On the sea-coasts of Great Britain and other countries of western Europe, from Norway around to the northern shores of the Mediterranean (where it is chiefly at home) grows a small biennial plant, looking somewhat like a mustard or half-grown cabbage. This is the wild cabbage, Brassica oleracea, from which our cultivated cabbages originated. It is entirely destitute of a head, but has rather succulent stems and leaves, and has been used more or less for food from the earliest historic times. The cultivated plants which most resemble this wild species, are our different sorts of kale. In fact this wild plant is the original, not only of our headed cabbage in its different varieties, but also of all forms of kale, the kohl-rabi, brussels-sprouts, broccolis and cauliflowers. No more wonderful example than this exists of the changes produced in a wild plant by cultivation. Just when the improvement of the wild cabbage began is unknown, probably at least 4000 years ago. Of the cultivated forms of this species Theophrastus distinguished three, Pliny, six; Tournefort, twenty; and De Candolle, in 1821, more than thirty. For a long time this plant was used for food in a slightly improved state before heads of any kind were developed. Sturtevant, quotes Oliver de Serres, as saying that, "White cabbages came from the north, and the art of making them head was unknown in the time of Charlemagne." He adds that the first unmistakable reference to our headed cabbage that he finds is by Rullius, who in 1536 mentions globular heads, a foot and a half in diameter. It was probably about this time that the cauliflower, and several other forms of the species made their appearance. There is difference of opinion as to whether our cauliflowers or the broccolis were first to originate. London believed that the broccolis, which Miller says first came to England from Italy in 1719, were derived from the cauliflower. Phillips, in his "History of Cultivated Vegetables," said, in 1822, that the broccoli appears to be an accidental mixture of the common cabbage and the cauliflower, but of this he gives no proof.

Sturtevant says: "It is certainly very curious that the early botanists did not describe or figure the broccoli. The omission is only explainable on the supposition that it was confounded with the cauliflower, just as LinnÆus brought the cauliflower and the broccoli into one botanical variety." When broccolis came to England from Italy, they were at first known under the names "sprout-cauliflower," or "Italian asparagus." This, however, is not sufficient reason for believing that the broccolis are derived from the cauliflowers, as the word broccoli was, and still is, applied in Italy to the tender shoots of various kinds of cabbages and turnips.

Some recent authorities have believed, since the broccoli is coarser than the cauliflower, more variable in character, more robust in habit, and requires a longer season, that it is the original form, of which the cauliflower is only an improvement. Thus, Vilmorin says: "The sprouting or asparagus broccoli represents the first form exhibited by the new vegetable when it ceased to be the earliest cabbage, and was grown with an especial view to its shoots; after this, by continued selection and successive improvements, varieties were obtained which produced a compact white head, and some of these varieties were still further improved into kinds which are sufficiently early to commence and complete their entire growth in the course of the same year; these last named kinds are now known by the name of cauliflowers."

At the Cirencester Agricultural College, England, about 1860, broccolis were produced, with other variables, directly from seeds of the wild cabbage. These, and other considerations, make it seem doubtful that our broccolis have originated from our cauliflowers. Whatever the original form of the cauliflower may have been, it seems more probable that the broccolis now grown had a separate origin, either from the wild state or from some form of kale. Nearly all our present varieties of broccoli originated in England from a few sorts introduced from Italy.

Cauliflowers, in name at least, are older than the broccolis, and were brought to a high state of development and widely distributed before the latter are mentioned in history. They were grown in the Mediterranean region long before they became known in other parts of Europe.

Sturtevant finds no mention of the cauliflower or broccoli in ancient authors, the only indication of the kind being the use of the word cyma by Pliny for a form of the cabbage tribe, which he thinks may have been the broccoli. Heuze states that three varieties of cauliflower were known in Spain in the twelfth century. In 1565 the cauliflower is reported as being extensively grown in Hayti in the New World.

In 1573-5, Rauwolf, while traveling in the East, found the cauliflower cultivated at Aleppo, in Turkey. It seems to have been introduced into England from the Island of Cyprus, and it is mentioned by Lyte, in 1586, under the name of "Cyprus coleworts."

Alpinus, in his work on the "Plants of Egypt," published in 1591, states that the only plants of the cabbage tribe which he saw in that country were the cauliflower and kohl-rabi. Cauliflower was also well known in Greece at an early day.

Gerard published a figure of it in England in 1597. In 1612 it is reported as being cultivated in France, and in 1619 as being sold in the London market. In 1694 Pompes, a French author, is quoted as saying that, "It comes to us in Paris by way of Marseilles from the Isle of Cyprus, which is the only place I know of where it seeds."

From this time on, its cultivation gradually extended throughout Europe. In England, especially, the cauliflower, as well as the broccoli, became a popular garden vegetable. Philip Miller, in his "Gardener's Dictionary," published in 1741, gives a long description of the method of growing this vegetable, though mentioning but one variety, while several varieties of broccoli are described. He says, however, that "cauliflowers have of late years been so far improved in England as to far exceed in goodness and magnitude what are produced in most parts of Europe." Prior to the French Revolution, (which began in 1778) cauliflower had, in fact, come to be largely exported from England into Holland, Germany and France; but soon after this it came to be more generally grown in those countries and was no longer imported, though English seed was still used.

The numerous varieties of cauliflower now cultivated are of comparatively recent origin. Although some of the earliest writers on this vegetable mention two or more varieties, these were in some cases merely different crops produced by sowing the seed at different periods. In 1796, Marshall, in his English work on gardening, says that "cauliflower is sometimes distinguished into an early and late sort; though in fact there is no difference, only as the seed of that called 'early' is saved from the foremost plants." Phillips, in 1822, said: "Our gardeners furnish us with an early and a late variety, both of which are much esteemed."

In 1831, Don, of England, in his work on botany and gardening ("History of Dichlamydeous Plants") describes fifteen varieties of broccoli and three of cauliflower. The latter were known as Early, Later or Large, and Red, the last being the most hardy. These three kinds differed but little in general character, and were all inclined to sport into inferior varieties.

In 1832 there was still a discussion in England as to whether the early and late cauliflowers were really distinct, or differed only in time of sowing.John Rogers, in his "Vegetable Cultivator" (London, 1843), said: "There are two varieties of the cauliflower, the early and the late, which are alike in their growth and size, only that the early kind, as the name implies, comes in about a week before the other, provided the true sort has been obtained. There is, however, no certainty of knowing this, unless by sowing the seed from the earliest sorts, as is the practice of the London kitchen gardeners. The early variety was grown for a number of years in the grounds called the Meat-house Gardens, at Millbank, near Chelsea, and was of a superior quality, and generally the first at market. The late variety is supposed to have originated from a stock for many years cultivated on a piece of ground called the Jamaica level, near Deptford, and which produced uncommonly fine heads, but later than those at Millbank. Both soils are nearly similar, being a deep rich loam, on a moist subsoil, and continually enriched with dung. Both the varieties are of a delicate nature, being generally too tender to resist the cold of the winter season without the occasional aid of glasses or other means; and the sight of many acres overspread with such glasses in the vicinity of London gives a stranger a forcible idea of the riches and luxury of the capital."

In France, in 1824, three varieties, differing mainly in earliness, were recognized, le dur, le demi-dur and le tendre. These names are still applied to well known French sorts.

Victor Paquet, in his Plantes Potagers, published at Paris in 1846, says: "The greater number of varieties of cauliflower are white, but some are green or reddish. They are cooked in water, and dressed with oil or white sauce. We cultivate two distinct varieties, tendre and demi-dur. The sub-varieties gros and petit Solomon are sorts of the tendre."

Thus we see that early in the present century there were sorts differing at least in time of maturity which had originated by selection; and, although history does not show it, we must infer that even then there were distinct differences in the cauliflowers cultivated in different parts of Europe. From this time on cauliflowers from various localities were brought more into public notice and greater efforts were made toward their improvement.

In 1845, C. M. Hovey, of Boston, said, that "the varieties of cauliflower have been greatly improved within a few years, and now not less than a dozen kinds are found in the catalogues." The most noted of those mentioned by him are Walcheren and Large Asiatic—varieties still in cultivation. Burr described ten sorts in 1863, and Vilmorin sixteen sorts in 1883. There are recorded in the present work the names of one hundred and forty varieties besides synonyms. Some of these varieties are no longer cultivated, and a few are too near other sorts to be considered worthy of a separate name; so that of the cauliflowers proper there may be said to be now in cultivation about one hundred distinct varieties.