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Cultivated and wild Brassicaceae in Sicily

The present collecting mission in Sicily has been monitored the regional status of genetic erosion of crops
belonging to the genus Brassica. This activity is one of the aims of the European Union Project BRASCO
“Brassica collections for broadening agricultural use”, a scientific collaboration among 16 Partner Institutes
(including IG, IPK and DOFATA) from nine countries (Laghetti in prep.).

Broccoli ( Brassica oleracea var. italica Plenck)

The several local cultivars dispersed in Sicily are distinguished mainly by the harverst period. These cultivars
belonged mainly to Calabrese and to Sparaceddu group (Branca and Iapichino 1997). The former is
cultivated and widespread mainly in eastern Sicily, and is characterized by apical dominance which
determines the development of a large principal head; only after its harvesting do the secondary heads
develop. The latter group is widespresad in western Sicily and is distinguished by the development of both
principal and secondary heads at the same time (sprouting types) (Gray 1982; Boukema 1995).

Cauliflower ( B. oleracea var. botrytis [L.] Alef.)

In Sicily this crop is constituted mainly of local cultivars, named in relation to harvesting time (Branca 2000).
They belong to green and violet cauliflower groups; the former is diffused in western areas while the latter in
the eastern ones. Within the violet group, there is a typical variety called ‘Ciurietto’ (‘small flower’) which
could be considered an intermediate type between broccoli and cauliflower on the basis of curd grain
(Branca and Iapichino 1997). Violet cauliflowers show a great diversity, mainly for cold requirement for
flowering induction, curd size, colour and grain (Branca 1998b; 2000).

Kale ( B. oleracea var. acephala [DC.] Alef.)

This crop is dispersed throughout Sicily and mainly located in home gardens or in marginal areas
characterized by poor soils and drought (Branca and Iapichino 1997). Plants are perennial and for this
reason are called ‘cavolo vecchio’ in Etna areas or ‘cavolo forte’ in western Sicily. Inflorescences are very
small and, therefore, are harvested and used as young shoots. The old leaves fed to animals.
Kohlrabi ( B. oleracea var. gongylodes L.)

The local cultivars produce both green and violet swollen stems; the former are widespread throughout the
island while the latter are mainly located in eastern areas, in particular, the Catania district. In this area two
cultivars are common and characterized by cold requirement (vernalization) for flowering induction (Branca
and Iapichino 1997).

B. fruticulosa Cyr.

The species is widespread in all Sicily, but its area of concentration is around Etna where it is common as
weed in vineyards and is highly appreciated and used to prepare local dishes. Young leaves and shoots are
usually cooked, and are characterized by a bitter taste
(Branca 1991, 1999, Branca and Iapichino 1997, La Malfa et al. 1996).

White mustard (Sinapis alba L. ‘amareddu jancu’)

The species is found throughout Sicily, mainly on alluvial soils where it is a very common weed along the
road edges. Young leaves and shoots are noted for their bitter taste, which is reduced after boiling, and are
commonly used in omelettes (Branca 1991).

Wild Brassica species (n=9)

These species represent part of the primary gene pool of B. oleracea, and their hydrids with Brassica crops
show a good fertility (Bothmer et al. 1995). Their taxonomy was recently revised by Snogerup et al. (1990)
and by Raimondo et al. (1991). The former research team individuated a B. rupestris group formed by B.
rupestris Rafin., B. villosa Biv., B. incana Ten. and B. macrocarpa Guss., while the latter one assigned all of
them the taxonomic status of species together with B. drepanensis, B. tinei Lojac. and B. bivoniana Mazzola
et Raimondo. None of these species are used directly for food, but in different zones of Sicily, it is well
known that when wild and cultivated Brassicas grow in the same area, they often hybridize, producing very
specific cultivated types usually maintained by growers. Because of this great variability and the presence of