”Cabbage” is a derivative of the word “caboche,” an old French word meaning “head”

Dutch sailors fermented cabbage (creating sauerkraut) and ate it on long voyages to prevent scurvy

The most common varieties include red, white and savoy — broccoli and brussels are closely related

China is the world’s leading producer of cabbage

The world record for heaviest cabbage is 138 pounds!

If you’ve ever wondered why they’re called Brussels sprouts, the answer is they’re from Brussels. While early versions of the vegetable are said to date back to ancient Rome, modern-day Brussels sprouts were embraced and widely cultivated in Belgium as early as the 16th century.

Originally, Brussels sprouts are said to be bred from wild cabbages found in Iran, Pakistan and Afghanistan. In Chinese medicine, they are prescribed to improve digestive health.

A 2008 survey conducted by Heinz revealed that Brussels sprouts are the most-hated vegetable in in Britain.

Why do Brussels sprouts smell? Well, first of all, they tend to only get really stinky when overcooked. The smell is associated with glucosinolate sinigrin, an organic compound that contains sulfur: hence the odour. It also happens to be responsible for the cancer-fighting characteristics of Brussels sprouts.

Brussels sprouts are an excellent source of vitamin A, vitamin C (way more than an orange, by the way), vitamin K, as well as beta carotene, folic acid, iron, magnesium and fiber. They’re also high in selenium, which is associated with reduced risks of certain cancers, as well as increased male virility.

Persians believed turnips were beneficial in treating the common cold.

Turnips can be grown and ready to eat within just 60 days.

The first Jack-o-lanterns were carved out of turnips. Only when the Irish tradition reached America did turnip carving turn into pumpkin carving.

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