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Cruciferous Vegetables. Cruciferous vegetables are nonstarchy and part of the Brassica family. They include arugula, bok choy, broccoli, brussels sprouts, cabbage, cauliflower, collard and mustard greens, horseradish, kale, radishes, rutabaga, turnips and watercress.
Edibility. Though the root is the main vegetable considered of the radish plant but the flowers, leaves and young pods are also edible. The leaves are widely eaten in many mixed vegetable and salads.Radish is eaten raw as well as cooked.Picture 5 â Radish Seeds.dible Uses. 1  The root is the primary vegetable is the most common and nutritious edible part of the whole plant. 2  Leaves of this plant are also eaten as leafy vegetable. 3  Bulb of radish is mostly eaten raw in salad. 4  Young leaves are also eaten as sprouts. 5  It is a common ingredient in most European dishes.