Brassica
( BRASS - ih - kuh )
At-A-Glance InformationThis popularly cultivated genus includes crops known commonly as Cabbage, Broccoli, Kale, Bok Choy, Mustard, Turnip, and Mizuna. As a group, they are known as Cole Crops or Brassicas. Species are native to Western Europe, the Mediterranean, and temperate regions of Asia. There are also many species that have escaped cultivation to grow as weeds, especially in North and South America and Australia.
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Brassica Species and Varietals
The genus Brassica is the type genus member of the plant family Brassicaceae, and includes 42 species. Brassica plants can grow in any zone. To find your zone, click here: Zone Map.
Brassica carinata (Ethiopian Rape, Ethiopian Mustard) This species is thought to be a natural hybrid between Brassica nigra and Brassica oleracea, and produces edible leaves with mild flavor. It is sometimes cultivated as an oilseed crop. Variety 'Texsel' is the most commonly grown. The yellow flowers will attract bees. |
Brassica elongata (Elongated Mustard, Long-Stalked Rape) This species is native to parts of Central and Eastern Europe, the Balkan Peninsula, the Caucasus, Morocco, and Central Asia. It has become naturalized in many other areas of the globe, where it is often found as a roadside weed. Leaves are consumed, and have a higher count of fatty acids than other species. |
Brassica juncea (Mustard Greens, Brown Mustard, Chinese Mustard, Indian Mustard, Korean Green Mustard, Leaf Mustard, Oriental Mustard, Vegetable Mustard)
This species has many cultivars, divided into subgroups based on their genetic profile. Sometimes, these plants are grown as green manure or cover crops, but for the most part, cultivars are grown in vegetable gardens. Cultivars are listed and described below:
This species has many cultivars, divided into subgroups based on their genetic profile. Sometimes, these plants are grown as green manure or cover crops, but for the most part, cultivars are grown in vegetable gardens. Cultivars are listed and described below:
Canola
(Oil-Seed Mustard, Raya) These plants are cultivated for their seeds, which are processed into oil. |
Curled Leaf Mustard
(Curled Mustard, American Mustard, Texas Mustard) Plants reach 10 inches tall, and leaves are large with curled edges. They are bright green with mild flavor. |
Cut-Leaf Mustard
(Mizuna, Spider Mustard, Japanese Mustard Greens) This variety produces dark green, finely cut leaves. Mild peppery flavor, great for stir-fries, soups, and salads. |
Head Mustard
Typically used in picked form or stir-fried. Choice varietals include 'Swatow', Heart Mustard Cabbage, Wrapped Mustard Cabbage, and 'Bamboo'. |
Horned Mustard
This variety produces leaves that have a horn at the center of the stem, hence the common name. |
Japanese Giant Red Mustard (Takana)
With purple-green foliage with strong, sharp peppery taste. |
Korean Red Mustard
These plants produce foliage that is deep purple-red with green petioles. |
Large-Petiole Mustard
These plants produce large, edible leaf stems. They reach up to 30 inches tall. |
Root Mustard
(Turnip-Root Mustard, Erdaomei) This variety is cultivated for its underground roots, which are typically roasted, steamed, or stir-fried. |
Snow Mustard
(Xuelihong, Red-in-Snow) Hot when raw, balanced when cooked. Grows vigorously through the winter months. |
Stem Mustard
(Swollen Stem Mustard) This plant has knobby, fist-sized swollen green stems. |
Brassica napus (Rape, Oilseed Rape, Colza, Neep) This species is cultivated for its seeds, which are processed into the product called Rapeseed Oil. Plants reach about 40 inches tall when mature, with bright yellow flowers. Seed pods emerge green and mature to brown, before drying out and releasing their seeds. |
Brassica oleracea (Wild Cabbage)
This species is native to the Eastern Mediterranean, and has many commonly cultivated varieties and hybrids, including those listed below. The true species produces green leaves that are fleshy and thick, allowing the plant to survive in drought conditions well. These biennial plants produce foliage in their first year and flowers in their second.
This species is native to the Eastern Mediterranean, and has many commonly cultivated varieties and hybrids, including those listed below. The true species produces green leaves that are fleshy and thick, allowing the plant to survive in drought conditions well. These biennial plants produce foliage in their first year and flowers in their second.
Broccoflower
(Green Cauliflower) This cultivar produces light green flowering heads, similar to Romanesco but with a more flattened head. |
Broccoli
This variety is cultivated for its large flowering heads, stalks, and leaves, all consumed as vegetables. 'Calabrese' is the most commonly grown type. |
Broccolini
This hybrid, commonly called Aspabroc, Baby Broccoli, or Tenderstem Broccoli, produces small florets atop thin stalks. |
Brussels Sprout
This cabbage cultivar resembles miniature cabbages, which are produced along the length of stems. |
Cauliflower
These annuals produce broccoli-like heads of flower buds, which are consumed as a vegetable. There are white, orange, purple, and green types. |
Caulini
Similar to Broccolini, these plants produce long stems topped with small florets that are typically white in color. |
Collard Greens
These loose-leafed plants are grown as food crops and produce dark green leaves that are cooked and eaten as vegetables. |
Cone Cabbage (Hispi)
Also called Pointed Cabbage, this varietal is cultivated for its tapering flowering heads, with a less pronounced taste than common cabbage. |
Gai Lan
(Kai-Lan, Chinese Kale) These plants are cultivated for their leafy greens, which have a strong, slightly bitter broccoli flavor. |
Jersey Cabbage
These plants develop very tall stalks (6-10 feet tall) that are harvested and used as walking sticks. Fodder plant. |
Kale (Leaf Cabbage)
This cultivar is grown for its edible, tough purple or green leaves. Stems can be white or red, and are tough even when cooked. There are many types of Kale. |
Kalette (Kale Sprouts)
These plants are a cross between Kale and Brussels Sprouts, and produce 2-inch florets. |
Kohlrabi (German Turnip)
This cultivar can be eaten raw or cooked, and is harvested for its enlarged stem. Stems can be white or purple-red, though edible parts are always white. |
Lacinato Kale (Tuscan Kale)
These plants reach between 2 and 3 feet tall, and produce dark blue-green edible leaves. It is an ingredient of traditional Minestrone soup. |
Ornamental Kale
This species produces Kale-like foliage, but leaves are unpalatable. Instead, these plants are grown as ornamentals. |
Red Cabbage (Blaukraut)
Leaves of this variety are dark purple, and are used fresh or cooked in many cuisines. |
Romanesco
These flowering heads have a nutty flavor and firmer texture than broccoli or cauliflower when cooked. |
Savoy Cabbage
This popularly-cultivated plant has crinkled foliage. Popular varieties include 'Winter King', 'Tundra', and 'Savoy King'. |
Smooth-Leaved Cabbage
This variety is commonly harvested for its large heads of smooth green leaves. |
Brassica rapa
This species has many widely grown cultivars, and its true origin is difficult to pinpoint due to its long history. Plants typically produce rosettes of green foliage, and are cooked or eaten raw after harvesting.
This species has many widely grown cultivars, and its true origin is difficult to pinpoint due to its long history. Plants typically produce rosettes of green foliage, and are cooked or eaten raw after harvesting.
Bok Choy (Pak Choi)
This variety is cultivated as a leaf vegetable, and has a flavor with notes of spinach and water chestnut with peppery undertones. |
Bomdong
Leaves of these plants lay flat, and are typically used to make Kimchi and in salads. |
Choy Sum (Caixin)
These leafy vegetable plants produce yellow flowers, and range from 4 to 16 inches tall. Leaves are consumed in soup, blanched, or stir-fried. |
Field Mustard
These plants are harvested for their seeds, which are processed into an oil. They can also can serve as a great cover crop. |
Komatsuna
(Japanese Mustard Spinach) This cultivar is harvested and prepared in a number of ways. Leaves are large and green, and can be eaten at any stage of growth. |
Napa Cabbage
This type of Chinese Cabbage produces green leaves with white veins. It is used in Kimchi, soups, and stir fries. |
Rapini
(Broccoli Rabe, Raab) Leaves, stems, and buds are all edible, and have a bitter taste. Native to Europe. |
Tatsoi (Tat Choy)
Plants produce dark green leaves in a thick rosette. Creamy texture and distinctive flavor great for pesto, salads, and stir fries. |
Caring for Brassica
Harvesting Brassicas
Propagation
Problems and Pests
Borage plants are typically pest and disease free. From time to time, they can have some issues with:
- Aphids
- Slugs and Snails
- Leaf Miners
- Powdery Mildew
Gallery
Videos
A guide to growing Borage.
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Tips for growing Borage plants successfully.
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Resources
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