Brassica rapa subsp. trilocularis

L., (Roxb.) Hanelt.

Indian colza, Seti sarisha, Yellow Colza, Yellow sarson

Brassicaceae Edible: Leaves, Seeds - oil 21,317 iNaturalist observations

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Summary

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 of the Brassicaceae family with yellow seeds, grown as a temperate climate plant.

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Edible Uses

Young leaves are eaten. Seeds are processed into Indian colza oil, used in pickles, preserves, and curries.

Traditional Uses

It is used to produce Indian colza oil used in pickles, preserves and curries. Young leaves are eaten.

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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 temperate plant.

Where It Grows

Asia, Bangladesh, Himalayas, India, Nepal,

Notes

There are about 30 Brassica species and many cultivated varieties.

Synonyms

= B. campestris var. sarson Prain, in part

References (7)

Acta Phytotax. Geobot. 16:62. 1955
Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 56 (As Brassica rapa Sarson group)
Mansf., Verz. Landwirtsch. u. Gartn. Kulturpfl., Auf. 2, ed. J. Schultze-Motel, 1:302. 1986 (As Brassica rapa var. trilocularis)
Plants for a Future database, The Field, Penpol, Lostwithiel, Cornwall, PL22 0NG, UK. http://www.scs.leeds.ac.uk/pfaf/
Rashid, H. E., 1977, Geography of Bangladesh. Westview. p 281 (As Brassica trilocularis)

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Small, E., 2009, Top 100 Food Plants. The world's most important culinary crops. NRC Research Press. p 460
Wiersema, J. H. & Leon, B., 2013, World Economic Plants. A Standard Reference CRC Press. 2nd Ed. p 117