Why do they call them cruciferous vegetables?

November 17, 2025 •

4 min read

The term "cruciferous" is an informal classification for members of the mustard family, derived from the Latin word cruciferae, meaning “cross-bearing,” due to their distinct four-petaled flowers. While many people are familiar with the health benefits of eating broccoli, cabbage, and kale, few know the botanical history behind the name.

Quick Summary

The name stems from the Latin for "cross-bearing," a reference to the four cross-shaped petals found on the flowers of these mustard family plants. This classification includes common vegetables like broccoli, cauliflower, and kale, all of which are genetically related.

Key Points

Etymological Origin: The term "cruciferous" comes from the Latin cruciferae, meaning "cross-bearing".
Floral Structure: The name refers to the distinct four-petaled flowers that are characteristic of this plant family.
Brassicaceae Family: Cruciferous vegetables are part of the Brassicaceae or mustard family, which includes broccoli, kale, and cabbage.
Historical Cultivation: The plants originated in the Mediterranean region and were spread throughout Europe by groups like the Romans.
Nutritional Compounds: These vegetables contain glucosinolates, sulfur-containing compounds that give them their pungent taste and are responsible for health benefits.
Diverse Appearance: Despite looking very different, common vegetables like cauliflower, brussels sprouts, and cabbage are all variations of the same species, Brassica oleracea.

The Botanical Roots of a Common Name

At first glance, it might be difficult to see what broccoli, cabbage, and cauliflower have in common. They grow differently, look different, and are used in a variety of culinary applications. However, the defining feature that unites these common vegetables, and gives them their name, is only apparent when they are flowering. The scientific name for this plant family is Brassicaceae, but its older and still-recognized name is Cruciferae. This Latin name is a portmanteau of crux, meaning "cross," and ferre, meaning "to bear". This botanical quirk, a symmetrical arrangement of four petals resembling a cross, is the origin of the term cruciferous.

The Mustard Family: An Ancient Pedigree

Cruciferous vegetables belong to the mustard family, with roots stretching back centuries to wild plants in the eastern Mediterranean region. These wild ancestors were selectively bred by humans over millennia, leading to the vast diversity seen today. For example, modern cabbage, kale, and broccoli all descend from the same wild ancestor, Brassica oleracea, and were developed by cultivating different parts of the plant. This history of cultivation and selective breeding has led to a wide variety of shapes, sizes, and flavors, but the family lineage and the distinctive cross-shaped flowers remain constant. The Roman conquerors, for instance, brought these vegetables to the British Isles around 500 AD, spreading their cultivation.

The Nutritional Powerhouse Behind the Name

The cross-bearing flowers aren't the only distinguishing feature of these vegetables. Members of the Brassicaceae family are known for their pungent, often slightly bitter taste, caused by sulfur-containing compounds called glucosinolates. When the plant is chewed or cut, an enzyme called myrosinase breaks down the glucosinolates into biologically active compounds, such as isothiocyanates and indoles. These compounds are responsible for the health benefits often associated with cruciferous vegetables, including potential anti-cancer effects. The specific type and quantity of these compounds can vary, which explains why a bite of spicy arugula tastes different than a piece of mild cauliflower.

Common Cruciferous Vegetables

Many of the vegetables in this family are staples in kitchens worldwide. Here is a list of some of the most common ones:

Broccoli: Eaten for its flowering head and stalks.
Cabbage: A leafy green vegetable used in slaws, soups, and fermented dishes like sauerkraut.
Cauliflower: Prized for its dense, white flower head, which can be roasted, mashed, or riced.
Brussels Sprouts: Small, leafy buds that grow in clusters along a thick stalk.
Kale: A leafy green with several varieties, used in salads and smoothies.
Arugula: A leafy green with a peppery, spicy flavor, often used in salads.
Radishes: Known for their peppery taste and crisp texture, they are a root vegetable in this family.
Bok Choy: A type of Chinese cabbage with a mild flavor, often used in stir-fries.
Collard Greens: A southern cooking staple with a distinct, slightly bitter taste.
Watercress: An aquatic plant used in salads and sandwiches.

Comparing Cruciferous Vegetables: Culinary and Nutritional Differences


Feature	Broccoli	Kale	Brussels Sprouts
Appearance	Tree-like head with green florets and thick stalk.	Large, curly, or flat green or purple leaves.	Small, tight, cabbage-like buds.
Flavor Profile	Earthy and slightly bitter when raw; milder when cooked.	Hearty and bitter, especially raw.	Nutty and slightly sweet when roasted; can be bitter when boiled.
Primary Nutrient	Vitamin C, Vitamin K, Fiber	Vitamin K, Vitamin A, Folate	Vitamin C, Vitamin K, Fiber
Best Preparation	Steamed, roasted, or raw in salads.	Massaged for salads, baked into chips, added to smoothies.	Roasted with oil and seasonings.
Texture	Firm stalk, tender florets.	Tough, fibrous leaves that soften when cooked.	Firm and dense.

The Cross-Shaped Revelation

So, the next time you see a head of cauliflower or some fresh kale, remember its lineage. The name 'cruciferous' isn't just a complicated scientific term, but a direct and beautiful reference to the flower from which it all began. It connects the cabbage family's earthy roots to its delicate, cross-bearing blooms, showcasing the botanical logic that often goes unnoticed in our everyday foods. This historical and visual link adds another layer of appreciation to these nutritious and diverse vegetables. For more information on this family of plants, check out this comprehensive overview of the Brassicaceae family from Springer.

Conclusion

In conclusion, the name "cruciferous" is derived from the Latin word cruciferae, meaning "cross-bearing," and refers to the four-petaled, cross-shaped flowers characteristic of the mustard plant family. While modern agriculture has bred these plants for specific features, their common genetic heritage and floral structure link them all. This simple, historical fact explains the name for a wide-ranging group of highly nutritious and popular vegetables, from broccoli and cauliflower to kale and cabbage. Understanding the origin of the name adds a layer of appreciation for the botanical history of the food on our plates. The next time you're enjoying one of these vegetables, you'll know the fascinating story behind its name.

Frequently Asked Questions

The word 'cruciferous' comes from the Latin word cruciferae, which means "cross-bearing". This refers to the four-petaled flowers that form a cross-like shape, a defining feature of this plant family.

Common cruciferous vegetables include broccoli, cauliflower, cabbage, kale, Brussels sprouts, bok choy, radishes, arugula, and collard greens.

Yes, the modern scientific name for this plant family is Brassicaceae, though Cruciferae remains an older and equally valid name. The term "cruciferous" is a common name used for vegetables in this family.

Yes, the cross-shaped flower is a consistent botanical characteristic of nearly all members of the Brassicaceae family, though many people only see the edible part of the plant.

Cruciferous vegetables are rich in vitamins and minerals like Vitamin C, Vitamin K, and folate, and contain compounds such as glucosinolates that are associated with a lower risk of certain cancers.

The bitter or pungent taste in some cruciferous vegetables, like kale or mustard greens, comes from sulfur-containing compounds called glucosinolates. The amount of these compounds can vary between different vegetables in the family.

Yes, broccoli and cauliflower, along with cabbage and kale, are all cultivars of the same species, Brassica oleracea. They were bred to express different traits over time.