Brassica

Genus of Brassicaceae (Cruciferae)

Food, Plant source foods, Plants (Plantae), Flowering plats (angiospermae), Mesangiosperms, Eudicots, Core eudicots, Superrosids, Rosids, Malvids (Eurosids II), Brassicales (Cruciales), Brassicaceae (Cruciferae)

Consumption area(s): Central Europe, Central Asia and North Africa

Note: For better understanding, please read the article on flowering plants (angiospermae) first. If you come across unfamiliar words, you can click on any highlighted term to open the glossary with definitions of key botanical terms.

Introduction

Brassica is a genus within the Brassicaceae family, encompassing both cultivated crops and wild or escaped weeds. It includes species of major agricultural and horticultural importance. Many Brassica species are grown for food, such as bok choy, broccoli, Brussels sprouts, cauliflower, cabbage, collard greens, choy sum, kale, kohlrabi, napa cabbage, rutabaga, and turnip, as well as certain seeds used for canola oil and mustard production. There are over 30 wild species and hybrids in cultivation, along with numerous cultivars and domesticated hybrids.

Description of Brassica

The genus Brassica includes herbaceus plants that are typically biennial or perennial. The leaves are often very large and form a basal rosette, providing a dense cluster at the plant’s base. Flowers follow the typical traits of the family, being regular, with four petals and six stamens. The fruit is a dry silique, a narrow and elongated capsule that superficially resembles the pods of legumes, with seeds attached along a central replum.

Clasification of Brassica

This genus is divided into species. Among them are:

• Black mustard
• Brassica napus (rapeseed, rutabaga, or Siberian cabbage)
• Brassica oleracea (broccoli, Brussels sprouts, cabbage, cauliflower, kale)
• Brassica rapa (Chinese cabbage, turnips)
• Ethiopian mustard (or Abyssinian cabbage)
• Brown mustard
• Majorca cabbage
• Mediterranean cabbage
• St. Hilarion cabbage