Brassica oleracea

Cabbage, comprising several cultivars of Brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage (B. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); Brussels sprouts (var. gemmifera); and Savoy cabbage (var. sabauda).

species of plant

thumb|right|150px|Cauliflower plants growing in a nursery

Kohlrabi (; pronounced in English; scientific name Brassica oleracea Gongylodes Group), also called German turnip or turnip cabbage, is a biennial vegetable, a low, stout cultivar of wild cabbage. It is a cultivar of the same species as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, and gai lan.

plant in the genus Brassica grown for use as a vegetable

Kale (), also called leaf cabbage, belongs to a group of cabbage (Brassica oleracea) cultivars primarily grown for their edible leaves, but it is also used as an ornamental plant. Its multiple different cultivars vary quite a bit in appearance; the leaves can be bumpy, curly, or flat, and the color ranges from purple to green.

vegetable, an edible flower bud of the species Brassica oleracea

variety of plant

type of plant in the Brassica family, source of a leaf vegetable

thumb|US Broccolini thumb|Broccolini dressed with sesame sauce

variety of kale with a long tradition in Italian cuisine

cabbage cultivar

Glucoraphanin is a glucosinolate found in broccoli, mustard and other cruciferous vegetables.

Broccoflower is either of two edible plants of the species Brassica oleracea with light green heads. The edible portion is the immature flower head (inflorescence) of the plant.

Group of cultivars

Kalettes (formerly known as Flower Sprouts, Petit Posy, Brukale, or Brusselkale) is a hybrid plant brand name for kale sprouts. Bred using breeding techniques, they are a cross between kale and Brussels sprouts. The plant can be eaten as raw or cooked. "Kalette" is actually a brand name for the vegetable "kale sprouts," which were introduced to the U.K. market in 2010 under the name Flower Sprouts.