Brassica oleracea var. gongylodes (Kohlrabi, Italian Turnip) Brassica oleracea var. gemmifera (Brussel Sprouts) Brassica oleracea var. capitata (Cabbage) Brassica oleracea var. botrytis. Brassica oleracea var. acephala (Kale, Collard Greens) Brassica oleracea (Wild cabbage) Brassica oleracea. Brassica oleracea [edit] Familia: Brassicaceae Genus: Brassica Species: Brassica oleracea Varietas: B. o. var. acephala – B. o. var. alboglabra – B. o. var. botrytis – B. o. var. capitata – B. o. var. costata – B. o. var. gemmifera – B. o. var. gongylodes – B. o. var. italica – B. o. var. medullosa – B. o. var. oleracea – B. o. var. palmifolia – B. o. var. ramosa – B. o. var. sabauda – B. o. var. sabellica – B. o. var. viridis Name[edit] Brassica oleracea L., 1753.
Brassica oleracea. Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, savoy, and Chinese kale.
In its uncultivated form it is known as wild cabbage. It is native to coastal southern and western Europe. Its tolerance of 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. [citation needed] Wild B. oleracea is a tall biennial plant, forming a stout rosette of large leaves in the first year, the leaves being fleshier and thicker than those of other species of Brassica, adaptations to store water and nutrients in its difficult growing environment.