Which green vegetable belongs to the Brassica Oleracea Italica group of plants?
Brassica oleracea Brassica oleracea Brassica oleracea is a plant species that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi, and gai lan. In its uncultivated form, it is called "wild cabbage,” and is native to coastal southern and western Europe. 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. Wild "B. oleracea" is a
Brassica oleracea brussels sprouts, collards, and kale, some of which are hardly recognisable as being members of the same genus, let alone species. The historical genus of Crucifera, meaning "cross-bearing" in reference to the four-petaled flowers, may be the only unifying feature beyond taste. According to the Triangle of U theory, "B. oleracea" is very closely related to five other species of the genus "Brassica". The cultivars of "B. oleracea" are grouped by developmental form into seven major cultivar groups, of which the Acephala ("non-heading") group remains most like the natural wild cabbage in appearance: In places such as the Channel Islands