Brassica Oleracea is a plant that many people have eaten, even if they aren't aware. That's because many of the vegetables we eat, such as kale, brussels sprouts, and broccoli, are derived from it.

The Italians introduced broccoli to the United States almost 100 years ago, and sprouting broccoli (Brassica oleracea) is simply broccoli to us here.

Kale, collard greens, and Chinese broccoli were created by making the leaves of the ancestor plant's leaves bigger, and were the first brassica domesticated, sometime before 300 BCE.

In some regions, broccoli rabe is known by other names, like broccoli rapini or raab. Brassica vegetables (also called cruciferous vegetables) are rich in nutrients and have many health benefits.

Broccoli belongs to the genus Brassica and is related to other "cole" crops such as cabbage, cauliflower and Brussels sprouts. Considered a cool-season plant, broccoli tends to prematurely bolt ...

Warwick HRI, the University of Warwick's plant research Department, has created a stand at the world famous RHS Chelsea Flower Show with a range of "Super Broccoli" and its wider brassica family ...

These vegetables — broccoli, cabbage, Brussels sprouts, kale, kohlrabi, cauliflower — are all varieties grown from the plant Brassica oleracea. (Image credit: stockcreations via Shutterstock) ...

Broccoli is from the Brassica oleracea species, along with cauliflower, cabbages, and kale, and has slight bitter notes as well. At the foreground, though, is its grassy sweetness and mild earthiness.

Brassica vegetables, such as broccoli and turnips are not only delicious, but they’re also healthy. Brassicas can be planted in seed trays or directly sown into their final growing position.