Hebrew: כְּרוּבִית, keruvit
Name in the Mishnah: תַרְוַבְתוֹר, tarvavtor
Family: Cruciferae (Brassicaceae)
Scientific name: Brassica pleracea Var. Botrytis
Cauliflower is the cultivated strain of wild cabbage, from the Cruciferae family. The plant’s edible portion is its florescence, which can be eaten cooked and raw. Some even eat its stems and leaves. The florescence consists of buds in the early blossoming stages, which become increasingly thicker. Upon maturation, it turns purple, and florescent stems emerge. At this point, the cauliflower becomes bitter and is no longer palatable.
It seems that cauliflower originated in the Mediterranean Basin during the Mishnaic era. The terovtor is mentioned once in the Mishnah in the context of the laws of kilayim as a species similar to cabbage. Many commentaries and researchers identify it as cauliflower.
Kilei zera’im & kilei hakerem (interplanting mixed species – annuals & grapevines): Since cauliflower is classified as a vegetable, it should not be planted near other edible annuals or grapevines.
Infestation: The main portion of the cauliflower that is eaten is its florescence. Due to the florescence’s unique makeup, insects often penetrate the vegetable in the crevices between the florescence buds, which makes it exceedingly difficult to identify and remove them from the vegetable.
