50 Green Leafy vegetables are vegetables with green leaves which are full of nutrients. These are part of our daily meals, and Salads and their health benefits are more than we can imagine. Leafy vegetables contain fiber, iron, potassium, and vitamins. They are anti-oxidants and a rich source of energy and keep us hydrated. For your ease, we have sorted the most common green leafy vegetables with picture illustrations. Let’s join us to learn leafy vegetable vocabulary.
List of Green Leafy Vegetables
-
Artichoke: A thistle-like vegetable with a tight, leafy head and a nutty flavor, often enjoyed steamed, boiled, or grilled.
-
Arugula: A peppery leafy green vegetable used in salads, sandwiches, and pasta dishes to add a tangy and slightly bitter flavor.
-
Asparagus: Nutrient-rich vegetable with tender shoots and an earthy taste, commonly steamed, grilled, or roasted.
-
Amaranth Leaves: Dark green, leafy vegetables with an earthy and nutty flavor, used in stir-fries, soups, and salads.
-
Bitter gourd: Tropical vegetable with a bitter taste, often used in Asian cuisines and believed to have health benefits.
-
Broccoli: Cruciferous vegetable with dense, green florets and a mild, slightly bitter taste, commonly steamed, stir-fried, or roasted.
-
Beet greens: Leafy tops of beetroot plants, highly nutritious with a slightly bitter taste, used in sautés, soups, and salads.
-
Brussels sprouts: Small, green vegetables resembling mini cabbages, with a mild, nutty flavor, commonly roasted, sautéed, or steamed.
-
Calabash: Long, green vegetable with a mild, subtle flavor, used in Asian and Caribbean cuisines, particularly in soups, stews, and curries.
-
Celery: Crunchy, green vegetable with mild, refreshing taste, often eaten raw as a snack or added to salads, soups, and stir-fries.
-
Chayote: Pear-shaped, green vegetable with a mild, crisp flesh, enjoyed raw or cooked in salads, stir-fries, and casseroles.
-
Coriander: Leaves of the coriander plant, featuring a fresh, citrusy flavor, commonly used as a garnish or ingredient in various cuisines.
-
Cucumber: Cool, refreshing vegetable with high water content and a mild, crunchy taste, enjoyed raw in salads or used in beverages.
-
Curry leaves: Fragrant leaves used in Indian cuisine for their distinct flavor and aroma, commonly sautéed in oil as a seasoning.
-
Chives: Herbaceous plant with slender, green leaves and a mild, onion-like flavor, often used as a garnish or ingredient in various dishes.
-
Collard greens: Dark green, thick leaves often used in cooking for their slightly bitter and earthy flavor.
-
Drumstick greens: Leaves of the drumstick plant, commonly used in Indian cuisine for their unique flavor and nutritional benefits.
-
Edamame: Young soybeans harvested before full maturity, enjoyed as a protein-rich snack after boiling or steaming.
-
Endive: Leafy vegetable with curly or broad leaves, used in salads, soups, or sautéed as a side dish for its slightly bitter taste.
-
Fenugreek leaf: Leaves of the fenugreek plant, used as a herb or vegetable in Indian cooking for their distinct, slightly bitter taste.
-
Fennel greens: Feathery leaves of the fennel plant, with a mild licorice-like flavor, used as a garnish or in salads, soups, or sauces.
-
Fiddlehead greens: Young, coiled fern fronds harvested in spring, enjoyed sautéed or in salads for their unique flavor resembling asparagus.
-
Grape leaves: Leaves of grapevines, commonly used in Mediterranean and Middle Eastern cuisines to wrap various fillings.
-
Green bean: Tender, immature pods of the common bean plant, enjoyed raw or cooked as a popular vegetable.
-
Grass pea leaves: Edible leaves of the grass pea plant, used in Asian and African cuisines for their unique flavor and texture.
-
Green capsicum: Crunchy vegetable with a mild, slightly bitter taste, commonly used in salads, stir-fries, or stuffed pepper recipes.
-
Green chili pepper: Unripe, green variety of chili peppers known for their spicy heat, used to add flavor and heat to dishes.
-
Green pumpkin: Unripe pumpkins with a green color, commonly used in cooking for various dishes such as curries, stews, or roasted preparations.
-
Kale: Leafy green vegetable packed with nutrients, slightly bitter, enjoyed in salads, smoothies, or sautéed as a side dish.
-
Kohlrabi: Versatile vegetable with a taste resembling a combination of cabbage and turnips, enjoyed raw in salads or cooked in various dishes.
-
Leek: Long, cylindrical vegetable with a mild onion-like flavor, commonly used in soups, stews, and various other dishes.
-
Lettuce: Leafy vegetable available in different varieties, such as romaine, enjoyed in salads, sandwiches, or as a bed for other ingredients.
- Mint: Fragrant herb used in cooking and beverages.
- Mache: Tender salad green with small, dark green leaves.
- Okra: Green, pod-shaped vegetable used in soups and stir-fries.
- Pea: Small, spherical green vegetable used fresh or cooked.
- Perilla: Aromatic herb with large, serrated leaves.
- Parsley: Popular herb used as a garnish or flavoring.
- Panamera: Please note that “Panamera” is not a vegetable. It is a luxury sports car model produced by Porsche.
- Purslane: Succulent plant used in salads or cooked as a vegetable.
- Ridge gourd: Long, slender vegetable used in Asian and Indian cooking.
- Rapini: Leafy green vegetable with small broccoli-like florets.
- Romaine: Lettuce with long, sturdy leaves used in salads and sandwiches.
- Roselle Leaves: Leaves used for tangy flavoring or tea brewing.
- Salyut Leaves: It seems that there is no recognized vegetable called “Salyut Leaves.” It may be a misspelling or a regional/local name for a particular leafy green.
- Snake gourd: Long, cylindrical vegetable with a mild flavor.
- Sorrel: Leafy green herb with a tart, lemony taste.
- Sweet basil: Highly aromatic herb used in Mediterranean and Asian cuisines.
- Spinach: Dark green leafy vegetable used in salads and cooking.
- Stinging nettle: Plant with stinging hairs, consumed cooked for its health benefits.
- Swiss chard: Colorful stem leafy green used in cooking and salads.
- Spring onion: Mild onion-flavored vegetable with green leaves and small bulb.
- Turnip greens: Leafy green tops of turnip plants used as a vegetable.
- Watercress: Aquatic plant with crisp, peppery leaves used in salads and sandwiches.
- Zucchini: Green summer squash with a mild flavor used in various dishes.
You May Also Like
