Field Mustard – FranLaff.com

Do you already know this species? Click the arrows to check…

Common Name

Field Mustard

Scientific Name

Brassica rapa

More Clues to ID

This species includes varieties called bok choy, napa cabbage, turnip, rapini, and totsoi

This plant has been used by humans for so long that its origins are unknown. Today it is found in most parts of the globe and is used in all its varieties, mostly as vegetables. The seeds are also used to make canola oil.

~ Click any pic to open slideshow ~

Learn about this species:

Do you grow a form of Brassica in your garden? You might even have some in your refrigerator!

Image Credits

Rasbak, CC BY-SA 3.0, via Wikimedia Commons
Enrico Blasutto, CC BY-SA 4.0, via Wikimedia Commons
Rasbak, CC BY-SA 3.0, via Wikimedia Commons
Rasbak, CC BY-SA 3.0, via Wikimedia Commons
Rasbak, CC BY-SA 3.0, via Wikimedia Commons
No machine-readable author provided. Bogdan assumed (based on copyright claims)., CC BY-SA 3.0, via Wikimedia Commons
TeunSpaans, CC BY-SA 3.0, via Wikimedia Commons
Matt Lavin from Bozeman, Montana, USA, CC BY-SA 2.0, via Wikimedia Commons
Miya, CC BY-SA 3.0, via Wikimedia Commons
Matt Lavin from Bozeman, Montana, USA, CC BY-SA 2.0, via Wikimedia Commons
Rasbak, CC BY-SA 3.0, via Wikimedia Commons
Rasbak, CC BY-SA 3.0, via Wikimedia Commons

Brassica_rapa_subsp._oleifera,_bladkool_(5)

683px-Brassica_rapa_subsp._campestris_pods_(01)

Previous image

Next image

Pssst…

Did you know that this and other species are waiting their turns to be added to Fran’s FREE online courses, like the PLANTS course, or the BIRDS course?

This bright, tropical-looking black and yellow bird from Southeast Asia is related to chickadees and titmice

Visit this Species

This brightly colored, chunky bird is not found in America but frequents gardens and backyards in the UK and throughout much of Europe.

Visit this Species

This humble plant is easily overlooked, both in its quiet early blooming and later leaf unfurling. You can find it in wetlands and riverine forests in the NE quarter of the US, up into Canada.

Visit this Species

These nearly ubiquitous, often evergreen vines are almost entirely edible outside of their berries. Try their tender tendrils. 😉

Visit this Species

This dark-colored cup fungus grows in small clumps on hardwood, starting out nearly closed and tender enough to be eaten, and maturing into a more opened cup, becoming too tough to be of much use

Visit this Species

This is one of the few birds that many residents of the USA know by name… but it is THAT NAME that makes many people in the UK a bit confused. No matter where you live, each version has the classic “red breast”.

Visit this Species