Champion nano-rust for producing solar hydrogen

EPFL and Technion researchers have figured out the "champion" nanostructures able to produce hydrogen in the most environmentally friendly and cheap manner, by simply using daylight.

Scientists discover 'jumping genes' determine cabbage's exterior

The genetic differences between pointed cabbage and cauliflower are greater than those between humans and chimpanzees. Nevertheless, they are considered the same species. Researchers from Wageningen and China mapped the extensive ...

Where does the shape of the Romanesco cauliflower come from?

The mystery of the formation of one of the most peculiar plant forms—the Romanesco cauliflower—has been solved by a team of scientists from the CNRS and Inria in an article published on the 9 July in Science.

Cauliflower coral genome sequenced

The sequencing of the genome of the cauliflower coral, Pocilloporaverrucosa, by an international team,provides a resource that scientists can use to study how corals have adapted to different environmental conditions.

Automatically harvesting cauliflower

Machines that harvest vegetables pick everything at once – even unripe heads when harvesting cauliflower. This is why human helpers often perform this tedious job. In the future, a machine will make selective harvesting ...

EU bans yet another pesticide harmful to bees

The European Union on Tuesday restricted the use of the insecticide Fipronil, the latest move to protect honey bees after a May ban on three other insecticides.

NASA image: Pyrocumulus cloud billows from New Mexico fire

On June 12, 2013, the Moderate Resolution Imaging Spectroradiometer (MODIS) on NASA's Aqua satellite captured this image of the Silver fire burning east of Silver City, New Mexico. In addition to producing gray smoke plumes, ...

page 1 from 2

Cauliflower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the family Brassicaceae. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) of aborted floral meristems is eaten, while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded.

Its name is from Latin caulis (cabbage) and flower, an acknowledgment of its unusual place among a family of food plants which normally produces only leafy greens for eating. Brassica oleracea also includes cabbage, brussels sprouts, kale, broccoli, and collard greens, though they are of different cultivar groups.

For such a highly modified plant, cauliflower has a long history. François Pierre La Varenne employed chouxfleurs in Le cuisinier françois. They had been introduced to France from Genoa in the 16th century, and are featured in Olivier de Serres' Théâtre de l'agriculture (1600), as cauli-fiori "as the Italians call it, which are still rather rare in France; they hold an honorable place in the garden because of their delicacy", but they did not commonly appear on grand tables until the time of Louis XIV.

This text uses material from Wikipedia, licensed under CC BY-SA