VEGETABLE FOODS 



163 



tender leaves and leaf-stalks of chard are used much the same 

 as spinach. Spinach is the commonest vegetable whose leaves are 

 used as "greens"; originally found only in southwestern Asia, it 

 has since become cultivated in cool moist regions throughout the 

 world. Spinach for canning is grown in California. 



One of the most diversified of plants producing leafy vegetable 

 food is the cabbage species and its cultivated varieties (fig. 98). 



BRUSSELS SPROUTS CAULIFLOWER 



Fig. 98. — One of the most diversified of plants producing leafy vegetable foods 

 is the cabbage species and its varieties. 



The wild ancestor is a stout and woody perennial found along the 

 coasts of Great Britain and southwestern Europe. Its cultivation 

 was begun by the Greeks and Romans; today it is grown prac- 

 tically everywhere except in the tropics. Nearest to the wild 

 form are those varieties with a conspicuous and elongated stem 

 such as kale and Brussels sprouts. Kale produces numerous 

 large leaves which are eaten like spinach; the plants themselves 

 are very vigorous, and in England often reach a height of eight 

 feet, with stems large enough to be used as rafters! Brussels 



