Brassicas and Crucifers belong to the Brassicaceae family and include many well-known vegetables including:
- Cabbage
- Cauliflower
- Broccoli
- Brussels Sprouts
- Asian Greens
- Radishes
- Kale
- Mustard
This eBook discusses the differences between these and other vegetables from the brassica family and how they should be grown. It also covers how each can be used. You will learn about which are better suited as winter crops and which are better for warmer conditions.
Table of Contents
Chapter 1 introduction
Taxonomy of Brassicas
Culture of Brassicas
Common vegetables in the Brassica family
Chapter 2 cabbages
Cabbage (Brassica oleracea var. capitata)
Recipes
Chapter 3 cauliflower
Cauliflower (Brassica oleracea var botrytis)
Recipes
Chapter 4 brussels sprouts
Brussel sprouts (Brassica oleracea var. Gemmifera)
Recipes
Chapter 5 broccoli
Broccoli (Brassica oleracea var. Italica)
Recipes
Chapter 6 asian greens
Chinese cabbage (Brassica rapa)
Chinese broccoli (gailon/gailan or kailaan) Brassica oleracea alboglabra group
Chinese mustard or mustard greens (gai choy) (Brassica juncea) syn. var rugosa (broad leafed) var. foliosa (narrow leafed)
Using asian greens
Chapter 7 other Brassicas
Sea kale (Crambe maritima)
Turnip (Brassica rapa - rapifera group)
Rutabaga (swede) (Brassica napobrassica)
Radish (Raphanus sativus)
Daikon (raphanus sativus var. Longipinnatus) (Japanese radish, lobok, oriental radish,
or chinese radish.)
Kohlrabi (Brassica oleraceae var. gongylodes)
Rocket (Arugula) (Eruca vesicaria ssp. sativa)
Watercress (Nasturtium officinale)
Garden cress (Lepidium sativum)
Land cress (Barbarea verna)
Wasabi (Eutrema japonica syn. Wasabia japonica)
Mustards (Brassica hirta and others)
How to make mustard
Further reading and study
More ebooks available
Courses available