Various Cabbages Cabbage, Mustard, Turnip & Radish Greens

In northern climates Cabbages, Mustards and Turnips have provided the only green vegetables available in the winter months. Some, like red cabbage, keep well fresh while others have been pickled and preserved in various ways. Their pungency, flavor and nutritional value has, and still does, relieve the bland starchiness of winter root vegetables.


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Our arrangement here is functional, rather than scientific, so plants of different genera and species are mixed together.

General & History

Cabbages, Mustards, Turnips and Radishes (to the botanist they're all "Mustards") are native to Europe and Asia. Because they were so important to diet and survival they have been bred for desirable features since prehistoric times. While some were bred for roots and others for flower heads, leaves were not neglected either. All these plants are naturally loose leafed, but "heading" cabbages had already been developed in Mediterranean Europe during Roman times.

Varieties

All the cabbages, mustards and turnips important as edible greens belong to the genus Brassica of family Brassicaceae. Despite their diversity of appearance they belong to just a few species, though each species may have many very different agriculturally developed cultivars. The exception is the Rutabaga which is a cross between a cabbage and a turnip (Rutabaga leaves are edible but I've never seen them sold).

  • B. oleracea - Cabbages, Broccoli, Cauliflower, Kale, Brussels Sprouts.
  • B. rapa - Turnips, Chinese cabbages. Rapini
  • B. juncea - Mustard Greens.
  • B. napus - Rape (source of canola oil)
  • B. sativus - Radishes.

Head Cabbages - Oleracea Species - [Brassica oleracea Groups capitata and Gemmifera]

The major cultivars of heading cabbage are f. alba (white) and f. rubra (red) but there are numerous varieties of each. Categorization is not always clear - for instance, there's a continuum of varieties from white cabbage to savoy cabbage.


Brussels Sprouts   -   [B. oleracea Group Gemmifera] Long Stem of Brussels Sprouts

This cabbage grows a large fibrous central stem with large collard-like leaves radiating from it. When those leaves become old they yellow and fall off, and are replaced not by new leaves but by small cabbage heads radiating out from the main stem just above the leaf scar. Cabbages of this type may have been known in Roman times, but they first became a major crop in Belgium around 1590.

These cabbages have long been voted "most hated vegetable" in England, but even there they are becoming more popular as the English slowly learn to cook. The photo specimen stem was 20 inches long and weighed 3 pounds 11 ounces. Individual heads were up to 1-3/4 inches diameter. Yield was 61 heads weighing 2 pounds 14 ounces (78%).   Details and Cooking.

Flathead Cabbage   -   [Taiwan Cabbage, Group capitata f. alba]
 Whole Flathead Cabbage

Marketed as "Taiwan Cabbage" in a Los Angeles Asian market, this is not an Asian cabbage at all but a regular White Cabbage of the flathead persuasion. In the U.S. white cabbages are described by season (early, mid, late) and by shape (flat, round, etc.). This cabbage can be used in the same manner as any other white cabbage. The photo specimen was 7-1/2 inches in diameter, 4 inches high and weighed 2 pounds.

Napa Cabbage   -   This is actually a turnip green - see Napa Cabbage under Asian Greens.

Red Cabbage   -   [Red Kraut, Blue Kraut, Group capitata var. f. rubra]
Cut Red Cabbage

Red cabbages are very similar to the white except for the red coloration from Anthocyanin pigments. Color may vary from red to blue depending on acidity of the soil the cabbage grew in. This red pigment is a powerful antioxidant, the same one found in red wine. Red cabbage has been popular in Northern Europe because it keeps better than white cabbage so doesn't need to be made into sauerkraut to get through the winter. Some writers say red cabbage tastes exactly like white but that isn't quite true.   Details & Cooking.

Savoy Cabbage   -   [Group capitata]
Whole Savoy Cabbage

This cabbage is similar to White Cabbage but the leaves are all crinkly so the head is lighter in weight and pointy at the top. The leaves are very large and unwrap easily from the head.Taste is similar to White Cabbage except not quite as sweet, so you would probably only want to use this relatively expensive cabbage for recipes that have a real reason for its unique characteristics. The photo sample was 6 inches diameter and weighed 1-1/4 pounds.

White Cabbage   -   [Group capitata var f. alba]
Cut White Cabbage

This is the standard Euro/American cabbage and the one European sauerkraut is made from (Asian sauerkraut is made from an entirely different cabbage). Many cultivars are grown but they all look exactly the same in the store. All the big loose outer leaves are removed at the farm and the last semi-loose ones are removed at the store leaving just a pale green ball of immature leaves. The photo specimen was a typical market size at 6 inches diameter and 2 pounds, but heads grown for sauerkraut can weigh up to 60 pounds.   Details & Cooking.


Loose Leaf Greens


Chard
Chard Chard is not a cabbage, it's a beet green, a member of the Amaranth Family.

Collard Greens   -   [Couve (Brazil), Couve-galega (Portugal), Berza (Spanish), Brassica oleracea Group Acephala]
Collard Greens

This cabbage originated in the Mediterranean and was grown by the ancient Greeks and Romans who carried it as far north as Scotland. Scots took it to the American South where it was adopted by slaves because it could be used like an African green they were accustomed to cooking. Collard is probably a corruption of "coleworts" (cabbage plants).

Collard greens are still popular in the U.S. South and available in groceries throughout the USA. They are also a popular side dish for fish and meat in Portugal and Brazil. These greens are very tough and rather indigestible raw, but are quite nutritious after cooking until tender - which takes a lot longer than for other cabbages. The photo specimens were up to 15 inches long.

Kale   -   [Brassica oleracea Group Acephala]
Curly Kale Leaves

Closely related to Collard Greens, kale comes in various shades of green (mostly dark blue-green) and degrees of curliness. Until the Renaissance kale was the dominant cabbage throughout most of Europe and is still much grown there and in North America. Curly Kale is the most common form in North American supermarkets but other varieties occasionally appear. In Europe kale is often paired with potatoes to accompany sausages or ham. Kale is considered the highest ranking vegetable for nutrition vs. calories and contains powerful antioxidants.   Details and Cooking.

Kohlrabi   -   [Su Hao (Viet); Ganth Gobhi (Hindi); Knol-Khol (Tamil); Monj-hakh, Haakh (Punjab); B. oleracea group Gongylodes]
Kohlrabi Stems with Leaves

It may look like it belongs with the root cabbages but the "bulb" is actually a swollen stem so it's all "greens". The leaves are quite edible but take long simmering to be tender. The bulb is similar to broccoli stem but sweeter. Generally these are eaten fairly small because they become woody as they grow larger, about 2 inches in the spring and 4 inches in the fall. Cultivar Gigante is still edible in larger sizes. Young kohlrabi can be eaten raw in salads as well as being cooked.   Details and Cooking.

Mustard Greens   -   [Mustard Cabbage, B. juncea]
North American Mustard Greens

Possibly originating in Central Asia, this species spread all through Europe and China and exists as many cultivars very different from each other (see Gai Choy for an example). Mustard greens were carried to North America and are popular in the cuisine of the American South to give a touch of pungency to Collards and other greens. The photo specimens were 14 inches long.

Rapini   -   [Broccoli Rabe, Broccoletti (Italian), B. Rapa Group Ruvo]
Rapini Stalks and Leaves

Though it looks much like Chinese Broccoli and has broccoli-like flower heads, Rappini is actually a turnip green. Originally an Italian vegetable it is now widely grown and widely available in North America. The leaves have toothy edges, exact shape and toothiness depending on cultivar, and the flowers are yellow. The taste is a little sharper than regular broccoli and it has a faint bitterness. If a few flowers are open that's not a problem, but wilting or yellowing leaves are. Rapini is a significant source of vitamins A, C, and K, potassium, calcium, and iron.

Turnip Greens   -   [B. rapa rapa]
Norht American Turnip Greens

Originating in Europe or Western Asia, the turnip has been cultivated since prehistoric times. It is most known as a root crop and has been essential to winter survival in Northern Europe for thousands of year. Some varieties have been developed for their leaves rather than roots. I consider this the best green for mixing up with sausages for breakfast. The photo specimens were 15 inches long.

Mediterranean Mustard   -   [Hirschfeldia incana formerly Brassica geniculata]
Flowering Mediterranean Mustard Plant

This perennial herb, native to the Mediterranean Basin, is now an abundant noxious weed in many parts of the world. The leaves are a traditional leaf vegetable in its native region (and are also edible if found in other regions).   Photo by La la means I love you, distributed under license Creative Commons Attribution 3.0 Unported.

Sea Kale   -   [Crambe, Seakale; Crambe maritima]
Flowering Sea Kale Plant Blanched Sea Kale Sprouts

This plant grows wild on the European coasts of the Baltic and North Atlantic, and around to the Black Sea, and is cultivated as a vegetable. The height of its popularity was the early 19th century, and it was planted in North America by Thomas Jefferson.

It was, and still is, eaten mainly as blanched shoots with butter or sauces, similarly to white asparagus. It is rather subject to bruising and damage, so its use declined as the age of transportation began. It is now mainly grown in private gardens, propagated from root cuttings.   Photo of flowering plant by Siim at et.wikipedia" distributed under license Creative Commons Attribution 3.0 Unported, Attribution Required. Photo of blanched plant by Stevechelt distributed under license Creative Commons Attribution 3.0 Unported.

Hedge Mustard   -   [Sisymbrium officinale]
Flowering Hedge Mustard Plant

Native to Europe and North Africa, this plant, not a true mustard but closely related, is cultivated across Europe. The slightly bitter leaves are used in salads and cooked as a potherb. The seeds are used as a condiment as those of other mustards. The plant also has medicinal uses.   Photo by TeunSpaans distributed under license Creative Commons Attribution 3.0 Unported.


Herbs   -   [Family Brassicaceae (formerly Cruciferae)]
Arugula Leaves

The huge Cabbage / Mustard family is best known for the leafy and root vegetables that got humans through the winter in earlier times, but this family also produces some popular herbs and flowers. This family has its's own Mustard Family - Herbs page. Important members of the family include:

Arugula / Rocket     Persian Broadleaf Cress
WatercressGarden Cress
Pepper CressNasturtium


Asian Cabbage, Mustard& Turnip Greens

A Choy
Leaves A Choy is not a cabbage, it's a Lettuce, a member of the Daisy Family.

Rapa Species - Turnip Greens   -   [Brassica rapa]

All the varieties in this group are actually turnip greens - turnips bred for leaves and stems rather than root. The only Western green of this sort is Rapini (Italian broccoli). This species includes all the Asian greens that have become standard in American markets.


Bok Choy, Large   -   [Xiao baicai (Mandarin); Pak Kwang Bae Bai Khao (Thai); Brassica rapa Group Chinensis]
White Stemmed Bok Choy heads

This large form is now widely available in North American produce markets and even many supermarkets. This vegetable is the "cabbage" of southern China, while Napa Cabbage (also a turnip green) takes its place in the north. It is available in a variety of sizes but the photo specimen was 14-1/2 inches long and weighed just over 3 pounds.   Details and Cooking.

Bok Choy Mui   -   [Brassica rapa Group Chinensis]
Tiny Bok Choy Heads

This is the "real" baby bok choy, one of my favorite vegetables for stir fries and such, but it's not widely available outside markets serving Asian communities. It is not really "baby", it's a tiny variety, as witnessed by the mature flower heads you will find on it. There are actually a number of miniature cultivars, some smaller, some larger. Taste is similar to full size bok choy but the distribution of stem and leaf is more pleasing in my opinion.   Details and Cooking.

Bok Choy - Long   -   [Brassica rapa Group Chinensis]
Long Bok Choy Heads

This cultivar is longer and narrower than a regular mid-size bok choy, but it tastes the same and can be used in exactly the same way. It does have the advantage that the stems are less bulky, thus need less lead time over the leaves when cooking and the texture of the dish will be less coarse. It frequently shows up in Asian markets in Los Angeles, but probably not much elsewhere yet.   Details and Cooking.

Bok Choy - Shanghai   -   [Baby Bok Choy (U.S. groceries), Qingcai (Shanghai Chinese), Pak Kwang Tung Hong Tae (Thai); Chingensai (Japanese); Brassica rapa Group Chinensis]
Shanghai Bok Choy Heads

Probably the most popular vegetable in the Shanghai region (Zhejiang), this bok choy is now widely available in North American supermarkets. It's smaller than the white stemmed bok choy they sell, so supermarkets, always anxious to snag the yuppie dollar, call it "Baby Bok Bhoy". Hey, yuppies buy "baby carrots" (machine made from large carrots) and bags of bland "baby spinach", so "baby" anything should sell.

The flavor of this bok choy is somewhat different than that of the white stemmed variety. Besides being light green the stems are much thinner, so this variety is better suited to steam whole or split lengthwise. In Asian markets a tiny "Mui" version is also increasingly seen, and are very popular in China.   Details and Cooking.

Bok Choy - Taiwan   -   [Taiwan Pak Choy; Brassica rapa Group Chinensis]
Taiwan Bok Choy Leaves

A very tender bok choy with light green to slightly yellowish leaves. The stems, which are whiter than those of Shanghai bok choy, are almost as tender as the leaves. It is mild in taste and cooking properties are very much like lettuce (lettuce is used in stir fries in Taiwan). This is not a traditional green but was recently developed in Taiwan. and has started (2011) appearing in markets here. The photo specimens were bought from an Asian market in Los Angeles in a 1 pound 5 ounce bag.   Details and Cooking.

Napa Cabbage   -   [Chinese Cabbage, Celery Cabbage; Da Baicai, Pe-Tsai, Wong Bok (China); Hakusai (Japan); Brassica rapa Group Pekinensis]
Long and Blocky Napa Cabbages

Napa Cabbage (the name comes from a Japanese word for Cabbage Leaves) is what most of the world thinks of as "Chinese Cabbage", even though it's actually a turnip green. In southern China that name more properly belongs to Bok Choy (also a turnip green). Napa cabbage is much favored in northern China and Korea, especially for its winter keeping properties.

There are two common forms, the short blocky form now found in just about every North American grocery store, and a long narrow form pointed at the top. The long form is found in markets serving Asian communities and is preferred for making Korean kimchee, Chinese sauerkraut and for other fermented or pickled applications. The taste and texture are the same, the long shape is simply more convenient for those uses.   Details and Cooking.

Mizuna   -   [Kyona (Japan), Xiu Cai (China), Chinese Potherb Mustard (made up by people desperate for an English name), California Peppergrass, Brassica rapa Group Nipposinica]
Mizuna Stems, Leaves

This extremely mild turnip green is widely grown in China and particularly Japan. It's currently not common in regular markets even here in Los Angeles, and even in Asian markets, but is easily found in yuppie outlets like Whole Foods Market. You can use it raw in salads or cooked in soups and stir fries. Raw I find it so mild it's hardly worth the bother, but lightly steamed or stir fried it has much more flavor and is quite pleasant, particularly if you consider regular mustard greens too strong. In the Shanghai region of China it is fermented (Snow Vegetable), or fermented and dried (Shaoxing Vegetable), as popular ingredients. I use Small Gai Choy as a very acceptable alternate, though it needs to be cut differently.

Tatsoi   -   [Rosette Bok/Pak Choy, Chinese Flat Cabbage, Broad-beak Mustard, Spoon Leaf Mustard, Ta gu Choy, Tagu Choy; Ta gu cai, Ta cai (China); Tai koo choi (Cantonese); Taasai (Japan); Brassica rapa group narinosa]
Ta Gu Choy Leafy Rosette

This choy is a mildly mustardy turnip green with an unusual growth pattern. It is very flat with the long stemmed spoon shaped leaves growing horizontally from the center.

The photo specimen, purchased from an Asian grower in Los Angeles, was 18 inches in diameter and only about 4 inches high, weighing 14 ounces. Tatsoi is widely described as a cross between regular bok choy and shanghai (baby) bok choy, but I can not confirm that. I find this a fine general purpose choy - give the stems a head start over the leaves when cooking.   Details and Cooking


Chinese Broccoli - see Gai-lan.

Chinese Cabbage - see Napa Cabbage.

Choy Sum
Two Choy Sum, Stems, Leaves, Flowers

This name does not specify a specific vegetable but translates as "vegetable heart". It consists of just the center stalk and flower head and the leaves directly on that stalk of any Chinese cabbage. The most common are Bok Choy Sum which has white stems and Yu Choy which has green stems.

Juncea Species - Mustard Greens   -   [Brassica juncea]

All the varieties in this group are mustards and related to the Western mustard greens found in American markets, though some are quite different appearance and texture.


Gai Choy   -   [Mustard Cabbage, Swatow Mustard, B. juncea]
Large Gai Choy Leaves

Despite its different appearance, this mustard is of the same species as the common mustard greens sold in American groceries and has about the same pungency but the leaves and stems are fleshier. These greens are most commonly pickled and / or salted as "Preserved Mustard". In the larger sizes they are considered imperfectly digestible if not pickled, but smaller ones are used in stir fries.

Small Gai Choy   -   [Mustard Cabbage, Swatow Mustard; B. juncea]
Small Gai Choy Leves

This cultivar shares the ridged leaves and curved growth habit of large Gai Choy, but is looser, longer, greener and the ridges are less pronounced. it is quite a bit milder and more tender - excellent for stir fries, particularly with pork or chicken. The stems, even large ones are tender. Be careful not to overcook, the stems should retain some crunch. Actually, it's quite edible raw. I have recently purchased this from an Asian market in Los Angeles (San Gabriel) at 2016 US $79 / pound. It can be up to 12 inches long, but is usually shorter.

Sher Li Hon   -   [Brassica juncea var. multiceps Tsen et Lee)]
Sher Li Hon Stems, Leaves

These mustard greens are very mild and sweet, and the stems are extremely tender - there is no need to give them a head start over the leaves when cooking unless they are very large. Even at 1 inch they are edible and without noticeable fibers. The leaves are thin and tender. The photo specimens were up to 24 inches long with the largest stem about 1 inch diameter. There are other cultivars under this same name that have leaves of different shape.   Details and Cooking. .


Capsella Species - Shepherd's Purse   -   [Brassica Capsella]

There are only three species in this Genus, and only one has any significence as food - and only in a small part of China.


Shepherd's Purse   -   [Chinese Cress, Ji Cai (China); Naengi (Korea); Capsella bursa-pastoris]
Flowering Shepherd's Purse Plant

Native to Europe and Asia, this weedy plant is now found just about everywhere in the northern hemisphere, from North Africa to Greenland. It grows as a low rosette of toothy leaves and sends up flower stalks that can be almost 20 inches tall, but usually a lot shorter. There are white flowers at the top and distinctive heart shaped seed pods all down the stem.   Caution: while this is the plant properly called "Chinese Cress", packages of frozen greens from China I have found labeled "Chinese Cress" are actually Indian Aster (Kalimeris indica), of the Daisy family. On the other hand, I have found frozen packages of Shepherd's Purse from China properly labeled "Shepherd's Purse"

This plant is found in the wild and also cultivated for food. It is popular in the Shanghai region of China, where the leaves are stir fried with other ingredients and also used as wonton fillings and especially in dumplings and pot stickers. In Japan it is included in a symbolic dish made for the spring festival. In Korea the root is blanched and used in namul, a dish of fresh greens and vegetables, variously prepared. The plant has been used as a medicinal herb in Europe.   Photo by MarkusHagenlocher distributed under license Creative Commons Attribution 3.0 Unported.


Oleracea Species - Cabbages   -   [Brassica oleracea]

Most Asian greens are turnips, mustards and rapes (though Western head cabbages are increasingly used there). The one notable exception is Chinese Broccoli, which is actually a broccoli.


Gai-lan   -   [Chinese Broccoli, Chinese Kale, Kai-lan (China), B. oleracea Group Alboglabra]
Gai-lan Stems, Leaves, Flowers

While it looks a lot like Rapini (Italian broccoli), Chinese Broccoli is actually a broccoli, related to Western broccoli and cabbages. Interestingly, Rapini is a turnip green, one of only a few turnip green commonly used in the West. Gai Lan is different in form from European broccoli having thinner more tender stems, tiny flower heads and a lot of large leaves - probably resembling European broccoli during the Roman Empire.

The stems are always used and open flowers, generally white, do not become bitter and are included with the rest of the plant when cooking. Separate leaves from stems and give the stems a head start when cooking. This is a very important vegetable in the cooking of China and Southeast Asia but only beginning to show up in U.S. supermarkets.   Details & Cooking.


Napus Species - Oilseed Rape   -   [Brassica napus]

Plants shown here are all edible varieties of Oilseed Rape. A genetically engineered variety produces Canola oil (a low erucic acid rapeseed oil). While most rape grown worldwide is used to produce oil and animal feed, these edible varieties are very fine vegetables indeed, and are now widely available in North American markets serving Asian communities. They are particularly noted for the sweetness and tenderness of their stems.


Yu Choy   -   [Oilseed Rape, Chinese Spinach; Pak Kwang Tung Dok (Thai); Yu Choy, Yau Choy (China); Nanohana (Japan), Brassica napus]
Common Yu Choy Stems, Leaves

This is an edible variety of the same plant Canola Oil and Rapeseed Oil are produced from (Canola is a non-toxic low erucic acid rapeseed oil). While most rape grown worldwide is used to produce oil and animal feed, the edible variety is used as a vegetable and is now widely available in North American markets serving Asian communities. It is particularly noted for the sweetness and tenderness of its stems.

Some refer to Yu Choy as "Chinese Spinach", but that's not very accurate. Yu Choy does have a touch of the oxalic sharpness of spinach, but very much milder, and the flavor is definitely of the mustard family.   Details and Cooking

Yu Choy Mui   -   [Oilseed Rape, Chinese Spinach; Pak Kwang Tung Dok (Thai); Yu Choy, Yau Choy (China); Nanohana (Japan), Brassica napus]
Yu Choy Mui Stems, Leaves

This is the "mui" version of regular Yu Choy. It matures at a relatively small size. Mui Choys are popular because they are smaller and more tender, and can be cooked in different ways from the full size. These would be a candidate for steaming whole.   Details and Cooking

Yu Choy, Red Stem   -   [Oilseed Rape, Yu Choy, Yau Choy (China); Brassica napus]
Red Stem Yu Choy, Stems, Leaves, Flowers

Yet another variety of Yu Choy, this one with red stems. It is still very rare, even here in Los Angeles, but it can be used very much like the regular yu choy, if you can find it. The photo specimens were purchased at a farmer's market in Los Angeles from a specialty grower who specialized in young tender greens. Alas, he and his wife broke up, ending the business.   Details and Cooking

Yu Choy, Mongolian   -   [Oilseed Rape, Yu Choy, Yau Choy (China); Brassica napus]
Mongolian Yu Choy Stems, Leaves

I don't know if they actually grow this in Mongolia, but it's definitely a less civilized cultivar than regular Yu Choy. Regular Yu Choy is quite sweet, but this is even sweeter - the stems are practically like candy. Unfortunately it is not yet common even in Los Angeles. The photo specimens were 25 inches tall with stems about 3/4 inch diameter at the base. They were obtained from an Asian grower in Los Angeles, and he's the one who told me it was called Mongolian Yu Choy.   Details and Cooking

Yu Choy, Humong   -   [Oilseed Rape, Yu Choy, Yau Choy (China); Brassica napus]
Humong Yu Choy Stems, Leaves

This uncommon variety was obtained from an Asian grower in Los Angeles. The photo specimens were 13 inches tall with stems about 3/4 inch diameter at the base. This variety was very sweet, but not as sweet as the Mongolian variety above.   Details and Cooking

Wa Wa Choy   -   [Oilseed Rape, Brassica napus]
Sa Wa Choy Stems, Leaves

This is certainly a very strange version of Yu Choy (and very rare). The photo shows a single stem, 2-1/8 inches wide at the base, with smaller stems branching from it and very little leaf, yet this huge stem cooks up quickly and very tender. It is just a touch fibrous at the skin, but by no means does it need peeling. The stems are quite sweet, but not cloyingly so. The photo specimen, purchased from an Asian market in Los Angeles was 11-3/4 inches high and weighed 1 pound 11 ounces. Its rarity is reflected in the price of US $2.78 per pound..   Details and Cooking


Sativus Species - Radishes   -   [Brassica sativus]

All the varieties in this group are related to the regular red and white radishes found in American markets, but are used for greens in addition to roots. Some of these greens are considerably more tender than those of Western radishes, but they are sold only in Asian markets where the turnover is high, because they yellow quickly, becoming unusable.


Radish Greens   -   [Lobok (China), Mu (Korea), Daikon (Japan), Raphanus sativus (many cultivars)]
Korean Radish

Radishes are a major crop in East Asia with all parts bring used, including greens. Korean markets here in Los Angeles carry a full line of radishes from "all greens" to giant multi-pound roots with their coarse greens removed - and many "dual purpose" sizes in between. The photo specimens are a variety sold primarily for greens.

Radish Sprouts   -   [Kaiware (Japan), Raphanus sativus (many cultivars)]
Radish Sprouts

While radish greens aren't much used outside Asian communities, Daikon Sprouts have become popular, particularly for vegetarian sandwiches and salads where their sharp radishy bite helps to liven up the mix. They are generally packaged in a tall flimsy plastic container with growing matrix in the bottom. The photo specimen was 5 inches high (including matrix and roots) and weighed 5-3/8 ounces with a 2-1/2 ounce yield.


Health & Nutrition

All cabbage greens are considered highly nutritious. Aside from being vitamin and mineral storehouses many are very high in antioxidants and a number are considered to offer significant anti-cancer benefits. One researcher considers Kale to have the highest ratio of nutrition to calories of any vegetable and uses it as the standard for his system of nutrition classification.

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