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Part of the Cruciferae family, Brassicas encompass the family of cabbage in all its forms - including broccoli, cauliflower, Brussels sprouts, kale and kohlrabi. Related species of Brassica have produced the turnip and the swede, the many different forms of Chinese cabbage, and oil-seed rape.

Wild cabbage forms the basis of these vegetables and they occur naturally around the coasts of Europe. These have been cultivated for over 3,000 years in the very different vegetables we know today.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

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