Cookbook:Brassicas

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Brassicas are a genus of plants, also called cruciform vegetables because the leaves of a seedling form a cross. Many species in the genus have been cultivated for human consumption.

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, kai-lan, Brussels sprouts, kohlrabi

Brassica rapa (syn. B. campestris): Chinese 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

Surprisingly, broccoli (var. italica), cauliflower (var. botrytis), kohlrabi (var. caulorapa), Brussels sprouts (var. gemmifera), Chinese kale or Chinese broccoli (var. alboglabra), broccolini (var. italica x alboglabra) and broccoflower (var. italica x botrytis) are all varieties of Brassica oleracea.