Brassica is a genus of plants. In its family are many many tasty things. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants, but some are small shrubs. Here are some of those species: ethiopian mustard, brown mustard, cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, canola, black mustard, turnips, napa cabbage, bomdong, bok choy, and rapini. Brassica plants have been the subject of much scientific interest for their agricultural importance, and because they evolved by the combining of chromosomes from three earlier species, as described by the "triangle of U" theory.

The genus is native to Western Europe, the Mediterranean and temperate regions of Asia. Many wild species grow as weeds, especially in North America, South America, and Australia. A dislike for cabbage or broccoli can result from the fact that these plants contain a compound similar to phenylthiocarbamide (PTC), which is either bitter or tasteless to people depending on their taste buds.

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