10 Lesser-Known Cruciferous Vegetables To Try & 10 Common Ones You Already Enjoy
10 Lesser-Known Cruciferous Vegetables To Try & 10 Common Ones You Already Enjoy
Do You Know The Cruciferous Crew?
Cruciferous vegetables might not get the spotlight like your typical salad greens, but they’re packed with flavor and nutrients, often hiding in plain sight. You’ll recognize them by their unique leaves, which can be purple, green, or even spicy. So, let’s dive into ten lesser-known cruciferous veggies that could surprise you—and add a little excitement to your next meal!
1. Mizuna
Mizuna is a fast-growing Japanese green with jagged, dark green leaves and a sharp, peppery taste. While often used in salads, it’s also delicious when lightly sautéed or added to soups. Its light flavor adds an interesting twist to any dish.
2. Komatsuna
Often called Japanese spinach, komatsuna grows quickly and has dark green leaves. Its flavor is subtle but distinct, offering a slight bitterness when raw, which mellows when cooked. Enjoy it in stir-fries or soups for a delicious, easy way to add greens to your meals.
3. Tatsoi
This little rosette-shaped dynamo is the cool cousin of bok choy, flaunting spoon-sized leaves and enough sass to jazz up your stir-fries, soups, or even a smoothie. It’s tender, tasty, and tough enough to grow in frosty weather—basically the James Bond of greens.
4. Daikon Radish
Daikon radish, a staple in many Asian cuisines, is a long, white root vegetable known for its mild, slightly sweet flavor. While it's versatile in cooking, daikon also has a reputation for its health benefits, aiding digestion and being a low-calorie source of fiber and vitamin C.
5. Rutabaga
Larger and denser than turnips, rutabaga has a sweet, earthy flavor. Its firm texture makes it perfect for roasting and mashing. Common in colder climates, rutabaga thrives in the fall and winter, making it a comforting vegetable during the colder months.
6. Choy Sum
Choy sum is an early-harvest vegetable with tender stems and yellow flowers. Popular in Chinese and Taiwanese cuisine, it has a sweet profile with a hint of bitterness. Nutritionally, it's packed with vitamins A and C, along with calcium and iron.
7. Broccolini
This one is a hybrid vegetable, combining broccoli and Chinese broccoli. Its long, slender stalks are tender, and its florets are smaller and sweeter than traditional broccoli. Perfect for quick steaming, broccolini provides a sweeter taste that contrasts nicely with the strong flavor of regular broccoli.
Ella Olsson from Stockholm, Sweden on Wikimedia
8. Kohlrabi
Kohlrabi, often referred to as a "turnip cabbage," is a bulbous vegetable whose appearance resembles a swollen stem with leafy greens sprouting from the top. Both the bulb and the leaves are edible, though the bulb is typically eaten raw.
9. Moringa
Known for its leaves, which are packed with vitamins A, C, and E, Moringa has become popular as a superfood due to its health benefits. The leaves are commonly dried and ground into powder, making them easy to incorporate into smoothies, teas, and soups.
10. Mustard Greens (Spicy)
Spicy mustard greens bring a fiery kick to the table with a peppery flavor. These greens are perfect in hearty dishes or as a side when sautéed with garlic. Plus, they pair particularly well with rich meats, balancing out their fatty flavors.
Now, let’s look at ten common cruciferous veggies you can find in your fridge or local market without much thought.
1. Broccoli
Broccoli is a reliable favorite in kitchens worldwide. With its dense florets and thick stalks, it can be added to stir-fries with ease. Lastly, its mildly bitter flavor pairs well with bold spices and sauces, making it adaptable to countless recipes.
2. Cauliflower
Cauliflower has a subtle, nutty flavor that shines when roasted. Versatile enough to serve as a rice substitute or in pizza crust, it’s a low-carb alternative that’s ideal for people looking to reduce grains in their diet.
3. Cabbage
The unsung hero of the veggie world, cabbage is like that quiet friend who’s always around, but when you give them a chance, they totally steal the show. Plus, you can get green, red, or the fancy Savoy kind, all with their own vibe.
4. Brussels Sprouts
Once considered an acquired taste, Brussels sprouts are now celebrated for their caramelized outer leaves and tender insides. Roasting them enhances their naturally nutty flavor, which makes them a delicious side dish or salad topper.
5. Turnips
Turnips are root veggies with a peppery flavor that’s milder than radishes. Unlike other root vegetables, turnips stay crisp and firm when cooked. Next time you’re looking for a simple vegetable to round out your meal, turnips are an excellent, nutritious choice.
6. Radishes
Radishes come in several varieties, from the classic red to purple and white, each with its own slightly varying flavor profile. These versatile vegetables are also low in calories, which makes them an ideal snack when you need a quick, healthy bite.
7. Kale
This one is packed with vitamins A, C, and K, along with calcium and potassium. It's often considered a superfood due to its health benefits, including being filled with antioxidants and fiber. Moreover, it can be eaten raw in salads or made into crispy kale chips.
8. Chinese Broccoli (Gai Lan)
Chinese broccoli, or gai lan, features thick, crunchy stems and dark, leafy greens. Its flavor is similar to kale but milder, making it perfect for stir-fries, soups, or steamed dishes. If you’re craving something with a delicate yet satisfying texture, Gai Lan is a great option to experiment with.
9. Collard Greens
Collard greens are a Southern favorite, offering a hearty texture and slightly bitter flavor that complements slow-cooked dishes. Often cooked with smoked meats, they absorb flavors wonderfully, making them a comforting addition to a dinner table.
10. Pak Choi
Pak choi, or bok choy, features tender white stalks and dark green leaves that add a refreshing crunch to stir-fries and soups. This Chinese cabbage is quick to cook, often taking just a few minutes to soften. Impressively, its mild, slightly sweet flavor works well in both cooked and raw dishes.
