Cruciferous Vegetables Names in English with Their Pictures

Cruciferous Vegetables Names in English with Their Pictures is an educational topic for students, gardeners, and health-conscious individuals who want to learn about nutritious vegetables. Cruciferous vegetables belong to the cabbage family and are known for their cross-shaped flowers. They are rich in vitamins, minerals, fiber, and beneficial plant compounds that support overall health. Common examples include cabbage, broccoli, cauliflower, kale, and Brussels sprouts. These vegetables are widely used in salads, soups, stir-fries, and many other dishes around the world. In this article, you will learn various cruciferous vegetable names along with their pictures, making identification simple, educational, and enjoyable.

Table of Contents

List of Cruciferous Vegetables Names

Cabbage
Broccoli
Cauliflower
Kale
Sprout
Bokchoy
Turnip
Radish
Rutabaga
Mustard
Collard
Arugula
Cress
Daikon
Tatsoi
Mizuna
Rapini
Choysum
Napa
Savoy

Names of Cruciferous Vegetables with Pictures

Cabbage
A leafy cruciferous vegetable forming compact heads of overlapping leaves, widely cultivated around the world for salads and soups.
Broccoli
A highly nutritious green cruciferous vegetable valued for its edible flower heads, rich vitamin content, dietary fiber, and numerous health benefits.
Cauliflower
A popular cruciferous vegetable producing dense white flower heads, commonly steamed, roasted, fried, or used in various healthy recipes.
Kale
A nutrient-rich leafy cruciferous vegetable known for its curly or flat leaves, excellent nutritional value, and widespread culinary uses.
Sprout
A small cruciferous vegetable consisting of compact leafy buds, appreciated for its flavor, nutrition, and versatility in cooking.
Bokchoy
A leafy Asian cruciferous vegetable featuring crisp white stems and tender green leaves, commonly used in soups and stir-fries.
Turnip
A root cruciferous vegetable cultivated for both its edible underground root and nutritious leafy green tops.
Radish
A fast-growing cruciferous vegetable recognized for its crunchy texture, peppery flavor, colorful roots, and refreshing taste.
Rutabaga
A root cruciferous vegetable developed from turnip ancestry, valued for sweet flavor, long storage life, and nutritional content.
Mustard
A leafy cruciferous vegetable grown for edible greens and seeds, known for its strong distinctive flavor.
Collard
A leafy cruciferous vegetable producing large nutritious leaves that are widely used in traditional and regional cuisines.
Arugula
A leafy cruciferous vegetable known for its peppery taste, commonly added to salads, sandwiches, and fresh dishes.
Cress
A small leafy cruciferous vegetable appreciated for spicy flavor, nutritional value, and use in salads.
Daikon
A large white radish variety valued for its crisp texture, mild flavor, and widespread culinary applications.
Tatsoi
A leafy Asian cruciferous vegetable forming compact rosettes of tender leaves, rich in vitamins and minerals.
Mizuna
A Japanese leafy cruciferous vegetable known for delicate leaves, mild peppery taste, and culinary versatility.
Rapini
A leafy cruciferous vegetable grown for edible stems, leaves, and flower buds used in many dishes.
Choysum
A leafy Asian cruciferous vegetable commonly cultivated for tender stems, leaves, and edible flowering shoots.
Napa
A Chinese cabbage variety with tender leaves and crisp texture, widely used in Asian cuisine.
Savoy
A cabbage variety distinguished by crinkled leaves, mild flavor, and suitability for many cooking methods.

Names of Cruciferous Vegetables with Pictures

Kohlrabi
Broccolini
Romanesco
Kailan
Wasabi
Rocket
Pakchoi
Yuchoy
Rabe
Komatsuna
Kaichoy
Redkale
Curlykale
Babykale
Seakale
Mustardg
Turnipg
Radishg
Collardg
Cabbageg

Types of Cruciferous Vegetables Names with Pictures

Kohlrabi
A unique cruciferous vegetable grown for its swollen stem above the ground, offering a crisp texture, mild flavor, and excellent nutritional value.
Broccolini
A hybrid cruciferous vegetable combining characteristics of broccoli and Chinese kale, producing tender stems, small florets, and a delicate taste.
Romanesco
A striking cruciferous vegetable recognized for its spiral flower heads, unique appearance, mild flavor, and rich nutritional content.
Kailan
A leafy Asian cruciferous vegetable valued for thick edible stems, tender leaves, and widespread use in traditional dishes.
Wasabi
A cruciferous plant cultivated for its pungent stem, commonly processed into a spicy condiment used with various foods.
Rocket
A leafy cruciferous vegetable known for its peppery flavor, tender leaves, and popularity in salads and garnishes.
Pakchoi
A leafy Asian cruciferous vegetable featuring crunchy stems and tender leaves, commonly used in soups and stir-fries.
Yuchoy
A leafy cruciferous vegetable grown for edible stems, leaves, and flowers, frequently used in Asian cooking.
Rabe
A cruciferous vegetable cultivated for its edible leaves, stems, and flowering shoots, offering a slightly bitter flavor.
Komatsuna
A Japanese leafy cruciferous vegetable appreciated for tender leaves, mild taste, and excellent nutritional properties.
Kaichoy
A mustard-type cruciferous vegetable known for flavorful leaves, strong aroma, and versatility in cooking applications.
Redkale
A colorful kale variety recognized for reddish leaves, attractive appearance, and high concentration of beneficial nutrients.
Curlykale
A kale variety distinguished by tightly curled leaves, rich flavor, and exceptional nutritional value in healthy diets.
Babykale
A young kale harvested early for its tender leaves, mild flavor, and suitability for salads and cooking.
Seakale
A perennial cruciferous vegetable cultivated for edible shoots, leaves, and flower buds, valued for unique flavor.
Mustardg
Mustard greens are leafy cruciferous vegetables appreciated for spicy flavor, nutritional richness, and frequent culinary use.
Turnipg
Turnip greens are the edible leafy tops of turnips, rich in vitamins, minerals, and dietary fiber.
Radishg
Radish greens are nutritious edible leaves often included in soups, salads, and cooked vegetable preparations.
Collardg
Collard greens are large leafy vegetables known for excellent nutrition, distinctive flavor, and versatile cooking applications.
Cabbageg
Cabbage greens are edible outer leaves providing valuable nutrients, fiber, and usefulness in numerous traditional recipes.