Brassica oleracea
Brassica oleracea is a plant species that includes many common cultivars, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan. In its uncultivated form, it is called wild cabbage and is native to coastal southern and western Europe. A hardy plant in its uncultivated form, its high tolerance for salt and lime, and its intolerance of competition from other plants, typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel, and the windswept coast on the western side of the Isle  of Wight. Genetic analysis of nine wild populations on the French Atlantic coast indicated their common feral origin, deriving from domesticated plants escaped from fields and gardens. Wild "B. oleracea" is a tall biennial plant that forms a stout rosette of large leaves in the first year. The leaves are fleshier and thicker than other "Brassica" species—an adaptation that helps it store water and nutrients in its difficult growing environment. In its second year, it uses the stored nutrients to produce a flower spike tall with numerous yellow flowers. Its specific epithet "oleracea" means "vegetable/herbal" in Latin and  is a form of (). Cultivation and uses. "B. oleracea" has become established as an important human food crop plant, used because of its large food reserves, which are stored over the winter in its leaves. It is rich in essential nutrients including vitamin C. It has been bred into a wide range of cultivars, including cabbage, broccoli, cauliflower, brussels sprouts, collards, and kale, some of which are hardly recognizable as being members of the same genus, let alone species. The historical genus of Crucifera, meaning "cross-bearing" in reference to the four-petaled flowers, may be the only unifying feature  beyond taste. Researchers believe it has been cultivated for several thousand years, but its history as a domesticated plant is not clear before Greek and Roman times, when it was a well-established garden vegetable. Theophrastus mentions three kinds of (ῤάφανος): a curly-leaved, a smooth-leaved, and a wild-type. He reports the antipathy of the cabbage and the grape vine, for the ancients believed cabbages grown near grapes would impart their flavour to the wine. A diet rich in cruciferous vegetables (e.g., cabbage, broccoli, cauliflower) is linked to a reduced risk of several human cancers. Origins. According to  the Triangle of U theory, "B. oleracea" is very closely related to five other species of the genus "Brassica". The cultivars of "B. oleracea" are grouped by developmental form into seven major cultivar groups, of which the Acephala ("non-heading") group remains most like the natural wild cabbage in appearance: In places such as the Channel Islands and Canary Islands, where the frost is minimal and plants are thus freed from seasonality, some cultivars, known as Jersey cabbages, can grow up to tall. These "tree cabbages" yield fresh leaves throughout the year, are perennial, and do not need to be  destroyed at harvest as with a normal cabbage. Their woody stalks are sometimes dried and made into walking sticks. History. With the advent of agriculture and the domestication of wild crop plants, the people of the northern Mediterranean began cultivating wild cabbage. Through artificial selection for various phenotype traits, the emergence of variations of the plant with drastic differences in looks took only a few thousand years. Preference for leaves, terminal bud, lateral bud, stem, and inflorescence resulted in selection of varieties of wild cabbage into the many forms known today. Medicinal use. The Lumbee tribe of North Carolina has  traditionally used the leaves of "B. oleracea" in medicine that they believed to have cleansing qualities, as well as a mild laxative, an anti-inflammatory, and treatment for glaucoma and pneumonia. Genetics in relation to taste. The TAS2R38 gene encodes a G protein-coupled receptor that functions as a taste receptor, mediated by ligands such as PROP and phenylthiocarbamide that bind to the receptor and initiate signaling that confers various degrees of taste perception. Vegetables in the brassica family, such as collard greens, kale, broccoli, cabbage, and Brussels sprouts, contain glucosinolates and isothiocyanates, which resemble PROP, and therefore much of  the perceived "bitterness" of these vegetables is mediated through TAS2R38. Bitter taste receptors in the TS2R family are also found in gut mucosal and pancreatic cells in humans and rodents. These receptors influence release of hormones involved in appetite regulation, such as peptide YY and glucagon-like peptide-1, and therefore may influence caloric intake and the development of obesity. Thus, bitter taste perception may affect dietary behaviors by influencing both taste preferences and metabolic hormonal regulation. Three variants in the TAS2R38 gene – rs713598, rs1726866, and rs10246939 – are in high linkage disequilibrium in most populations and result in amino acid coding  changes that lead to a range of bitter taste perception phenotypes. The PAV haplotype is dominant; therefore, individuals with at least one copy of the PAV allele perceive molecules in vegetables that resemble PROP as tasting bitter, and consequently may develop an aversion to bitter vegetables. In contrast, individuals with two AVI haplotypes are bitter non-tasters. PAV and AVI haplotypes are the most common, though other haplotypes exist that confer intermediate bitter taste sensitivity (AAI, AAV, AVV, and PVI). This taste aversion may apply to vegetables in general.