Brassica

Brassica is a genus of flowering plants in the family Brassicaceae, commonly known as the crucifers. The genus includes many vegetables and oilseed crops that are central to temperate agriculture and human diets. Two species groups are especially important in cultivation: Brassica oleracea and Brassica rapa. B. oleracea comprises crops such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, and kohlrabi; B. rapa comprises turnips, bok choy, napa cabbage, and related greens. Brassica napus and Brassica nigra, Brassica juncea also provide canola oil and mustard seeds, respectively. Some species are grown for forage or as cover crops, and wild relatives contribute to breeding programs.

Edible Brassicas provide leaves, stems, or inflorescences, with flavors ranging from mild to hot. They are valued for fiber, vitamin C and K, and glucosinolates, which can form compounds with potential health effects. Cabbage and its kin are generally grown as cool-season crops in temperate regions; many forms are annuals or biennials, with some winter hardiness.

Canola oil from B. napus and B. rapa is a major edible oil. Mustard seeds from B. nigra and B. juncea are used as spices and condiments.

Common agricultural challenges include pests such as cabbage whites and flea beetles, and diseases such as black rot and clubroot. Breeding emphasizes yield, disease resistance, and quality of flavor and texture. The genus Brassica has long been cultivated, with many cultivars adapted to diverse climates and culinary traditions.