etitia] E[lizabeth] L[andon], chapter XII, in Romance and Reality. […], volume I, London: Henry Colburn and Richard Bentley, […], →OCLC, page 106:

swede; rutabaga (Brassica napus var. napobrassica)


celery cabbage

celery cabbage (usually uncountable, plural celery cabbages)


wild cabbage

Brassica oleracea
Brassica oleracea#Translingual

A plant of the species Brassica oleracea, with broad leaves and a long spike of yellow flowers, from which many cabbages, cauliflower, broccoli, and Brussels sprouts derive.


Romanesco

Romanesco (countable and uncountable, plural Romanescos)

/ɹəʊ.məˈnɛs.kəʊ/

Borrowed from Italian romanesco (“of or pertaining to Rome”).

bor

To be honest, this hasn't been my Garden of Eden year. […] The lettuce turned bitter and bolted. The Green Comet broccoli was good, but my coveted Romanescos never headed up.

1995, Anne Raver, “Gandhi Gardening”, in Deep in the Green: An Exploration of Country Pleasures, New York, N.Y.: Alfred A. Knopf, →ISBN:

The broccolo romanesco, once found only in Rome, is now being cultivated in Brittany and elsewhere, and people who had never heard of it a few years ago feel free to change its name to romanesco, as in, 'I bought a nice romanesco at the market; now what do I do with it?' (Actually for years Roman vegetable vendors called it broccolo romano and only romanesco recently.) […] Calling it simply romanesco is like calling French fries 'French.' This is serious because romanesco is needed to modify artichokes and zucchini, for which it indicates both local cultivation and a specific variety of vegetable – striated, firm zucchine romanesche and the large globe artichokes known as carciofi romaneschi.

2010, Maureen B. Fant, “The Italian Language of Food: Notes from a Translator”, in Richard Hosking, editor, Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009, Totnes, Devon: Prospect Books, →ISBN, page 117:

This beautiful vegetable looks rather like a green cauliflower designed by a mathematician and has lime-green 'spiralled' curds. The curds are nutty and tasty, and romanesco is worth growing just for its good looks. You can use romanesco in the same ways that you would normally use cauliflower but the flavour is sweeter and they look far more impressive. I try to leave them in large pieces when serving them because they're so beautiful.

2010, Geoff Stebbings, Growing Your Own Fruit and Veg For Dummies, Chichester, W. Sussex: John Wiley & Sons, →ISBN, pages 162–163:

You can use squash standbys such as zucchini and crookneck in this recipe, but it's even more beautiful with a mix of colors and shapes, from sunny yellow pattypans to ridged Romanescos to the perfectly round, aptly named eightball.

2014, Gabrielle Langholtz, “Raw Squash Salad with Radishes, Manchego, and Lemon Vinaigrette by Seamus Mullen, Tertulia”, in The New Greenmarket Cookbook: Recipes and Tips from Today's Finest Chefs & the Stories behind the Farms that Inspire Them, Boston, Mass.: Da Capo Press, →ISBN:

Romanesco was my gateway cauli and I've never stopped growing it. Not a variety as much as its own thing, Romanesco is a cauliflower to the French, a calabrese to the Italians. […] Visually, it may be the most remarkable thing you can grow: it is made up of lime-green mini-spirals that coil around themselves in fractal formation.

2015 January 26, Mark Diacono, “How to grow and cook cauliflower, 2015's trendiest veg: Tricky to grow, boring to boil ... so why is the outmoded cauliflower back at the culinary cutting edge? [print version: Cauliflower power, 24 January 2015, pp. G1 & G3]”, in The Daily Telegraph (Gardening):

Romanesco broccoli, a light-green edible flower bud of certain forms of Brassica oleracea var. botrytis, which is thus related to broccoli and cauliflower. Its form is a natural approximation of a fractal.

parsakukkakaali

cultivar of cabbage, Brassica oleracea var. broccolo


cavolo nero

/ˌkavələʊ ˈnɛːɹəʊ/

/ˌkɑvəloʊ ˈnɛɹoʊ/

Borrowed from Italian cavolo nero (literally “black cabbage”).

A cultivar of kale (Brassica oleracea var. acephala) with dark blue-green leaves, traditionally used in Tuscan cuisine.


rabe

Wrapapers
4 young Thai coconuts
Filling and Rabe
2 cups shiitake mushrooms, quartered
[…] 2 cups broccoli rabe, cut into 2-inch lengths

2009, Matthew Kenney, Entertaining in the Raw, Gibbs Smith, →ISBN, page 70:

Profiled by Sarah Di Gregorio in The Village Voice, Fratelli's is famous for its broccoli rabe specialties. A rabe hero glistens with a sheen of olive oil and comes on a soft roll, studded with golden-brown garlic cloves. A rabe-stuffed calzone steams and bursts. Penne and braised rabe somersault in a frying pan. A white pizza, topped with rabe florets, is placed on a wooden peel and shoved into a crowded oven.

2010, Anthony Di Renzo, Bitter Greens, page 96:

For good measure, give your plate of ricotta and rabe a final drizzle of fruity, super-high-quality extra virgin olive oil.
serves 4 to 6
1 bunch broccoli rabe

2011, Brooke Parkhurst, James Briscione, Just Married and Cooking: 200 Recipes for Living, Eating, and Entertaining Together, Simon and Schuster, →ISBN, page 54:

Pork & Broccoli Rabe Ciabatta Subs with Gremolata
There are two different make-ahead strategies possible with this […] Option 2: You can cook the pork and rabe ahead and reheat on the night of (you'll need some chicken stock[…]

2013, Rachael Ray, Week in a Day, Simon and Schuster, →ISBN, page 303:

Use your hands (or paper towel) to squeeze out excess water, then roughly chop. Add the rabe to the orecchiette. Add the pine nuts and stir to combine with the orecchiette and rabe.

2020, Charlotte Druckman, Kitchen Remix: 75 Recipes for Making the Most of Your Ingredients: A Cookbook, Clarkson Potter, →ISBN, page 78:


tenderstem

From tender + stem, originally a trademark.

A vegetable that is a cross between broccoli and Chinese kale.


spinach mustard

Tatsoi (Brassica rapa subsp. narinosa or Brassica rapa var. rosularis)


drumhead cabbage

en-noun

drumhead cabbage (plural drumhead cabbages)

1808, The Antijacobin Review and Magazine; or, Monthly Political and Literary Censor, London: C. Cradock and W. Joy, Vol. XXXI, September to December, 1808, p. 360, https://books.google.ca/books?id=28MPAAAAQAAJ&printsec=frontcover#v=onepage&q&f=false
His cows were fed with green food, as being so much cheaper than hay, and for this purpose he planted cabbages and turnips. […] The common drumhead cabbage were first used; next followed the common turnip, then the Swedish and kohlrabi, and last the coleseed.

1911, Sessional Papers, Legislature of the Province of Ontario, Volume 43, Part 7, p. 29, https://books.google.ca/books?id=B2xOAAAAMAAJ&q=%22drumhead+cabbage%22+OR+%22drum-head+cabbage%22&dq=%22drumhead+cabbage%22+OR+%22drum-head+cabbage%22&hl=en&sa=X&ved=0ahUKEwjKlPbshqbNAhUH64MKHZesClcQ6AEIZTAN
In these results the Sutton's Earliest Drumhead cabbage has given the highest average yield of green crop per acre when the seed was sown and treated in exactly the same way as that of rape.

A variety of large winter cabbage with tightly compacted leaves and a flattened shape.


pechay

From Hokkien 白菜 (pe̍h-chhài, “Chinese cabbage”, literally “white vegetable”). Doublet of bok choy.

bor

(Philippines) the Chinese cabbage (either napa cabbage or bok choy)


broccoli rape

en-noun

broccoli rape (countable and uncountable, plural broccoli rapes)

(dated) Alternative form of broccoli rabe


broccoli rabe

broccoli rabe (countable and uncountable, plural broccoli rabes)

Ultimately from Italian broccoli di rapa (“sprouts or stalks of the turnip”).

der

Profiled by Sarah Di Gregorio in The Village Voice, Fratelli's is famous for its broccoli rabe specialties.

Broccoli rabe is a classic Italian bitter green and it's a favorite in our family.

2012, Claire Criscuolo, Welcome to Claire's, page 119:

All the baking is done in-house, from the impressive selections in the breadbasket, including a stuffed bread with cheese, salami and broccoli rabe, to the desserts, like the feathery-light flourless chocolate cake, paired with a caramel gelato and topped off with a crisp chocolate tuile.

2015 July 16, Joanne Starkey, “Restaurant Review: Scarpetta Beach in Montauk Offers Meals to Match the View”, in New York Times:


patchoi

(Trinidad and Tobago) Alternative form of bok choy


wombok

From Cantonese 黃芽白／黄芽白 (wong⁴ ngaa⁴ baak⁶).


cabbagehead

en-noun

cabbagehead (countable and uncountable, plural cabbageheads)

Up till 1915 its engines carried tall balloon stacks rather than the round cabbagehead chimneys of a later era.

...and at 6:30 the train steams out over Sawgrass marsh with Emanuel Beasley, its engineer, sweating over the firebox of a cabbagehead locomotive.

1954, The Saturday Evening Post - Volume 226, Issue 6, page 102:

His first experience in engine service was on the old "cabbagehead" wood-burning engines, ...

1955, Locomotive Engineers Journal - Volume 89, page 624:

A style of smokestack on a wood-burning locomotive that has a roughly spherical top on a straight narrow stack.


curly kale

curly kale (countable and uncountable, plural curly kales)

The most common form of kale, with crinkly rather than smooth leaves.


thousand-headed cabbage

thousand-headed cabbage (plural thousand-headed cabbages)


caulini

(hybrid of broccoli): A hybridized cultivar of Brassica oleracea (broccoli) exhibiting features which resemble both cauliflower and broccolini.


yu choy

Seventeen brassica vegetables, that is, mustard greens, baby mustard greens, gai choy, baby gai choy, yu choy, yu choy tip, bok choy, baby bok choy, bok choy sum, Taiwan bok choy, Shanghai bok choy, baby Shanghai bok choy, napa and baby napa, rapini broccoli, and turnip greens, were bought in local food stores in Maryland.

2010 May 14, Long-Ze Lin, James M Harnly, “Phenolic Component Profiles of Mustard Greens, Yu Choy, and 15 Other Brassica Vegetables”, in J Agric Food Chem, volume 58, number 11, →DOI:

Chinese yu choy is one of the sweetest-tasting Chinese leafy green vegetables available, especially when they are picked when young and tender.

2016 January 19, “Easy Chinese yu choy sum”, in The Woks of Life:

A variety of Brassica known as B. rapa var. oleifera or B. campestris, related to choy sum and bok choy.


chou moellier

A cultivated variety of Brassica oleracea, or a cross between cabbage, kohlrabi, and kale, used as fodder


lacinato

Synonym of cavolo nero (“a variety of kale”).


Chinese leaf

two heads of Chinese leaf

(British) napa cabbage (Brassica rapa subsp. pekinensis)


Indian turnip

From North American Indians having the reputation to cook their tubers.

Brassica rapa
Brassica rapa#Translingual

Used other than figuratively or idiomatically: see Indian, turnip. (also meaning Brassica rapa cultivars in India)


nozawana

A Japanese leaf vegetable, often pickled.


Asian kale

In Thailand, this dish [kwaytiow paht si-yu] is made with Chinese broccoli, called pahk ka-nah, a sturdy Asian leafy vegetable sometimes translated as Asian kale.

[1992, Nancie McDermott, Real Thai: The Best of Thailand's Regional Cooking, San Fransico: Chronicle Books, →ISBN, page 55:

Stir-Fried Rice Noodels with Asian Kale & Chicken (Gai Pat Sii Uuu) […] Add the Asian kale and noodles, and cook for 3 minutes.

2004, William Warren, At the Table of Jim Thompson, electronic edition, Singapore: Editions Didier Miller, published 2012, →ISBN, page 69:

Synonym of kailan (“a long, blue-green vegetable with thick, glossy stems”)