Cruciferous vegetables are a family of plants that includes broccoli, cauliflower, cabbage, Brussels sprouts, and kale. The name comes from the Latin word for “cross” because their flowers have four petals arranged in a cross shape, though you rarely see these flowers since we harvest the plants before they bloom.

These vegetables share certain characteristics beyond their flower shape: they often have a slightly bitter or peppery taste, they grow well in cool weather, and they're packed with vitamins and nutrients that help keep people healthy. Many kids recognize the strong smell that fills the kitchen when cruciferous vegetables are cooking, especially cabbage or Brussels sprouts.

Scientists study cruciferous vegetables because they contain special compounds that may help protect against certain diseases. Gardeners appreciate them because they're relatively easy to grow and can handle frost. While some people find their taste challenging at first, others love their distinctive flavors, especially when roasted or prepared with garlic and olive oil. The cruciferous family also includes mustard, radishes, and wasabi, which helps explain why many of these vegetables have that characteristic sharp, peppery bite.