Is Knol Khol a tuber?
Is Knol Khol a tuber?
Kohlrabi, also known as knol-khol, is a stout, round, tuberous vegetable in the Brassica family, the large family which also includes cabbage, broccoli, cauliflower, kale, collard greens, and brussels sprouts. This stem vegetable is native to Europe.
What is the scientific name for kohlrabi?
Brassica oleracea Gongylodes GroupKohlrabi / Scientific name
What is Lai Patta called in English?
|Assamese name||English name||Scientific name|
|Xorioh Xaak||Mustard plant||Brassica juncea|
|Lai Xaak||Vegetable Mustard||Brassica juncea|
What is Dudhi called in English?
Calabash (/ˈkæləbæʃ/; Lagenaria siceraria), also known as bottle gourd, white-flowered gourd, long melon, birdhouse gourd, New Guinea bean and Tasmania bean, is a vine grown for its fruit.
What is the scientific name of turnip?
Brassica rapa subsp. rapaTurnip / Scientific name
What is the botanical name of cabbage?
Brassica oleracea var. capitataCabbage / Scientific name
Brassica oleracea is a member of the genus Brassica and family Brassicaceae (mustard family). There are several cultivars such as brussel sprouts, broccoli and kohlrabi, which evolved from the wild cabbage. Cabbage are biennial, dicotyledonous flowering plants.
What is Bathua English?
Here are some of the other names that Bathua goes by: English: White Goosefoot, Goosefoot, Allgood, melde, Pigweed, Lambsquarters, Lamb’s-quarters, Wild Spinach and fat-hen.
What is Knoll Khol vegetable?
Knol-khol vegetable is cultivated for its edible knob There are mainly two types of knoll-khol’s varieties exist i.e. white and purple. However, internally both varieties have similar cream-yellow coloured edible flesh.
What is the seed rate of Khol Khol?
A seed rate of 1–1.5 kg is sufficient for cultivating ‘knol khol’ in one hectare area. Seed should be given a hot water treatment (50 ° C) for half an hour against black rot and Apron 35 @ 2g kg -1 seed against downy mildew before sowing.
How to cultivate ‘Knol Khol’ in one hectare area?
A seed rate of 1–1.5 kg is sufficient for cultivating ‘knol khol’ in one hectare area. Seed should be given a hot water treatment (50 ° C) for half an hour against black rot and Apron 35 @ 2g
What is Knol-Khol?
The ‘ knol-khol’ is a cool season vegetable cultivated for its edible knob (swollen portion above the ground). It is one of the lesser known vegetables. It is also referred as Khol rabi, Navalkol and Ganth gobhi etc. The knob is used. The fleshy edible knob is an enlargement of stem, which develops entirely above ground and is used as a vegetable.