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	~~{{short description\|A group of vegetables within the species ''Brassica oleracea''}}~~		== Acephala Group ==
	~~{{Taxobox~~
	~~\| name~~ = Acephala ~~group~~
	~~\| image = Collards_in_container.jpg~~
	~~\| image_caption = Collard greens growing in a container~~
	~~\| regnum = [[Plantae]]~~
	~~\| unranked_divisio~~ = ~~[[Angiosperms]]~~
	~~\| unranked_classis~~ = ~~[[Eudicots]]~~
	~~\| unranked_ordo = [[Rosids]]~~
	~~\| ordo = [[Brassicales]]~~
	~~\| familia = [[Brassicaceae]]~~
	~~\| genus = ''[[Brassica]]''~~
	~~\| species = ''[[Brassica oleracea]]''~~
	~~\| group = Acephala group~~
	}}

	~~The '''Acephala group''' is a classification within the species ''~~[[~~Brassica oleracea]]'', which includes several leafy green vegetables that are cultivated for their edible leaves~~. ~~This group is characterized by the absence of~~ a ~~central "head," which distinguishes it from other members of the species such as [[cabbage~~]] ~~and [[broccoli]].~~		[[File:Collards_in_container.jpg\|thumb\|right\|Collard greens growing in a container]]

	~~==Description==~~		The '''Acephala Group''' is a group of cultivars of [[Brassica oleracea]], which includes several leafy green vegetables. These plants are characterized by their loose leaves and lack of a central head, distinguishing them from other members of the species such as [[cabbage]] and [[broccoli]]. The Acephala Group is known for its nutritional value and is commonly used in various culinary traditions around the world.
	The Acephala group includes ~~a variety of~~ leafy ~~greens that are known for their nutritional value and versatility in cooking~~. These plants are ~~biennial, meaning they typically complete~~ their ~~life cycle in two years~~, ~~but they are often grown~~ as ~~annuals in agriculture~~. The ~~leaves are broad, flat,~~ and ~~can vary~~ in ~~color from light to dark green, sometimes with a bluish tint~~.

	==~~Cultivars~~==		== Description ==
	~~The most common cultivars within the Acephala group include:~~

	* '''[[~~Collard greens~~]]~~''' - Known for their large, dark green leaves and slightly bitter taste~~, collard greens ~~are a staple in Southern [[United States\|U.S.~~]] ~~cuisine.~~		The Acephala Group includes several well-known vegetables such as [[kale]], [[collard greens]], and [[spring greens]]. These plants are biennial, meaning they typically complete their life cycle in two years, but they are often grown as annuals in agricultural settings. The leaves are usually broad, flat, and can vary in color from light green to dark green, and even purple in some varieties.
	* '''[[~~Kale~~]]~~''' - A popular superfood~~, ~~kale is known for its curly or flat leaves and is~~ often ~~used~~ in ~~salads~~, ~~smoothies~~, and ~~as a cooked vegetable.~~
	* '''[[Portuguese kale]]''' - Also known as "couve," this variety is commonly used in ~~Portuguese cuisine~~, ~~particularly~~ in ~~the traditional soup "caldo verde~~."

	==Cultivation==		== Cultivation ==
	Plants in the Acephala group are hardy and can tolerate a range of growing conditions. They prefer well-drained soil and full sun but can also grow in partial shade. These vegetables are often planted in early spring or late summer for a fall harvest. They are known for their frost tolerance, which can enhance the flavor of the leaves by reducing bitterness.

	~~==Nutritional Value==~~		Plants in the Acephala Group are hardy and can tolerate a range of growing conditions. They prefer well-drained soil and full sun but can also grow in partial shade. These vegetables are often grown in [[container gardening\|containers]] or directly in the ground. They are known for their ability to withstand cold temperatures, making them a popular choice for winter gardens.
	~~The~~ Acephala ~~group is highly valued for its nutritional content~~. These vegetables are ~~rich~~ in [[~~vitamin K]], [[vitamin A]], [[vitamin C]], and [[calcium~~]]. They are ~~also~~ a ~~good source of dietary fiber and contain various phytonutrients that have antioxidant properties~~.

	==Uses==		== Nutritional Value ==
	The ~~leaves of~~ the Acephala ~~group~~ are ~~used~~ in ~~a variety of culinary applications~~. They can be eaten raw in salads, sautéed~~, steamed~~, or added to soups and stews. In ~~some cultures~~, ~~the leaves~~ are ~~fermented to make traditional dishes such~~ as ~~[[sauerkraut]]~~.
			The Acephala Group is highly valued for its nutritional content. These vegetables are rich in [[vitamins]] such as vitamin A, vitamin C, and vitamin K. They also contain significant amounts of [[calcium]], [[iron]], and [[fiber]]. The high antioxidant content in these greens is associated with various health benefits, including reduced inflammation and improved heart health.

			== Culinary Uses ==

			[[File:Collards_in_container.jpg\|thumb\|left\|Collard greens are a staple in Southern U.S. cuisine.]]

			The vegetables in the Acephala Group are versatile in the kitchen. They can be eaten raw in salads, steamed, sautéed, or added to soups and stews. In Southern U.S. cuisine, collard greens are often cooked with smoked meats and served as a side dish. Kale has gained popularity in recent years as a health food and is commonly used in smoothies and salads.

			== Related Pages ==

	~~==Related pages==~~
	* [[Brassica oleracea]]		* [[Brassica oleracea]]
	* [[~~Brassicaceae~~]]		* [[Kale]]
	* [[~~Leaf vegetable~~]]		* [[Collard greens]]
	* [[Cabbage]]		* [[Cabbage]]
			* [[Broccoli]]
	~~==Gallery==~~
	~~<gallery>~~
	~~File:Collards_in_container.jpg\|Collard greens growing in a container~~
	~~</gallery>~~

	[[Category:Brassica]]		[[Category:Brassica]]
	[[Category:Leaf vegetables]]		[[Category:Leaf vegetables]]

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{{short description|A group of vegetables within the species ''Brassica oleracea''}}
{{Taxobox
| name = Acephala group
| image = Collards_in_container.jpg
| image_caption = Collard greens growing in a container
| regnum = [[Plantae]]
| unranked_divisio = [[Angiosperms]]
| unranked_classis = [[Eudicots]]
| unranked_ordo = [[Rosids]]
| ordo = [[Brassicales]]
| familia = [[Brassicaceae]]
| genus = ''[[Brassica]]''
| species = ''[[Brassica oleracea]]''
| group = Acephala group
}}

The '''Acephala group''' is a classification within the species ''[[Brassica oleracea]]'', which includes several leafy green vegetables that are cultivated for their edible leaves. This group is characterized by the absence of a central "head," which distinguishes it from other members of the species such as [[cabbage]] and [[broccoli]].

==Description==
The Acephala group includes a variety of leafy greens that are known for their nutritional value and versatility in cooking. These plants are biennial, meaning they typically complete their life cycle in two years, but they are often grown as annuals in agriculture. The leaves are broad, flat, and can vary in color from light to dark green, sometimes with a bluish tint.

==Cultivars==
The most common cultivars within the Acephala group include:

* '''[[Collard greens]]''' - Known for their large, dark green leaves and slightly bitter taste, collard greens are a staple in Southern [[United States|U.S.]] cuisine.
* '''[[Kale]]''' - A popular superfood, kale is known for its curly or flat leaves and is often used in salads, smoothies, and as a cooked vegetable.
* '''[[Portuguese kale]]''' - Also known as "couve," this variety is commonly used in Portuguese cuisine, particularly in the traditional soup "caldo verde."

==Cultivation==
Plants in the Acephala group are hardy and can tolerate a range of growing conditions. They prefer well-drained soil and full sun but can also grow in partial shade. These vegetables are often planted in early spring or late summer for a fall harvest. They are known for their frost tolerance, which can enhance the flavor of the leaves by reducing bitterness.

==Nutritional Value==
The Acephala group is highly valued for its nutritional content. These vegetables are rich in [[vitamin K]], [[vitamin A]], [[vitamin C]], and [[calcium]]. They are also a good source of dietary fiber and contain various phytonutrients that have antioxidant properties.

==Uses==
The leaves of the Acephala group are used in a variety of culinary applications. They can be eaten raw in salads, sautéed, steamed, or added to soups and stews. In some cultures, the leaves are fermented to make traditional dishes such as [[sauerkraut]].

==Related pages==
* [[Brassica oleracea]]
* [[Brassicaceae]]
* [[Leaf vegetable]]
* [[Cabbage]]

==Gallery==
<gallery>
File:Collards_in_container.jpg|Collard greens growing in a container
</gallery>

[[Category:Brassica]]
[[Category:Leaf vegetables]]

Acephala group - Revision history

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