Meet Your Greens

Every crop we consume came from a wild ancestor. Through breeding, people selected for bigger grains, juicier fruit, more branches, or shorter stems – gradually turning wild plants into improved yet recognizable versions of their originals. The rare exception is Brassica oleracea, wild cabbage: the origin of cabbage, bok choy, collard greens, broccoli, Brussels sprouts, cauliflower, and much else.