Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae). These vegetables are widely cultivated, with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, garden cress, bok choy, broccoli, brussels sprouts and similar green leaf vegetables. The family takes its alternate name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross.

Horseradish, land cress, kale, chinese broccoli, collard greens, cabbage, savoy cabbage, brussel sprouts, kholrabi, broccoli, cauliflower, bok choy, komatsuna, mizuna, choy sum, chinese cabbage, turip root, rutabaga, sweede, conola, mustard seeds, tatsoi, rocket, garden cress, watercress, radish, daikon, wasabi

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