Acephala group

Acephala Group

The Acephala Group is a classification of vegetables within the Brassicaceae family, commonly known as the cabbage family. The term "Acephala" is derived from the Greek words "a" meaning without, and "kephale" meaning head, referring to the fact that these plants do not form a central head like a traditional cabbage.

Characteristics

The Acephala Group includes leafy green vegetables such as kale and collard greens. These plants are characterized by their loose leaves that do not form a head or heart. They are typically hardy and can withstand colder temperatures, making them a popular choice for winter gardens.

Cultivation

Acephala Group plants are typically grown from seed and can be planted in both spring and fall. They prefer cooler temperatures and will often produce a sweeter flavor when exposed to frost. These plants are also known for their high nutrient content, including vitamins A, C, and K, as well as calcium and iron.

Uses

Vegetables in the Acephala Group are commonly used in cooking and can be prepared in a variety of ways. They can be eaten raw in salads, sautéed, or used in soups and stews. In addition to their culinary uses, these plants are also often grown for ornamental purposes due to their attractive, leafy foliage.

See Also

• Brassicaceae
• Kale
• Collard greens

References

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