The story of cabbage and broccoli weaves through human history like a green thread of survival and innovation. Mediterranean farmers began cultivating these hardy brassicas over 2,500 years ago, with ancient Greeks and Romans recognising their medicinal properties—even prescribing cabbage to cure hangovers. Roman farmers developed broccoli from wild cabbage, though it wouldn’t reach British shores until the 18th century, where it was marketed as “Italian asparagus.” During the Middle Ages, cabbage became crucial for winter survival throughout Europe, while British sailors carried sauerkraut on long voyages to prevent scurvy. Korea’s 1,500-year tradition of kimchi-making demonstrates the vegetable’s importance across cultures, while the Dutch contribution of “koolsla” evolved into modern coleslaw. Today’s organic growers benefit from centuries of careful breeding while preserving heirloom varieties that connect us to this rich heritage.