Noted: Long before rapeseed became a cooking oil, it was an industrial oil used as a lubricant in Victorian steam engines and World War II ships. Back in those days, it wasn’t even edible because it contained such high levels of erucic acid, which is toxic, and glucosinalates. Rapeseed, after all, is a brassica – a genus of plants that includes Brussels sprouts, mustard and broccoli – and it had a particularly high quantity of glucosinalates, which impart a flavor often described as “cabbagey,” according to Paul Williams, a plant pathologist at the University of Wisconsin.
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