Leaf vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable

greens, or simply greens, are plant leaves eaten as a vegetable,
sometimes accompanied by tender petioles and shoots. Leaf
vegetables eaten raw in a salad can be called salad greens.

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 of
various species also provide edible leaves.
Spinach leaves in a colander
The leaves of many fodder crops are also edible for humans, but are
usually only eaten under famine conditions. Examples include
alfalfa, clover, and most grasses, including wheat and barley. Food
processing, such as drying and grinding into powder or pulping and
pressing for juice, may be used to involve these crop leaves in a
diet.

Leaf vegetables contain many typical plant nutrients, but since they
are photosynthetic tissues, their vitamin K levels are particularly
notable. Phylloquinone, the most common form of the vitamin, is
directly involved in photosynthesis. A bundle of curly-leaf kale

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 carotenoids, folate, manganese and vitamin K.[1]

The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and
phylloquinone is involved in photosynthesis.[2] Accordingly, users of vitamin K antagonist medications,
such as warfarin, must take special care to limit the consumption of leaf vegetables.[3]

Preparation
If leaves are cooked for food, they may be referred to as boiled
greens. Leaf vegetables may be stir-fried, stewed, 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 a variety of South Asian dishes such as saag.
Leafy greens can be used to wrap other ingredients into an edible
package in a manner similar to a tortilla. Many green leafy
vegetables, such as lettuce or spinach, can also be eaten raw, for
Large pot of collard greens being
prepared on a US Navy ship
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.

Africa

In certain countries of Africa, various species of nutritious amaranth

are very widely eaten boiled.[4]

Celosia argentea var. argentea or "Lagos spinach" is one of the

main boiled greens in West African cuisine.[5]

Greece
Liponda greens to be cooked and
accompany ugali in east Africa
In Greek cuisine, khorta (χόρτα, literally 'greens') are a common
side dish, eaten hot or cold and usually seasoned with olive oil and
lemon.[6]

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, mallow, black nightshade, lamb's quarters, wild leeks,
hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant.

Italy

Preboggion, a mixture of different wild boiled greens, is used in

Ligurian cuisine to stuff ravioli and pansoti.[7] One of the main
ingredients of preboggion are borage (Borago officinalis) leaves.
Preboggion is also sometimes added to minestrone soup and
frittata.[8]

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 Ligurian pansoti filled with
chard and beet leaves. preboggion boiled greens and served
with nut sauce

United States

In the cuisine of the Southern United States and traditional African-American cuisine, turnip, collard, kale,
garden cress, dandelion, 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 removed by the boiling, and should be discarded.[9]

Sauteed escarole is a primary ingredient in the Italian-American dish Utica greens.

List of leaf vegetables

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, 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
Cichorium intybus — chicory (Europe)
Claytonia perfoliata — palsingat (western North America)
Cnidoscolus aconitifolius — chaya (Yucatán Peninsula of Mexico)
Daucus carota subsp. sativus — carrot (Europe and Southwestern Asia)
Eruca vesicaria — 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)
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)
Tropaeolum majus — garden nasturtium (Andes)
Viola odorata — sweet violet (Europe, northern Africa, Syria)

Trigonella foenum-graecum - Fenugreek (India)

Postharvest diseases
Postharvest diseases cause up to 50% losses of leaf vegetables. These are fungal, bacterial, and much less
commonly viral. The most important remedy is temperature controlled storage, although also important is
prevention of mechanical damage to produce as this provides entryways for pathogens. Uncontaminated
water for washing of the vegetables is of lesser but still significant importance.[10]

Common bacterial pathogens include: Xanthomonas campestris pv. vitians, Pseudomonas viridiflava, P.
cichorii, and P. marginalis, P. syringae pv. aptata, X. campestris pv. campestris, X. campestris pv. raphani,
P. syringae pv. maculicola, P. syringae pv. alisalensis, Pectobacterium spp. including Pectobacterium
carotovorum subsp. odoriferum and Pectobacterium aroidearum, Dickeya spp., Pseudomonas marginalis,
and Pseudomonas viridiflava.[10]

Common fungal pathogens include: Alternaria brassicicola, A. alternata, A. arborescens, A. tenuissima, A.

japonica, Colletotrichum higginsianum, Colletotrichum dematium f. spinaciae, Microdochium
panattonianum, Stemphylium botryosum, Cladosporium variabile, Cercospora beticola, C. lactucae-
sativae, C. brassicicola, C. acetosella, Botrytis cinerea, Golovinomyces cichoracearum, Podosphaera
fusca, Erysiphe cruciferarum, E. polygoni, E. heraclei, Sclerotinia sclerotiorum, and S. minor.[10]

Common oomycete pathogens include: Albugo occidentalis, A. ipomoeae-aquaticae, A. candida,

Hyaloperonospora parasitica, Bremia lactucae, Peronospora effusa, and Peronospora farinosa f.sp.
betae.[10]

Fungicides such as prochloraz can be used to manage some of these.[10]

Gallery

Gotukola (Centella Swiss chard Water spinach Sabzi Khordan, an

asiatica) Iranian salad-like
dish, here of mixed
greens and radishes

See also
Healthy diet
List of leaf vegetables
Leaf protein concentrate
Mesclun
Slek
Herbs
Spring greens

References
1. "Nutrition facts for raw spinach per 100 g; USDA Nutrient Data SR-21" (https://web.archive.o
rg/web/20140920191548/http://nutritiondata.self.com/facts/vegetables-and-vegetable-produc
ts/2626/2). 2014. Archived from the original (http://nutritiondata.self.com/facts/vegetables-and
-vegetable-products/2626/2) on 20 September 2014. Retrieved 15 September 2014.
2. Kessler, F.; Glauser, G. (2014). "Prenylquinone Profiling in Whole Leaves and Chloroplast
Subfractions". Plant Isoprenoids. Methods in Molecular Biology. Vol. 1153. pp. 213–26.
 doi:10.1007/978-1-4939-0606-2_15 (https://doi.org/10.1007%2F978-1-4939-0606-2_15).
ISBN 978-1-4939-0605-5. PMID 24777800 (https://pubmed.ncbi.nlm.nih.gov/24777800).
3. Chang, C. -H.; Wang, Y. -W.; Yeh Liu, P. -Y.; Kao Yang, Y. -H. (2014). "A practical approach to
minimize the interaction of dietary vitamin K with warfarin" (https://doi.org/10.1111%2Fjcpt.1
2104). Journal of Clinical Pharmacy and Therapeutics. 39 (1): 56–60.
doi:10.1111/jcpt.12104 (https://doi.org/10.1111%2Fjcpt.12104). PMID 24383939 (https://pub
med.ncbi.nlm.nih.gov/24383939). S2CID 206036115 (https://api.semanticscholar.org/Corpu
sID:206036115).
4. National Research Council (U.S.), Board on Science and Technology for International
Development, Lost Crops of Africa: Vegetables, pp. 6, 35f. Books (https://books.google.com/
books?id=mllZm3CChGIC&pg=PA35%7CGoogle) Archived (https://web.archive.org/web/20
150320211644/http://books.google.com/books?id=mllZm3CChGIC&pg=PA35%7CGoogle)
20 March 2015 at the Wayback Machine
5. "ECHO" (http://www.echonet.org/). Archived (https://web.archive.org/web/20100510115947/
http://www.echonet.org/) from the original on 10 May 2010. Retrieved 6 May 2019.
6. Lynn Livanos Athan. "Horta Vrasta – Boiled Leafy Greens" (http://greekfood.about.com/od/so
upsstews/r/horta.htm). About.com Food. Archived (https://web.archive.org/web/20090220013
035/http://greekfood.about.com/od/soupsstews/r/horta.htm) from the original on 20 February
2009. Retrieved 6 June 2012.
7. "dall'olio al preboggion" (http://www.cogornese.it/easycms/html/dallolioalprebuggion.html).
cogornese.it. Archived (https://web.archive.org/web/20120306170942/http://www.cogornese.
it/easycms/html/dallolioalprebuggion.html) from the original on 6 March 2012. Retrieved
6 June 2012.
8. "Liguria-style omelette with borage and sausage" (http://www.academiabarilla.com/italian-re
cipes/ricette-liguria/liguria-style-omelette-with-borage-sausage.aspx). Italian recipes – Italian
food culture – Academia Barilla. Archived (https://web.archive.org/web/20140819105432/htt
p://www.academiabarilla.com/italian-recipes/ricette-liguria/liguria-style-omelette-with-borage
-sausage.aspx) from the original on 19 August 2014. Retrieved 8 June 2015.
9. Thayer, Samuel (2017). Incredible Wild Edibles. Forager's Harvest. pp. 273, 276. ISBN 978-
0-9766266-2-6. "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)."
10. Golding, John; Tesoriero, Len; Daniel, Rosalie (2020). "10 - Leafy Vegetables". In Lluís
Palou; Joseph L. Smilanick (eds.). Postharvest pathology of fresh horticultural produce.
Boca Raton, FL: CRC Press. p. xviii+823. ISBN 978-1-315-20918-0. OCLC 1104856309 (htt
ps://www.worldcat.org/oclc/1104856309). ISBN 9781351805889 ISBN 9781351805896
ISBN 9781138630833

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