{{short description|Plant leaves eaten as a vegetable}} {{Use dmy dates|date=May 2019}} [[File:Spinach leaves.jpg|thumb|[[Spinach]] leaves in a [[colander]]]] [[File:Kale-Bundle.jpg|thumb|A bundle of curly-leaf [[kale]]]]
'''Leaf vegetables''', also called '''leafy greens''', '''vegetable greens''', or simply '''greens''', are plant [[leaves]] eaten as a [[vegetable]]. Those eaten raw in a salad can be called '''salad greens''', whereas leaf vegetables eaten cooked can be called '''pot herbs'''.
Nearly 1,000 species of [[plants with edible leaves]] are known. Leaf vegetables most often come from short-lived [[herbaceous plant]]s, such as [[lettuce]] and [[spinach]], but also come from some [[woody plant]]s. The leaves of many [[fodder]] crops (e.g. [[alfalfa]], [[clover]], and most [[Poaceae|grasses]]) are also edible by humans, but usually only as [[famine food|famine]] or [[processed food]].
Leaf vegetables contain many typical plant nutrients, but being [[photosynthetic]] tissues, their [[vitamin K]] levels are particularly notable. Accordingly, users of [[vitamin K antagonist]] medications like [[warfarin]] must limit their consumption of leaf vegetables.
== Overview == Leaf vegetables are plant [[leaves]] eaten as a [[vegetable]], sometimes accompanied by their [[Petiole (botany)|petioles]] and [[Shoot (botany)|shoot]]s, if tender. Leaf vegetables eaten raw in a salad can be called ''salad greens'', whereas leaf vegetables eaten cooked can be called ''pot herbs''.
Nearly 1,000 species of [[plants with edible leaves]] are known. Leaf vegetables most often come from short-lived [[herbaceous plant]]s, such as [[lettuce]] and [[spinach]], but also come from some [[woody plant]]s.
The leaves of many [[fodder]] crops are also edible by humans, but usually only as [[famine food]]. Examples include [[alfalfa]], [[clover]], and most [[Poaceae|grasses]], including [[wheat]] and [[barley]]. [[Food processing]], such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.
== List of leaf vegetables == {{main|List of leaf vegetables}} {{div col start|colwidth=40em}} * ''[[Agastache foeniculum]]'' — anise hyssop (western [[North America]]) * ''[[Allium fistulosum]]'' — Welsh onion ([[East Asia]]) * ''[[Alternanthera sissoo]]'' — sissoo spinach ([[Brazil]]) * ''[[Basella alba]]'' — Malabar spinach ([[India]], [[Southeast Asia]], [[New Guinea]]) * ''[[Beta vulgaris]]'' — beets, including beet greens, [[Swiss chard]] * ''[[Brassica oleracea]]'' — wild cabbage, including [[cabbage]], [[gai lan]], [[Jersey cabbage]], [[kale]], [[red cabbage]], [[savoy cabbage]], [[collard greens]], [[mustard greens]], [[kohlrabi]] and more * ''[[Brassica rapa]]'' — field mustard, including [[napa cabbage]], [[bok choy]], [[bomdong]], [[choy sum]], [[komatsuna]], [[rapini]], [[tatsoi]], [[radish greens]], and more * ''[[Campanula versicolor]]'' — various-colored bellflower (southeastern [[Italy]] to the [[Balkans]]) * ''[[Chenopodium quinoa]]'' — quinoa (western [[Andes]] of [[South America]]) * ''[[Cichorium endivia]]'' — endive, including [[escarole]] * ''[[Chicory|Cichorium intybus]]'' — chicory (Europe) * ''[[Claytonia perfoliata]]'' — palsingat (western North America) * ''[[Cnidoscolus aconitifolius]]'' — chaya ([[Yucatán Peninsula]] of [[Mexico]]) * [[Carrot|''Daucus carota'' subsp. ''sativus'']] — carrot ([[Europe]] and [[Southwestern Asia]]) * ''[[Eruca sativa]]'' — arugula or rocket ([[Mediterranean]] region) * ''[[Foeniculum vulgare]]'' — fennel (southern Europe) * ''[[Gynura bicolor]]'' — edible gynura ([[China]], [[Thailand]], [[Myanmar]]) * ''[[Gynura procumbens]]'' — longevity spinach (China, Southeast Asia, and Africa) * ''[[Hemerocallis fulva]]'' — orange day-lily (China or [[Japan]]) * ''[[Lepidium meyenii]]'' — maca ([[Andes]]) * ''[[Lettuce|Lactuca sativa]]'' — lettuce, including [[celtuce]], iceberg lettuce, [[red leaf lettuce]], [[romaine lettuce]] * ''[[Nasturtium officinale]]'' — watercress ([[Europe]] and [[Asia]]) * ''[[Malva moschata]]'' — musk mallow (Europe and southwestern [[Asia]]) * ''[[Moringa oleifera]]'' — moringa ([[Indian subcontinent]]) * ''[[Perilla frutescens]]'' — shisho perilla (Southeast Asia and Indian highlands) * ''[[Rumex acetosa]]'' — garden sorrel (most of Europe, [[temperate]] Asia, North America, and [[Greenland]]) * ''[[Sassafras albidum]]'' — sassafras (eastern North America) * ''[[Sauropus androgynus]]'' — katuk (South Asia and Southeast Asia) * ''[[Spinacia oleracea]]'' — spinach (central and western Asia) * ''[[Solanum aethiopicum]]'' — nakati (Asia and tropical Africa) * ''[[Fenugreek|Trigonella foenum-graecum]]'' — fenugreek ([[India]]) * ''[[Tropaeolum majus]]'' — garden nasturtium ([[Andes]]) * ''[[Viola odorata]]'' — sweet violet (Europe, northern [[Africa]], [[Syria]]) {{div col end}}
== Postharvest diseases == [[Post-harvest losses (vegetables)|Postharvest disease]]s cause up to 50% losses of leaf vegetables. These are [[fungal plant pathogen|fungal]], [[bacterial plant pathogen|bacterial]], and much less commonly [[plant virus|viral]]. The most important remedy is temperature-controlled storage, although it is also important to prevent mechanical damage as this provides entryways for pathogens. Uncontaminated water for washing vegetables is of lesser but still significant importance.<ref name="Golding-et-al-2020">{{cite book |last1=Golding |first1=John |title=Postharvest pathology of fresh horticultural produce |last2=Tesoriero |first2=Len |last3=Daniel |first3=Rosalie |publisher=[[CRC Press]] |year=2020 |isbn=978-1-315-20918-0 |editor1=Lluís Palou |publication-place=[[Boca Raton, FL]] |page=xviii+823 |chapter=10 - Leafy Vegetables |oclc=1104856309 |editor2=Joseph L. Smilanick}} {{isbn|9781351805889}} {{isbn|9781351805896}} {{isbn|9781138630833}}</ref>
Common bacterial pathogens include: [[Xanthomonas campestris pv. vitians|''Xanthomonas campestris'' pv. ''vitians'']], ''[[Pseudomonas viridiflava]]'', ''[[Pseudomonas cichorii|P. cichorii]]'', ''[[Pseudomonas marginalis|P. marginalis]]'', ''[[Pseudomonas marginalis|P. marginalis]]'', ''[[Pseudomonas viridiflava|P. viridiflava]]'', [[Pseudomonas syringae pv. aptata|''P. syringae'' pv. ''aptata'']], [[Xanthomonas campestris pv. campestris|''X. campestris'' pv. ''campestris'']], [[Xanthomonas campestris pv. raphani|''X. campestris'' pv. ''raphani'']], [[Pseudomonas syringae pv. maculicola|''P. syringae'' pv. ''maculicola'']], [[Pseudomonas syringae pv. alisalensis|''P. syringae'' pv. ''alisalensis'']], ''[[Pectobacterium]]'' spp. including [[Pectobacterium carotovorum subsp. odoriferum|''P. carotovorum'' subsp. ''odoriferum'']] and [[Pectobacterium aroidearum|''P. aroidearum'']], and ''[[Dickeya]]'' spp.<ref name="Golding-et-al-2020" />
Common fungal pathogens include: ''[[Alternaria brassicicola]]'', ''[[Alternaria alternata|A. alternata]]'', ''[[Alternaria arborescens|A. arborescens]]'', ''[[Alternaria tenuissima|A. tenuissima]]'', ''[[Alternaria japonica|A. japonica]]'', ''[[Colletotrichum higginsianum]]'', [[Colletotrichum dematium f. spinaciae|''Colletotrichum dematium'' f. ''spinaciae'']], ''[[Microdochium panattonianum]]'', ''[[Stemphylium botryosum]]'', ''[[Cladosporium variabile]]'', ''[[Cercospora beticola]]'', ''[[Cercospora lactucae-sativae|C. lactucae-sativae]]'', ''[[Cercospora brassicicola|C. brassicicola]]'', ''[[Cercospora acetosella|C. acetosella]]'', ''[[Botrytis cinerea]]'', ''[[Golovinomyces cichoracearum]]'', ''[[Podosphaera fusca]]'', ''[[Erysiphe cruciferarum]]'', ''[[Erysiphe polygoni|E. polygoni]]'', ''[[Erysiphe heraclei|E. heraclei]]'', ''[[Sclerotinia sclerotiorum]]'', and ''[[Sclerotinia minor|S. minor]]''.<ref name="Golding-et-al-2020" />
Common [[oomycete]] pathogens include: ''[[Albugo occidentalis]]'', ''[[Albugo ipomoeae-aquaticae|A. ipomoeae-aquaticae]]'', ''[[Albugo candida|A. candida]]'', ''[[Hyaloperonospora parasitica]]'', ''[[Bremia lactucae]]'', ''[[Peronospora effusa]]'', and [[Peronospora farinosa f.sp. betae|''Peronospora farinosa'' f.sp. ''betae'']].<ref name="Golding-et-al-2020" />
[[Fungicide]]s such as [[prochloraz]] can be used to manage some of these.<ref name="Golding-et-al-2020" />
== Nutrition == Spinach, as an example of a leaf vegetable, is low in [[calories]] and [[fat]] per calorie, and high in [[dietary fiber]], [[vitamin C]], pro-[[vitamin A]] [[carotenoid]]s, [[folate]], [[manganese]] and [[vitamin K]].<ref>{{cite web |url=http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2 |title=Nutrition facts for raw spinach per 100 g; USDA Nutrient Data SR-21 |year=2014 |access-date=15 September 2014 |archive-url=https://web.archive.org/web/20140920191548/http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2626/2 |archive-date=20 September 2014 |url-status=dead }}</ref>
The vitamin K content of leaf vegetables is particularly high since these are photosynthetic tissues, and [[phylloquinone]] is involved in [[photosynthesis]].<ref>{{Cite book |doi=10.1007/978-1-4939-0606-2_15 |chapter=Prenylquinone Profiling in Whole Leaves and Chloroplast Subfractions |title=Plant Isoprenoids |volume=1153 |pages=213–26 |series=Methods in Molecular Biology |year=2014 |last1=Kessler |first1=F. |last2=Glauser |first2=G. |pmid=24777800 |isbn=978-1-4939-0605-5}}</ref> Accordingly, users of [[vitamin K antagonist]] medications, such as [[warfarin]], must take special care to limit the consumption of leaf vegetables.<ref>{{Cite journal |doi=10.1111/jcpt.12104 |pmid=24383939 |title=A practical approach to minimize the interaction of dietary vitamin K with warfarin |journal=Journal of Clinical Pharmacy and Therapeutics |volume=39 |issue=1 |pages=56–60 |year=2014 |last1=Chang |first1=C. -H. |last2=Wang |first2=Y. -W. |last3=Yeh Liu |first3=P. -Y. |last4=Kao Yang |first4=Y. -H.|s2cid=206036115 |doi-access=free }}</ref>
== Preparation == [[File:US Navy 081127-N-7571S-011 Culinary Specialist Seaman Freddie Green prepares collard greens for the crew's Thanksgiving dinner.jpg|thumb|upright=1.1|Large pot of collard greens being prepared on a [[US Navy]] ship]]
If leaves are cooked for food, they may be referred to in the United States as '''boiled greens'''. Leaf vegetables may be [[stir-fried]], [[stew]]ed, [[steaming|steamed]], or consumed raw. Leaf vegetables stewed with [[pork]] is a traditional dish in [[soul food]] and [[Southern U.S. cuisine]]. They are also commonly eaten in South Asian dishes such as [[saag]]. 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 [[sandwich]]es or [[salad]]s. A [[green smoothie]] enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.
=== Africa === [[File:More Liponda.jpg|thumb|Liponda greens to be cooked and accompany ugali in east Africa]]
In certain countries of Africa, various species of nutritious [[amaranth]] are widely eaten boiled.<ref>National Research Council (U.S.), Board on Science and Technology for International Development, ''Lost Crops of Africa: Vegetables'', pp. 6, 35f. [https://books.google.com/books?id=mllZm3CChGIC&pg=PA35|Google Books] {{Webarchive|url=https://web.archive.org/web/20150320211644/http://books.google.com/books?id=mllZm3CChGIC&pg=PA35%7CGoogle |date=20 March 2015 }}</ref>
''[[Celosia argentea]]'' var. ''argentea'' or "Lagos spinach" is one of the main boiled greens in [[West African cuisine]].<ref>{{cite web |url=http://www.echonet.org/ |title=ECHO |access-date=6 May 2019 |archive-url=https://web.archive.org/web/20100510115947/http://www.echonet.org/ |archive-date=10 May 2010 |url-status=live }}</ref>
=== Greece === In [[Greek cuisine]], ''khorta'' (χόρτα, literally 'greens') are a typical side dish, eaten hot or cold and usually seasoned with [[olive oil]] and [[lemon]].<ref>{{cite web |url=http://greekfood.about.com/od/soupsstews/r/horta.htm |title=Horta Vrasta – Boiled Leafy Greens |author=Lynn Livanos Athan |work=About.com Food |access-date=6 June 2012 |archive-url=https://web.archive.org/web/20090220013035/http://greekfood.about.com/od/soupsstews/r/horta.htm |archive-date=20 February 2009 |url-status=live }}</ref>
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]], [[Jute#Tossa jute (Corchorus olitorius)|mallow]], [[Solanum nigrum|black nightshade]], [[Chenopodium bonus-henricus|lamb's quarters]], [[Allium ampeloprasum|wild leeks]], [[Hirschfeldia incana|hoary mustard]], [[charlock]], [[Sonchus oleraceus|smooth sow thistle]] and even the fresh leaves of the [[caper]] plant.
=== Italy === [[File:Pansotti alle noci 01.JPG|thumb|Ligurian [[pansoti]] filled with ''preboggion'' boiled greens and served with nut sauce]]
''Preboggion'', a mixture of different wild boiled leaf vegetables, is used in [[:Category:Cuisine of Liguria|Ligurian cuisine]] to stuff [[ravioli]] and [[pansoti]].<ref>{{cite web |url=http://www.cogornese.it/easycms/html/dallolioalprebuggion.html |title=dall'olio al preboggion |work=cogornese.it |access-date=6 June 2012 |archive-url=https://web.archive.org/web/20120306170942/http://www.cogornese.it/easycms/html/dallolioalprebuggion.html |archive-date=6 March 2012 |url-status=live }}</ref> One of the main ingredients of ''preboggion'' are [[borage]] ''(Borago officinalis)'' leaves. ''Preboggion'' is also sometimes added to [[minestrone]] soup and [[frittata]].<ref>{{cite web |url=http://www.academiabarilla.com/italian-recipes/ricette-liguria/liguria-style-omelette-with-borage-sausage.aspx |title=Liguria-style omelette with borage and sausage |work=Italian recipes – Italian food culture – Academia Barilla |access-date=8 June 2015 |archive-url=https://web.archive.org/web/20140819105432/http://www.academiabarilla.com/italian-recipes/ricette-liguria/liguria-style-omelette-with-borage-sausage.aspx |archive-date=19 August 2014 |url-status=live }}</ref>
=== Poland === [[Botwinka]] (or boćwinka) is a soup that features beet stems and leaves as one of its main ingredients. The word "botwinka" is the diminutive form of "botwina" which refers to leafy vegetables like chard and beet leaves.{{citation needed|date=March 2025}}
=== United States === In the cuisine of the Southern U.S. and [[Soul food|traditional African-American cuisine]], [[turnip]], [[collard greens|collard]], [[kale]], [[garden cress]], [[dandelion]], [[mustard plant|mustard]], and [[pokeweed]] greens are commonly cooked and often served with pieces of [[ham]] or [[bacon]]. The boiling water, called [[potlikker]], is used as [[broth]]. Water in which pokeweed has been prepared contains toxins that have been removed by boiling and should be discarded.<ref>{{cite book |last=Thayer |first=Samuel |author-link=Samuel Thayer (author) |date=2017 |title=Incredible Wild Edibles |publisher=Forager's Harvest |pages=273, 276 |isbn=978-0-9766266-2-6 |quote=Pokeweed must be prepared properly or it is dangerous. ... The only parts of poke to be eaten are the young shoots and tender stem tips, along with their immature, meristematic leaves. These must be boiled in an ample pot of water and then drained. Eating poke raw can cause serious poisoning. ... [A] man became ill from drinking water in which mature poke leaves had been boiled (Jaeckle and Freemon 1981). }}</ref>
[[Sauteed]] [[escarole]] is a primary ingredient in the [[Italian-American cuisine|Italian-American]] dish [[Utica greens]].
== Gallery == <gallery> Starr 020803-0094 Centella asiatica.jpg|[[Gotukola]] (''Centella asiatica'') Swiss Chard.jpg|[[Swiss chard]] Ong choy water spinach.png|[[Ipomoea aquatica|Water spinach]] Կանաչի 3.JPG|[[Sabzi Khordan]], an Iranian salad-like dish, here of mixed greens and [[radish]]es </gallery>
== See also == {{Wiktionary}} {{div col start|colwidth=30em}} * [[Greens powder]] * [[Healthy diet]] * [[Herb]] * [[Leaf protein concentrate]] * [[Mesclun]] * [[Mucheong]] * [[Slek]] * [[Spring greens]] {{div col end}}
== References == {{Reflist}}
{{Authority control}}
[[Category:Leaf vegetables| ]] [[Category:Vegetables]]