We hear about them all the time… cruciferous vegetables, and how they are the best vegetables for you to be eating. But what is a cruciferous vegetable? Here’s a breakdown of the basic  list, courtesy of Laura B. Russell’s beautifully illustrated cookbook, “Brassicas.” Laura is a former editor of Food & Wine, and writes a “Food Day” column for the Oregonian.  Her cookbook is also filled with helpful techniques and wonderful recipes. Thank you, Laura, for your contribution to our good health!

KALE

CAULIFLOWER

BRUSSELS SPROUTS AND CABBAGE

BROCCOLI

LEAFY BRASSICAS
Collard Greens, Mustard Greens,
Broccoli Rabe (Rapini), Arugula, and Cress

ASIAN BRASSICAS
Bok Choy, Broccolini (Japanese hybrid of broccoli and kai-tan),
Chinese Broccoli,  Mizuno, Napa Cabbage, and Tatsoi

ROOT BRASSICAS AND KOHLRABI
Radish, Turnip, Rutabaga, Horseradish,
Wasabi, and Kohlrabi