What are Cruciferous Vegetables?

In general, cruciferous vegetables belong to the Cruciferae family, which mostly contains the Brassica genus, but includes other genuses as well. In general, they grow in cooler weather. When in bloom they have four petals resembling a cross, hence cruciferous (Cruciferae, Latin for ‘cross-bearing’).

Why should we eat them?

Cruciferous vegetables are a rich source of sulfur-containing compounds called glucosinolates (β-thioglucoside N-hydroxysulfates) that give them a pungent aroma and spicy (according to some bitter) taste. It’s precisely their high glucosinolate content which may play important roles in disease prevention by triggering antioxidant and anti-inflammatory response and contributing to the maintenance of cell homeostasis (source and more information).

(In)complete list of cruciferous vegetables

You may want to include more cruciferous vegetables in your diet, both for their health benefits as well as their ability to grow fast in almost all places. I will add a recipe every Monday, and once published, it will have a link below. Did I forget a cruciferous vegetable in the list below? Let me know!

 

Arugula 

Bok choy 

Broccoflower    

Broccoli 

Broccoli di Torbole

Broccoli rabe 

Broccoli romanesco 

Broccolini

Brussel sprouts 

Cabbage 

Cauliflower 

Chinese broccoli 

Chinese cabbage 

Collard greens

Collard greens 

Cone cabbage

Daikon

Gai lan (Kai-lan)               

Garden cress 

Horseradish

Kale 

Kohlrabi

Komatsuna 

Lacinato kale

Land cress 

Marrow-stem kale

Mizuna 

Mustard Greens

Napa Cabbage

Perpetual kale

Radish 

Red cabbage

Rutabaga 

Savoy Cabbage

Tatsoi 

Tronchuda kale

Turnips 

Wasabi 

Watercress