Cookbook:Brassicas
Appearance
Brassicas | |
---|---|
Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables
Brassicas, also called cruciform vegetables because the leaves of a seedling form a cross, are a large group of vegetables, herbs, and spices.
Varieties
[edit | edit source]There are several species within the genus Brassica, and many of these have been selectively bred to yield a variety of plant products. Examples include:
- Brassica oleracea: kale, cabbage, collard greens, broccoli, cauliflower, gai-lan, Brussels sprouts, kohlrabi, broccolini, broccoflower
- Brassica rapa: Napa cabbage, turnip, rapini, komatsuna, bok choy, broccoli rabe
- Brassica tournefortii: Asian mustard
- Brassica napus: rapeseed, canola, rutabaga, Siberian kale
- Brassica juncea: Indian mustard, brown and leaf mustards, Sarepta mustard
- Brassica perviridis: tender green, mustard spinach
Characteristics
[edit | edit source]Several–though not all—brassicas have a bitter or peppery flavor,[1] and when browned, many brassicas develop a sweet, nutty flavor.[2] Care must, however, be taken when using moist heat cooking methods, as overcooking brassicas usually leads to the development of unpleasant sulfurous flavors.
Gallery
[edit | edit source]-
Cabbage
-
Yellow mustard flower
-
Black mustard seeds
-
Kohlrabi
-
Cauliflower
-
Rapeseed
-
Broccolini
-
Bok choy
-
Curly mustard
-
Kale
-
Red cabbage
-
Brussels sprouts
References
[edit | edit source]- ↑ Wolke, Robert L. (2011-01-12). What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science. W. W. Norton & Company. ISBN 978-0-393-07982-1.
- ↑ López-Alt, J. Kenji (2015-09-21). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. ISBN 978-0-393-24986-6.