Post by Khaarus on Jun 26, 2010 6:42:20 GMT -5
LENG CABBAGE
Leng cabbage (Pringlea lengicus) is a plant of the Family Brassicaceae and is related to cabbage. Leng cabbages are the primary staple of Leng's agriculture and are one of the few edible plants that grow naturally (native) on the island. The plant's leaves are naturally high in Vitamin C-laden oils, and is an essential part of the diet of Leng's inhabitants as it aids to prevent scurvy in a diet otherwise consisting mostly of dried and salted fish. The plant also contains high levels of potassium.
All parts of the plant are edible (excluding flowers), including leaves and roots. The leaves can be eaten raw or cooked, the latter being the most common method. The root can also be eaten raw or boiled, and it's horseradish flavor is often used as a spice.
The cabbage is a perennial variety of hardy stock, with a large taproot that penetrates deep into the soil below the frost line. This is necessary for a plant exposed to the harsh cold of Leng's climate. Due to the strong winds that pervade the coast and plateau, the cabbage has also adapted to be self-pollinating, since it is rare for insects (those few that exist) to land and pollinate the flowers.