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Broccoli is an Italian late variety of the cauliflower, hardier and with more colour in the flower and leaves. The flower-stalks are eaten. It was recognised as a distinct garden variety in Britain at the end of the 17th century. At the start of the 20th century broccoli as a food stuff was frowned upon, and one writer in 1906 described it thus: 'Broccoli is inferior in flavour to cauliflower, but serves as a substitute for it when the latter cannot be obtained'.
 Research Broccoli
Cabbage (Brassica oleracea and other species) is a hardy biennial vegetable of the family Cruciferae, allied to the turnip and the wild charlock. It is an important table vegetable and numerous varieties are cultivated.
The wild cabbage is a native of the coasts of Britain, but is much more common on other European shores. The kinds most cultivated are the common cabbage (Brassica oleracea), the savoy, the broccoli, and the cauliflower. The common cabbage forms its leaves into heads or bolls, the inner leaves being blanched. Its varieties are the white, the red or purple, the tree or cow cabbage for cattle (branching and growing when in flower to the height of three meters), and the very delicate Portugal cabbage. The garden sorts form valuable culinary vegetables, and are used at table in various ways.
Research Cabbage
The cauliflower is a vegetable of the family Cruciferae, a garden variety of cabbage, cultivation has caused the inflorescence to assume when young the form of a compact fleshy whitish yellow head which is highly esteemed as a table vegetable.
Research Cauliflower
Geyserite is a loose hydrated form of silica, a variety of opal, deposited in concretionary cauliflower-like masses, around some hot springs and geysers.
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Cauliflower cheese is a dish of boiled cauliflower florets mixed into a white cheese sauce or mornay sauce. Cauliflower cheese may be served as a light meal or as an accompanying vegetable to a meat dish.
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Hotch Potch is a broth made from mutton, cauliflower, lettuce, peas and beans.
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Pub food is a general popular term for simple, low cost meals warmed up in a microwave oven and served in public houses across Britain from the late 20th century onwards. Typically pub food consists of frozen ready meals prepared in factories, which are stored on the premises and heated as required and frequently served with fried potato chips.
Among typical pub food dishes are lasagne and chips, cottage pie, burger and chips, chicken curry, chilli con carne and steak and ale pie. The latter being typically prepared as a cauldron of stewing beef in an ale gravy, served on a plate with a piece of puff pastry placed upon the top and accompanied by microwave boiled vegetables such as carrots, cauliflower, broccoli or peas.
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Spring soup is a vegetable soup comprising a standard meat stock (chicken being recommended) or brown soup base to which is added seasonal Spring vegetables such as asparagus, peas, cauliflower, onion, carrot and turnip.
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Broccolo is Dorset slang for cauliflower.
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Caxon was old slang for a worn-out wig.
Caxon was old slang for a large, cauliflower wig.
Research Caxon
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The Probert Encyclopaedia was designed, edited and programed by
Matt and Leela Probert
©1993 - 2009 The Probert Encyclopaedia
Southampton, United Kingdom
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