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  2. List of largest producing countries of agricultural commodities

    en.wikipedia.org/wiki/List_of_largest_producing...

    Production of some products is highly concentrated in a few countries, China, the leading producer of wheat and ramie in 2013, produces 95% of the world's ramie fiber but only 17% of the world's wheat. Products with more evenly distributed production see more frequent changes in the ranking of the top producers.

  3. Cabbage - Wikipedia

    en.wikipedia.org/wiki/Cabbage

    Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. Cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases.

  4. Scaevola taccada - Wikipedia

    en.wikipedia.org/wiki/Scaevola_taccada

    Scaevola taccada, also known as beach cabbage, sea lettuce, or beach naupaka, is a flowering plant in the family Goodeniaceae found in mangrove swamps and rocky or sandy coastal locations in the tropical areas of the Indo-Pacific.

  5. List of food origins - Wikipedia

    en.wikipedia.org/wiki/List_of_food_origins

    List of edible seeds; List of snack foods; List of vegetables; Local food – Food produced within a short distance of where it is consumed; Neolithic Revolution – Transition in human history from hunter-gatherer to settled peoples; New World crops – Crops native to the New World

  6. Brassica oleracea - Wikipedia

    en.wikipedia.org/wiki/Brassica_oleracea

    He reports the antipathy of the cabbage and the grape vine, for the ancients believed cabbages grown near grapes would impart their flavour to the wine. [14] Couve-galega (ex. Brassica oleracea var. acephala DC.) for the Portuguese caldo verde Jersey cabbage can be cultivated to grow quite large, especially in frost-free climates

  7. Brassica - Wikipedia

    en.wikipedia.org/wiki/Brassica

    The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. [5] Almost all parts of some species have been developed for food, including the root (swede, turnip), stems (), leaves (cabbage, collard greens, kale), flowers (cauliflower, broccoli, romanesco broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil ...

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