The story of broccoli begins with wild cabbage
, native to the Mediterranean and domesticated thousands of years ago.
(not cultivated) Acephala: kale and collards Alboglabra: Chinese broccoli Botrytis: cauliflower, Romanesco broccoli, and broccoflower Capitata: cabbage, savoy cabbage, red cabbage Gemmifera: Brussels sprouts Gongylodes: kohlrabi Italica: broccoli
It is considered by some to be closer to wild cabbage
than most domesticated forms of vegetables.
7 CABBAGE was grown by the ancient Greeks and Romans and it is believed wild cabbage
was introduced to Europe around 600 BC by Celtic travellers.
Coley with Steamed Mussels, Wild Cabbage
and Alexanders (Serves four) For the crushed potatoes 500g new potatoes Little olive oil Sea salt For the mussels 500g mussels 1/2 bulb fennel, sliced 1/2 onion, sliced Clove garlic, thinly sliced 1/2 leek, sliced 1 stick celery 1tbs olive oil 500ml white wine 300ml double cream Squeeze lemon juice Salt and pepper Small bunch tarragon and parsley, roughly chopped For the coley 1 side coley, scaled and pin boned Little vegetable oil For the garnish 12 leaves wild cabbage
or ordinary spring cabbage Two leaves Alexanders or celery leaves Knob of butter Sprig thyme Simmer the potatoes for 20 minutes.
Brussels sprouts were developed from wild cabbage
and came from Afghanistan, Iran and Pakistan.
Cauliflower traces its ancestry to the wild cabbage
, a plant thought to have originated in ancient Asia Minor, which resembles kale or collards more than the vegetable that we now know it to be.
Cabbage could be said to be the "mother" of cauliflower, broccoli, Brussels sprouts, kale and kohlrabi, as each is but a different form of wild cabbage