The extensive brassica family includes green cabbage, cauliflower, chard, kale and Chinese leaf. These vegetables are characterised by a general ability to withstand a rather cold climate.
Never over-cook brassicas or they will lose their nutrients, flavour and texture.
Article by Clarissa Hyman
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.