A Seed Saver's Garden

[digitS']

A few years ago, I found this information on the University of Maryland website. It creates a little clarity in a diverse Green(s) World.

Beyond Broccoli: A Brassica Series

Broccoli photo from University of Maryland Extension Welcome to “Beyond Broccoli”! In my next several monthly posts, I’m taking a deep dive into the genus Brassica and its place in our ve…

marylandgrows.umd.edu

And, here is the Brassica series: LINK

 

[heirloomgal]

A few years ago, I found this information on the University of Maryland website. It creates a little clarity in a diverse Green(s) World.

Beyond Broccoli: A Brassica Series

Broccoli photo from University of Maryland Extension Welcome to “Beyond Broccoli”! In my next several monthly posts, I’m taking a deep dive into the genus Brassica and its place in our ve…

marylandgrows.umd.edu

And, here is the Brassica series: LINK

Wow, I'm shocked to learn in that link that not all kales are the same species! Lacinato is not the same as Siberian, wow, wow. Clearly I do not know the brassica family! Thanks for forwarding this link, great info.

 

[heirloomgal]

I tend to think of mustards and oriental greens as being on a scale from peppery to mild. At the most peppery end are the mustards like Green Wave etc. At the mildest end would perhaps be tatsoi. Yukina savoy is inbetween but nearer the mild end. Mizuna is perhaps about similar or even milder and Tokyo bekana milder still. Komatsuna is very mild like tatsoi but perhaps a little sweeter.

Usually I grow a selection in rows as cut-and-come-again rather than as individual specimen plants which is what I think you have in mind. So the tastes contribute to a mixture, meaning that I can’t fully appreciate subtle differences in taste.

Some are more compact than others,all are rather quick growing and all are cool weather crops tending to go quickly to seed in warmer weather.

There’s an amazingly informative book by Joy Larkcom called ‘ Oriental Vegetables’. She, I think, pioneered the whole idea of growing greens as cut-and-come-again, which is not necessarily what you want. But the book is extremely interesting in helping to sort out the differences between so many oriental crops.

Ok, so it is more about variations in spiciness. I didn't realize that, given how few brassicas I grow, but I guess the same would apply to say, radishes. Those I have grown, to a small degree. It's so bewildering that vegetables which I would consider on the pungent side, like radishes, along with annual onions, are so vulnerable to pests. Whether above or below ground wow they attract pests. You'd think the less aromatic veggies like potatoes would be worse? And yet I never have problems with those.