Important Information Regarding Brassicaceae Vegetables

Common characteristics of Brassicaceae vegetables

Many people suffer from gas after eating these kinds of vegetables. This is because Brassicaceae vegetables possess non-digestible polysaccharides. Fortunately, there are some tricks you can implement to prevent this unpleasant side effect. For example, eating them in small quantities, chewing them well before swallowing, and drinking infusions after eating them. All of these techniques aid in their digestion.

The group of vegetables has a characteristically unpleasant smell. This odor occurs because, when we cut or boil them, they release organosulfur compounds that remind us of the smell of rotten eggs.

To keep this from happening, as much as possible, you should avoid cutting them when cooking them and boiling them. Broccoli, Brussels sprouts and kale are especially delicious on the skillet or sauteed.

Which vegetables are Brassicaceae vegetables?

Among the vegetables that belong to this group, we have arugula, broccoli, Brussels sprouts, cauliflower, turnip greens, cabbage, kale, collard greens, and others.

People were already cultivating greens in Iran in the year 2500 B.C. At the same time, cabbage comes from Murcia, Spain. In the 16th century, inhabitants of Murcia traveled all around Spain selling the seeds of what we now know as cabbage. Among the most widespread Spanish varieties, we can mention the following:

• Wild cabbage.
• Poor quality cabbage, a variety that, at first, was only available during April and May. Today, thanks to intensive agriculture, we can find these greens year-round.
• Breton cabbage or broccoli comes from Italy where it was popular due to its ability to resist frost.

• White cabbage was another popular choice for cultivation. Spanish gardeners originally used the same name, “lombarda” to refer to both white and red cabbages.
• The Spanish began planting cauliflower on the peninsula between the end of the 18th century and the beginning of the 19th. The great center of Spanish production was in the city of Getafe.

These greens have long been part of the habitual menu of every country in Europe. They are part of a number of traditional dishes, such as central European sauerkraut.

The history of the radish

Unlike other Brassicaceae vegetables, the exact origin of the radish is unknown. However, we can find it in literature as the food for poor people, as well as fashionable food for the rich. There are even references to radishes as a food of the Pharaohs. Experts believe the first radish cultivation took place in China or Japan.

The Spanish consume radishes as a vegetable as well as a condiment. On occasion, it’s also preserved in vinegar. Radish is a popular vegetable when it comes to accompanying fowl.

Interactions between Brassicaceae vegetables and pharmaceuticals

This group of vegetables can cause problems for individuals who are taking certain pharmaceuticals, such as blood thinners. Blood thinners such as Warfarin help to prevent or slow down the formation of blood clots in the human body. Their function is to keep blood clots from leading to a heart attack or stroke.

Brassicaceae vegetables reduce the effectiveness of these pharmaceuticals, as they boost their degradation. It’s important to avoid the simultaneous ingestion of these foods and blood thinners. What’s more, in situations of habitual consumption, patients should undergo prothrombin time tests.

Recipes: How to cook cauliflower

Cauliflower is one of the most flavorful Brassicaceae vegetables. To prepare it, we recommend boiling it in an abundant amount of water along with a splash of vinegar. This will reduce the unpleasant odor that’s so characteristic of this plant. However, some may not like its grainy texture. If that’s the case, then pureeing is an excellent alternative.

You can also combine cauliflower with other vegetables, such as leeks and chives. First of all, wash and prepare the vegetables you want to use. Then, sautee your veggies or boil them if you desire. Sauteeing them in a splash of olive oil will give extra flavor to your dish.

Once you’re done cooking your vegetables, mix them in a food processor. Finally, prepare your cauliflower until it’s very fine, adjusting the amount of water as necessary to reach the desired texture. Do you have any other favorite cauliflower recipes?