Domain: Eukarya

Plantae: Plantae

Phylum: Angiosperms Magnoliophyta

Organism: Dicotyledons Magnoliopsida

Organism: Brassicales Brassicales

Family. Brassicaceae

Genus: Brassica

Species: Turnip B. rapa

Subspecies: Chinese cabbage B. r. pekinensis

Brief description

Mustard (Brassica) is a vegetable, scientifically known as Brassica pekinensis. The leaves are edible.

Cruciferae brassica annual, biennial herbs. Includes two major groups of nodding and non-nodding.

The collective name for two widely cultivated plants of the Brassicaceae family. Beijing cabbage (Brassica pekinensis), also known as Chinese cabbage, ball cabbage; leaves light green, wrinkled, the ball of the leaf clasping close. One type, the Tianjin cabbage, has elongated, cylindrical leaf bulbs that are about 45 centimeters (18 inches) tall. Bok choy has long been cultivated in the United States as a salad vegetable. Napa cabbage is similar, but has shorter, thicker leaf bulbs and is 30 centimeters (12 inches) tall. Chinese cabbage (Brassica chinensis), also known as Chinese mustard, chard, and non-balling cabbage, has glossy, dark green leaves; thick, white, brittle petioles; it does not form leafballs; the yellow heart is especially popular. All cabbages are flavorful and tender, so they can be eaten with many foods. Korean kimchi, a food found everywhere, is often made from cabbage.

Cabbage is indispensable to people's lives in an important vegetable, delicious flavor, rich in nutrients, known as the "king of vegetables," known as the masses of people love. Evolved from Brassica napus. With tender leaf ball, rosette leaves or flower stems for food. Cultivated area and consumption in China in the first of all kinds of vegetables.