Brassica (family Cruciferae) A genus of annual to perennial herbs which have tap roots and erect, branched stems. The flowers are usually yellow and are always four-petalled, the elongated fruit having a lower part (containing several seeds) that opens by 2 valves each with one strong vein, and an upper, indehiscent part (the beak) with 0–3 seeds. Several are important vegetables (cabbage, turnip, etc.) or sources of useful oil (rape, black mustard, etc.). There are about 30 species, whose distribution is centred on the Mediterranean.

bras·si·ca / ˈbrasikə/ • n. a plant of the genus Brassica (family Cruciferae) that includes cabbage, turnip, Brussels sprouts, and mustard.

brassica Genus of plants with edible roots or leaves. It includes cabbages, cauliflowers, Brussels sprouts (all subspecies of Brassica oleracea), turnip (B. rapa), swede (B. napobrassica). Some, such as broccoli, have edible flowerheads. Family Brassicaceae/Cruciferae.

Brassica Genus of vegetables that includes broccoli, Brussels sprouts, cabbage, cauliflower, kale, kohl rabi, mustard, and swedes.