Brassica rapa subsp. nipposinica var. perviridis

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. It is a hardy upright plant. It grows to 1m tall. The leaves are oval or oblong. They are 25 cm long by 15 cm wide. They are dark green. Flowers are yellow and normally with 4 petals.

Edible Uses

Young leaves are eaten raw in salads, added to soups and stir-fries, or cooked as a vegetable; they are also used in rice-cake soup. Young seedlings serve as a vegetable, and some forms have a thickened root that can be pickled and eaten. Flowers and sprouts are also edible.

Traditional Uses

Young leaves can be eaten in salad. They can be added to soups and stir fries, or simply cooked as a vegetable. They are also used in a rice-cake soup. Young seedlings are used as a vegetable. Some forms have a thickened root that can be pickled and eaten.

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 cool climate plant. It needs a sunny position. It is grown in the cooler season in some tropical places. They are very cold tolerant.

Where It Grows

Asia, Australia, China, Japan, Taiwan,

Cultivation

Plants are grown from seed. Seed germinate in about 7 days at 12°C. Plants are spaced about 30 cm apart.

Production

Young plants are ready to harvest about 6 weeks after sowing when they are about 20 cm high.

Other Information

It is a commercially cultivated vegetable.

Notes

There are about 30 Brassica species and many cultivated varieties.

Synonyms

References (13)

• Bircher, A. G. & Bircher, W. H., 2000, Encyclopedia of Fruit Trees and Edible Flowering Plants in Egypt and the Subtropics. AUC Press. p 64 (As Brassica perviridis)
• Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 55
• Gentes Herb. 2:243, fig. 127. 1930
• Kays, S. J., and Dias, J. C. S., 1995, Common Names of Commercially Cultivated Vegetables of the World in 15 languages. Economic Botany, Vol. 49, No. 2, pp. 115-152 (As Brassica perviridis)
• Niwano, Y. et al., 2009, Extensive Screening for Plant Foodstuffs in Okinawa, Japan with Anti-Obese Activity on Adipocytes, in vitro. Plant Foods in Human Nutrition 64:6-10

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