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BRASSICA Cruciferae, BORECOLE, BROCCOLI, BRUSSELS SPROUTS, CABBAGE, CAULIFLOWER, CHARLOCK, CHINESE CABBAGE, COLLARDS, KALE, KOHL-RABI, MUSTARD, PORTUGAL CABBAGE, RAPE, RED CABBAGE, RUTABAGA, SAVOY CABBAGE, TURNIPS
Hedrick, U.P. editor. 1919. Sturtevant's Notes on Edible Plants. Report of the New York Agricultural Experiment Station for the Year 1919 II. Albany, J.B Lyon Company, State Printers. [References Available]
is a plant genus, in its cultivated species and varieties, assumes protean forms. In the cabbage section we have the borecoles and kales, which come nearest to the wild form; green and red cabbage with great, single heads; the savoys with their blistered and wrinkled leaves; brussels sprouts with numerous little heads; broccolis and the cauliflowers with their flowers in an aborted condition and borne in a dense corymb; the stalked cabbage of jersey, which sometimes attains a height of 16 feet; the Portuguese couve tgronchudaBACCAUREA oleracea Linn. the other cultivated forms of the genus are BACCAUREA rapa Linn.; but, according to other botanists, from three species; while others again strongly suspect that all these forms, both wild and cultivated, ought to be ranked as a single species. The genus, as established by Bentham, also includes the mustards.
Leung, Debbie and Mitch Mandel. 2005April/May. Asian infusion. Organic Gardening. 52(3). 34.
CHINESE CABBAGE (cai bap thao, hakusai, nappa, wong bok). A delicate and mild-flavored cabbage. Seed catalogs commonly carry the barrel-shaped types, but my aunt says the tall, cylindrical Michihili type has better flavor. Open-headed types have light green, ruffled leaves that protect a blanched, yellow core. Grow these slow-maturing cabbages as a fall crop.
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Compiled for Food Resource http://food.oregonstate.edu |