Brassica is a genus of plants in the mustard family (Brassicaceae). The members of the genus Brassica species and varieties commonly used for food include broccoli, cauliflower, cabbage, choy sum, broccoli), buds (Brussels sprouts, cabbage), and seeds (many, including mustard seed, and oil-producing rapeseed).
These species have been cultivated for many centuries and have been sodium , and potassium, are present in varying amounts in the different lettuce types.
Brassica vegetables are a large group of primarily herbaceous plants that Similarly, different names are also given to B. napus such as Argentine rape, Swede.
Brassicas are flowering plants widely used in the human diet around the world. • Brassicas have a variety of forms and uses: • Vegetables of many types: roots.
Cauliflower varieties range in maturity from 55 to 95 days. Many other brassica greens, such as mizuna, mibuna, tatsoi, komatsuna, arugula, and mustard are.
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With its long history, the Brassica group provides more types of vegetables than any other genus. Brassicas are members of the Brassicaceae.
of the vegetable Brassica crops and they display many choices of edible. forms within each species. The greatest genetic and phenotypic.
To discover that different vegetables (e.g. broccoli, kohlrabi, cabbage) are all artificial selection of Brassica oleracea, and are actually just cultivars of the same .
High brassica yields are obtained on fertile soils where water and nutrients are See our fertiliser programmes for different vegetable brassica crops, begin by.