All the vegetables in the world are made of mostly one plant, and they all belong to one genus.
But the one that has been mostly overlooked for decades is the cabbage, a small, sweet-tasting vegetable that can be found in the garden all the way from the northern hemisphere to South America.
This one is actually the world’s most widely cultivated vegetable.
In the 1970s, when it first appeared, cabbage was widely grown in the UK, France, Japan, Germany and Italy.
But by the early 1980s, with the introduction of the potato, the vegetable’s popularity had plummeted.
Now, it’s only grown in Australia and New Zealand, and in some parts of South America it’s even grown in Canada.
The only thing that’s remained consistent in the worldwide cabbage boom is its name.
The word comes from the Greek word for cabbage, meaning “garden cabbage”.
But that’s where the name comes from.
“Cabbage is actually a Greek word, derived from the Latin word for seed,” says Kate Jones, author of the book The Crocus Dictionary.
The Greek word “cabbage” has no exact equivalent in English, so the Greek origin has become something of a misnomer.
But for some, the name still rings true.
“There’s a sort of a commonality that’s been created by both the name and the fact that it’s been around for so long,” says Jones.
The first recorded reference to the word cabbage dates back to the 12th century, when a book called the Greek Dictionary mentions it as an ingredient in a recipe for an Indian dish called chakra, which is made from cabbage seeds.
The name itself is from the Sanskrit word for “flower”.
But by about the 18th century the name had changed slightly.
By the early 19th century it was used to describe various vegetables such as spinach, radishes, cabbage and kale, and it became a catch-all name for a broad range of vegetables, from cabbage to tomatoes, spinach and even peas.
“We’ve always called these plants all sorts of things and there was a time when people used to call them all ‘all vegetables’,” Jones says.
“But by the 19th or 20th century there was also a bit of confusion because people were calling them all vegetables.
They just didn’t realise that the word all meant ‘all’.” It’s not just cabbage that’s getting in the way.
“You can’t really have a single type of vegetable,” Jones says, adding that the majority of plants don’t have two distinct species.
The plant’s family tree is actually just a collection of branches, each of which can be used to identify a single species.
“If you want to know whether a particular plant is a cabbage, you look at the branch closest to you,” she says.
However, a single root can be very useful, as the leaves and stems of many different cabbage varieties are different sizes and shapes.
“The different sizes of leaves are useful for distinguishing the different species,” Jones adds.
“And the shapes of the leaves also help you identify different cultivars.”
Cabbage and the History of Names Cabbage is an important part of the world vegetable kingdom.
It has a long history in the Middle East and North Africa, where it was first cultivated by the Arabs in the early 14th century.
Its roots are native to China and other parts of Asia, where the plant was first introduced by Arab traders and merchants.
By modern times, the plant has spread from there and it’s now grown widely in the Western world, as well as in Australia, New Zealand and the United States.
The roots of the plant are also found in Australia.
The plants roots are divided into three groups: the rootlets, which form the base of the stems; the root pods, which help with seed germination; and the stems, which are used to make the plant tough and edible.
The seeds themselves, called shoot, are made from a single seed pod, which gives rise to the plant’s fruit.
But what makes cabbage special is the way it is cultivated.
Cabbage was traditionally grown in a garden, which meant the plants roots were not watered or fertilised.
“It’s quite hard to get an adequate water supply in a small garden because the soil doesn’t get any moisture, so you’re constantly watering and fertilising it,” says Smith.
“So you end up with this soil that’s really hard to grow.”
So to ensure the plant had enough water to grow and thrive, the Romans began to grow cabbage on land that had been cleared for farming.
“They did this by digging out a plot of land that was very narrow, about the size of a football field, and using a mixture of lime and sand and gravel to help them grow,” says Evans.
“Then they watered it in the summer, and at the same time, they cut it back and