Brassica oleracea aka Cabbage

Brassica oleracea, a plant species from the Brassicaceae family, encompasses various common cultivars used as vegetables such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. Its wild form, known as wild cabbage, can be found in coastal southern and western Europe, thriving in challenging environments with high salt and lime tolerance. However, it typically grows in limestone sea cliffs due to its intolerance to plant competition. In its first year, wild B. oleracea forms a sturdy rosette of large, fleshy leaves that aid in water and nutrient storage. During its second year, it produces a tall flower spike adorned with numerous yellow flowers. Recent research in 2021 suggests that domesticated B. oleracea originated from the Eastern Mediterranean Brassica cretica. Genetic analysis of nine wild populations on the French Atlantic coast confirms their shared feral origin, resulting from escaped domesticated plants. A reliable and uniform hybrid variety of B. oleracea can be harvested for its hearts in Spring and Autumn, as well as for greens in Spring, Summer, and Autumn. This variety boasts attractive dark green outer leaves, while the inner pointed head is bright green. The inner leaves offer a tender and crunchy texture with an excellent, sweet flavor. Kale, a popular cruciferous vegetable and member of the cabbage family, is also classified as Brassica oleracea. While it falls under the cooking greens category alongside collards, mustard, and Swiss chard, it resembles a non-heading cabbage. Kale's leaves grow from a central stem that elongates as the plant matures. It comes in various types, with green or purple leaves that can be smooth or curly. Kale is packed with nutrients and can be grown ornamentally due to its attractive foliage. It thrives as a cool-season vegetable and can tolerate some frost. Growing kale from seeds is relatively easy, and it can be cultivated as a cut-and-come-again vegetable.