You know the brassica. It’s the vegetable that you used to hide under your dinner plate, or get the dog to eat at supper when your mother looks away. Brassica is broccoli, cauliflower, and cabbage. It also the turnip, rutabaga, rapeseed, canola, arugula, and radish, in all its variations.
Brassicas are wide ranging and easily crossed for specific purposes. This adaptability to our modifications makes the brassica a valuable member of the domesticated plant community. Therefore, not all brassicas are created equal.
