Overview
Brassica is a genus of flowering plants in the family Brassicaceae, native to temperate regions of Europe and Asia. It contains many species that have been bred into familiar vegetables, condiments and oilseed crops. The genus is notable for its economic and nutritional importance worldwide.
Characteristics
Members of Brassica typically have four-petaled flowers arranged in clusters, produce seed pods called siliques, and contain sulfur-containing compounds (glucosinolates) that give pungent flavors. Morphology varies widely: some species are leafy, others form swollen roots or tight leaf heads, and others are grown for seeds rich in oil.
Common species and products
- Broccoli and cauliflower (cultivars of Brassica oleracea)
- Cabbage and kale (also B. oleracea forms)
- Bok choy, turnip greens and rutabaga derived from B. rapa
- Turnip and related root crops
- Canola / rapeseed used for vegetable oil and biodiesel
History, taxonomy and science
Brassica species have been cultivated for millennia and were diversified by selection into distinct vegetables. Classical and modern genetics have studied their relationships; one well-known model (the "Triangle of U") describes how several cultivated species are interrelated through hybridization and chromosome doubling. The group is also a focus for breeding efforts to improve yield, disease resistance and nutritional quality.
Uses and significance
Brassica crops supply vitamins, fiber and edible oil, and are used fresh, fermented or processed. Some species produce mustard condiments and seeds used in spice blends. Their glucosinolates are studied for flavor, pest resistance and potential health effects; cultivation spans small gardens to large commercial farms worldwide.