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Brassica oleracea is a plant of the family Brassicaceae, also known as wild cabbage in its uncultivated form. The species evidently originated from feral populations of related plants in the Eastern Mediterranean , where it was most likely first cultivated.
The cabbage inflorescence, which appears in the plant's second year of growth, features white or yellow flowers, each with four perpendicularly arranged petals. Cabbage seedlings have a thin taproot and cordate (heart-shaped) cotyledons. The first leaves produced are ovate (egg-shaped) with a lobed petiole.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
Brassicaceae (/ ˌ b r æ s ɪ ˈ k eɪ s iː ˌ iː,-s i ˌ aɪ /) or (the older) Cruciferae (/ k r uː ˈ s ɪ f ər i /) [2] is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs.
The main kind of cymose inflorescence is the cyme (pronounced / s aɪ m /), from the Latin cyma in the sense 'cabbage sprout', from Greek kuma 'anything swollen'). [9] [10] Cymes are further divided according to this scheme: Only one secondary axis: monochasium. Secondary buds always develop on the same side of the stem: helicoid cyme or bostryx
In biology, the BBCH-scale for leafy vegetables forming heads describes the phenological development of leafy vegetables forming heads, such as cabbage, chinese cabbage, lettuce and endive, using the BBCH-scale. The phenological growth stages and BBCH-identification keys of leafy vegetables forming heads are:
Symplocarpus foetidus, commonly known as skunk cabbage [5] or eastern skunk cabbage (also swamp cabbage, clumpfoot cabbage, or meadow cabbage, foetid pothos or polecat weed), is a low-growing plant that grows in wetlands and moist hill slopes of eastern North America. Bruised leaves present an odor reminiscent of skunk.
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 ...