Brassica Family

The brassica family is a genus of plants within the cruciferous (Brassicaceae) vegetable family that includes many commonly used culinary ingredients, such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts.

Brassicas have flavors ranging from pungent and earthy to sweet and mild, largely from sulfur-containing plant compounds, and they are a good source of fiber, vitamins, and minerals.

In the kitchen, brassicas are prepared by roasting, steaming, sautéing, or eaten raw in salads. Broccoli and cauliflower are often used as a base for creamy soups or added to stir-fries and pasta dishes; cabbage is central to dishes such as sauerkraut, coleslaw, and stuffed cabbage rolls; kale and other leafy brassicas go into salads, smoothies, and sautéed sides.

Use varies by cuisine: in Indian cooking, mustard greens are cooked into saag; in Eastern Europe, cabbage is fermented into sauerkraut for stews and casseroles; in East Asian cuisines, Chinese cabbage and bok choy are staples in stir-fries and soups.

Within the cabbage family alone there are green, red, and Savoy varieties with different textures and flavors; broccoli rabe is a bitter, pungent brassica popular in Italian cuisine, and romanesco is prized for its fractal appearance and delicate, nutty flavor.