Plants that are grown and eaten for their leaves. Also called greens, salad greens, vegetable greens. Not included are leaves for herbs and teas.
All types of lettuce, kale, mache, arugula, spinach, chard, turnip greens, watercress, dandelion, mizuna,
Leafy greens, especially the dark green varieties, are rich in fiber, vitamins and minerals and tend to be very low in calories making them some of the most nutrient dense foods you can eat.
Leafy greens can be eaten raw in salads or cooked.