CABBAGE (Brassica oleracea) is an ancient vegetable of the European old world, but cabbages In China were mentioned by Confucius (Chinese Philosopher 497 B.C.), which suggests that the plant traveled quite widely in the distant past.
Certainly the wild cabbage must long ago have provided sustenance for those of our hunting-and-gathering ancestors who sought the vegetables out.
The wild cabbage was a small plant that grew around European coastal areas (especially those of the Mediterranean) and – like broccoli – was first eaten for its stem. But by the time of the Romans, the head had become larger and more rounded, and the subsequent encouragement of various characteristics has resulted in some 409 varieties, such as numerous heads of cabbages, Broccoli, Brussel Sprouts, Cauliflower, Collards, Kale, and Kohlrabi, to name but a few, Moreover, the various Oriental species of the Cabbage family include the Chinese cabbage (Napa) and BOK CHOY. – 🌍 History of food. – Healthy And The Brain
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Healthy And The Brain