Definition of Brassica Napus

This herb from Europe and the family cruciferae is normally used as forage to feed cattle due to its high content of protein. On the other hand, it has some seeds with which it is possible to make oil for consumption human or as biodiesel. At the same time, it receives a visit from bees for the pollination process. With bad practices in the use of herbicides, this herb can become a weed.

Main features

It is a normally annual plant. Its root is thick and its leaves are serrated. The flowers they are grouped in clusters and have a yellow color. It grows in well-drained soils, it needs little Water and adapts well to periods of drought.

As for its sowing, the most suitable period is at the end of the summer.

A medicinal plant

Brassica Napus has healing properties. Its root, also known as turnip, has various medicinal uses: relieves itchy skin, calms coughs, reduces the effects of bronchitis, fights rheumatism and whooping cough, eliminates gallstones and is a remedy laxative.

For its healing effects to be effective, a correct preparation (Normally half a liter of water is boiled with the root and finally a hot cup is taken).

A well-known plant in Galicia

In popular cuisine, its leaves are cooked and used to prepare stews (this tradition it is deeply rooted in some Galician towns, as it is used to flavor the Galician broth). On the other hand, the forage obtained is used to complement the feeding of livestock when pastures are insufficient.

In Galicia its root is called turnip, the tender leaves are turnip greens and turnip greens refer to the tender stems that appear during the flowering of the plant.

Turnip greens come from turnips and are very present in the markets and are used to prepare some typical dishes: pork shoulder with turnip greens, scrambled or cooked. This vegetable has an intense flavor and before using it in the kitchen it must be properly prepared (with warm water they wash turnip greens, remove the yellow leaves and if the variety of the plant has a very bitter taste, boil the vegetables in Water).

Fresh turnip greens are difficult to obtain in markets far from Galicia. Although at present this vegetable is appreciated for its anticancer and antioxidant properties, in the past it was considered a harmful vegetable for health.

Both turnip greens and turnip greens are an important source of vitamins A, E and C, as well as potassium and iron.

Fotolia photos: Mykola Mazuryk / Dimid