Texsel Greens

Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

  • About

texsel greens a relatively new green vegetable, is a cultivar developed towards the end of the 20th century from Ethiopian/Abyssinian mustard, Brassica carinata, a plant indigenous to E. Africa. Older leaves and stems are cooked, and served like collards (see kale) or like spinach (whose flavour they slightly resemble). The inflorescence can be treated like a head of broccoli. Young leaves are used in salads.

For nutritional purposes, it compares well with the other brassica vegetables. The crop extends from late spring to autumn.