MỘT SỐ KIẾN THỨC BẢN ĐỊA VỀ CÁC GIỐNG CẢI ĐỊA PHƯƠNG

In common vegetables in Vietnam, the cruciferous was evaluated as having nutritional value the most, that are very diverse in species, seasonal, planting and processing. In addition, vegetables could also healing effects. According to researchers, the vegetables have more vitamin E than fruits. Vegetables is used with fat be beneficial for health, such as when mixed vegetables with cooking oil can help the body to absorb vitamin E better and antioxidant substances. Vegetables, therefore, is the most popular vegetables in daily meals, and even in the solemn feast. Each kind of vegetables are culinary and culture value. Such as Meo green mustard (Brassica juncea) belong to small colza, they are specialty fresh vegetables rarely, which are grown on hilly fields or in the garden of the upland locals. Lang Son mustard green is a species of local specialties, cabbage and vegetables stock used for processing many delicious dishes. Mao ga, Dong du, Cu, Mo mustard green... attached families lowlands. Each mustard green kind has been domesticated, maintained and developed from many generations, the knowledge and experience handed down from generation to generation as more and more diverse and rich their culinary and culture values.