Brassica oleracea
Loves to grow in moist, rich soils and farmland. Easily identifiable by the familiar radish shaped dark green leaves that are pimpled and prickled, and by the masses of cruciform flowers that blanket wherever they grow, usually bright buttery yellow and cream, occasionally purple or white. All parts of the plant are edible, choose younger leaves where possible and steam, sauté, fry, add to soups etc. The flowers and shoots use as you would broccolini or stirfry greens. The roots can be added to stews etc, and even the seeds can be made into mustard.
