Brassica (pronounced /ˈbræsɨkə/ brás-si-ca) is a genus of plants in the mustard family (Brassicaceae). The members of the genus may be collectively known either as cabbages, or as mustards. Crops from this genus are sometimes called cole crops, which is derived from the Latin caulis, meaning stem or cabbage.
This genus is remarkable for containing more important agricultural and horticultural crops than any other genus. It also includes a number of weeds, both wild taxa and escapees from cultivation.
The genus is native in the wild in Western Europe, the Mediterranean and temperate regions of Asia. In addition to the cultivated species, which are grown worldwide, many of the wild species grow as weeds, especially in North America, South America, and Australia.
Almost all parts of some species or other have been developed for food, including the root (swedes, turnips), stems (kohlrabi), leaves (cabbage, brussels sprouts), flowers (cauliflower, broccoli), and seeds (many, including mustard seed, oilseed rape). Some forms with white or purple foliage or flowerheads, are also sometimes grown for ornament.
Brassica vegetables are highly regarded for their nutritional value. They provide high amounts of vitamin C and soluble fiber and contain multiple nutrients with potent anti-cancer properties: 3,3′-Diindolylmethane, sulforaphane and selenium.
Researchers at the University of California at Berkeley have recently discovered that 3,3′-Diindolylmethane in Brassica vegetables is a potent modulator of the innate immune response system with potent anti-viral, anti-bacterial and anti-cancer activity.
You can find authentic Japanese Brassica Vegetables on many Japanese Restaurants in Los Angeles.
