Cookbook:Brassicas

Brassicas, also called cruciform vegetables because the leaves of a seedling form a cross, are a large group of vegetables, herbs, and spices.

Varieties
There are several species within the genus Brassica, and many of these have been selectively bred to yield a variety of plant products. Examples include:


 * Brassica oleracea: kale, cabbage, collard greens, broccoli, cauliflower, gai-lan, Brussels sprouts, kohlrabi, broccolini, broccoflower


 * Brassica rapa: Napa cabbage, turnip, rapini, komatsuna, bok choy, broccoli rabe


 * Brassica tournefortii: Asian mustard


 * Brassica napus: rapeseed, canola, rutabaga, Siberian kale


 * Brassica juncea: Indian mustard, brown and leaf mustards, Sarepta mustard


 * Brassica perviridis: tender green, mustard spinach

Characteristics
Several–though not all—brassicas have a bitter or peppery flavor, and when browned, many brassicas develop a sweet, nutty flavor. Care must, however, be taken when using moist heat cooking methods, as overcooking brassicas usually leads to the development of unpleasant sulfurous flavors.