Brassica oleracea L. var. botrytis

A key feature of this vegetable native to the Mediterranean region and belonging to the family of broccoli and cabbage is its versatility. Boiled, it is a good match to salads, sauces, soufflés and cheese-based gratins; in the oven, it gets crisp and caramelized. It is a healthy and nutritious food providing vitamins C, B5, B6 and K, manganese, and antioxidants. São Paulo, Minas Gerais, Rio de Janeiro and Paraná are the largest domestic producers, and the best time for consumption is from July to October.