Kale, broccoli, Brussels sprouts, cabbage, cauliflower, collard greens and kohlrabi have unique nutritional values, and we think of them as distinct vegetables. Yet, they all share the same species name.
Sign up for the Live Science daily newsletter nowGet the world’s most fascinating discoveries delivered straight to your inbox. Even beyond the seven main vegetables produced from B. oleracea, there are two to three dozen varieties that are specific to various regions of the world because different groups of people domesticated those plants locally. In the American South, for example, collards were brought over by European colonists and eventually became a staple of Southern cuisine.
One reason it's difficult to trace that ancestry is because the climate and environment 2,000 years ago were vastly different than they are today, Pires noted. He and Mabry worked on a study in which they attempted to trace those lineages. They found evidence that Brassica cretica, a flowering Mediterranean plant, is the closest living relative of B. oleracea. Despite their progress, the picture remains incomplete.
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Watch woodpecker evict starling that stole its nest by yanking it out with its beakSascha is a U.K.-based trainee staff writer at Live Science. She holds a bachelor’s degree in biology from the University of Southampton in England and a master’s degree in science communication from Imperial College London. Her work has appeared in The Guardian and the health website Zoe.
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