cooked, which may leave them mild and
cabbage-like or intensely bitter, depending on
the variety. Ethiopian mustard, a natural
hybrid between the cabbage and mustard
groups, probably arose in northeastern Africa,
where the fast-growing young leaves are eaten
both raw and lightly cooked. An improved
variety developed in the United States is
called texsel greens.
Asian Cabbages and Relatives The several
very different forms of Chinese cabbage,
including bok choy, napa, and tatsoi, all stem
from the same species of Brassica that gave
us the turnip. B. rapa is one of the oldest
cultivated plants, possibly bred first for its
seeds, and now among the most important
vegetables in Asia. The larger modern forms
are mainly elongated heads weighing up to 10
lb/4.5 kg, and are distinguished from
European cabbages by their prominent white
midribs, less prominent light green leaves,