When you look at a wild cabbage plant, you may be surprised by how many edible vegetables were derived from it. Native peoples selectively cultivated the wild cabbage over centuries to produce broccoli, cauliflower, kale, kohlrabi, and more. The wild form of the plant is also edible.

Field mustard (Brassica rapa) is a plant that is widely cultivated and produces oilseed. Canola oil is made from the field mustard oilseed. Field mustard attracts white butterflies who gain nutrients from its flowers.

Kale (Brassica oleracea var. viridis) is an edible green in the cabbage family that's cultivated as a vegetable. Kale is also called walking stick kale or collard greens. This species is pollinated by bees.

Rutabaga is a well-known root vegetable in many countries. All parts of the plant are edible, but the fleshy root is commonly cooked and enjoyed in a variety of ways. Baked, steamed, mashed, and boiled are just a few of the ways to enjoy rutabagas. This vegetable is a filling and gives substance to soups and stews, or provides a hearty side dish.

Chinese mustard (*Brassica juncea*) is an annual herb that will grow from 30 to 46 cm tall. It can be invasive in some areas, but it's favored for its edible qualities in other locations. The leaves and flowers are edible and have a hot mustard taste. Young leaves are flavorful in salads, while older leaves are best as cooked greens. Seeds are harvested from summer to fall and provide a spicy mustard flavor to dishes.

A member of the brassica family, cabbage grows well in cool weather and full sun. It can be eaten raw, shredded in salads, or in soup, and is fermented to make sauerkraut.

Broccoli (Brassica oleracea var. italica) is a nutritious, cool-weather crop in the cabbage family grown extensively worldwide, both commercially and in home gardens. It is eaten as a nutritious vegetable, raw or cooked, and is frequently added to salads, casseroles, or vegetable platters. Its name comes from a similar Italian word that means "the flowering crest of a cabbage."

Black mustard (*Brassica nigra*) is a plant that grows annually from seed, native to North Africa, Europe, and Asia. It can grow in both tropical and temperate climates. This plant is known for its long seed pods, each containing four black seeds. The seeds from black mustard are used as a spice to make mustard. On the West Coast of the US, it is considered to be a noxious weed.

Asian mustard (Brassica tournefortii) is an annual that will grow to 76 cm tall. It forms a large basal rosette of leaves blooming from winter to summer with yellow flowers. Seeds develop after flowering and have the ability to survive fire. It is considered a noxious weed and is commonly found growing in disturbed sites and roadsides.

Cauliflower (Brassica oleracea var. botrytis) has been a common cool-season vegetable since Greek and Roman times. The large head is usually white, but purple, green, and orange cultivars are available. Cauliflower is a valuable source of vitamins B, C, and K. It is a popular alternative to rice and potatoes in low-carbohydrate diets.

Napa cabbage (Brassica rapa subsp. pekinensis) is a widely grown crop as it can be used in numerous culinary dishes such as soups, stir-fries, steamed sides, stuffing or filling, or fresh in salads. Its name comes from the Japanese colloquialism "nappa" which refers to the leaves of various vegetables, especially when they're used as food.

When crushed, mediterranean cabbage emits a similar aroma to broccoli and cabbage. It can be distinguished from the grossly similar B. rapa and B. oleracea in that its upper stem leaves have stalks. The other species have upper stem leaves lacking stalks.

Long-stalked rape is considered invasive in disturbed habitats. However, long-stalked rape has high commercial potential due to the high content of fatty acids within its leaves. Due to this, it is cultivated for the manufacture of vegetable oil.

The common name of the Brassica oleracea var. gongylodes translates from German as "cabbage-turnip;" the swollen stem at the base gives the kohlrabi the appearance of a cabbage growing out of a turnip. This plant is a common edible vegetable, sold in stores and markets. The stems and leaves can be eaten raw or cooked.

Field mustard was grown as an important food in ancient Rome. It's long since moved to all parts of the world and is considered invasive in certain areas. Field mustard can attract bees and butterflies, who visit them for pollen and nectar. Beetles are reported as using them as a food source.

Brussels sprout (Brassica oleracea var. gemmifera) are grown in cool-weather vegetable gardens to harvest their miniature cabbage-like buds. It's thought the common name comes from this vegetable's popularity in Brussels, Belgium, which dates back at least to the 1300s.

Bok choi (Brassica rapa subsp. chinensis) is grown worldwide for its leaves, which are eaten in many East Asian cuisines both raw and cooked. It has the most cold-resistant of the Brassica species, making it a popular vegetable to grow in colder regions. The bok choi plant is a hermaphrodite and is pollinated by bees.

Spinach mustard is the common name for Brassica rapa subsp. narinosa, a hybrid of a wild plant that is also the parent of bok choy and turnip. This leafy green is prized for its creamy texture and subtle but pleasant flavor. This healthy vegetable is packed with folic acid and vitamin C.

Siberian kale 'Red Russian' is a variety of kale that is celebrated for its mild and sweet flavor. This hybrid accentuates the reddish colors of its parent with deep purple stems and veins that contrast attractively with its gray-green leaves. These leaves grow flat, rather than curling up, making them a great addition to salads.

Collard greens is a sub-species of Brassica oleracea var. acephala that does not have a central head. The name 'acephala' draws attention to this characteristic since it means 'without a head.' This hybrid bears a closer resemblance to its wild parent than cabbage. This nutritious vegetable is rich in vitamins and other essential nutrients.

Cabbage 'Noelle' sports vibrant green leaves with a waxy texture, forming a tight, compact head akin to cabbage. It's a robust cool-season vegetable that thrives in well-drained, fertile soils and full sun, its flavor often sweetening with frost. This foliage plant is a garden favorite for its ornamental and edible qualities.

The cabbage 'January King' is an edible cultivar from the Cruciferae family that originated in France. It is a variety of winter cabbage, which is known for its ability to survive through most winters when grown in the correct hardiness zone. Such is why it got the name, cabbage 'January King'. This vegetable’s leaves are a green-blue color and they may become purple when it is coldest.

The bok choy (Brassica rapa var. chinensis) is one of the most commonly cultivated forms of Brassica rapa and its tightly clustered leaves make quite a contrast to its loose-leaved parent. It is one of East Asia’s most common leafy vegetables with a pleasant earthy and slightly spicy taste. Being winter-hardy, this plant is now popular in Northern Europe.

Gai Lan is a popular Asian vegetable closely related to broccoli. However, this plant is thought to originate in the Mediterranean. All parts of this vegetable are edible, and it is usually fried, steamed, or added to casseroles. It should be harvested immediately when the flowers bloom.

Savoy cabbage (Brassica oleracea var. sabauda) is a cold-weather vegetable that is a cabbage family member. Unlike regular cabbage, it retains its firm texture when cooked, making it extra desirable for some culinary uses. Savoy cabbage likely originated in Europe; it was first documented in the 16th century in a region bordering France, Italy, and Switzerland once ruled by the Italian House of Savoy (thus earning its name).

A cultivar of broccoli, cabbage 'Green Magic' is notable for its early-growing tendencies and deep shade of green, for which it is named. The rich broccoli heads appear in summer and autumn, and the cultivar is resistant to the "white rust" disease that plagues other broccolis.

The brassica oleracea var. botrytis 'Romanesco' boasts a remarkable, naturally occurring fractal pattern, presenting a striking geometric spiral formation. This vibrant green, edible flower cultivar expresses its allure through its unique, cone-shaped curds. Such structures reveal the brassica oleracea var. botrytis 'Romanesco''s adaptive strategy to compact growth, maximizing space in cultivated environments. The spirals aren't just ornamental—they offer a visual testament to the brassica oleracea var. botrytis 'Romanesco''s optimal energy usage and space efficiency.

Often found growing in vegetable gardens, jersey Kale is prized for its ability to thrive in a variety of soils, unlike some other species in its genus. The plant’s easy care and hardy nature make it a good choice for beginner gardeners.

Pebbly dinosaur kale is an Italian heirloom hybrid dating back to the 18th century. Its ‘crunched up’ blue-green leaves grow upwards and offer ornamental appeal as well as being edible. This variety is one of the traditional ingredients of minestrone soup. It is celebrated for its sweet and delicate flavor.

Rutabaga 'Tweed', with its vibrant yellow flowers, is a hardy annual member of the mustard family. Characterized by its tall stalk and distinctive seed pods, it thrives in temperate climates, adapting well to a variety of soils. The leafy greens and oil-rich seeds of rutabaga 'Tweed' are widely utilized, reflecting its agricultural significance.

Branching Bush Kale is a type of kale known for its hardiness, productivity, and good taste. It has a bushy, ragged look. Some of the many common names, including "perpetual kale" and "perennial kale" signify that this leafy green vegetable can live on and be harvested for multiple years (5-6 years, precisely) provided it is protected from frost during the winter. Interestingly, the subspecies rarely blooms, which means no seed production, contributing to its rarity in gardens. Luckily, it is easily propagated from cuttings.

Choy sum is a popular plant in Asian vegetable gardens, and is also common in the United States. Unlike some species in the genus, choy sum is cultivated specifically for garden use, where the hardy plant can even grow in the snow. The cultivar can also grow in poor soil conditions, while its parent plants would struggle.

Field mustard 'Sweet Bell' is a popular and reliable turnip cultivar, grown as a food crop. It produces very sweet and firm vegetables with an elegant purple and white coloring. The leaves are considered particularly tender and valuable in this variant.

TatSoi is an Asian variety of field mustard and a close relative of the more popular Bok Choy. It is grown for its edible greens that have a soft, creamy texture and a distinct taste. The name of the plant is sort of symbolic. In Cantonese, it means "drooping vegetable," nicely describing the growth habit of the plant's spoon-shaped foliage.

Cabbage 'Redbor' is an ornamental kale plant with a round, upright habit, offering red-purple foliage that deepens in color as the weather gets colder. It is a Cabbage cultivar, named for its intense red coloration in the large, broad flat leaves. This cultivar is favored for its winter hardiness and its tolerance to disease and pests.

Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. In its uncultivated form, it is called wild cabbage, and is native to coastal southern and western Europe. A hardy plant in its uncultivated form, its high tolerance for salt and lime, and its intolerance of competition from other plants, typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel, and the windswept coast on the western side of the Isle of Wight. Genetic analysis of nine wild populations on the French Atlantic coast indicated their common feral origin, deriving from plants escaped from fields and gardens. Wild B. oleracea is a tall biennial plant that forms a stout rosette of large leaves in the first year. The leaves are fleshier and thicker than other Brassica species—an adaptation that helps it store water and nutrients in its difficult growing environment. In its second year, it uses the stored nutrients to produce a flower spike 1 to 2 metres tall with numerous yellow flowers. Its specific epithet oleracea means "vegetable/herbal" in Latin and is a form of holeraceus (oleraceus).

Kale is best-known as a leafy green vegetable, one of the oldest and most famous of the cabbage-mustard genus. It has been an important traditional green vegetable but has also experienced a recent rise in popularity due to its high nutrient content, often being dubbed a "superfood." There are many cultivars available, and among them, the leaf shape varies tremendously from smooth to blotched to curly. However, all are tender when cooked and crunchy when baked. Interestingly, the nutritional properties differ across cultivars as well.