Xref: utzoo rec.food.cooking:18709 sci.bio:3216 rec.gardens:4468
Path: utzoo!attcan!uunet!snorkelwacker!usc!cs.utexas.edu!asuvax!ncar!umigw!mthvax!aem
From: aem@mthvax.cs.miami.edu (a.e.mossberg)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Broccoflower
Message-ID: <1990Jul6.213628.13527@mthvax.cs.miami.edu>
Date: 6 Jul 90 21:36:28 GMT
References: <31477@cup.portal.com> <HUGHES.90Jul6085636@blizzard.Berkeley.EDU>
Reply-To: aem@Mthvax.CS.Miami.Edu
Organization: U of Miami Dept. of Math. and Computer Science, Coral Gables, FL 33124
Lines: 21

In <HUGHES.90Jul6085636@blizzard.Berkeley.EDU> hughes@blizzard.Berkeley.EDU (Eric Hughes) writes:

>Cabbage (Brassica oleracea capitata)
>Broccoli (B. oleracea italica)
>Brussels sprouts (B. oleracea gemmifera)
>Cauliflower (B. oleracea botyris)
>Kohlrabi (B. oleracea caulorapa)


According to my info, all of the above are cultivated varieties of kale.
If I remember right, broccoli goes back to roman times, and
cauliflower back to the 16th or 17th century. Don't know about the
others.

aem


-- 
a.e.mossberg / aem@mthvax.cs.miami.edu / aem@umiami.BITNET / Pahayokee Bioregion
State business is a cruel trade; good-nature is a bungler in it.
							- Marquis of Halifax