Edible Inflorescence in Brassica oleracea

Brassica oleracea, commonly known as cabbage, belongs to the family Brassicaceae. It is a popular vegetable that is widely cultivated and consumed worldwide. The edible part of Brassica oleracea is its inflorescence, which is the flowering head or cluster of flowers.

Inflorescence in Brassica oleracea:
- Brassica oleracea has a unique inflorescence structure, known as a head or a curd. The curd is a compact, large, and rounded structure composed of many tightly packed clusters of flowers.
- The flowers in the Brassica oleracea inflorescence are small and yellow in color, with four petals. They are not individually consumed but are eaten collectively as the curd.

Types of Brassica oleracea:
Brassica oleracea is a diverse species, and different varieties have been selectively bred for specific traits. These varieties are classified into several cultivar groups, each with its own distinctive morphology and edible inflorescence. Some of the well-known cultivar groups of Brassica oleracea include:

1. Cabbage (Capitata Group):
- This group includes various types of cabbage, such as green cabbage, red cabbage, and savoy cabbage.
- The edible part of these varieties is the compact, leafy head or curd.

2. Broccoli (Italica Group):
- Broccoli is characterized by its green, branching curd with numerous flower buds.
- The flower buds are harvested and consumed before they fully open, providing a unique texture and flavor.

3. Cauliflower (Botrytis Group):
- Cauliflower is recognized for its large, compact, and white curd.
- The curd is formed by the underdeveloped flower buds, which are harvested and consumed before they start to open.

4. Kale (Acephala Group):
- Kale has a distinct morphology, with loose rosettes of leaves instead of a compact head.
- While the leaves are the primary edible part of kale, the flowering stems can also be consumed.

Conclusion:
In conclusion, the correct answer is option 'D' - Brassica oleracea. Brassica oleracea is an example of a plant with an edible inflorescence. The inflorescence, known as the curd or head, is the main edible part of the plant and is consumed in different cultivar groups such as cabbage, broccoli, cauliflower, and kale. These varieties have been selectively bred to enhance the desirable traits of the inflorescence, making them widely consumed and appreciated in various cuisines around the world.