Cruciferous

Cruciferous vegetables are vegetables of the family Brassicaceae with many genera, species, and cultivars being raised for food production, such as cauliflower, cabbage, kale, garden cress, bok choy, radish, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name from the shape of their flowers, whose four petals resemble a cross.