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Isatis tinctoria L. - Brassicaceae - woad, Färberwaid

Bienniel herb, native to Europe, naturalized in Asia, cultivated elsewhere.

„ Isatis tinctoria is a European and probably Asian species very polymorphic in fruit shape, shape and size of auricles of cauline leaves, and the amount of indumentum. It has been cultivated since ancient times as a source of a dark blue dye (woad) obtained by fermenting the leaves and lower portions of the plant. Glabrous forms with oblong fruit and poorly developed or obtuse leaf auricles have been recognized as I. indigotica. By contrast, glabrous or hairy forms with cuneiform or oblong-triangular fruit and well-developed, often acute leaf auricles are called I. tinctoria. However, every conceivable morphological intermediate between the two forms occurs in China, as well as elsewhere in Asia, Europe, and North America, where they are introduced and naturalized.
The roots and leaves are used for medicinal purposes and a source of dye, and the seed oil is used in industry.“
http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200009571

„The dye chemical extracted from woad is indigo, the same dye extracted from „true indigo“, Indigofera tinctoria, but in a lower concentration….
Indigowoad Root (Chinese: 板藍根; pinyin: bǎn lán gēn) is a traditional Chinese medicine herb that comes from the roots of woad.“ http://en.wikipedia.org/wiki/Isatis_tinctoria

„… fresh flower buds were collected on Mount Etna slopes in Sicily over two years and analysed for their bioactive compound content. Woad samples contained considerable amounts of glucosinolates, ranging from 80 up to over 100 µmol/g d.w., which are values higher than those found in other Brassica vegetables. Only gluconapin and the most interesting glucobrassicin, which is the natural precursor of indole-3-carbinol, a multiple antitumorigenic compound, were found. High mean values were also recorded for total polyphenols and flavonoids (25 GAE mg/g d.w. and 7 CE mg/g d.w., respectively). Consequently, also the antioxidant activity (H-ORAC) of the woad flower buds resulted among the highest reported for other Brassica vegetables, being about 300 µmol TE/g d.w. Since processing can partly reduce the glucosinolate content of vegetables, different cooking ways, such as boiling and microwaving, were compared. Boiling for 10 min caused losses of 34% of total glucosinolates, while microwaving (10 min, 800 W) only reduced the glucosinolate amount by 3%. The results obtained suggest that woad flower buds could be considered as a functional food with possible chemopreventive properties.“
[(2012, November). Nutraceutical Value of Woad (Isatis tinctoria) Flower Buds of Ecotypes from Sicily, Italy. Galletti, S., Bagatta, M., Iori, R., Ragusa, L., Branca, F., & Argento, S., In VI International Symposium on Brassicas and XVIII Crucifer Genetics Workshop 1005, 2012, 349-353)]