Brassica
Brassica is a genus of plants in the cabbage and mustard family. The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole cropsderived from the Latin caulis, denoting the stem or stalk of a plant.
The genus Brassica is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild taxa and escapees from cultivation. Brassica species and varieties commonly used for food include bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants, but some are small shrubs. Brassica plants have been the subject of much scientific interest for their agricultural importance. Six particular species evolved by the combining of chromosomes from three earlier species, as described by the triangle of U theory.
The genus is native to Western Europe, the Mediterranean and temperate regions of Asia. Many wild species grow as weeds, especially in North America, South America, and Australia.
A dislike for cabbage or broccoli may result from the fact that these plants contain a compound similar to phenylthiocarbamide, which is either bitter or tasteless to people depending on their taste buds.
Uses
Food
The flowers, seeds, stalks, and tender leaves of many species of Brassica can be eaten raw or cooked. Almost all parts of some species have been developed for food, including the root, stems, leaves, flowers, buds, and seeds. Some forms with white or purple foliage or flowerheads are also sometimes grown for ornament.Brassica species are sometimes used as food plants by the larvae of a number of Lepidoptera species.
Cooking
Boiling substantially reduces the levels of broccoli glucosinolates, while other cooking methods, such as steaming, microwaving, and stir frying, have no significant effect on glucosinolate levels.Species
The following species are accepted:- Brassica assyriaca
- Brassica aucheri
- Brassica baldensis
- Brassica balearica – Mallorca cabbage
- Brassica barrelieri
- Brassica beytepeensis
- Brassica bourgeaui
- Brassica cadmea
- Brassica carinata – Abyssinian mustard or Abyssinian cabbage, used to produce biodiesel
- Brassica cretica
- Brassica deflexa
- Brassica deserti
- Brassica desnottesii
- Brassica dimorpha
- Brassica elongata – elongated mustard
- Brassica fruticulosa – Mediterranean cabbage
- Brassica gravinae
- Brassica hilarionis – St. Hilarion cabbage
- Brassica incana
- Brassica insularis
- Brassica juncea – Indian mustard, brown and leaf mustards, Sarepta mustard
- Brassica loncholoma
- Brassica macrocarpa
- Brassica maurorum
- Brassica montana
- Brassica napus – rapeseed, rutabaga, Siberian kale
- Brassica nivalis
- Brassica oleracea – kale, cabbage, collard greens, broccoli, cauliflower, kai-lan, Brussels sprouts, kohlrabi
- Brassica oxyrrhina
- Brassica procumbens
- Brassica rapa – Chinese cabbage, turnip, rapini
- Brassica repanda
- Brassica rupestris
- Brassica setulosa
- Brassica somalensis
- Brassica souliei
- Brassica spinescens
- Brassica taiwanensis
- Brassica taurica
- Brassica trichocarpa
- Brassica tyrrhena
- ''Brassica villosa''
Species formerly placed in ''Brassica''
- B. alba or B. hirta —see Sinapis alba
- B. geniculata —see Hirschfeldia incana
- B. kaber —see Rhamphospermum arvense
- B. nigra —see ''Rhamphospermum nigrum''
Genome sequencing and genetics