Cabbage in the context of "Sunday roast"

The eudicots or eudicotyledons are flowering plants that have two seed leaves (cotyledons) upon germination. The term derives from dicotyledon (etymologically, eu = true; di = two; cotyledon = seed leaf). Historically, authors have used the terms tricolpates or non-magnoliid dicots. The current botanical terms were introduced in 1991, by evolutionary botanist James A. Doyle and paleobotanist Carol L. Hotton, to emphasize the later evolutionary divergence of tricolpate dicots from earlier, less specialized, dicots.

Scores of familiar plants are eudicots, including many commonly cultivated and edible plants, numerous trees, tropicals and ornamentals. Among the most well-known eudicot genera are those of the sunflower (Helianthus), dandelion (Taraxacum), forget-me-not (Myosotis), cabbage (Brassica), apple (Malus), buttercup (Ranunculus), maple (Acer) and macadamia (Macadamia). Most leafy, mid-latitude trees are also classified as eudicots, with notable exceptions being the magnolias and American tulip tree (Liriodendron)—which belong to the magnoliids—and Ginkgo biloba, which is not an angiosperm.

In organic chemistry, a thiol (/ˈθaɪɒl/; from Ancient Greek θεῖον (theion) 'sulfur'), or thiol derivative, is any organosulfur compound of the form R−SH, where R represents an alkyl or other organic substituent. The −SH functional group itself is referred to as either a thiol group or a sulfhydryl group, or a sulfanyl group. Thiols are the sulfur analogue of alcohols (that is, sulfur takes the place of oxygen in the hydroxyl (−OH) group of an alcohol), and the word is a blend of "thio-" with "alcohol".

Many thiols have strong odors resembling that of garlic, cabbage or rotten eggs. Thiols are used as odorants to assist in the detection of natural gas (which in pure form is odorless). The smell of natural gas is due to the addition of thiol.

Salting is the preservation of food with dry edible salt. It is related to pickling in general and more specifically to brining, also known as fermenting (preparing food with brine, that is, salty water), and is one form of curing. It is one of the oldest methods of preserving food, and two historically significant salt-cured foods are salted fish (usually dried and salted cod or salted herring) and salt-cured meat (such as bacon). Vegetables such as runner beans and cabbage are also often preserved in this manner.

Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated. Fine grained salts were more expensive but also absorbed moisture faster than coarse salt.

Arabidopsis (rockcress) is a genus of small flowering plants in the cabbage and mustard family, Brassicaceae. Arabidopsis species are native to temperate and subarctic Eurasia and North America, North Africa, and the mountains of eastern tropical Africa. This genus is of great interest since it contains thale cress (Arabidopsis thaliana), one of the model organisms used for studying plant biology and the first plant to have its entire genome sequenced. Changes in thale cress are easily observed, making it a very useful model.

Horseradish (Armoracia rusticana, syn. Cochlearia armoracia) is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is likely native to Southeastern Europe and Western Asia.

Edible plant stems are a part of plants eaten by humans. Most plants are made up of stems, roots, leaves, flowers, and produce fruits containing seeds. Humans most commonly eat the seeds (e.g. maize, wheat), fruit (e.g. tomato, avocado, banana), flowers (e.g. broccoli), leaves (e.g. lettuce, spinach, and cabbage), roots (e.g. carrots, beets), and stems (e.g. asparagus of many plants. There are also a few edible petioles (also known as leaf stems) such as celery or rhubarb.

Plant stems have a variety of functions. Stems support the entire plant and have buds, leaves, flowers, and fruits. Stems are also a vital connection between leaves and roots. They conduct water and mineral nutrients through xylem tissue from roots upward, and organic compounds and some mineral nutrients through phloem tissue in any direction within the plant. Apical meristems, located at the shoot tip and axillary buds on the stem, allow plants to increase in length, surface, and mass. In some plants, such as cactus, stems are specialized for photosynthesis and water storage.

Scotch broth is a soup originating in Scotland. The principal ingredients (fresh or preserved as available) are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years.