There is no more powerful family in the world of superfoods than the brassicas.
t’s hard to believe that every single brassica that we cultivate today, from Brussels sprouts to turnips and mustard, was once a single, fairly boring wild plant. Yes, all of the plants on this page and more have a single common ancestor. How did that happen? It was a combination of wild mutation and domestic hybridisation, where plants with certain characteristics were bred to emphasise those traits. The result is that we now have brassicas that specialise in certain parts of the plant: the axillary buds in Brussels sprouts, the flowers in broccoli and cauliflower, the leaves in kale and head cabbage, and the stalks in kohlrabi. It’s quite phenomenal. Let’s have
