rapa

In botanical contexts, rapa refers to the plant species Brassica rapa, a member of the mustard family (Brassicaceae). This species comprises a group of leafy greens and root vegetables cultivated for both their roots and edible leaves. Commonly grown forms include the turnip (Brassica rapa subsp. rapa), which is harvested for its enlarged root, and several leafy varieties such as bok choy (Brassica rapa subsp. chinensis) and napa cabbage (Brassica rapa subsp. pekinensis).

Rapa is native to Europe and Asia and has been cultivated for thousands of years. It is now grown worldwide in temperate and some tropical regions, adapted to a range of soils. The species has many cultivars developed for different climates and culinary uses.

Uses and nutrition: The roots are eaten cooked or raw; leaves are used as greens in many cuisines. The plant is relatively low in calories and provides dietary fiber, vitamin C, folate, and minerals. Common preparation methods include boiling, steaming, stir-frying, and pickling, with different cultures emphasizing the root or the greens according to cuisine.