Oleracea

Oleracea is the Latin epithet used in the binomial Brassica oleracea, a species of flowering plant in the family Brassicaceae. The epithet derives from Latin oleraceus, meaning edible or vegetable, reflecting its long history as a cultivated food plant.

Brassica oleracea is native to coastal western Europe, where wild cabbages were domesticated and diversified by centuries of selection. Today, the species includes a wide range of vegetables produced from different plant parts, including leaves, stems, and inflorescences.

Taxonomy and morphology: The plant is a herbaceous annual or biennial in temperate climates. It forms a compact rosette of leaves and develops terminal or lateral inflorescences, depending on cultivar.

Major cultivated forms: The forms most familiar in cuisine arise from several varietal groups: var. capitata (cabbage), var. acephala (kale and collard greens), var. botrytis (broccoli and cauliflower), var. gemmifera (Brussels sprouts), and var. gongylodes (kohlrabi). Within these groups there are numerous cultivars and hybrids.

Uses and nutrition: Brassica oleracea vegetables are grown for edible leaves, heads, stalks, or flower buds. They are typically rich in vitamin C and K, fiber, and various phytochemicals, and are staple vegetables in many cuisines worldwide.

Pests and diseases: The crop faces pests such as the cabbage white butterfly and flea beetles, and diseases including black rot and clubroot, which can affect yield and quality.