Brassicas
Family Cruciferae (or Brassicaceae)
Brassica sp., brassicas (Br. sp 1), is a group of about 40 species of annual or biennial herbs, of which several provide vegetables or oil seeds. They are natives of the Mediterranean region and are known for long times. All have tap roots; erect stems with leaves that are pinnately divided, but with a large terminal lobe; flowers borne in a raceme, usually yellow, each flower with 4 sepals and petals and 6 stamens; and a capsule-like fruit opening by 2 valves, called siliqua.
Use
The Greek Theophrastus (370-285 BC) mentions the turnip and cabbage leaves as vegetables; the Roman Cato (234-149 BC) the radish and the precursor of kale. In the Middle Ages more varieties appear in the Mediterranean region.
Most of the oil seed crops (Br. sp 2) originated in Asia and North and Central Europe. In the 17th century rape oil was used for food, for the manufacture of soap and for illumination. From that time cabbages (Br. sp 3) gained importance as a food crop, mainly as a result of their good keeping qualities.
Sauerkraut was improved in the 18th century when bacterial lactic acid fermentation was introduced. Brussels sprouts were developed in Belgium in the 19th century. Today brassicas provide important vegetables and oil, which is used for the manufacture of margarine and a variety of industrial purposes.
See the different species:
Brassica alba, white mustard
Brassica nigra, black mustard, see Brassica alba
Brassica juncea, Indian mustard, see Brassica alba
Brassica chinensis, Chinese cabbage, pak-choi
Brassica pekinensis, pe-tsai, see Brassica chinensis
Brassica napus, rape
Brassica rapa, turnip
Brassica oleracea, cabbages, european brassicas