Broderick AdamsThis week, we’re taking a step out of the mushroom kingdom and into the world of vegetables — specifically, one of the most diverse and fascinating plant families in the garden: brassicas.
From the Mediterranean to the World
The story of brassicas begins with wild cabbage (Brassica oleracea), a hardy plant native to the rocky coastlines of southern and western Europe, particularly around the Mediterranean and Atlantic. With its bitter leaves and small yellow flowers, it may not look like much, but this wild plant became the foundation of an astonishing family of vegetables.
Unlike many crop families that arose from multiple ancestors, the vegetables we know today as cabbage, kale, broccoli, cauliflower, Brussels sprouts, and kohlrabi all trace back to this single species. Over thousands of years, farmers carefully selected plants for different traits: tighter heads of leaves, swollen stems, compact buds, or budding flower clusters. The results became vegetables so distinct in appearance that for centuries people thought they were entirely separate plants — only modern genetics confirmed they all share the same blueprint.
Archaeological and historical evidence shows that people in the Mediterranean were cultivating cabbages more than 4,000 years ago, and by the time of the Greeks and Romans, several recognizable forms already existed. As these crops spread north through trade and cultural exchange, farmers across Europe adapted them to local climates and tastes.
The Netherlands, with its cool, moist weather and long tradition of agricultural innovation, later became an important center for refining and improving many brassicas. Dutch growers were especially influential in developing cabbages, cauliflower, and Brussels sprouts, creating hardier and higher-yielding varieties that shaped the vegetables we enjoy today.
It’s worth noting that not every brassica comes from B. oleracea. Close relatives like turnips and bok choy come from Brassica rapa, while rutabagas are hybrids involving Brassica napus. Together, these related species make up one of the most diverse and valuable plant families in our gardens and kitchens.
Growing Brassicas: Heat to Start, Cold to Finish
If you’re thinking about adding brassicas to your fall garden, here’s an important tip: they like to be started in warm conditions but thrive as the temperatures cool. Brassica seedlings germinate best in heat, but once established, they become wonderfully cold tolerant. In fact, many varieties improve in flavor after a light frost, developing sweeter, richer notes that make them even more enjoyable.
September Seedling Sale at Emory Market Gardens
We’re excited to share that throughout September, every Saturday and Sunday from 9 AM to 3 PM, we’ll be holding a seedling sale at Emory Market Gardens (while supplies last). We’ll have several winter varieties of brassicas ready for your garden — perfect for anyone looking to enjoy a hearty and nutritious fall harvest.
Come by, pick up your seedlings, and chat with us about the best ways to get them established for success in cooler weather!
Stay Connected
We love sharing our passion for regenerative growing, community, and education — and we’d love for you to be part of it. For updates on our seedling sale, growing tips, and more:
👉 Facebook: facebook.com/emorymarketgardens
👉 Instagram: instagram.com/emorymarketgardens
From our garden to yours — happy growing, and may your fall and winter harvest be full of brassica bounty!