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Glite Dictionary
Brassica perviridis

Brassica perviridis

8.9
A leafy Asian vegetable with a thick crunchy root grown for cooking
  • noun
  • Specialized
translation icon : mostaza verde
  • Farmers in the region grow Brassica perviridis for its nutritious leaves and crunchy root.

Examples

  • The market had fresh bunches of Brassica perviridis alongside other leafy greens.

  • I love cooking with Brassica perviridis.

  • Brassica perviridis is often used in stir-fry dishes across East Asia.

  • Have you tried Brassica perviridis in your stir fry?

  • Brassica perviridis is a popular choice in Asian cuisine for its tender greens and tasty root.

  • Many chefs recommend using Brassica perviridis for its unique flavor in soups and salads.

  • You can find Brassica perviridis at local markets, where it is sold fresh for cooking.

Synonyms

Brassica rapa perviridis
vsBrassica perviridis
  • Specialized
9.1

A leafy green vegetable from Asia that people grow for its edible leaves and use in cooking and salads

focuses equally on both swollen root and leaves used commonly in cooking
tendergreen
vsBrassica perviridis
  • Indian
9.7

A leafy Asian vegetable with a swollen root that people eat

is used broadly in cooking rather than only as a simple vegetable
spinach mustard
vsBrassica perviridis
6.2

A leafy Asian plant with a swollen root crown that you can eat raw or cooked

is used more for cooked dishes and values the swollen root equally
turnip plant
vsBrassica perviridis
2.7

A plant that farmers grow for a round edible root and leaves you can eat

names a single Asiatic cultivated plant rather than the whole group

Surface Forms

Brassica perviridis singular
Brassica perviridis plural

Morphology

Brassica + perviridis

This is a Latin binomial (scientific) name rather than a compositional English phrase; the second element 'perviridis' is not an English word and gives no transparent clue to the species' culinary or morphological properties. Even knowing 'Brassica' (the cabbage/broccoli genus) a B1 learner could not derive the specific meaning 'edible Asiatic plant cultivated for its swollen root and leafy greens' from the constituents, so the expression is not compositional for learners.

Etymology

The name Brassica perviridis comes from Latin words. Brassica means 'cabbage' and perviridis means 'very green', so the name paints the image of a very green cabbage-like plant with leafy greens and a thick root that people eat.