Hi there!
Oh I love cooking with representatives of the Brassicaceae family – cauliflower, broccoli, kale, cabbage, making kimchi. At least 1-2 times a week, if I think about it.
Fermented cabbage is actually a big part of Bulgarian cuisine, especially in the winter months (check out a cabbage roll recipe). Great for digestion & immunity!
I honestly was not aware for the anti-cancer properties of this family, how powerful! And I love the tip with the savory, will give this a try.
However, I have not had the chance to forage any brassica yet. One to add to the list!