Cookbook | Recipes | 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

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 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

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

References edit

  1. 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.
  2. 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.