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Microgreens have stronger flavors compared to sprouts, and come in a wider selection of leaf shapes, textures, and colors. Microgreens are grown in soil or soil-like materials such as peat moss. [11] Microgreens require high light levels, preferably natural sunlight with low humidity and good air circulation.
This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Many vegetables with leaves that are consumed in small quantities as a spice such as oregano, for medicinal purposes such as lime, or used in infusions such as tea, are not included in this list.
Cabbage plants. Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables.
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The herb is known in Chinese as zǐsū (紫蘇 "purple perilla"), which is the origin of the Japanese name shiso (紫蘇/シソ) and the Vietnamese name tía tô. [2] It is also called huíhuísū (回回蘇 "Muslim perilla") in Chinese.
Aeroponic techniques have proven to be commercially successful for propagation, seed germination, seed potato production, tomato production, leaf crops, and micro-greens. [43] Since inventor Richard Stoner commercialized aeroponic technology in 1983, aeroponics has been implemented as an alternative to water intensive hydroponic systems ...
Spring greens, or spring vegetables, are the edible young leaves or new plant growth of a large number of plants that are most fit for consumption when their newest growth happens in the spring.
Tetragonia tetragonioides, commonly called New Zealand spinach, [3] [4] Warrigal greens and other local names, is a flowering plant in the fig-marigold family ().It is often cultivated as a leafy vegetable.
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