The plant around us. Volume 1 The plant around us. Volume I | Page 31

Uses Food
Gastronomy
Medical Use
Brassica vegetables are consumed in large quantities across the
globe. They are an important source of dietary fibre, vitamins C and
E, a range of B vitamins and carotenes. Their distinctive bitter
flavour is due to the presence of glucosinolates, which can be toxic
in certain circumstances but are also credited with potential anti-
cancer activity.
Coleslaw Salad
Medical: The health benefits of cabbage
include its frequent use as a treatment
for constipation, stomach ulcers, headaches,
obesity, skin disorders, eczema, jaundice,
scurvy, rheumatism, arthritis, gout, eye
disorders, heart diseases, and Alzheimer’s
disease.
Ingredients
1 head green cabbage, finely
shredded.
2 large carrots, finely shredded.
3/4 cup best-quality mayonnaise.
2 tablespoons sour cream.
2 tablespoons grated Spanish onion.
2 tablespoons sugar, or to taste.
2 tablespoons white vinegar.
1 tablespoon dry mustard.
Gastronomy: Cabbage is one of
those unsung heroes in the kitchen.
You might not think too much about
it, but it can be one of the most
versatile veggies in your arsenal.
From traditional slaws and salads to
Indian-inspired curries and fermented
foods like sauerkraut and kimchi, we
predict you'll be eating a lot of
cabbage.
Taxonomic Notes: Brassica
oleracea L. is a wild relative of a
number of crops in the brassica
group; including
broccoli, B. oleracea L.
var. italica Plenck, Brussels
sprout, B. oleracea L.
var. gemmifera (DC.) Zenker,
cabbage, B. oleracea var. capitata L.,
cauliflower, B. oleracea var. botrytis
L., kale, B. Oleracea.