any plant belonging to the genus Brassica, of the mustard family, including many economically important vegetables, as cabbage, kale, broccoli, cauliflower, turnip, and mustard.
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The cultivated Cabbage is the same specifically as the wild Cabbage of our sea-shores (Brassica oleracea) improved by cultivation.
I shall speak of the names of Brassica oleracea when I come to vegetables.
In the Kohl-rabi (Brassica oleracea caulo-rapa) it is the stem.
Oil of colza, is obtained from the seeds of brassica campestris, to the amount of 39 per cent.
Bretschneider, who has made a careful study of Chinese authors, mentions no Brassica.