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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.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
Leafy greens can be used to wrap other ingredients into an edible package 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.
The list includes individual plant species identified by their common names as well as larger formal and informal botanical categories which include at least some domesticated individuals. Plants in this list are grouped by the original or primary purpose for which they were domesticated, and subsequently by botanical or culinary categories.
Many leafy vegetables are rich in vitamins, minerals and phytonutrients. They can be an excellent source of vitamin K, which regulates blood clotting and promotes bone health, as well as anti ...
Articles relating to leaf vegetables, 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.
Sinabawang gulay, usually anglicized as Filipino vegetable soup, is a Filipino vegetable soup made with leafy vegetables (usually moringa leaves) and various other vegetables in a broth seasoned with seafood stock or patis (fish sauce). [1] [2] The ingredients of the dish can vary widely. It is eaten on its own or over white rice. [3]
Curry leaf: Murraya koenigii: Bhedai-Lota Stinkvine: Paederia foetida: Pokmou Tomatillo: Physalis philadelphica: Xorioh Xaak Mustard plant: Brassica juncea: Lai Xaak Vegetable Mustard: Brassica juncea: Purno-Nobha Xaak Dichondra: Dichondra: Morisa Xaak/Datha Amaranth: Amaranthus caudatus: Khutura Xaak Green amaranth: Amaranthus viridis: Puroi ...