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Cabbageπ₯¬
Brassica oleracea var. capitata
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A biennial (treated as an annual in cultivation) derived from Mediterranean kale, eaten for its enlarged spherical head of leaves. Widely used in both Western and Japanese dishes including salads, stir-fries, okonomiyaki, and stuffed cabbage rolls. Rich in vitamins C and U, it is known as a vegetable beneficial for the stomach and intestines.
Identification Points
- βLeaves overlap to form a spherical head
- βLeaves are blue-green with a waxy, glossy surface
- βWhen cut, reveals densely packed, white leaf tissue
- βYellow cruciform flowers appear when the flower stalk bolts
Habitat
Fields and farmland
Season
Year-round cultivation possible with spring and autumn sowings
3D Specimen Model
Kyushu University, Shikano Lab (CC0)
View on SketchfabβMorphological TraitsAI-estimated, needs verification
Leaf arrangement
Alternate
Leaf type
Simple
Venation
Pinnate
Leaf margin
Serrate
Leaf shape
Ovate
Growth form
Herb
Petal count
4 petals
Petal fusion
Free
Habitat
Cultivated
Phylogenetic Positionγ’γγ©γη§ β
Phylogenetic Position
Angiosperms > Eudicots > Core eudicots > Brassicales > Brassicaceae
Divergence Era
Late Cretaceous to Paleogene
Evolution Notes
From the single species Brassica oleracea, diverse cultivar groups including cabbage, broccoli, cauliflower, kohlrabi, and Brussels sprouts were created through artificial selection.
View on evolution timeline βSources & References
AI-generated, needs verification