Cruciferous Vegetables are known for their strong flavors and odors. When introducing these vegetable to children, give them a chance to try both cooked and uncooked vegetables. For example, you could choose fresh broccoli and compare it to steamed broccoli. Coleslaw made from shredded cabbage with microwaved cabbage leaves. Encourage your children to touch, smell and taste these leafy and stem parts of the plant! When working with this kind of vegetable, plan to offer a dip or sauce to help soften the flavors and increase acceptance.
Arugula Bok choy Broccoli Broccolini
Brussels sprouts Cabbage Cauliflower Chinese cabbage
Collard greens Horseradish Kale Kohlrabi
Mustard Greens Radishes Rutabagas Turnips
Watercress
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| Kohlrabi |
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