Leafy vegetables (plants with edible leaves) include:
spinach
lettuce
silverbeet
Brussels sprouts
cabbage
puha
kale
cavolo nero
watercress
bok choy.
The one thing that leafy vegetables have in common is that they are leaves. Many leaves are also green, ranging from yellowish light green to dark green. However, some leaves are shades of red.
Other characteristics include:
Ranging from soft to crisp; smooth to crimped; furry or wrinkled leaves; soft to firm or coarse; thin to thick stalks.
Leaves can be long, rounded, or oval; and smooth, curly, crinkly, or lobed. Some grow loosely; others grow tightly packed in a ‘head’.
Ranging from mild, delicate; buttery to strong, sharp, spicy, peppery, mustardy, bitter and nutty.
Raw in salads; cooked by various methods including stir frying, braising, steaming and boiling.
For example
Crisp, dark green juicy leaves, either flat or ruffled. Leaves grow in clusters in a rose shape. Flavour similar to silverbeet but milder.
Known for its nutrient content, especially iron.
Young spinach may be used raw in salads. When cooked, spinach reduces a lot in volume.