| ID | Crop ID | Part | Use Category | Notes | Metadata ID |
| 123 | Fodder radish | Root | Food | Radish is grown mainly for its thickened fleshy root. Small or western radishes are pungent and prized as a relish or appetizer and for adding colour to dishes. The oriental radish (cv. group Chinese Radish), being crisp with mild flavour, plays a much wider role in South-East Asia. The roots are thinly peeled, sliced or diced and put into soups and sauces or cooked with meat. | 6,592 |
| 124 | Broccoli | Whole (without root) | Food | Human food - Vegetable | 6,596 |
| 125 | Brussels Sprouts | Whole (without root) | Food | NULL | 6,604 |
| 126 | Cauliflower | Whole (without root) | Food | NULL | 6,612 |
| 127 | Chinese Radish | Whole (without root) | Food | Radish is grown mainly for its thickened fleshy root. The western radish (cv. group Small Radish) is pungent and is prized as a relish or appetizer and for adding colour to dishes. The oriental radish (cv. group Chinese Radish), being crisp with mild flavour, plays a much wider role in South-East Asia. | 6,613 |
| 128 | Kohlrabi | Whole (without root) | Food | In Brussels sprouts it is the miniature axillary heads (leaves) which are consumed as a cooked vegetable. The kales are a polymorphic group comprising vegetable types (curly kale, collard) and types mainly used as fodder crops (thousand-headed kale, marrowstem kale, collard). The vegetable types are grown for their smooth or curly foliage, usually consumed cooked. Kohlrabi is principally grown for its swollen stem, which is used cooked. | 6,867 |
| 129 | Cabbage | Whole (without root) | Food | Human food and beverage Vegetable | 6,868 |
| 130 | Kale | Whole (without root) | Food | Leaves - raw or cooked. A strong cabbage flavour, they are delicious if used when fairly young though they can become tough with age. The leaves are usually available from autumn to late spring, and can be harvested all through the winter in all but the very coldest of seasons. Young flowering shoots - raw or cooked. Picked before the flowers open, they are fairly tender and can be used as part of a mixed salad. When cooked, they have a delicious flavour similar to sprouting broccoli | 6,869 |
| 131 | Red Cabbage | Whole (without root) | Food | Red cabbage is often used raw for salads and coleslaw. This vegetable can be eaten cooked. It is the traditional accompanying side dish paired with many German meals, notably Sauerbraten. At Christmas it can be spiced and served as an accompaniment to seasonal roast goose. Often apples are added to give it sweet-sour taste. | 6,870 |
| 132 | Greater Sea-kale | Whole (without root) | Food | Leaves - cooked. Used as a potherb. Young leaves have a pleasant cabbage-like flavour, though older leaves are rather tough. Root - cooked. | 6,871 |
| 133 | Abyssinian Mustard | Whole (without root) | Food | Leaves and young stems - raw or cooked. Used when up to 30cm tall. A mild and pleasant cabbage flavour, the young growth can be cut finely and used in mixed salads, whilst older leaves are cooked like cabbage leaves. Immature flowering stems - cooked. Used like broccoli they make a nice vegetable.An edible oil is obtained from the seed. Oil from the wild species is high in erucic acid, which is toxic, though there are some cultivars that contain very little to zero erucic acid and can be used as food. The seed can be crushed and used as a mustard-like condiment | 6,872 |
| 134 | Black Mustard | Seed | Food | Mustard seed is commonly ground into a powder and used as a food flavouring and relish. | 6,873 |
| 135 | Crambe | Extract (oil) | Industrial | Erucamide, a substance yielded from the oil, is a high value product for the cosmetic industry. | 6,874 |
| 136 | Cress | Whole (without root) | Food | A hot cress-like flavour, it makes an excellent addition (in small quantities) to the salad bowl | 6,877 |
| 137 | Garlic Mustard | Whole (without root) | Food | Garlic mustard’s flower, leaf and young fruit are used raw or cooked both as a vegetable and for flavouring. The leaves and flowers have mild aromatic taste and flavour and are used as a spice and flavouring in cooked foods. Leaves are used as a winter salad vegetable and as a flavouring in cooked food | 6,915 |
| 138 | Hedge Mustard | Whole (without root) | Medicinal | The whole plant is said to be antiaphonic, diuretic, expectorant, laxative and stomachic. | 6,917 |
| 139 | Kai Choy/Bitter Mustard Greens | Seed | Food | The seed is used as a mustard flavouring. | 6,922 |
| 140 | Kako | Fruit | Food | The fruits are eaten raw. The seed can also eaten raw or cooked. | 7,169 |
| 141 | Kako | Bark | Medicinal | The bark is astringent and lithotriptic. It is used both internally and externally. | 7,169 |
| 142 | Kako | Bark | Industrial | It is used for foundation piles, cheap or temporary construction; cheap furniture; paving blocks, ties, mine timbers; it is seldom sawn into lumber or used for construction because it is not durable. | 7,169 |