leaf vegetable

leaf vegetable

листов зеленчук listová zelenina bladgrøntsag Blattgemüse φυλλώδες λαχανικό legumbre de hoja lehtköögivili lehtikasvis légume à feuille légume à feuille lisnato povrće leveles zöldség ortaggio a foglia lapinės daržovės lapu dārzenis leaf vegetable bladgroente roślina warzywna liściowa legume de folha legume cu frunze listová zelenina listna zelenjava лиснато поврће bladgrönsak

Synonyms

Brussels sprout, , beet, , cabbage, , cauliflower, , celery

Definition

Leaf vegetables, also called potherbs, green vegetables, greens, leafy greens or salad greens, are plant leaves cooked and 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, also called potherbs, green vegetables, greens, leafy greens or salad greens, are plant leaves cooked and 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. 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, known as 'potherbs.'

Broader terms

vegetable