There are two types of southern polar cabbage; the first, kokux, is a form of helovx broccoli acquired in Asia and genetically modified by Second Gen botanist Uz Tegal to grow in subglacial permafrost. The little kokux matures quickly (Bizaki working the fields harvest three times a year) and one head provides many tender flowering shoots. Prepared in a variety of ways, the bright yellow buds, stems, and leaves of the kokux are valued for their high source of dietary fiber.
Bokdux is a large leafy white (or pink) vegetable, with pungent dense-leaved heads. It was developed by Second Gen Bizak botanist Fer Cyltiax, by splicing Savoy cabbages brought back by Second Gen scouts, with an ‘Asian Allium’ (onion) species. Typical heads of Bokdu can weigh up to 12 pounds, and grow in snow-covered permafrost, on the coast of Ramx Harbor. Bokdux is the only Ramaxian crop grown with exposure to the surface, due to the strong odor it produces when mature. Bokdux is cooked either on its own, or in soup, or as a base seasoning for meats, and poultry. Bokdux enhances the immune system, and is an essential ingredient, along with penguin tears, in vitamin supplements given to growing donations.
Helovx value kokux for its digestive properties. In Aotearoa and Brasilia, it is dried out and pounded to dust for use as a laxative. Coastal helovx utilize bokdux as a natural repellent to keep squid and octopi away from their crabbing cages.
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