1, cauliflower: biennial herb, basal leaves and lower leaves are oblong to oval, spreading, not curled, entire or with fine teeth, and sometimes the leaves are downward; The middle and upper leaves of the stem are small and sessile, oblong to lanceolate, supporting the stem. There is a 1 milky white fleshy head at the top of the stem, which is composed of total pedicels, pedicels and undeveloped flower buds. Racemes terminal and axillary; Flowers are pale yellow and then turn white. Rectangular cylinder; It blooms in April and bears fruit in May.

2. Cabbage: Cabbage is native to the Mediterranean coast and is a variety of wild cabbage. 1954 was introduced from the United States to Japan for artificial cultivation, which was successful. In the nutritional ranking of green leafy vegetables, the contents of vitamins K, A, C and lutein in cabbage rank first, and cabbage also contains a compound (glucosinolate and kaempferol) that can control cancer.

3, kale: kale, its leaves are spherical, the leaves are wide, and the leaves are wrinkled like waves. The leaves in the center are very colorful, ranging from purple, pink, gray, yellow to white. The whole plant looks like a blooming peony flower, so it is also called Ye Mudan.

4. Broccoli: The tightly woven flowers are spherical and hemispherical, and the buds are turquoise, so it is called broccoli. The color of leaves alternated between blue and green, gradually turned into dark blue and green, and the wax layer thickened. The petiole is long and narrow. There are two types of leaves: broad leaves and long leaves.