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. Could they all really come from the same plant?
“It is all one plant, Brassica oleracea, that humans have selected over multiple generations to have these varying vegetables that we all enjoy eating,” Makenzie Mabry, an evolutionary biologist at the Florida Museum of Natural History, told Live Science.
Chris Pires, an evolutionary biologist who studies crop science at Colorado State University, calls these veggies “the dogs of the plant world.” All pet dogs (Canis lupus familiaris) are the same species, domesticated from wolves (Canis lupus), and they come in different varieties, or breeds. Similarly, broccoli, cauliflower, kale and the other aforementioned vegetables were also domesticated from the same species, B. oleracea.
Of course, many crops were cultivated for specific traits too, such as heirloom tomatoes. But unlike those crops, which are bred for different colors, tastes and sizes, Brassica varieties are bred from the plants different physical parts.
“We domesticated all of the plant parts,” Pires noted. “The stem, the inflorescence [flower cluster], the leaf, the underground parts.”
Broccoli, kale, cauliflower, and Brussels sprouts may look vastly different from each other, but they all evolved from the same plant species: Brassica oleracea. In each place that B. oleracea was introduced, farmers bred for a different edible part of the plant.
One reason its 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.
Marlowe Starling is a freelance environmental journalist who reports on climate, conservation, water, wildlife and culture. Her work has appeared in The New York Times, Sierra Magazine, Mongabay, PBS, the Miami Herald, the Associated Press and more. Marlowe earned a masters degree from NYUs Science, Health and Environmental Reporting Program and a bachelors degree in journalism with a wildlife ecology specialization from the University of Florida. She has received fellowships from The Safina Center, the Council for the Advancement of Science Writing, the Florida Climate Institute and the Pulitzer Center. More about plants
“It is all one plant, Brassica oleracea, that humans have selected over multiple generations to have these varying vegetables that we all enjoy eating,” Makenzie Mabry, an evolutionary biologist at the Florida Museum of Natural History, told Live Science.
Chris Pires, an evolutionary biologist who studies crop science at Colorado State University, calls these veggies “the dogs of the plant world.” All pet dogs (Canis lupus familiaris) are the same species, domesticated from wolves (Canis lupus), and they come in different varieties, or breeds. Similarly, broccoli, cauliflower, kale and the other aforementioned vegetables were also domesticated from the same species, B. oleracea.
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. And the plant continues to develop in modern research labs; Broccolini, a cross between broccoli and Chinese broccoli (also known as Chinese kale), was introduced in 1993.
You may never have heard of the plant Brassica Oleracea, but youve definitely eaten it. Advertisement
Six vegetables you can find in any grocery store and which most people eat on a regular basis are actually all from this one plant. Over the last few thousand years, farmers have bred Brassica Oleracea into six “cultivars” that eventually became many of the vegetables we eat:
Brussels sprouts are like tiny cabbages, except they grow from the buds along the plant’s stem. They first hit the scene in the 1200s as well.
Broccoli was created from a kale predecessor in the 1500s by selecting for the larger flower clusters, which are then harvested before they bloom. Cauliflower was developed from one of hundreds of broccoli varieties.
Kale, collard greens, and Chinese broccoli were created by making the leaves of the ancestor plants leaves bigger, and were the first brassica domesticated, sometime before 300 BCE. Collard greens were developed in Europe, while Chinese broccoli was domesticated in China.
Kale, Cauliflower, and Brussels Sprouts Are the Same Species
FAQ
What vegetable are brussel sprouts linked to?
What is a cross between kale and brussel sprouts?
What are brussel sprouts closest relative?
Are kale & Brussels sprouts the same?
Both kale and Brussels sprouts are hearty, and each offers its own unique nutritional profile. The subtle differences in color and texture at play when you put them into the same salad make for a stellar presentation and an enjoyable eating experience.
What do Brussels sprouts and spinach have in common?
Both are dark green leafy vegetables, which give them rich in soluble fiber and high magnesium content. They are also rich in other vitamins and minerals, such as iron, calcium and phosphorus and vitamins A, K and the B complex. They help reduce blood pressure, help protect eye health, strengthen immunity and contribute to the well-being of the nervous system.
Can you eat kale & Brussels sprouts together?
(See the Health Benefits section below for more details.) Separately, kale and Brussels sprouts can make for a stellar salad. Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons, BLT Chopped Salad, and this Winter Salad with Kale and Pomegranate are but a few examples. Together, they are even better.
Do Kalettes have more protein than Brussels sprouts?
According to the U.S. Department of Agriculture, just 100 grams of kalettes contains 4.71 grams of protein, compared to 2 cups (or 240 grams) of Brussels sprouts, which have only 4 grams. Kale provides a similar amount of protein, while both plant parents offer considerably more fiber.