Earlier quoted context omitted.
you have done potatoes a profound insult by not including them in this list
As well as to eggplant and belladonna.
And tomatoes.
Centuries of selective breeding turned wild cabbage into different vegetables
11–20 of 75 posts
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#12I love these vegetables. Especially Broccolini and Brussel Sprouts. YUM
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#13Ah, yes. You can't throw a rock at produce without hitting a brassica oleracia.
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#14Re: Centuries of selective breeding turned wild cabbage into different vegetables
#15Fun fact, peppers, petunias, datura, and tobacco are all in the same family: Solanaceae.
Sure, but cabbage, cauliflower, broccoli, kale, etc, are all the same species.
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#16Ah, yes. You can't throw a rock at produce without hitting a brassica oleracia.
The roots of the young Brachychiton acuminatus can be cooked in ashes and eaten like a sweet potato .. but despite the vast number of rocks in its native habitat .. not a single brassica oleracia will be found by throwing them.
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#17What I appreciate most about these vegetables is that they're much lower in that pesky oxalic acid than most vegetables in the human diet.
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#18I already knew about this phylogenetic tree (although I have always heard the common ancestor be called the "wild mustard", not wild cabbage), but the article was quite interesting. I only wish that as a PSA, they had included the reminder to people over 30 years old who hate Brussels sprouts, that the delicious ones you can eat today are not the ones they hated in their youth, and if you haven't had sprouts in years…
I think the sprouts trauma is the result of picking the wrong cooking method. I was so surprised when I tried baked sprouts for the first time (use a really host cast iron skilet for even better results) that I started to believe that every vegetable can be delicious as long as you bake it!
There’s many delicious and easy ways to eat vegetable! Two of my favorite:
- Belgian Stoemp: basically smashed-potatoes with smashed-other legumes. Cook everything together (with herbs if you can), smash, add lipid and salt and you’re done!
- German Ein Topf: put vegetables, beans and sausages in a pot (I use tofu ones or tempeh). Cover, cook slowly. It’s almost a salty Tajin from the north.
- Recover bland vegetables (sprouts or anything) to a fantastic soup in 5 minutes: add a bit of water, coconut cream (or caw cream / silken tofu…), spices. A bit of tahin and corail lentils if you have. Mix and adjust water.
Bon appétit :)
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#19Not nearly as drastic as the cabbage case, but to me it’s also interesting that there are three ancestral, wild species of citrus fruit – mandarin, pomelo, and citron – and all the popular modern cultivars are hybrids of those three.
Re: Centuries of selective breeding turned wild cabbage into different vegetables
#20Centuries of selective breeding would turn me into different vegetables too