syringae pv. aptata , X. campestris pv. campestris , X. raphani , P. maculicola , P. alisalensis , Pectobacterium spp. including Pectobacterium carotovorum subsp. odoriferum and Pectobacterium aroidearum , Dickeya spp.

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.

Common oomycete pathogens include: Albugo occidentalis , A. ipomoeae-aquaticae , A. candida , Hyaloperonospora parasitica , Bremia lactucae , Peronospora effusa , and Peronospora farinosa f.

Fungicides such as prochloraz can be used to manage some of these. Contents move to sidebar hide. Article Talk. Read Edit View history. Tools Tools. What links here Related changes Upload file Special pages Permanent link Page information Cite this page Get shortened URL Download QR code Wikidata item.

Download as PDF Printable version. In other projects. Wikimedia Commons. Plant leaves eaten as a vegetable. Look up leaf vegetable in Wiktionary, the free dictionary. Main article: 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.

Gotukola Centella asiatica. Swiss chard. Swiss chard is in the same family as beets , Cheryl Mussatto , a clinical dietitian at Cotton O'Neil Diabetes and Endocrinology Clinic in Topeka, Kansas, told Health.

Swiss chard is especially rich in vitamin K, an important nutrient involved in blood clotting and bone health. Swiss chard is best from spring through fall.

Enjoy Swiss chard raw in salads and sandwiches, or cooked by boiling, sautéing, braising, or adding to soups, casseroles, and stir-fries.

Turnip greens are particularly popular in Soul food cuisine, noted Mussatto, adding that they offer calcium , an important nutrient for bone and dental health.

Turnip greens are a powerhouse of nutrients, boasting high levels of vitamin K and folate, a B vitamin essential for DNA synthesis and preventing neural tube defects. Turnip greens are best from October through early spring.

You can cook turnip greens many ways, said Mussatto, adding that one indulgent way to enjoy them is to slow-cook them in broth with a splash of extra virgin olive oil , honey , and apple cider vinegar. Like turnip greens, kale is best from October through early spring.

While kale is a popular leafy green for salads, its bitterness can be off-putting to some. To temper this bitterness, try incorporating sweetness into your kale salad with the addition of chopped apples or dried fruit, advised Mussatto. Collard greens are a Southern nutritional packed staple, prized for their hearty flavor.

Collard greens are best from October through early spring. Like other dark leafy greens such as kale and Swiss chard, collard greens offer lutein and zeaxanthin, dietary carotenoids that support eye health and have a beneficial effect in delaying eye-related diseases like macular degeneration.

One cooked cup of collard greens supplies a total of 4, mcg of lutein and zeaxanthin. Although there's no established daily value for lutein and zeaxanthin, researchers recommend a daily intake of 10 mg of lutein and 2 mg of zeaxanthin 1 mg is 1, mcg.

Mustard greens have a peppery flavor like mustard, so they pair well with hearty foods like cheese, curry, and meats, registered dietitian and author at Consumer Health Digest, Carmelita Lombera told Health.

Like kale, collard, and turnip greens, mustard greens are best from October through early spring. Similar to many leafy greens, mustard greens are rich in vitamins A and C. They also offer small amounts of minerals like magnesium and potassium. Known as the relaxation mineral, magnesium is involved in regulating blood sugar, blood pressure, and muscle and nerve functions.

Potassium is involved in many bodily functions including kidney, heart, muscle, and nerve health. Spinach is a popular leafy green that's eaten raw in a variety of ways from smoothies and salads to wraps and sandwiches, registered dietitian and plant-based recipe developer Stephanie McKercher told Health.

Considered a multi-purpose leafy green, you can also add a handful of spinach to cooked meals like pasta , soup, and eggs. Spinach is typically available year-round and offers iron, a vital mineral required for making hemoglobin, the protein that provides oxygen to the muscles.

One cup of raw spinach provides 0. Bok choy , also known as Chinese cabbage, is a member of the nutrient-dense cruciferous vegetable family, providing many of the mentioned nutrients. Bok choy is in season during late summer and early fall, noted McKercher. Radish greens are the edible leafy greens of the radish root vegetable.

They're best from March through June. The leaves are fresh and tender and can be prepared like spinach, said Lombera.

Make a peppery pesto by mixing radish greens with basil, olive oil, parmesan cheese, and pine nuts. Arugula , a peppery-flavored leafy green, is a great addition to the top of pizza to make it a more balanced nutrient-dense meal, noted Schmidt.

While available year-round, arugula is best in the early spring or fall months, said Schmidt. Similar to other cruciferous vegetables like Bok Choy and cabbage, arugula contains glucosinolates, compounds that exhibit anti-inflammatory and antioxidant effects. Although vitamin C is most known for its role in immune health, it also offers collagen , a protein needed for wound healing.

Cabbage can be enjoyed in a variety of ways, from raw in salads and slaws to cooked in soups and stir-fries.

It can also be fermented into sauerkraut or kimchi for a tangy and probiotic-rich addition to your diet. Also a member of the family of cruciferous vegetables, watercress is available year-round and has a peppery flavor. They don't last very long so they must be consumed immediately.

Fold watercress into a dip or sauce or add to a salad. From salads and lettuce wraps to sandwiches and taco fillings, romaine lettuce is a versatile leafy green that adds a delightful crunch to any dish.

It's also available year-round. One cup of shredded romaine lettuce offers In addition to its role in blood clotting, vitamin K is essential for bone health. Additionally, vitamin A is especially important for immune, eye , and reproductive health.

Indeed, they have an impressive nutrient profile, but while beets are commonly used in dishes, the leaves are often ignored. Just one cup grams of cooked beet greens contains percent of the DV for vitamin A, 37 percent of the DV for potassium and 17 percent of the DV for fiber They also contain the antioxidants beta-carotene and lutein, which have shown to prevent eye disorders such as muscular degeneration and cataracts 23 , Watercress is an aquatic plant from the Brassicaceae family and thus similar to arugula and other mustard greens.

Studies have found watercress extract to be beneficial in targeting cancer stem cells and impairing cancer cell reproduction and invasion 25 , Due to its bitter and slightly spicy flavor, watercress makes a great addition to neutrally flavored foods.

Swiss chard has dark-green leaves with a thick stalk that is red, white, yellow or green. It has an earthy taste and is rich in minerals and vitamins, such as potassium, manganese and the vitamins A, C and K Swiss chard also contains a unique flavonoid called syringic acid — a compound that may be beneficial for lowering blood sugar levels In two small studies in rats with diabetes, oral administration of syringic acid for 30 days improved blood sugar levels 31 , Next time, try adding all parts of the Swiss chard plant to dishes such as soups, tacos or casseroles.

Arugula is a leafy green from the Brassicaceae family that goes by many different names, such as rocket, colewort, roquette, rucola and rucoli. It has a slightly peppery taste and small leaves that can easily be incorporated into salads or used as a garnish.

It can also be used cosmetically and medicinally Though the benefits of nitrates are debated, some studies have found that they may help increase blood flow and reduce blood pressure by widening your blood vessels It can be eaten raw or cooked.

Just one-half cup 25 grams of raw endive leaves packs 72 percent of the DV for vitamin K, 11 percent of the DV for vitamin A and 9 percent of the DV for folate Bok choy is one of the few leafy green vegetables that contain the mineral selenium, which plays an important role in cognitive function, immunity and cancer prevention In addition, selenium is important for proper thyroid gland function.

This gland is located in your neck and releases hormones that play a key role in metabolism An observational study associated low levels of selenium with thyroid conditions such as hypothyroidism, autoimmune thyroiditis and enlarged thyroid These greens pack more nutrients than the turnip itself, including calcium, manganese, folate and the vitamins A, C and K Turnip greens are considered a cruciferous vegetable, which have been shown to decrease your risk of health conditions such as heart disease, cancer, inflammation and atherosclerosis 43 , 44 , Turnip greens also contain several antioxidants including gluconasturtiin, glucotropaeolin, quercetin, myricetin and beta-carotene — which all play a role in reducing stress in your body Leafy green vegetables are packed with important and powerful nutrients that are critical for good health.

Fortunately, many leafy greens can be found year round, and they can easily be incorporated into your meals — in surprising and diverse ways.

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eero WiFi Stream 4K Video in Every Room. Blink Smart Security for Every Home. Tender greens such as arugula, baby spinach and lettuce can last up to a week in the fridge when stored properly, while hardy leafy greens like kale, cabbage and chard can last a bit longer than that — w hen stored properly.

Clinical nutritionist and author Cathy Serif is a self-proclaimed expert on greens. Often, only a few days after you bring home leafy greens, they become slimy, wilted and inedible.

These tips will keep them fresh longer. Below is a list of ethylene producers and ethylene sensitive foods to store on opposite ends of the fridge.

When you get home from the grocery, store your greens in the fridge. Afterwards, dry your greens by patting them down with a paper towel. Any lasting moisture will only expedite the wilting process. From there, you can choose one of the following storage methods to keep those greens fresher for longer.

This will absorb any moisture that might accumulate to prevent early rotting. 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. 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.

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. The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis.

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.

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 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. In certain countries of Africa, various species of nutritious amaranth are very widely eaten boiled. Celosia argentea var. argentea or "Lagos spinach" is one of the main boiled greens in West African cuisine.

In Greek cuisine , khorta χόρτα, literally 'greens' are a common side dish, eaten hot or cold and usually seasoned with olive oil and lemon. 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.

Preboggion , a mixture of different wild boiled greens, is used in Ligurian cuisine to stuff ravioli and pansoti. Preboggion is also sometimes added to minestrone soup and frittata. 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. 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. Sauteed escarole is a primary ingredient in the Italian-American dish Utica greens.

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. Common bacterial pathogens include: Xanthomonas campestris pv.

vitians , Pseudomonas viridiflava , P. cichorii , and P.

Their flavor is bold and slightly spicy, which pairs nicely with flavors from other stir-fry ingredients like ginger, soy sauce, and sesame oil. Check out this healthy stir-fry dressing recipe for inspiration! When one leafy green is called for in a recipe, you can easily sub in another.

Take, for example, the recipe for these Fiery Baked Eggs with Swiss Chard — the red chard can easily be substituted for green chard. Add red chard to a salad with a variety of other textures and flavors, like in this Red Chard and Watermelon Salad with slivered almonds, creamy feta cheese, snappy red onion, and sweet watermelon.

Make a simple sauté with olive oil, garlic, and other herbs or spices. Find inspiration for how to make a Simple Sauté here. Add chopped parsley to homemade or store-bought salad dressings for more flavor and nutrition, or combine parley with grains and vegetables like in this Quinoa and Roasted Vegetable Salad.

Blend the citrus-like taste of cilantro with citrus foods like oranges as done in this Citrus Cabbage Salad recipe. Sauté green kale in a skillet with olive oil or with other moist ingredients to allow it to get tenderer. Eat sautéed green kale alone or as the base of a warmed protein, like in this recipe for Lemon-Dijon Chicken Thighs with Kale and Leek Sauté.

Chop kale and add to a savory whole-grain salad or bowl, like this Warm Barley Salad with Red Kale. Massage lacinato kale with your hands like you would knead dough to soften the leaves before eating it or use tongs.

Try this Southwestern Lacinato Kale Salad for practice! Or, prepare a Classic Wedge Salad. Top your favorite sandwich or wrap with green leaf lettuce — not just one leaf, but many! Pile it high! Red leaf lettuce is home to vitamin A and vitamin K — and it delivers some iron, manganese, and folate, too.

Toss tender, red leaf lettuce leaves with strawberries, beets, onions, and homemade dressing like in this Strawberry Golden Beet Salad. Crispy romaine lettuce holds up well against warm foods like grilled proteins and roasted vegetables, like in this Roasted Broccoli Chicken Caesar Salad.

Grilling is a breeze with romaine hearts. The hearts are crunchy and packed tightly together, which makes cooking them whole easy! Try these Grilled Romaine Hearts with Chili-Lime Shrimp. Whether in soups , smoothies, or sautéed meals, dandelion greens deliver a tender texture and bitter flavor.

You can also add these to your eggs or to create homemade pesto! Add spinach to your smoothie bowl like this Citrus Green Smoothie Bowl or your favorite egg dishes like this Crustless Broccoli Quiche. Leafy greens can taste good, can be easily incorporated into other dishes that you like, and can contribute numerous vitamins, minerals, and phytonutrients to support your health.

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Foxy Blog Hello healthy. All Posts. GREENS: Collard Greens Collard greens are home to calcium, vitamin A, vitamin K, and folate plus phytonutrients lutein and zeaxanthin. GREENS: Mustard greens Mustard greens offer calcium, iron, potassium, and folate plus vitamins A, C, and K.

CHARD: Green chard Swiss chard offers vitamins A, C, and K, and minerals potassium and manganese. CHARD: Red chard Swiss chard offers vitamins A, C, and K, and minerals potassium and manganese.

CHARD: Rainbow chard Swiss chard offers vitamins A, C, and K, and minerals potassium and manganese. HERBS: Parsley Vitamin A, C, and K, folate, and iron can all be found within parsley. HERBS: Cilantro Cilantro delivers some vitamin K, lutein, and zeaxanthin.

KALE: Green kale Kale offers vitamins A, B6, C, and K and minerals like manganese and potassium. Afterwards, dry your greens by patting them down with a paper towel.

Any lasting moisture will only expedite the wilting process. From there, you can choose one of the following storage methods to keep those greens fresher for longer.

This will absorb any moisture that might accumulate to prevent early rotting. Blanching is easy: Toss your greens into a pot of boiling water in small batches and let sit for two minutes.

For spinach specifically, let boil for 90 seconds. Note: Start the timer when the water begins boiling again after dropping the greens in.

Afterwards, take your greens out and cool them in a bowl of ice or ice water for the same amount of time they were boiling. Drain, dry and freeze in airtight freezer bags or containers. Your greens should then stay fresh for months.

Some leafy greens like kale , chard and beet tops can be stored on your kitchen counter in a glass of water, much like a bouquet of flowers. Make sure to trim the ends before setting them in a glass of cold water and spritz daily.

This is the freshest way possible to eat basil, or other herbs as well! In the United States, food waste is approximately percent of the food supply. One lifestyle alteration you can make to combat this is purchasing your fresh produce more often in lesser quantities.

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