Brassica
Brassica
Brassica (pronounced /ˈbræsɪkə/) is a genus of plants in the mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants.
Etymology
The term "Brassica" derives from the Latin word for cabbage. It is part of the Brassicaceae family, which includes species commonly known as the mustard plant family.
Description
Plants in the Brassica genus are characterized by flowers with four petals in a cross configuration, hence the common name "cruciferous". They are also known for their edible parts, which can include the leaves, stems, flowers, and seeds.
Species
There are many species within the Brassica genus, including:
- Brassica oleracea: This species includes many common foods as cultivars, such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy cabbage, kohlrabi, and gai lan.
- Brassica rapa: This species includes turnip, napa cabbage, bomdong, bok choy, and rapini.
- Brassica nigra: Also known as black mustard.
- Brassica juncea: Also known as brown mustard.
Related Terms
- Cruciferous vegetables: A term used to describe vegetables in the Brassicaceae family, which includes Brassica.
- Cabbage: A common vegetable derived from the Brassica genus.
- Mustard plant: A common name for plants within the Brassicaceae family, including Brassica.
External links
- Medical encyclopedia article on Brassica
- Wikipedia's article - Brassica
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