Broccoli comes from wild mustard, which flowers in order to reproduce.
In fact, many vegetables come from just that single plant - we’ve cultivated it in so many ways for so many years, we’ve got some very distinct varieties:
Brussel sprouts are also called “Kohlsprossen” in some german speaking areas -> cabbage sprouts.
Cauliflower is also called “Karfiol” ("Car-fee-ol which i dont have a fucking clue how it came to be.)
Raw, it’s a little spicy, similar to radishes. Boiled, it’s very sweet. It can take the place of carrots and turnips in soups.
The simplest preparation that’ll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).
The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that’s fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it’s not a typical experience.
Broccoli comes from wild mustard, which flowers in order to reproduce.
In fact, many vegetables come from just that single plant - we’ve cultivated it in so many ways for so many years, we’ve got some very distinct varieties:
The germans almost got it right with the naming
Kale, Kohl, add Cauli all come from the same Latin word caulis, btw.
Brussel sprouts are also called “Kohlsprossen” in some german speaking areas -> cabbage sprouts. Cauliflower is also called “Karfiol” ("Car-fee-ol which i dont have a fucking clue how it came to be.)
Seriously?? Wow, a friend had been talking my ear off with brassicacea fact and failed to mention this? Thanks for sharing!
Relevant xkcd
B. oleracea gets all the fame.
B. rapa never gets the respect it should.
https://en.m.wikipedia.org/wiki/Brassica_rapa
Bok Choi
Bomdong
Choy sum
Komatsuna
Mizuna
Napa Cabbage
Rapini
Tatsoi
Turnip
Yellow Sarson
Oil seed Mustard
Wow, TIL that canola oil seed is natural hybridization of B. oleracea (Cabbage) and B. rapa (Chinese Cabbage).
https://en.m.wikipedia.org/wiki/Rapeseed
I once had someone accuse me of being bourgeoisie for eating Brussels sprouts.
You should’ve been eating cabbage like a good proletariat /s
That’s not why you’re bougie
It’s because of the light-up sneakers, isn’t it?
It’s because of your monocle and top hat.
I’ve found that anyone who uses bourgeoisie unironically can and should be ignored
Hmm… that sounds like something a bourgeoisie would say to their bourgeoisie friends.
no no they’re right, a normal person says “bougie”
So what is kohlrabi? Is it good? How do you eat/cook it?
Raw, it’s a little spicy, similar to radishes. Boiled, it’s very sweet. It can take the place of carrots and turnips in soups.
The simplest preparation that’ll give you an idea of how the ingredients tastes on its own: cut into thin slices and boil in water with a bit of salt and msg (I personally like to use chicken stock).
The outer layer is very tough and fibrous, so make sure to get rid of that first. Depending on the quality of the bulb, you might also end up with one that’s fibrous throughout. Those are not pleasant to eat, and if you happen to get one of those, I assure you that it’s not a typical experience.
It tastes like broccoli stems. Some are more tender than others (just like with broccoli stems).
I usually slice into little julienned pieces and marinate it in salt and acid for it to wilt into some kind of modified cole slaw.
Better than Brussels sprouts. Anything is better than that hell.
The sprouts actually taste better if you lightly blacken them, like asparagus. It’s one of the weird veggies where you go a little past maillard.