Cruciferous Vegetables 1 article

Cruciferous vegetables are members of the mustard family, especially Brassica crops such as broccoli, cauliflower, cabbage, kale, and Brussels sprouts. The edible part may be a floret, leaf, bud, stem, or compact head, so the category spans very different textures and cooking methods. Roasting, steaming, slaw preparation, and raw eating are all common. Their shared botanical relationship and glucosinolate chemistry connect the group without making the individual vegetables nutritionally or culinarily identical.