The Brassica Family is a very pungent collection of vegetables. They can all look so different that you wouldn’t guess that bok choy and radishes were cousins (they even come from different continents), or that either of them are related to mustard seeds.
Kale, in its original tough, bitter and wild state, may be one of the matriarchs of the family. All of the family are hearty vegetables that prefer cool weather.
In crop rotation, you shouldn’t plant any member of the Brassica Family in the same place as any other member was, because all attract the same kind of insects and diseases.
The Brassica Family is sometimes also referred to as the mustard family.
Cooking Tips
Instead of always boiling members of the Brassica Family, try braising them in small amounts of wine or stock, with garlic or other flavourings. They go well with any kind of pork — consider adding smoky bacon, for instance, to broccoli or cabbage, or baking mustard greens with a gorgonzola cheese sauce and pancetta with crumpled polenta on top.
Nutrition
Very high levels of beta carotene and glucosinolates, which may help the body protect itself against diseases such as cancer. Good source of potassium, Vitamin C, and folic acid. Also contain Vitamin E, calcium, iron and fibre.
Radish is the least nutritious member of the family.
