GREEN CAULIFLOWER

The plant has excellent vigor which in some cases can exceed one meter in height, the edible part can be called by various names, the most common being: apple, head, head, inflorescence or corymb. The most appropriate term would be to call it corymb which is essentially made up of a very high number (a few million) of apical meristems. The corymb in green cauliflower has a high degree of compactness, very resistant and hard to the touch, clearly visible in the center of the plant, the color can change from light green to medium green depending on the harvest period and the variety and is given by very high chlorophyll content, with regards to weight also in this case it is quite variable and can fluctuate from 500 g to 1.5 kg.

The name derives from the Latin caulis (stem, cabbage) and floris (flower). Some authors think that its origin occurred following spontaneous crossings in the area of the Mediterranean basin or the Middle East and that Brassica cretica played an important role; others attribute this role to B. italiaca, for which ontogenetically cauliflower is younger than broccoli. The first certain news of the presence of cauliflower came in the 12th century from an Arab writer who lived in Spain who described three types of cauliflower introduced from Syria. However, it would seem that the epicenter of origin is located between Turkey, Egypt and Cyprus. Green cauliflower is also called Macerata and is characterized by its more or less intense color and the excellent compactness of the corymb which guarantees a good shelf life. Its origin can be attributed to a selection made on a specific local population having the green color.

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Contains folic acid, vitamins (C and E), calcium and magnesium. The chlorophyll content makes it a potentially detoxifying food. It belongs to the cruciferous family which includes a series of vegetables (including cabbage, cabbage and broccoli) studied by the scientific community for their anti-inflammatory and anti-tumor properties thanks to the content of polyphenols and glucosinolates.