LEAF VEGETABLES

1- Introduction to leaf vegetables

Leaf vegetables in super market

Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.
Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adansonia, Aralia, Moringa, Morus, and Toona species.
The leaves of many fodder crops are also edible by humans, but usually only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, including wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice.
Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels in relation to those of other fruits and vegetables, as well as other types of foods, is particularly notable. The reason is that phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis. This causes leaf vegetables to be the primary food class that interacts significantly with the anticoagulant pharmaceutical warfarin.
During the first half of the 20th century, it was common for greengrocers to carry small bunches of herbs tied with a string to small green and red peppers, these bundles were called "potherbs."

Some kinds of leaf vegetables

2- The common kinds of leafy vegetables

+Top 10 Leafy Greens in USA
The WebMD (http://www.webmd.com/) - the Web of Jill Nussinow, MS, RD, a culinary educator in Northern California and the author of The Veggie Queen - in Northern California ranked Leafy Greens as the country's most widely-eaten greens from most nutritious to least. Here's their top 10 list:
1-Kale: This nutrition powerhouse "offers everything you want in a leafy green," says Nussinow, who gave it her first-place ranking. It's an excellent source of vitamins A,C, and K, has a good amount of calcium for a vegetable, and also supplies folate and potassium. Kale's ruffle-edged leaves may range in color from cream to purple to black depending on the variety.
Before cooking with kale, collards, turnips, and chard, Nussinow recommends swishing the greens in a water-filled sink, draining the sink, then repeating this rinse until the leaves are dirt-free. Her favorite cooking method for these four greens is to rub the leaves in olive oil or tahini (sesame paste) and cook them for five minutes with garlic, olive oil, and broth.
2-Collards: Used in Southern-style cooking, collard greens are similar in nutrition to kale. But they have a heartier and chewier texture and a stronger cabbage-like taste. "Collards are an under-appreciated vegetable and most people don't know about them," suggests Nussinow. She says they're also popular with the raw food movement because the wide leaves are used as a wrapper instead of tortillas or bread. Down South, collards are typically slow cooked with either a ham hock or smoked turkey leg. A half cup has 25 calories.
3-Turnip greens: "If you buy turnips with the tops on, you get two vegetables in one," Nussinow tells WebMD. Turnip leaves are another Southern favorite traditionally made with pork. More tender than other greens and needing less cooking, this sharp-flavored leaf is low in calories yet loaded with vitamins A,C, and K as well as calcium.
4-Swiss chard: With red stems, stalks, and veins on its leaves, Swiss chard has a beet-like taste and soft texture that's perfect for sauteeing. Both Swiss chard and spinach contain oxalates, which are slightly reduced by cooking and can bind to calcium, a concern for people prone to kidney stones. Chard contains 15 calories in one-half cup and is a good source of vitamins A and C. Nussinow likes to make a sweet-and-sour chard by adding raisins and vinegar to the cooked greens.
5-Spinach: Popeye's favorite vegetable has 20 calories per serving, plus it's packed with vitamins A and C, as well as folate. And because heat reduces the green's oxalate content, freeing up its dietary calcium, "cooked spinach gives you more nutrition than raw," says Nussinow. Spinach leaves can be cooked quickly in the water that remains on them after rinsing, or they can be eaten raw in salads. Bags of frozen chopped spinach are more convenient to use than block kinds, and this mild-flavored vegetable can be added to soups, pasta dishes, and casseroles.
6-Mustard greens: Another Southern green with a similar nutrition profile to turnip leaves and collards, mustard greens have scalloped edges and come in red and green varieties. They have a peppery taste and give off a mustardy smell during cooking. Their spiciness can be toned down by adding an acid, such as vinegar or lemon juice, toward the end of cooking, suggests Nussinow. Cooked mustard greens have 10 calories in one-half cup.
7-Broccoli: With 25 calories a serving, broccoli is rich in vitamin C and is also a good source of vitamin A, potassium, and folate. Americans eat about 6 pounds of it a year. Its stalks and florets add both crunch and color to stir-fries. While some kids may call this veggie "trees," they often like it best raw or steamed with a yogurt-based dip. Nussinow mixes fresh broccoli into her pasta during the last three minutes of cooking so both are ready at the same time.
8-Red and Green Leaf and Romaine Lettuce: A familiar sight in salad bowls, these lettuces are high in vitamin A and offer some folate. Leaf lettuces have a softer texture than romaine, a crunchy variety used in Caesar salads. Fans of Iceberg lettuce may go for romaine, a crispy green that's better for you. Nussinow points out "the darker the lettuce leaf, the more nutrition it has," making red leaf slightly healthier than green. If you don't drown lettuce in a creamy dressing, one cup contains 10 calories.
9-Cabbage: Although paler in color than other leafy greens, this cruciferous vegetable is a great source of cancer-fighting compounds and vitamin C. Nussinow considers this versatile green "the workhorse of the kitchen." Available in red and green varieties, cabbage can be cooked, added raw to salads or stir fries, shredded into a slaw, or made into sauerkraut. It's also a staple of St. Patrick's Day boiled suppers and can give off a strong smell when cooking. One-half cup cooked has 15 calories.
10-Iceberg Lettuce: This bland-tasting head lettuce is mostly water. But it's the country's most popular leafy green and each of us eats about 17 pounds of iceberg a year. While tops in consumption, it's last on our list for its health benefits. "It's not devoid of all nutrition, but it's pretty close," Nussinow tells WebMD. Although we're eating less iceberg than we did two decades ago, it's still a common ingredient on hamburgers and in taco salads. "It can be a starter green," says Nussinow, to draw people into a broader array of salad greens.
+Other common kinds of leafy green vegetables
-Arugula: Arugula (also known as rucola and rocket) is a cruciferous and leafy green vegetable with a peppery taste and is often used in salads. It is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. Arugula may help boost memory due to phytochemicals - antioxidants found in all cruciferous vegetables. Like other salad greens, arugula is very low in calories, which makes it a great addition to any weight-loss plan.
-Endive: Endive is a bitter leafy vegetable that is often used in salads or eaten as a side dish. There are multiple varieties of endive, including Belgian endive, escarole, and curly endive (frisée). Like other greens, endive is very low in calories, which makes it a great addition to any weight-loss plan. Endive is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. It is also a potent source of vitamin K, which may prevent bone fractures.
-Escarole: Escarole is a leafy green vegetable that can be used in salads or eaten as a side dish. Like other salad greens, escarole is very low in calories, which makes it a great addition to any weight-loss plan. Escarole is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. It is also a very good source of vitamin K, which may prevent bone fractures.
-Radicchio: Radicchio is a leafy vegetable with a bitter taste. It is often added to salads or braised like cabbage for a side dish. It is a good source of potassium, a mineral involved in managing blood pressure and preventing osteoporosis. Radicchio also contains vitamin E and lutein, antioxidants that help maintain healthy eyes and skin.
-Watercress: Watercress is a leafy green vegetable with a peppery flavor and is often added to salads or used on top of sandwiches. It is a good source of beta-carotene, lutein, and zeaxanthin, antioxidants that may prevent and manage arthritis, cataracts, and macular degeneration, as well as maintain healthy hair and skin. Watercress is also a good source of vitamin K, which may prevent bone fractures.
+Health Benefits of Leafy Green Vegetables
When it comes to leafy greens, you get a green light to eat as much as you want - that's how good they are for you!
As a general rule, you should aim to eat at least five servings of vegetables daily (that’s about 2 1/2 cups of cooked vegetables), and that includes leafy greens. As long as they're prepared in a healthy way, leafy greens, like other nonstarchy vegetables, are a great addition to your diet and offer countless health benefits.
Leafy greens are full of vitamins, minerals, and disease-fighting phytochemicals. They are rich in fiber, an important nutrient for weight loss and maintenance because it keeps you feeling full and helps control your hunger. Fiber can also lower cholesterol and blood pressure, and help to temper blood-sugar swings by slowing the absorption of carbohydrates into your bloodstream after meals. This lowers your risk of cardiovascular disease and type 2 diabetes. Leafy greens also contain a lot of water, which helps keep you hydrated and contributes to beautiful skin and hair.
Some leafy greens, like collards and kale, are particularly rich in calcium, which helps keep your teeth and bones strong and reduces your overall risk for osteoporosis. Calcium also contributes to muscle function and blood-pressure management. Leafy greens contain potassium as well, which further protects against osteoporosis and helps manage blood-pressure levels.
The antioxidants like vitamin C, lutein, and zeaxanthin that are contained in leafy greens may help reduce your risk of cataracts and macular degeneration. Vitamin C helps the body make collagen too; collagen is a major component of cartilage that aids in joint flexibility, may reduce your risk of arthritis, and keeps your skin and hair healthy and beautiful. Research shows vitamin C may also slow bone loss and decrease the risk of fractures.
Leafy greens that contain beta-carotene, such as collard greens, spinach, and Swiss chard, contribute to the growth and repair of the body's tissues. Beta-carotene may also protect your skin against sun damage. Beta-carotene is converted to vitamin A in the body, and food sources of beta-carotene are the best way to get your vitamin A fix, since extremely high doses of vitamin A in supplements can be toxic and lead to bone, liver, and neural disorders as well as birth defects. Food sources of beta-carotene are entirely safe, though, since the body regulates how much beta-carotene is converted into vitamin A.
Leafy greens are an excellent source of folate, which can reduce your risk of cardiovascular disease and memory loss. And since folate contributes to the production of serotonin, it may help ward off depression and improve mood.
The vitamin E found in green leafy vegetables works with vitamin C to keep skin healthy as you age. This vitamin also helps protect your skin from the sun’s damaging rays and may help reduce your risk of cataracts and macular degeneration.
While leafy greens offer many health benefits, they can sometimes trigger IBS in individuals who are sensitive. Additionally, if you’re taking a blood thinner like warfarin (Coumadin), be sure to have your doctor monitor your blood and your medication dosage as you increase your intake of dark leafy green vegetables. These vegetables are rich in vitamin K, which plays a key role in blood clotting.

Leafy green vegetables

3-Nutrition

Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in phytochemicals such as vitamin C, carotenoids, lutein, folate, magnesium as well as vitamin K.
A primary source of dietary inorganic nitrate for nitric oxide production in the body is from leafy vegetables, in particular spinach and arugula. Nitric oxide is a natural cardio-protective that contributes to cardiovascular health and reported to be responsible for the anti-hypertensive effects of plant-based diets such as the DASH diet and the Mediterranean diet.
The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis. Thus, users of vitamin K antagonist medications, such as warfarin, must take special care to avoid leaf vegetables entirely (or else eat a very carefully monitored and constant amount of one or more of them, which is very difficult). Even green beans, peas, and green fruits usually have too little vitamin K to cause problems for users of these medications, and while other plant tissues (fruits and non-green vegetables) and meats contain some vitamin K, it is usually too little to cause large changes in coagulation status with warfarin. (Note: the cyanobacterium Spirulina, due to its photosynthetic nature, contains significant vitamin K).

4-Preparation

If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed or consumed as salad (without cooking). Leaf vegetables stewed with pork are a traditional dish in soul food, and southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients like a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.

5- Worldwide usage of leafy vegetables

+ In India: The development of these cuisines have been shaped by Hindu and Jain beliefs, and in particular by vegetarianism, which is a growing dietary trend in Indian society. Wide use of spinach, mustard greens, fenugreek leaf, okra, bitter gourd, bottle gourd etc. are very widely used in daily Indian food.
+ In Africa: In certain countries of Africa, various species of nutritious amaranth are very widely eaten boiled.
Celosia argentea var. argentea or "Lagos spinach" is one of the main boiled greens in West African cuisine.
+ In Greece: In Greek cuisine, khorta (χόρτα, lit. 'greens') are a common side dish, eaten hot or cold and usually seasoned with olive oiland lemon.
At least 80 different kinds of greens are used, depending on the area and season, including: black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb’s quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant.
A mixture of boiled Sonchus oleraceus and Taraxacum officinale leaves, commonly used in Greek boiled greens
+ In Italy: Preboggion, a mixture of different wild boiled greens is used in Ligurian cuisine to stuff ravioli and pansoti. One of the main ingredients of preboggion are borage (Borago officinalis) leaves. Preboggion is also sometimes added to minestrone soup and frittata.
+In United States: In the cuisine of the southern United States and the traditional cooking of African-Americans, turnip, collard, kale, garden cress, dandelion, mustard, and pokeweedgreens are commonly cooked, and often served with pieces of ham or bacon. The boiling water, called potlikker, is used as broth.
+In Vietnam: Many kinds of leafy vegetables are used such as:
Vietnamese Basil (Húng quế), Bitter Herb (Rau đằng), Chinese Leek (Hẹ), Chinese Parsley (Ngò), Dill (Thì là), Elephant ear stalks/stems (Bạc hà/Dọc mùng), Chop Suey Greens Tần ô), Lemongrass (Sả), Pennywort (Rau má), Peppermint (Húng cây), Sawtooth Herb (Ngò gai), Spearmint (Húng lũi), Vietnamese mint (Rau răm), Salad pepperomia (Rau càng cua), Vietnamese Perilla (Lá tía tô), Watercress (Sà lách son), Wild Betal Leaf (Lá lốt)…

6- List of leafy vegetables on the World

Common name
[1] China Jute
.
.
[2] Climbing wattle
[3] Paracress
.
.
.
[4] Common Marshmallow
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[5] Purple amaranth
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.
[6] Common amaranth
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.
[7] Prickly amaranth
[8] Amaranth
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.
[9] Slender amaranth
[10] Celery
.
.
[11]Garden orache
.
[12] Bank cress
.
[13] Chik-nam, Kra don
.
[14] Indian spinach
[15] Chard
[16] Sea Beet
[17] Common Borage
.
[18] Abyssinian Cabbage
[19] Indian mustard
[20] Rutabaga
.
[21] Rape Kale
.
[22] Black Mustard
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[23] Wild Cabbage
[24] Kale
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[25] Kai-lan
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[26] Cauliflower
.
[27] Cabbage
.
[28] Brussels Sprouts
.
[29] Broccoli
.
[30] Turnip
.
[31] Bok Choi
.
[32] Chinese Savoy
.
[33] Mizuna
.
[34] Napa Cabbage
.
[35] Rapini
[36] Rampion
.
[37] Harebell
[38] Caper
[39] Wild Coxcomb
.
[40] Asian pennywort, Gotukola
[41] Lamb's Quarters
.
[42] American Wormseed
[43] Southern Huauzontle
[44] Good King Henry
.
[45] Tree Spinach
[46] Oak-Leaved Goosefoot
[47] Huauzontle
[48] Quinoa
.
[49] Red Goosefoot
[50] Garland chrysanthemum

Species
[1] Abutilon theophrasti
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[2] Acacia pennata
[3] Acmella oleracea
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[4] Althaea officinalis
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[5] Amaranthus cruentus
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[6] Amaranthus retroflexus
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[7] Amaranthus spinosus
[8] Amaranthus tricolor
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.
[9] Amaranthus viridis
[10] Apium graveolens
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.
[11] Atriplex hortensis
.
[12]Barbarea verna
.
[13] Barringtonia acutangula
.
[14] Basella alba
[15] Beta cicla
[16] Beta vulgaris maritima
[17] Borago officinalis
.
[18] Brassica carinata
[19] Brassica juncea
.
[20] Brassica napus
.
[21] Brassica napus var. pabularia
[22] Brassica nigra
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[23] Brassica oleracea
[24] Brassica oleracea var. acephala
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[25] Brassica oleracea var. alboglabra
[26] Brassica oleracea var. botrytis
[27] Brassica oleracea var. capitata
[28] Brassica oleracea var. gemmifera
[29] Brassica oleracea var. italica
[30] Brassica rapa
.
[31] Brassica rapa subsp. chinensis
[32] Brassica rapa subsp. narinosa
[33] Brassica rapa subsp. nipposinica
[34] Brassica rapa subsp. pekinensis
[35] Brassica rapasubsp. rapa
[36] Campanula rapunculus
.
[37] Campanula versicolor
[38] Capparis spinosa
[39] Celosia argentea var. argentea
[40] Centella asiatica
.
[41] Chenopodium album
.
[42] Chenopodium ambrosioides
[43] Chenopodium berlandieri subsp. nuttalliae
[44] Chenopodium bonus-henricus
[45] Chenopodium giganteum
[46] Chenopodium glaucum
.
[47] Chenopodium nuttalliae
[48] Chenopodium quinoa subsp. quinoa
[49] Chenopodium rubrum
[50] Chrysanthemum coronarium
.

Observations
[1] The taste is good, but since the texture of the leaves is cloth-like and not crisp, it is not very suitable for being eaten raw.
[2] Cha-om, an important green in Burma and Thailand.
[3] Brèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava In Northern Thailand it is one of the ingredients of the Kaeng khae curry.
[4] It was an esculent vegetable among the Ancient Romans; a dish of Marsh Mallow was one of their delicacies.
[5] Thai: phak khom daeng. Vietnamese: rau dên. Amaranthus species are edible and have a pleasant taste, but contain a certain proportion of oxalic acid and should preferably be eaten after boiling and disposing of the water.
[6] Thai: phak khom. Rougher than other species of Amaranth when uncultivated, but very common as a weed.
[7] Thai: phak khom nam
[8] Amarant hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched
[9] Malayalam; chiira
[10] Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock.
[11] It was cultivated in Southern Europe in ancient times. Presently it is not valued as a leafy vegetable
[12] It is considered a satisfactory substitute for watercress.
[13] Shoots and young leaves are eaten raw with Nam phrik. Popular in Isan
[14] See note [20]
[15] One of the cultivated descendants of the Sea Beet
[16] See note [21]
[17] Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain
[18] See note [23]
[19] See note [24]
.
[20] Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices
[21] See note [26]
.
[22] Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of. The plant is native to Asia and Europe, but now grows over much of southern Canada and almost all of the United States. This is the chief mustard used in condiments and as such is normally associated with hot-dogs. To make the mustard condiment, the seeds must be ground fine and then mixed with flour and a small portion of water and vinegar. The plant can be cultivated for its young leaves which are used in a salad or as a pot herb.
[23] See note [28]
[24] Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially good after a frost.
[25] Also known as Chinese kale
.
[26] See note [31][32]
.
[27] See note [33]
.
[28] See note [34][35]
.
[29] See note [36]
.
[30] Leaves popular in the southern United States, Galicia, Spain (Grelos)
[31] See note [40]
.
[32] See note [41]
.
[33] See note [42]
.
[34] See note [43]
.
[35] See note [44]
[36] It was once widely grown in Europe for its leaves, which were used like spinach.
[37] Used in Greek cuisine
[38] Caper leaves are part of the Greek cuisine
[39] Known as "Lagos spinach", it is one of the main boiled greens in West Africa.
[40] Bai bua bok, popular green in Thailand
Gotukola Sambola in Sri Lanka
[41] Popular type of Palak in Northern India. Also used to stuff paratha
[42] Chenopodium species are edible, but many species are mediocre as a leaf vegetable.
[43] See note [52]
.
[44] One of the finest Chenopodium species
.
[45] See note [55]
[46] See note [56]
.
[47] Popular in Mexico Ecoport
[48] It has its origin in the Andean region
.
[49] See note [58]
[50] Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine

[51] Endive
[52] Curly endive
.
[53] Broad-leaved endive
[54] Chicory
[55] Radicchio
[56] Cabbage thistle
[57] Miner's lettuce
.
[58] Siberian spring beauty
[59] Chaya or Tree spinach
[60] Ivy Gourd
.
[61] Taro
.
[62] Jew's mallow
[63] Cilantro, Coriander
[64] Sea kale
.
[65] Redflower ragleaf
.
[66] Phak tiu som orPhak tiu daeng
[67] Samphire
.
.
[68] Chipilín
.
[69] Mitsuba
[70] Caigua
.
[71] Cardoon
[72] Vegetable fern
.
[73] Arugula
[74] Lesser jack
.
[75] Bhandhanya, Culantro
[76] Fennel
[77] Scarlina
[78] Gallant Soldier
.
[79] Ground Ivy
[80] Lotus sweetjuice
[81] Melindjo
[82] Okinawan Spinach
[83] Sea purslane
[84] Roselle
.
.
[85] Shortpod mustard
[86] Sea sandwort
.
[87] Fishwort
.
[88] John's Cabbage
.
[89] Shawnee Salad
.
[90] No inform.
[91] Spotted Cat's-ear
[92] Catsear
.
[93] Golden samphire
.
[94] Elecampane
.
[95] Water Spinach
.
[96] Sweet Potato
.
[97] No inform.
.
[98] Lablab
.
[99] Indian Lettuce
[100] No inform.

[51] Cichorium endivia
[52] Cichorium endivia var. crispum,
[53] Cichorium endivia var. latifolium,
[54] Cichorium intybus
[55] Cichorium intybus
[56] Cirsium oleraceum
[57] Claytonia perfoliata
.
[58] Claytonia sibirica
.
[59] Cnidoscolus aconitifolius
.
[60] Coccinia grandis
.
[61] Colocasia esculenta
.
[62] Corchorus olitorius
[63] Coriandrum sativum
[64] Crambe maritima
.
[65] Crassocephalum crepidioides
[66] Cratoxylum formosum
.
[67] Crithmum maritimum
.
.
[68] Crotalaria longirostrata
.
[69] Cryptotaenia japonica
[70] Cyclanthera pedata
.
[71] Cynara cardunculus
[72] Diplazium esculentum
.
[73] Eruca sativa
[74] Emex spinosa
.
[75] Eryngium foetidum
.
[76] Foeniculum vulgare
[77] Galactites tomentosa
[78] Galinsoga parviflora
.
[79] Glechoma hederacea
[80] Glinus lotoides
[81] Gnetum gnemon
[82] Gynura crepioides
[83] Halimione portulacoides
[84] Hibiscus sabdariffa
.
.
[85] Hirschfeldia incana
[86] Honckenya peploides
.
[87] Houttuynia cordata
.
[88] Hydrophyllum canadense
.
[89] Hydrophyllum virginianum
.
[90] Hyoseris radiata
[91] Hypochaeris maculata
[92] Hypochaeris radicata
.
[93] Inula crithmoides
.
[94] Inula helenium
.
[95] Ipomoea aquatica Forssk.
.
[96] Ipomoea batatasvar. batatas
[97] Kleinhovia hospita
.
[98] Lablab purpureus
.
[99] Lactuca indica
[100] Lactuca perennis

[51] See note [60]
[52] Sometimes called "chicory" in the United States, called chicorée frisée in French
[53] Escarole in French
.
[54] Leaves cooked with Fave in Northern Italy
[55] Popular in Italy
[56] See note [62]
[57] Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher
[58] Has beet-flavoured leaves.
.
[59] Traditional food in parts of Central and South America. Leaves must be cooked before being eaten.
[60] Leaves cooked in soups in Thailand. GRIN, Ecoport
[61] Only the young leaves are eaten. Popular in Mauritius.
[62] Used in Molokhiya
[63] No information
[64] It was popular as a blanched vegetable in the early 19th Century, but its use declined
[65] Traditionally eaten as a green in tropical Africa. Possible toxicity not well studied
[66] Young leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam
[67] In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.
[68] A common leafy vegetable in the local cuisines of southern Mexico GRIN, Ecoport
[69] Small quantities added to soups, etc.GRIN, Ecoport
[70] Traditional green in Central America and South America GRIN
[71] Leaf stems are valued as food GRIN, Ecoport
[72] Probably the most commonly consumed fern GRIN, Ecoport
[73] Especially appreciated in Veneto, Italy GRIN
[74] It was formerly used as a leafy vegetable, but not highly valued
[75] Eaten as a leafy green in Thailand. Used as seasoning in the Caribbean.
[76] Ecoport
[77] Edible type of thistle Ecoport
[78] Popular in Colombia and Peru in soups and salads Ecoport
[79] Ecoport
[80] Used as a leaf vegetable in many tropical countries
[81] Popular in Indonesian cuisine. GRIN, Ecoport
[82] Grown commercially as a vegetable in China
[83] See note [70]
[84] Telugu: Gongura. Roselle leaves are edible and have a pleasant taste. This plant is having good medicinal values. In some areas it is used as substitute of Jute.
[85] See note [71]
[86] Traditionally used as food by the inhabitants of coastal Subarctic areas Ecoport
[87] Popular as a leaf vegetable particularly in Vietnam GRIN, Ecoport
[88] It was used as a leaf vegetable by Native American peoples Ecoport
[89] It was used as a leaf vegetable by Native American peoples Ecoport
[90] Used in Liguria, Italy, to make preboggion
[91] Similar to dandelion but not as tasty
[92] Young leaves should be harvested before they become too fibrous Ecoport
[93] Young leaves may be eaten raw or cooked as a leaf vegetable. Ecoport
[94] Leaves are edible, although root is preferred Ecoport
[95] Popular leafy green in Southeast Asia GRIN, Ecoport
[96] Ecoport, Duke
.
[97] Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea. Ecoport
[98] The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.
[99] See note [73]
[100] See note [74]

[101] Lettuce
.
[102] Celtuce
[103] Prickly Lettuce
.
.
.
.
.
.
.
.
.
.
.
.
.
.
[104] Bottle Gourd
.
[105] Dragon's head
.
[106] White deadnettle
[107] Henbit deadnettle
[108] Red deadnettle
[109] Nipplewort
.
[110] Kuḷḷafila
.
.
[111] Bush Banana
.
[112] Hawkbit
.
[113] No inform.
[114] Field pepperweed
.
[115] Dittander
[116] Maca
.
[117] Garden cress
.
[118] Virginia pepperweed
[119] Decne
[120] Phak kratin
[121] Lovage
.
[122] Genjer
.
[123] Rice paddy herb, Ngò om
[124] No inform.
[125] Gooseneck Loosestrife
[126] No inform.
.
[127] Cheeseweed
[128] Mallow
[129] Musk Mallow
[130] No inform.
.
[131] Cassava
.
.
.
[132] Kogomi
[133] Duo rui gao he cai
.
[134] Japanese mint
.
[135] Habek mint
[136] Sea bluebell
.
[137] Ice plant
.
[138] Seep monkey flower
.
[139] Mauka
.
.
[140] Drumstick tree
.
[141] South-west African moringa
[142] Ethiopian moringa
[143] Wall lettuce
[144] Ujuju
.
[145] Parrot feather
[146] Cicely
[147] Watercress
.
.
.
[148] Phak chet
[149] Fragrant Water Lily
.
[150] Water Snowflake

[101] Lactuca sativa
.
[102] Lactuca sativa
[103] Lactuca serriola
.
.
.
.
.
.
.
.
.
.
.
.
.
.
[104] Lagenaria siceraria
.
[105] Lallemantia iberica
.
[106] Lamium album
[107] Lamium amplexicaule
[108] Lamium purpureum
[109] Lapsana communis
.
[110] Launaea sarmentosa
.
.
[111] Leichhardtia australis
.
[112] Leontodon hispidus
.
[113] Leontodon tuberosus
[114] Lepidium campestre
.
[115] Lepidium latifolium
[116] Lepidium meyenii
.
[117] Lepidium sativum
.
[118] Lepidium virginicum
.
[119]Leptadenia hastata
[120] Leucaena leucocephala
[121] Levisticum officinale
.
[122] Limnocharis flava
.
[123] Limnophila aromatica
.
[124] Limnophila indica
[125] Lysimachia clethroides
.
[126] Malva neglecta
.
[127] Malva parviflora
[128] Malva sylvestris
[129] Malva verticillata
[130] Malva verticillata var. crispa
[131] Manihot esculenta subsp. esculenta
.
.
[132] Matteuccia struthiopteris
[133] Megacarpaea polyandra
.
[134] Mentha arvensis piperascens
[135] Mentha longifolia
[136] Mertensia maritima
.
[137] Mesembryanthemum crystallinum
[138] Mimulus guttatus
.
.
[139] Mirabilis expansa
.
.
[140] Moringa oleifera
.
[141] Moringa ovalifolia
.
[142] Moringa stenopetala
.
[143] Mycelis muralis
[144] Myrianthus arboreus
.
[145] Myriophyllum brasiliense
[146] Myrrhis odorata
[147] Nasturtium officinale
.
.
.
[148] Neptunia oleracea Loureiro
[149] Nymphaea odorata
.
[150] Nymphoides indica

[101] The wild varieties differ much from the average cultivated salad lettuce.
[102] See note [75]
[103] Prickly lettuce is a common edible weed that is native to Europe, but can now be found from coast to coast in the United States. The name comes from the small prickles that can be found on the lower part of the stem and the midrib of the leaves. The plant is found in fields, places of waste, and roadsides. The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant. Prickly Lettuce can grow to be from two to five feet tall but should be harvested early on when it is a few inches high. The young leaves of the plant are very tender and make an excellent salad green. As a potherb, the plant needs little cooking and is commonly made with a sauce of melted butter or vinegar. Prickly lettuce should be harvested in spring or early summer.
[104] In Burma young leaves are boiled and eaten with nga peet spicy sauce.
[105] Cultivated in ancient times. Popular in Iran as green vegetable.
[106] See note [78]
[107] See note [79]
[108] Leaves of plants are eaten in salads or in stirfry.
[109] Cultivated in Ancient Rome. Presently it is not valued as a leafy vegetable
[110] Used in Maldivian cuisine, usually finely chopped and mixed with Maldive fish and grated coconut in a dish known as mas huni.
[111] Traditional food of the Indigenous Australian people.
[112] Leontodon species are dandelion-like plants that are generally edible.
[113] Popular in Crete as a leafy green.
[114] All Lepidium species are edible. Appreciated for their peppery taste Ecoport
[115] GRIN, Ecoport
[116] A traditional vegetable of the Andean mountain areas GRIN, Ecoport
[117] Used in soups, sandwiches and salads for its tangy flavor GRIN, Ecoport
[118] Ecoport
.
[119] Used as vegetable by many African populations.
[120] Popular in Laos and Thailand (Isan)
[121] Used in salads and soups. Flavor and smell are very similar to celery Ecoport
[122] Used in Southeast Asia, but considered inferior fare in some places GRIN, Ecoport
[123] Popular in Vietnamese cuisine as an ingredient in canh chua, a sweet and sour seafood soup Ecoport
[124] Ecoport
[125] Edible, but considered poor fare.
.
[126] All Malva species are edible, but are generally considered poor fare or rough foodGRIN, Ecoport
[127] Ecoport
[128] GRIN
[129] No inform.
[130] GRIN
.
[131] Should be always eaten boiled after disposing of the water. In some countries cassava leaves are regarded as a poor man's food and only eaten when there is nothing else. GRIN, Ecoport, Duke
[132] The sprouts are a delicacy in Japanese cuisine
[133] From the cabbage family. The young leaves are cooked as a vegetable in China.
[134] All Mentha species are edible, but generally used in small quantities as garnishing or in salads
[135] Ecoport
[136] Traditionally used as food after boiling by the Inuit Ecoport
[137] GRIN, Ecoport
.
[138] The raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples. Ecoport
[139] One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. GRIN, Ecoport
[140] Leaves are very popular in South Asia for curries and omelettes. GRIN, Ecoport, Duke
[141] Found in northern Namibia and south-western Angola
[142] Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia"
[143] Leaves eaten raw in salads. Ecoport
[144] Important food source in the Delta and Edo States of Nigeria
[145] Used as a leaf vegetable in South America
[146] Young stalks and leaves are eaten in salads
[147] One of the most popular salad greens in certain areas, but watercress crops grown in the presence of animal waste can be a haven for parasites such as the liver flukeFasciola hepatica.
[148] Widely used in Thailand. Eaten raw with Nam phrik.
[149] Young leaves were eaten as a vegetable by Native Americans
[150] Young leaves and stems are edible.

[151] Yellow floating heart
[152] Sweet Basil
[153] Thai basil
.
[154] Lemon basil
[155] Water Celery
[156] Common evening primrose
[157] Hooker's Evening-primrose
[158] Sensitive fern
[159] Pheka
.
[160] No inform.
[161] Cinnamon fern
[162] Interrupted fern
[163] Common wood sorrel
.
.
[164] Creeping woodsorrel
[165] Iron Cross
.
[166] Redwood sorrel
[167] Common yellow woodsorrel
[168] Oca
[169] No inform.
[170] Mountain sorrel
[171] Money tree
[172] No inform.
[173] No inform.
[174] No inform.
[175] Petai
[176] Blue Palo Verde
[177] Parsnip
.
[178] Golden lace
[179] No inform.
[180] Empress tree
[181] Burra Gookeroo
[182] Clearweed
[183] Barbados Gooseberry
[184] No inform.
[185] Perilla
[186] Water pepper
.
[187] No inform.
[188] Arctic butterbur
[189] Parsley
.
[190] No inform.
[191] Runner Bean
[192] Lima Bean
[193] Bean
[194] Common Reed
[195] Rough fogfruit
[196] Star Gooseberry
[197] Myrobalan
[198] Round-headed rampion
[199] Indian Pokeberry
[200] No inform.
.

[151] Nymphoides peltatum
.
[152] Ocimum basilicum
[153] O. basilicum var. thyrsiflora
[154] Ocimum × citriodorum
[155] Oenanthe javanica
[156] Oenothera biennis
.
[157] Oenothera hookeri
.
[158] Onoclea sensibilis
[159] Oroxylum indicum
.
[160] Osmorhiza aristata
[161] Osmunda cinnamomea
[162] Osmunda claytoniana
[163] Oxalis acetosella
.
.
.
[164] Oxalis corniculata
.
[165] Oxalis deppei
.
[166] Oxalis oregana
[167] Oxalis stricta
.
[168] Oxalis tuberosa
[169] Oxalis violacea
[170] Oxyria digyna
[171] Pachira aquatica
[172] Pachira insignis
[173] Paederia foetida
[174] Parkia biglandulosa
[175] Parkia speciosa
[176] Parkinsonia florida
[177] Pastinaca sativa subsp. sativa
[178] Patrinia scabiosifolia
[179] Patrinia villosa
[180] Paulownia tomentosa
[181] Pedalium murex
[182] Peperomia pellucida
[183] Pereskia aculeata
.
[184] Pergularia daemia
[185] Perilla frutescens
[186] Persicaria hydropiper
.
[187] Persicaria vulgaris
[188] Petasites frigidus
[189] ‘‘Petroselinum crispum’‘
.
[190] Peucedanum ostruthium
[191] Phaseolus coccineus
[192] Phaseolus lunatus
[193] Phaseolus vulgaris
[194] Phragmites australis
[195] Phyla scaberrima
[196] Phyllanthus acidus
[197] Phyllanthus emblica
[198] Phyteuma orbiculare
.
[199] Phytolacca acinosa
[200] Phytolacca acinosa var. esculenta

[151] See note [98]
.
[152] Used in soups and sauces.
[153] Eaten both raw and cooked
.
[154] Used throughout Southeast Asia
[155] Used in Southeast Asia and the Far East
[156] See note [103][104]
.
[157] Leaves are cooked as greens
.
[158] It was used as a vegetable by the Iroquois
[159] Has edible leaves and stems, eaten especially in Isan (Thailand) and in Laos
[160] Grows in China and Japan
[161] See note [110]
[162] See note [111]
[163] Oxalis species contain oxalic acid and should not be eaten for long periods in large quantities. If possible, they should be eaten after boiling and disposing of the water.
[164] See note [113]
.
[165] Popular as a vegetable in Mexico for its sharp, lemony taste
[166] See note [115]
[167] See note [116]
.
[168] GRIN, Ecoport
[169] Ecoport
[170] Ecoport
[171] GRIN, Ecoport
[172] Ecoport
[173] Ecoport
[174] No informatiom
[175] GRIN, Ecoport
[176] No informatiom
[177] See note [117]
.
[178] No informatiom
[179] No informatiom
[180] See note [118]
[181] Mucilaginous
[182] See note [120]
[183] See note [121]
.
[184] See note [122]
[185] See note [123]
[186] The leaves of a cultivar of this plant are eaten in Japan
[187] No informatiom
[188] See note [125]
[189] Only eaten as garnish, not in large quantities Ecoport
[190] Ecoport
[191] GRIN, Ecoport
[192] GRIN, Ecoport
[193] GRIN, Ecoport, Duke
[194] Ecoport, Duke
[195] No informatiom
[196] No informatiom
[197] GRIN
[198] No informatiom
.
[199] Ecoport
[200] No informatiom
.

[201] American Pokeweed
[202] Bella Sombra
[203] Deer calalu
[204] Aniseed
[205] Burnet Saxifrage
[206] Japanese Red Pine
[207] Mexican Pepperleaf
.
[208] West African Pepper
[209] Cha-phlu
[210] Queensland grass-cloth plant
[211] Tree lettuce
.
[212]] Chinese Pistache
[213] Terebinth
[214] Water Lettuce
[215] Garden Pea
[216] Buckshorn plantain
[217] Long-leaved Plantain
[218] Broad-leaved Plantain
[219] No inform.
[220] No inform.
[221] Himalayan mayapple
[222] No inform.
[223] Knotweed
[224] Bistort
[225] American Bistort
[226] No inform.
[227] Alpine bistort
[228] Trifoliate orange
[229] No inform.
[230] Common purslane
[231] No inform.
[232] Elephant Bush
[233] Cowslip
[234] Primrose
[235] Kerguelen cabbage
.
.
[236] No inform.
[237] No inform.
[238] Prairie turnip
.
.
.
.
.
.
[239] No inform.
[240] No inform.
[241] No inform.
[242] Lungwort
[243] No inform.
[244] No inform.
[245] Birch-Leaved Pear
[246] Lesser celandine
[247] Wild radish
[248] No inform.
.
[249] No inform.
.
[250] Radish

[201] Phytolacca americana
.
[202] Phytolacca dioica
[203] Phytolacca rivinoides
[204] Pimpinella anisum
[205] Pimpinella saxifraga
[206] Pinus densiflora
.
[207] Piper auritum
.
.
[208] Piper guineense
.
[209] Piper sarmentosum
[210] Pipturus argenteus
.
[211] Pisonia grandis
.
[212] Pistacia chinensis
[213] Pistacia terebinthus
[214] Pistia stratiotes
[215] Pisum sativum
[216] Plantago coronopus
[217] Plantago lanceolata
[218] Plantago major
[219] Plantago maritima
[220] Pluchea indica
[221] Podophyllum hexandrum
[222] Poliomintha incana
[223] Polygonum aviculare
[224] Polygonum bistorta
[225] Polygonum bistortoides
[226] Polygonum punctatum
[227] Polygonum viviparum
[228] Poncirus trifoliata
[229] Pontederia cordata
[230] Portulaca oleracea
[231] Portulaca pilosa
[232] Portulacaria afra
[233] Primula veris
[234] Primula vulgaris
[235] Pringlea antiscorbutica
.
.
[236] Prosopis spicegera
[237] Prunella vulgaris
[238] Psoralea esculenta
.
.
.
.
.
.
[239] Pteris ensiformis
[240] Ptychosperma elegans
[241] Pulicaria odora
[242] Pulmonaria officinalis
[243] Puya caerulea
[244] Puya chilensis
[245] Pyrus betulaefolia
[246] Ranunculus ficaria
[247] Raphanus raphanistrum
[248] Raphanus raphanistrum ssp. landra
[249] Raphanus raphanistrum ssp. maritimus
[250] Raphanus sativus

[201] GRIN, Ecoport
.
[202] Ecoport
[203] See note [126][127]
[204] See note [128]
[205] See note [129]
[206] See note [130]
.
[207] Known as Hoja santa (Holy Leaf). Aromatic herb with a heart-shaped, velvety leaf often used in Mexican cuisine for tamales and sauces.
[208] See note [132]
.
[209] Popular in Thailand in Miang kham
[210] See note [134]
.
[211] The leaves are traditionally used as a leaf vegetable in some countries. Traditionally eaten by Maldivians in Mas huni.
[212] See note [136]
[213] See note [137]
[214] See note [138]
[215] See note [139]
[216] Some people may be allergic to this plant.
[217] See note [141]
[218] See note [142]
[219] See note [143]
[220] See note [144]
[221] See note [145]
[222] See note [146]
[223) See note [147]
[224] Ecoport
[225] Ecoport
[226] No informatiom
[227] Ecoport
[228] Ecoport
[229] Ecoport
[230] Popular in Greek cuisine
[231] No informatiom
[232] No informatiom
[233] GRIN, Ecoport
[234] Ecoport
[235] Its leaves contain a Vitamin C-rich oil, a fact which, in the days of sailing ships, made it very attractive to British sailors suffering from scurvy
[236] No informatiom
[237] Ecoport
[238] The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color. The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter.
[239] No informatiom
[240] No informatiom
[241] No informatiom
[242] Ecoport
[243] No informatiom
[244] Ecoport
[245] No informatiom
[246] Ecoport
[247] Ecoport
[248] No informatiom
.
[249] No informatiom
.
[250] GRIN, Ecoport

[251] Chinese radish
.
[252] Raffia palm
[253] French Scorzonera
[254] No inform.
[255] No inform.
[256] No inform.
[257] Meadow beauty
[258] Roseroot
[259] No inform.
[260] Nikau
[261] No inform.
[262] No inform.
[263] Blackcurrant
[264] No inform.
[265] No inform.
[266] No inform.
[267] Seven Sisters Rose
[268] No inform.
[269] No inform.
[270] No inform.
[271] Sorrel
.
.
.
[272] Glasswort
.
.
.
.
.
.
[273] Weeping Willow
[274] No inform.
[275] Rosegold pussy willow
[276] Saltwort
[277] Land Seaweed
[278] Opposite leaved saltwort
[279] Toothbrush tree
[280] No inform.
[281] No inform.
[282] No inform.
[283] Salad Burnet
[284] Great Burnet
[285] Sassafras
[286] Katuk
.
.
[287] Eastern Swamp Saxifrage
[288] Creeping Rockfoil
.
[289] No inform.
[290] Tagarnina
[291] Spotted golden thistle
[292] Scorzonera
[293] Baikal Skullcap
[294] Chayote
[295] Love-restorer
.
[296] Spreading stonecrop
.
[297] Jenny's stonecrop
[298] Rose crown
[299] Livelong
[300] Digutiyara
.

[251] Raphanus sativus var. longipinnatus
[252] Raphia hookeri
[253] Reichardia picroides
[254] Rhamnus dahurica
[255] Rheum rhabarbarum
[256] Rheum tataricum
[257] Rhexia virginica
[258] Rhodiola rosea
[259] Rhododendron arboreum
[260] Rhopalostylis sapida
[261] Ribes cereum
[262] Ribes divaricatum
[263] Ribes nigrum
[264] Ribes odoratum
[265] Rorippa indica
[266] Rorippa islandica
[267] Rosa multiflora
[268] Roystonea elata
[269] Roystonea oleracea
[270] Rubus rosaefolius
[271] Rumex acetosa
.
.
.
[272] Salicornia europaea
.
.
.
.
.
.
[273] Salix babylonica
[274] Salix daphnoides
[275] Salix gracilistyla
[276] Salsola kali
[277] Salsola komarovi
[278] Salsola soda
.
[279] Salvadora persica
[280] Sambucus javanica
[281] Sambucus sieboldiana
[282] Sanguisorba canadensis
[283] Sanguisorba minor
[284] Sanguisorba officinalis
[285] Sassafras albidum
[286] Sauropus androgynus
.
.
[287] Saxifraga pensylvanica
.
[288] Saxifraga stolonifera
.
[289] Schleichera oleosa
[290] Scolymus hispanicus
[291] Scolymus maculatus
[292] Scorzonera hispanica
[293] Scutellaria baicalensis
[294] Sechium edule
[295] Sedum anacampseros
.
[296] Sedum divergens
.
[297] Sedum reflexum
[298] Sedum rhodanthum
[299] Sedum telephium
[300] Senna occidentalis
.

[251] No informatiom
.
[252] GRIN, Ecoport
[253] Ecoport
[254] No informatiom
[255] No informatiom
[256] No informatiom
[257] Ecoport
[258] Ecoport
[259] Ecoport
[260] No informatiom
[261] Ecoport
[262] Ecoport
[263] GRIN, Ecoport
[264] Ecoport
[265] See note [151]
[266] No informatiom
[267] See note [152]
[268] No informatiom
[269] No informatiom
[270] See note [153]
[271] Many species of Rumex are edible, but they contain a relatively high proportion of oxalic acid. Raw leaves should be eaten sparingly and leaves should preferably be used after boiling and disposing of the water.
[272] Glasswort is a leafless plant with jointed stems that are a light green color in the summer and a red color in the fall. There are very small flowers within the segmented portions of the plant. The plant is found in costal salt marshes and alkaline soils within south Nova Scotia and Eastern and central North America. The stems have a salty flavor and can be harvested to be used in salads, as a puree, or as a pickled condiment.
[273] See note [156]
[274] See note [157]
[275] No informatiom
[276] Ecoport, Duke
[277] No informatiom
[278] Ecoport
.
[279] Ecoport
[280] Ecoport
[281] Ecoport
[282] Ecoport
[283] Ecoport
[284] No informatiom
[285] Ecoport
[286] A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of papaverine GRIN, Ecoport
[287] The Cherokee traditionally ate the leaves raw as greens Ecoport
[288] Occasionally used fresh or cooked in Japanese cuisine Ecoport
[289] GRIN, Ecoport
[290] Edible thistle. Popular in Southern Spanish cuisine Ecoport
[291] Ecoport
[292] See note [160]
[293] See note [161]
[294] See note [162]
[295] All stonecrops (Sedum) are edible, but are generally mediocre food.
[296] Traditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia.
[297] Occasionally used as a salad leaf or herb in Europe.
[298] See note [166]
[299] See note [167]
[300] Traditionally eaten in the Maldives in Mas huni. Leaves are finely chopped.

[301] Cassod Tree
.
[302] Sésame de gazelle
.
[303] Sesame
[304] Benniseed
.
[305] West Indian pea
[306] Sesban
[307] Sea Purselane
[308] Palm-grass
[309] No inform.
[310] Arrowleaf sida
[311] No inform.
[312] Pepper saxifrage
.
[313] Moss campion
[314] Bladder Campion
[315] Blessed milk thistle
[316] White Mustard
[317] Charlock
[318] No inform.
[319] No inform.
[320] London rocket
[321] Hedge mustard
[322] No inform.
[323] Alexanders
[324] Chinese potato
[325] No inform.
[326] Field sow-thistle
[327] Spiny-leaved sow thistle
[328] Sow Thistle
[329] Pagoda-tree
[330] No inform.
[331] No inform.
[332] No inform.
[333] Toothache Plant
[334] Spinach
.
.
.
[335] Greater Duck-weed
[336] Otaheite Apple
[337] Yellow mombin
[338] Jocote
[339] No inform.
[340] Common Chickweed
[341] No inform.
[342] No inform.
[343] No inform.
[344] Natal orange
[345] Sea Blite
[346] No inform.
[347] No inform.
[348] No inform.
[349] Malay apple
[350] No inform.

[301] Senna siamea
.
[302] Sesamum alatum
.
[303] Sesamum indicum
[304] Sesamum radiatum
.
[305] Sesbania grandiflora
[306] Sesbania sesban
[307] Sesuvium portulacastrum
[308] Setaria palmifolia
[309] Sicyos angulatus
[310] Sida rhombifolia
[311] Sidalcea neomexicana
[312] Silaum silaus
.
[313] Silene acaulis
[314] Silene vulgaris
[315] Silybum marianum
[316] Sinapis alba
[317] Sinapis arvensis
[318] Sisymbrium altissimum
[319] Sisymbrium crassifolium
[320] Sisymbrium irio
[321] Sisymbrium officinale
[322] Sium cicutaefolium
[323] Smyrnium olusatrum
[324] Solenostemon rotundifolius
[325] Solidago missouriensis
[326] Sonchus arvensis
[327] Sonchus asper
.
[328] Sonchus oleraceus
[329] Sophora japonica
[330] Spathiphyllum phryniifolium
[331] Sphenoclea zeylanica
[332] Sphenostylis stenocarpa
[333] Spilanthes acmella
[334] Spinacia oleracea
.
.
.
[335] Spirodela polyrhiza
[336] Spondias dulcis
[337] Spondias mombin
[338] Spondias purpurea
[339] Stanleya pinnatifida
[340] Stellaria media
[341] Stenochlaena palustris
[342] Sterculia foetida
[343] Sterculia tragacantha
[344] Strychnos spinosa
[345] Suaeda maritima
[346] Symphytum officinale
[347] Symphytum uplandicum
[348] Synedrella nodiflora
[349] Syzygium malaccense
[350] Syzygium polycephalum

[301]Used in Thai cuisine in a curry named Kaeng khilek. Leaves are boiled and strained and the water discarded.
[302] Eaten in dry regions of Africa like Chad as a vegetable. Considered as famine food in some areas
[303] See note [170]
[304] Fresh leaves and young shoots are a popular leafy vegetable in Africa
[305] See note [172]
[306] See note [173]
[307] See note [174]
[308] GRIN, Ecoport
[309] No information
[310] No informatiom
[311] No informatiom
[312] Despite the name, it is neither a saxifrage nor peppery in taste
[313] Ecoport
[314] Collejas; a traditional green in Manchego cuisine, Spain
[315] Ecoport
[316] Ecoport, Duke
[317] Ecoport
[318] Ecoport
[319] Ecoport
[320] No informatiom
[321] Ecoport
[322] No informatiom
[323] Ecoport
[324] GRIN, Ecoport
[325] Ecoport
[326] Ecoport
[327] Ecoport
.
[328] Ecoport
[329] Ecoport
[330] No informatiom
[331] Ecoport
[332] GRIN, Ecoport
[333] No informatiom
[334] Spinach contains a certain proportion of oxalic acid. Raw leaves should be eaten sparingly. In dishes that include large quantities, leaves should preferably be used after boiling and disposing of the water. GRIN, Ecoport
[335] Ecoport
[336] GRIN, Ecoport
[337] GRIN, Ecoport
[338] GRIN, Ecoport
[239] No informatiom
[340] GRIN, Ecoport
[341] No informatiom
[342] Ecoport
[343] No informatiom
[344] GRIN, Ecoport
[345] Ecoport
[346] Ecoport
[347] No informatiom
[348] Ecoport
[349] GRIN, Ecoport
[350] Ecoport

[351] Jewels of Opar
[352] No inform.
[353] No inform.
[354] Tansy
[355] No inform.
[356] Dandelion
[357] Fluted gourd
[358] No inform.
[359] No inform.
[360] No inform.
[361] No inform.
[362] New Zealand Spinach
[363] No inform.
[364] Portia tree
[365] Pennycress
[366] Common Thyme
[367] No inform.
[368] No inform.
[369] Chinese Mahogany
[370] No inform.
[371] Windmill Palm
[372] No inform.
[373] Western salsify
[374] Salsify
[375] Goat's Beard
[376] No inform.
[377] No inform.
[378] Alsike Clover
.
[379] Red Clover
[380] White Clover
[381] Sweet Trefoil
[382] No inform.
[383] Wake-robin
[384] White trillium
[385] No inform.
[386] Painted trillium
[387] Garden Nasturtium
[388] Dwarf Nasturtium
[389] Mashua
[390] No inform.
[391] Coltsfoot
[392] No inform.
[393] No inform.
[394] Ulluco
[395] Siberian elm
[396] Rose Mallow
[397] Stinging Nettle
[398] Annual Nettle
[399] Italian Corn Salad
[400] Corn Salad

[351] Talinum paniculatum
[352] Talinum portulacifolium
[353] Talinum triangulare
[354] Tanacetum vulgare
[355] Taraxacum albidum
[356] Taraxacum officinale
[357] ‘‘Telfairia occidentalis’‘
[358] Telosma cordata
[359] Tetracarpidium conophorum
[360] Tetragonia decumbens
[361] Tetragonia implexicoma
[362] Tetragonia tetragonioides
[363] Thalia geniculata
[364] Thespesia populnea
[365] Thlaspi arvense
[366] Thymus vulgaris
[367] Tiliacora triandra
[368] Toddalia asiatica
[369] Toona sinensis
[370] Tordylium apulum
[371] Trachycarpus fortunei
[372] Tradescantia virginiana
[373] Tragopogon dubius
[374] Tragopogon porrifolius
[375] Tragopogon pratensis
[376] Trianthema portulacastrum
[377] Trichodesma zeylanicum
[378] Trifolium hybridum
.
[379] Trifolium pratense
[380] Trifolium repens
[381] Trigonella caerulea
[382] Trigonella corniculata
[383] Trillium erectum
[384] Trillium grandiflorum
[385] Trillium sessile
[386] Trillium undulatum
[387] Tropaeolum majus
[388] Tropaeolum minus
[389] Tropaeolum tuberosum
[390] Tulbaghia alliacea
[391] Tussilago farfara
[392] Typha capensis
[393] Typha elephantina
[394] Ullucus tuberosus
[395] Ulmus pumila
[396] Urena lobata
[397] Urtica dioica
[398] Urtica urens
[399] Valerianella eriocarpa
[400] Valerianella locusta

[351] No informatiom
[352] Ecoport
[353] Ecoport
[354] Ecoport
[355] No informatiom
[356] GRIN, Ecoport
[357] GRIN, Ecoport
[358] No informatiom
[359] No informatiom
[360] No informatiom
[361] Ecoport
[362] GRIN, Ecoport
[363] No informatiom
[364] Ecoport
[365] Ecoport
[366] Ecoport
[367] No informatiom
[368] Ecoport
[369] No informatiom
[370] Ecoport
[371] Ecoport
[372] Ecoport
[373] Ecoport
[374] GRIN, Ecoport
[375] Ecoport
[376] Ecoport
[377] No informatiom
[378] Clover leaves are edible, but should be dipped in salt water before eating or preparation to aid in digestion
[379] See note [178]
[380] See note [179]
[381] See note [180]
[382] GRIN, Ecoport
[383] Ecoport
[384] Ecoport
[385] No informatiom
[386] Ecoport
[387] GRIN, Ecoport
[388] GRIN, Ecoport
[389] GRIN, Ecoport
[390] Ecoport
[391] Ecoport
[392] No informatiom
[393] Ecoport
[394] GRIN, Ecoport
[395] Ecoport
[396] Ecoport
[397] A good pot herb. Often also used as famine food
[398] See note [182]
[399] GRIN, Ecoport
[400] GRIN, Ecoport

[401] No inform.
[402]European Verbena
[403] Bitter leaf
[404] Water Speedwell
[405] Brooklime
[406] No inform.
[407] No inform.
[408] Canada Violet
[409] Sweet Violet
[410] No inform.
[411] Bird's Foot Violet
[412] Common blue violet
[413] No inform.
[414] No inform.
[415] Amur grape
[416] California wild grape
[417] No inform.
[418] Northern Fox Grape
[419] No inform.
[420] No inform.
[421] Grape
[422] Wasabi
.
[423] No inform.
[424] Japanese wisteria
[425] No inform.
[426]Yellowhorn
[427] No inform.
[428] No inform.
[429] No inform.
[430] No inform.
[431] No inform.
[432] No inform.
[433] No inform.
[434] Awapuhi

[401] Vallaris heynei
[402] Verbena officinalis
[403] Vernonia amygdalina
[404] Veronica anagallis-aquatica
[405] Veronica beccabunga
[406] Veronicastrum sibiricum
[407] Viola adunca
[408] Viola canadensis
[409] Viola odorata
[410] Viola papilionacea
[411] Viola pedata
[412] Viola sororia
[413] Viola x wittrockiana
[414] Vitex doniana
[415] Vitis amurensis
[416] Vitis californica
[417] Vitis coignetiae
[418] Vitis labrusca
[419] Vitis munsoniana
[420] Vitis shuttleworthii
[421] Vitis vinifera
[422] Wasabia japonica
.
[423] Wedelia biflora (L.) DC.
[424] Wisteria floribunda
[425] Wolffia arrhiza
[426] Xanthoceras sorbifolium
[427] Xanthosoma atrovirens
[428] Xanthosoma brasiliense
[429] Xanthosoma sagittifolium
[430] Xanthosoma violaceum
[431] Ximenia americana
[432] Zanthoxylum piperitum
[433] Zanthoxylum planispinum
[434] Zingiber zerumbet

[401] No information
[402] Ecoport
[403] GRIN, Ecoport
[404] Ecoport
[405] Ecoport
[406] No informatiom
[407] Ecoport
[408] Ecoport
[409] Ecoport
[410] No informatiom
[411] Ecoport
[412] No informatiom
[413] No informatiom
[414] Ecoport
[415] Ecoport
[416] Ecoport
[417] No informatiom
[418] GRIN, Ecoport
[419] No informatiom
[420] No informatiom
[421] GRIN, Ecoport, Duke
[422] Fresh leaves can be eaten, having the spicy flavor of wasabi roots
[423] Ecoport
[424] Ecoport
[425] See note [184]
[426] No informatiom
[427] No informatiom
[428] GRIN, Ecoport
[429] GRIN, Ecoport
[430] GRIN, Ecoport
[431]GRIN, Ecoport
[432] No informatiom
[433] No informatiom
[434] Ecoport

See also
  Broccoli
  Green smoothie
  List of common leaf vegetables
  List of plants with edible leaves
  Leaf protein concentrate
  Namul
  Spinach (disambiguation)

Edited by Ho Dinh Hai
  Long An - Vietnam

References

1- http://en.wikipedia.org/wiki/Leaf_vegetable
2- http://vietherbs.com/
3- http://www.joybauer.com/food-articles/leafy-green-vegetables.aspx
4- http://www.sciencedaily.com/articles/l/leaf_vegetable.htm
5- http://paddustiphouse.blogspot.com/2010/11/leafy-vegetables.html
6- http://www.vietnamonline.com/best-of-vietnam/9-most-popular-vegetables-in-vietnam.html

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