nity provider and employer. The Montana State University Extension Service is an ADA/EO/AA/Veteran’s Preference Employer and Provider of Educational Outreach. Educational of Provider and Employer Preference ADA/EO/AA/Veteran’s an is Service Extension University State Montana The employer. and provider nity Outreach. Educational of Provider and Employer Preference ADA/EO/AA/Veteran’s an is Service Extension University State Montana The employer. and provider nity

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and be sure to fully remove the stem. stem. the remove fully to sure be and vegetable vegetable and be sure to fully remove the stem. stem. the remove fully to sure be and vegetable

be sure to trim off any undesirable parts of the the of parts undesirable any off trim to sure be be sure to trim off any undesirable parts of the the of parts undesirable any off trim to sure be

preparing, wash and dry thoroughly. Then, Then, thoroughly. Brassicas dry and wash preparing, preparing, wash and dry Brassicas thoroughly. Then, Then, thoroughly. Brassicas dry and wash preparing,

taste best when steamed or roasted. Prior to to Prior roasted. or steamed when best taste taste best when steamed or roasted. Prior to to Prior roasted. or steamed when best taste

, , and , many Brassicas Brassicas many cauliflower, and cabbage, broccoli, broccoli, cabbage, and cauliflower, many Brassicas Brassicas many cauliflower, and cabbage, broccoli,

While some Brassicas can be enjoyed raw, such as as such raw, enjoyed be can Brassicas some While While some Brassicas can be enjoyed raw, such as as such raw, enjoyed be can Brassicas some While

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discolored, or bruised. or discolored, bruised. or discolored,

vegetable is dense and firm. Avoid Brassicas that are limp, limp, are that Brassicas Avoid firm. and dense is vegetable limp, are that Brassicas Avoid firm. and dense is vegetable

When selecting Brassicas, it is important to make sure the the sure make to important is it Brassicas, selecting When the sure make to important is it Brassicas, selecting When

Tips Buying Tips Buying

properties. anti-inflammatory and anticarcinogenic have properties. anti-inflammatory and anticarcinogenic have

All Brassicas are rich in , meaning they are antioxidant-dense and and antioxidant-dense are they meaning phytochemicals, in rich are Brassicas All and antioxidant-dense are they meaning phytochemicals, in rich are Brassicas All

Vitamin A is important because it helps maintain good vision and keeps skin healthy. healthy. skin keeps and vision good maintain helps it because important is A Vitamin healthy. skin keeps and vision good maintain helps it because important is A Vitamin

sources of and good sources of potassium, vitamin A, and vitamin B6. B6. vitamin and A, vitamin potassium, of sources good and C vitamin of sources B6. vitamin and A, vitamin potassium, of sources good and C vitamin of sources

Although the genus is extremely diverse, most Brassicas are excellent excellent are Brassicas most diverse, extremely is genus Brassica the Although excellent are Brassicas most diverse, extremely is genus Brassica the Although

Information Nutrition Information Nutrition

Brassicas Brassicas

Brassicas Brassicas Did You Know Did You Know • “Brassica” is a genus, or group of closely related plants in the mustard family. • “Brassica” is a genus, or group of closely related plants in the mustard family. There are 3700+ species of , or the Brassica plant family, ranging from There are 3700+ species of Brassicaceae, or the Brassica plant family, ranging from cauliflower to . There are several subcategories of Brassicas known as “cole cauliflower to kohlrabi. There are several subcategories of Brassicas known as “cole crops” or cruciferous . Several of these vegetables were derived from the crops” or cruciferous vegetables. Several of these vegetables were derived from the same ancestor, wild mustard or . This includes: broccoli, cabbage, same ancestor, wild mustard or Brassica oleracea. This includes: broccoli, cabbage, cauliflower, collards, Brussels sprouts, and others. cauliflower, collards, Brussels sprouts, and others. • Many of the Brassicas that we enjoy as today either originated in northwest • Many of the Brassicas that we enjoy as food today either originated in northwest Europe or the Mediterranean but over the past 2,000 years, Brassicas were most likely Europe or the Mediterranean but over the past 2,000 years, Brassicas were most likely domesticated in the domesticated in the Mediterranean region. Wild Mediterranean region. Wild Mustard Plant Brassica oleracea Brassica oleracea The ancient Greeks The ancient Greeks recorded medicinal and recorded medicinal and

culinary uses of Brassicas. Cauli ower culinary uses of Brassicas. Cauli ower Broccoli Branched stem Broccoli Branched stem • Cabbage, a popular Flower buds/stems • Cabbage, a popular Flower buds/stems Brassica grown in Brassica grown in Montana, has roughly Montana, has roughly 400 varieties. Although 400 varieties. Although they all share certain Cabbage they all share certain Cabbage Terminal leaf bud Terminal leaf bud structural features and Kohlrabi structural features and Kohlrabi properties, cabbage Stem properties, cabbage Stem varieties vary greatly in varieties vary greatly in shape, size and color. shape, size and color. Look for purple, green, Look for purple, green, Brussels Sprouts Kale Brussels Sprouts and white ! Leaves Lateral leaf buds and white cabbages! Leaves Lateral leaf buds