Brassica rapa subsp. rapifera

Brassica rapa is an annual to biennial plant species native to Eurasia that is from the Brassicaceae family. It has been widely cultivated into many forms, including the turnip (a root vegetable), komatsuna, Chinese cabbage, bomdong, pak choi / bok choy, and rapini. Its domesticated forms include turnips and leafy greens, such as bok choy and napa cabbage. The oilseed types are grown for food and industrial uses. Genetic studies indicate that B. rapa was one of the earliest domesticated brassicas, with turnip-like forms arising first and additional morphotypes developing independently across Eurasia. Wild, feral, and cultivated populations are found worldwide, making the species important agriculturally, economically, and ecologically. Brassica rapa subspecies oleifera is an oilseed commonly known as turnip rape, field mustard, bird's rape, and keblock. Rapeseed oil is a general term for oil from some Brassica species. Food grade oil made from the seed of low-erucic acid Canadian-developed strains is also called canola oil, while non-food oil is called colza oil. Canola oil can be sourced from Brassica rapa and Brassica napus, which are commonly grown in Canada, and Brassica juncea, which is less common.

Description

A cabbage family herb. The roots are swollen. There are short branching stems. The leaves are round with ragged edges.

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Edible Uses

Roots can be eaten raw, pickled, or used in soups, stews, and casseroles; they can also be peeled, cooked, dried, crushed to powder, and added to wheat flour in bread. Young plants and sprouted seeds are eaten in salads and sandwiches. Leaves serve as a potherb and can be fermented. Leaf stalks can be chopped and cooked in stews.

Traditional Uses

The roots can be eaten raw, pickled, or used in soups, stews and casseroles. Young plants can be eaten in salads. Plants are also salted. Sprouted seeds are eaten in salads and sandwiches. The plants can be peeled, cooked and dried and crushed to a powder and added to wheat flour in bread. The leaves can be used as a potherb and also fermented. The leaf stalks can be chopped and cooked in chicken stew.

Medicinal Uses

Cultivated varieties of B. rapa are consumed commonly as vegetables, such as turnip roots, napa cabbage, komatsuna, pak choi, and other leafy greens, particularly in East Asian, South Asian, and Mediterranean cuisines. The young leaves are a leaf vegetable eaten raw, while older leaves are typically cooked. The taproot and seeds can also be eaten raw, although the seeds contain an oil that can cause irritation for some people. Rapeseed oil from the plant is also used to make canola and colza oils. B. rapa is also commonly used as a rotational cover crop for vegetables due to its ability to prevent erosion and deter disease. Because of their fast life-cycle and genetic diversity, the B. rapa cultivar Wisconsin Fast Plants is widely used in genetics and plant biology education.

Distribution

It is a warm temperate to subtropical plant. They will grow in most soils. They do best in regions with mild temperatures. It suits hardiness zones 9-11.

Where It Grows

Africa, Asia, Australia, Balkans, Caucasus, China, Georgia, Himalayas, Iraq, Japan, Macedonia, Mediterranean, Middle East, Morocco, Nepal, North Africa, Tasmania,

Cultivation

Plants are grown from seed. They are planted 1 cm deep. They need to be kept moist to prevent them becoming bitter.

Production

The turnips mature in 1-2 months.

Notes

There are about 30 Brassica species and many cultivated varieties.

Nutrition

Also Known As

Fodder turnip, Kabu, Mo ching, Stubble turnip, Talgami, Turnip, Wujing

References (9)

• Bussman, R. W., et al, 2016, A comparative ethnobotany of Khevsureti, Samtskhe-Javakheti, Tusheti, Svaneti, and Racha-Lechkhumi, Republic of Georgia (Sakartvelo), Caucasus. Journal of Ethnobiology and Ethnomedicine (2016) 12:4
• Bussman, R. W. et al, 2017, Ethnobotany of Samtskhe-Javakheti, Sakartvelo (Republic of Georgia), Caucasus. Indian Journal of Traditional Knowledge Vol. 16(1) pp 7-24
• Bussman, R. W., et al, 2021, Unity in diversity—food plants and fungi of Sakartvelo (Republic of Georgia), Caucasus. Journal of Ethnobiology and Ethnomedicine (2021) 17:72 p 7
• Creasy, R., 2000, The Edible Asian Garden. Periplus p 55
• Cundall, P., (ed.), 2004, Gardening Australia: flora: the gardener's bible. ABC Books. p 256

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