Brassica fruticulosa

Brassica fruticulosa

Shrub cabbage (Brassica fruticulosa Cirillo, 1792) is a herbaceous species belonging to the Brassicaceae family.

Systematic –
From a systematic point of view, it belongs to the Eukaryota Domain, the Plantae Kingdom, the Magnoliophyta Division, the Magnoliopsida Class, the Capparales Order, the Brassicaceae Family and therefore the Brassica Genus and the B. fruticulosa Species.
The term Sinapis radicata Desf is obsolete synonym.

Etymology –
The term Brassica comes from the Latin brassica, the name of the cabbage described by several authors, attested in the literature starting from Plautus (III-II century BC). The origin of this name is uncertain and has been traced back to Greek or Celtic voices, without totally convincing evidence. Several etymological texts refer to the word Βράσκη braske, according to Hesychius used by the Italics in Magna Grecia to indicate cabbage.
The specific epithet fruticulosa is the diminutive of fruticosus, derived from frutice, which therefore means somewhat rich in buds.

Geographical Distribution and Habitat –
The Shrub cabbage is a typical plant of the Mediterranean area especially of the central-western side. In Italy it is found in the wild in some areas of central-southern Italy and particularly in Sicily, especially in the Etna area and western Sicily, as well as in the Aeolian islands.
Its habitat is that of rural areas, especially in the vineyards, but also in the uncultivated land of the urban suburbs of the road margins, a little less in the uncultivated, from the sea level up to 1200 meters above sea level.
It mainly prefers siliceous soils and is widespread in the volcanic soils of Etna and the islands of Sicily.

Description –
Brassica fruticulosa is an annual, rarely biennial plant that grows around 70 cm in height.
The stem has a woody consistency at the base, more or less suffruticose which gives it a characteristic shrubby appearance.
The leaves are arranged in a rosette and deeply engraved by 2 – 4 pairs of lateral segments.
The abundant and low bushes of the plant occur all year round with flowers with lemon yellow petals and purple sepals with a flowering period which, in favorable climatic conditions, can be prolonged from spring to summer and in environments and vintages very myths can last all year round.
The fruit is a siliqua of 15-40 x 1.5-2 mm, with rostrum of 3-6 mm, conical, with 4-12 seeds, spherical, brown with a diameter of 0.6-1.3 mm.

Cultivation –
Shrub cabbage is a plant that grows spontaneously, especially on siliceous soils and with a pH from neutral to slightly acidic.
However, it can be disseminated to increase its presence in rural areas where biodiversity and productivity are intended to be diversified in even marginal areas, even if the best yields are from fertile soils.

Uses and Traditions –
Brassica fruticulosa is a plant known since ancient times, so much so that it has always been harvested, in the period from mid-September to early May.
So it is described by Michele Tenore in the universal Medical Flora, and particular flora of the Province of Naples, Naples, 1823:
«Suffruticose cabbage. Ital. Brassica fruticulosa. Lat. Fruescent Chou. Br. Stem inferiorly divided into many naked tortuous woody branches; leaves on top of the lyrate sinuous-toothed bristly branches, rough green-glaucous often red below; flowers on top of tender branches in short racemes; corolla with yellow ovate petals; siliqua about an inch long, you will keep it almost articulated because it is swollen in the places that correspond to the seeds, with a lesine-like neck. ”
The cabbage is eaten cooked; it can be simply boiled and seasoned with oil, or sautéed in a pan with garlic and chilli pepper or stewed with wine. It has a pleasantly bitter, strong flavor. In Sicily, where it is also known as cavuliceddu, cauriciellu, caliceddu or qualeddu in the Trapani area, it is often used as a side dish for grilled sausage.
The optimal balsamic period is that which runs from January to December.
Shrub cabbage has nourishing, decongestant, digestive, anti-inflammatory, anticancer, analgesic, astringent and calming nutraceutical properties.
The active ingredients contained are: Vitamin A, B1, B2, C and K, Flavonoids, Amino acids,
Glucosinolates.
The parts used are the leaves.

Preparation method –
Brassica fruticulosa, like many other alimurgical plants, is a plant that has always been used, especially in ancient times in periods of greatest famine. For this reason, the recipes are very influenced by local popular traditions.
In general, it can be eaten boiled and stir-fried with oil, chilli and garlic; it can be used to season pasta dishes, to accompany roasted sausage, to prepare egg omelets.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– Treben M., 2000. Health from the Lord’s Pharmacy, Tips and experiences with medicinal herbs, Ennsthaler Editore
– Pignatti S., 1982. Flora of Italy, Edagricole, Bologna.
– Conti F., Abbate G., Alessandrini A., Blasi C. (edited by), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.

Warning: Pharmaceutical applications and alimurgical uses are indicated for information purposes only, they do not in any way represent a medical prescription; therefore, no responsibility is accepted for their use for healing, aesthetic or food purposes.