Originating in Italy, the leaves are more folds, the flesh is thick, and the vitamin C content is 152mg/kg, which is twice that of broccoli.
The young leaves can be eaten in the early stage, which can be boiled, stir-fried, and juiced in the middle stage. The moss will be eaten from February to February of the following year.
It has a good taste and is a rare vegetable variety on the market now.




