Table 1.

Cruciferous vegetables common name, Latin name and parts used for human consumption.

Common name	Genus, species	Cultivar, croup	Part used for food
broccoli	B. oleracea	var. italica	inflorescence
broccolini, broccoflower		var. italica × alboglabra	inflorescence
Brussels sprouts		var. gemmifera	buds
cabbage (white, red, cone etc.)		var.capitata	leaves
cauliflower, Romanesco broccoli		var. botrytis	inflorescence
Chinese brocolli, Kai-lan		var. alboglabra	leaves
collard greens		var. viridis	leaves
kale, collard greens		var. acephala	leaves
kohlrabi		var. gongylodes	stem
Asian greens	B. rapa	ssp. narinosa (or rosularis)	leaves
Bok Choy, Pak Choy		ssp. chinensis	leaves
Chinese cabbage, napa cabbage		ssp. pekinensis	leaves
komatsuna, Japanese mustard spinach		ssp. pervidis	leaves
mizuna		ssp. nipposinica	leaves
rapini, broccoli rabe		ssp. parachinensis	Leaves, stem, flower buds
tunrip		ssp. rapa	root
mustard greens, Chinese leaf mustard	B. juncea	var. rugosa (or integrifolia)	leaves
Siberian kale	B. napus	var. pabularia	leaves