An Astragus mongholia is a type of dwarf cabbage that is cultivated in the mountainous regions of eastern and southern England.

It’s a type that grows to 4ft in height, has bright green leaves, and has a greenish tint.

It’s usually cultivated as a vegetable and can be sold in shops for around £2.50.

The name Astragyra mongholicus is given to the cabbage by a number of European botanists who recognised the plant in the early 1900s.

The Astraginaceae is a family of related plant families that includes onions, cauliflower, broccoli, cabbage, turnips and radishes.

The cabbage is the most common type of vegetable eaten in the Mediterranean and the main crop in Asia, Africa and Latin America.

It is usually eaten raw or cooked, and is used in traditional dishes such as meat, pasta and soups.

It can be grown in a wide range of climates, but Astragoas mongholes grow best in warm and dry climates.

There are more than 40 species of Astraginella mongholas that are cultivated throughout the world.

Astragalasia mongholi, a species grown in Britain, is one of the few to survive the climate change and drought that have been occurring across Europe and the Americas in recent years.

“It’s very important to recognise this species because it’s a very important part of the British food chain and is quite valuable,” said Paul Dyson, a plant breeder at RTE.

“They’re also very valuable to the farming community because they can be used to grow food for people, for their gardens or for farming in other countries.”

The A. mongholis is a hardy plant and it thrives in dry and wet environments, but it’s also grown in cold and sunny climates.

The plant is also used as a spice for cooking.

It is traditionally used in South Africa, Argentina, Peru and Chile.

A. mongolii, a variety of A. spp., is one that has also been used in the United Kingdom to make a strong flavoured sauce for meat.

In the UK, the A. Mongholis variety is cultivated for its strong flavour, which is rich in flavonoids.

Its use in cooking and other food production has been around for a long time.

The variety is often referred to as A. guevaricensis.