"Marine cabbage." Sea kale. Grows wild. Young leaves make good eating and are good in salads. The entire leaf, including the stalk, is edible. Along the coast of England, where it is commonly found above High Tide Mark on shingle beaches, local people heaped loose shingle around the naturally occurring root crowns in springtime, thus blanching the emerging shoots, which can be served like asparagus with either melted butter or béchamel sauce. It is apt to get bruised or damaged in transport and should be eaten very soon after cutting, this may explain its subsequent decline in popularity.
"Milan cabbage." Savoy cabbage. A lovely, solidly packed cabbage with solidly crinkly leaves.
May be either bok choy or Chinese leaves. More likely to be Chinese leaves.
Cabbage boiled and then lightly stewed in butter, sometimes served with boiled potatoes in Angoumois, Poitou and Anjou.
