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an you imagine that the origins of these vegetables are related to "salt" and "lime"? Uncovering how "wild cabbage" adapts to extreme environments
Wild cabbage (Brassica oleracea) is a plant in the Brassicaceae family. The origin of this plant can be traced back to the original communities in the Eastern Mediterranean. Over time, this plant not only became an important source of many vegetables, it also became known for its extraordinary adaptability.
According to research, the earliest cultivated forms of wild cabbage appeared in the Eastern Mediterranean, and these plants are genetically closely related to other related species, allowing them to survive in harsh environments. In particular, wild cabbage's tolerance to salt and lime allows it to grow in extreme environments such as salt pan soils and limestone sea cliffs.
The gray-green leaves of wild cabbage are thick and fleshy, able to store water and nutrients and effectively cope with difficult growing conditions.
The plant develops tough, serrated leaves in its first year that not only provide better water storage over time but also help the plant tolerate soils with high salt and lime content. By the second year, the plant will have grown a woody flower stem up to 1.5 meters tall, filled with four-petaled yellow flowers. This propagation method helps it continue to reproduce in nature.
Genes and Diversity
Scientists have discovered that nine wild cabbage populations from France's Atlantic coast have a common origin, with genome analysis showing they originated from escaped domestic plants, according to 2021 research. These results support the history of selecting and propagating wild cabbage in the home or garden.
In order to adapt to various environments, wild cabbage has undergone a long artificial selection process. Beginning in ancient Greek and Roman times, different characteristics of these plants have been selected for by human preferences, including kale, cauliflower, and alfalfa. The choices aren't limited to flavor, but also include things like plant shape, leaf texture and floret density.
Through long-term artificial selection, wild cabbage has developed into many of the cultivated varieties we are familiar with today, demonstrating the plant's resilience and adaptability.
The influence of different cultures
Over time, demand for cabbage has increased, resulting in a wide variety of varieties. For example, ancient Europeans liked to eat their young shoots, so they selected varieties with more compact buds, gradually forming what we know today as cauliflower and cabbage. The globalization of these vegetables illustrates how human interaction and commerce have changed the evolution of plant species.
In addition, records as early as the 15th century show that varieties such as cauliflower and broccoli appeared in southern Italy and Sicily in the early days. With the promotion of global trade, the existence of these plants gradually affected the local food culture.
Taste and genes
The bitter substances contained in these vegetables are closely related to human taste perception. Research shows that the TAS2R38 gene is particularly important for the perception of bitterness in cabbage vegetables, which affects individual differences in taste choices. For example, some people avoid kale because of sensitivities to certain ingredients in it, which may affect their eating habits.
Perception of bitterness may influence individual eating behaviors, which in turn influence global food consumption patterns.
Thus, through research, we can understand how these vegetables integrate into human daily life and affect eating habits and health in diverse cultural backgrounds. For the future, how should we make good use of these ancient plant resources and promote sustainable agriculture and food culture?
