Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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brassica the generic name of the highly diverse and complex group of vegetables typified by the cabbage. The genus also includes kale; brussels sprouts; cauliflower; broccoli and calabrese; kohlrabi; chinese cabbage; chinese kale; numerous types of mustard and mustard greens; rape; swede and rutabaga; and turnip.

The name of the genus is derived from a Celtic word for cabbage, bresic, which corresponds to the Latinized brassica and has since, by frequent usage, become an English word too.