Ciekawostka: Broccoli and cauliflower are the only vegetables that are flowers

Evidence: 100 • authority: 72

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, radish, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name (Cruciferae, Neo-Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in the UK, Ireland and Australia as brassicas, are in a single species (Brassica oleracea); they are not distinguished fr…

Evidence: 84 • authority: 72

A number of plant species have flowers that can be consumed safely, in some cases only in small portions or specific parts. Otherwise they may be poisonous. Certain flowers may be eaten as vegetables, used to make drinks, or as a flavoring. Notable flower products include artichokes, broccoli, capers, and saffron. Flowers are part of many regional cuisines, especially those of Eurasia.

Evidence: 67 • authority: 88

Weed Control in Cole or Brassica Leafy Vegetables (Broccoli, Cabbage, Cauliflower, Collards, Mustard, Turnips, Kale). Revised! HS189, a 7-page fact sheet by William M. Stall, provides updated recommendations for weed control in cole or brassica leafy vegetable crops. Published by the UF Department of Horticultural Sciences, March 2010. HS189/WG028: Weed Control in Cole or Brassica Leafy Vegetables (Broccoli, Cabbage, Cauliflower, Collard, Mustard, Turnip, and Kale) (ufl.edu)

Evidence: 67 • authority: 72

Brassica oleracea, also known as wild cabbage in its uncultivated form, is a plant of the family Brassicaceae. The species originated from feral populations of related plants in the Eastern Mediterranean, where it was most likely first cultivated. It has many common cultivars that are used as culinary vegetables, including cabbage, broccoli, cauliflower, romanesco, kale, Brussels sprout, collard, Savoy cabbage, kohlrabi, and gai lan.

Evidence: 67 • authority: 72

Evidence: 51 • authority: 80

CABBAGE (Brassica oleracea) (Including Broccoli, Brussels Sprouts, Cauliflower, Kale, Kohl-rabi)(Brassica oleracea) (Including Broccoli, Brussels Sprouts, Cauliflower, Kale, Kohl-rabi)

Evidence: 51 • authority: 80

Asparagus, Broccoli, and Cauliflower: Production, Quality, and Processing

Evidence: 51 • authority: 72

Cauliflower (Brassica oleracea var. botrytis) is a vegetable belonging to the species Brassica oleracea in the family Brassicaceae (the mustard or cabbage family). It is one of several cultivated forms of the species along with cabbage, broccoli, Brussels sprouts, kale, kohlrabi, and others. The edible portion of the plant is its dense head of undeveloped flower buds known as the "curd". The head is usually white but may also be green, orange, or purple. Several cultivars exist, including the Romanesco variety, whose spiral curds grow in fractal patterns. Cauliflower was domesticated in the Mediterranean region during antiquity, most likely by selective breeding of wild cabbage. It is grown…

Evidence: 51 • authority: 72

Romanesco broccoli (also known as broccolo romanesco, romanesque cauliflower, or simply romanesco) is a cultivar of the cauliflower (Brassica oleracea var. botrytis). It is one of two types of broccoflower. It is an edible flower bud of the species Brassica oleracea, which also includes regular broccoli and cauliflower. It is chartreuse in color and has a striking form that naturally approximates a fractal. Romanesco has a nutty flavor and a firmer texture than white cauliflower or broccoli when cooked.

Evidence: 51 • authority: 72

Evidence: 51 • authority: 80

Evidence: 51 • authority: 80