This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Many vegetables with leaves that are consumed in small quantities as a spice such as oregano, for medicinal purposes such as lime, or used in infusions, such as tea, are not included in this list.

List Key

Citations marked with Ecoport are from the Ecoport Web site, an ecology portal developed in collaboration with the FAO. Those marked with GRIN are from the GRIN Taxonomy of Food Plants. Sources marked with Duke are from James Duke's book Handbook of Energy Crops.

Species Common name Observations Abelmoschus manihotSunset HibiscusPele tastes similar to spinach when steamed or boiled. In some Pacific Islands, it is cooked with coconut milk and a meat. Abutilon theophrasti China Jute The taste is good, but since the texture of the leaves is cloth-like and not crisp, it is not very suitable for being eaten raw. Acacia pennata Climbing wattle Cha-om, an important green in Burma and Thailand Acmella oleracea Paracress Brèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava.Romazava aux bredes mafane In Northern Thailand it is one of the ingredients of the Kaeng khae curry. Agasyllis latifolia Dootsi, Ghehi An Angelica-like aromatic herb and pot herb endemic to Georgia in the Caucasus and used particularly in the Northwestern province of Svanetia, where it is eaten variously raw, cooked and pickled. It also has medicinal properties, aiding digestion and ridding the system of intestinal worms.2017 Ethnobotany of the Caucasus, Rainer W. Bussmann Editor ISBN 978-3-319-49411-1 pps. 85-88. Part of the series European Ethnobotany, Series Editors: Andrea Pieroni, Manuel Pardo-de-Santayana and Renata Sõukand pub. Springer Reference. Althaea officinalis Common Marshmallow It was an esculent vegetable among the Ancient Romans; a dish of Marsh Mallow was one of their delicacies. Amaranthus cruentus Purple amaranth Thai: phak khom daeng. Vietnamese: rau dên. Amaranthus species are edible and have a pleasant taste, but contain a certain proportion of oxalic acid and should preferably be eaten after boiling and disposing of the water Amaranthus retroflexus Common amaranth Thai: phak khom. Rougher than other species of Amaranth when uncultivated, but very common as a weed. Amaranthus spinosus Prickly amaranth Thai: phak khom nam Amaranthus tricolor Amaranth Amaranth hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched Amaranthus viridis Slender amaranth Malayalam; chiira Apium graveolens Celery Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock. Atriplex hortensis Garden orache Used cooked or raw. In salads it is traditionally mixed with sorrel leaves in order to modify the acidity of the latter Barbarea verna Bank cress It is considered a satisfactory substitute for watercress. Barringtonia acutangula Chik-nam, Kra don Shoots and young leaves are eaten raw with Nam phrik. Popular in Isan Basella alba Indian spinach Beta cicla Chard One of the cultivated descendants of the Sea Beet Beta vulgaris Beet, Beetroot The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach Beta vulgaris maritima Sea Beet Borago officinalis Common Borage Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain Brassica carinata Abyssinian Cabbage Brassica juncea Indian mustard Brassica napus Rutabaga Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices Brassica napus var. pabularia Rape Kale Brassica nigra Black Mustard Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of. The plant is native to Asia and Europe, but now grows over much of southern Canada and almost all of the United States. This is the chief mustard used in condiments and as such is normally associated with hot-dogs. To make the mustard condiment, the seeds must be ground fine and then mixed with flour and a small portion of water and vinegar. The plant can be cultivated for its young leaves which are used in a salad or as a pot herb. Brassica oleracea Wild Cabbage Brassica oleracea var. acephala Kale Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially sweet after a frost. Brassica oleracea var. alboglabra Kai-lan Also known as Chinese kale Brassica oleracea var. botrytis Cauliflower Brassica oleracea var. capitata Cabbage Brassica oleracea var. gemmifera Brussels Sprouts Brassica oleracea var. italica Broccoli Brassica oleracea var. palmifolia Lacinato kale Also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, or black Tuscan palm Brassica rapa subsp. rapa Turnip Leaves popular in the southern United States, Galicia, Spain (Grelos) Brassica rapa subsp. chinensis Bok Choi Brassica oleracea var. sabauda L. Chinese Savoy Brassica rapa subsp. nipposinica Mizuna Brassica rapa subsp. pekinensis Napa Cabbage Brassica rapa Rapini Brassica rapa var. perviridis Komatsuna Brassica rapa var. rosularis Tatsoi Calamus erectus Viagra palm Young leaves and shoots are cooked and eaten as a vegetable in India Campanula rapunculus Rampion It was once widely grown in Europe for its leaves, which were used like spinach Campanula versicolor Harebell Used in Greek cuisine Capsicum frutescens Labuyo chili Leaves used in Filipino cuisine, notably in the soup tinola Capparis spinosa Caper Caper leaves are part of the Greek cuisine Carica papaya Papaya The leaves are part of Lalab in Sundanese cuisine, Buntil in Javanese cuisine or sauteed with slices of chilis in Indonesian cuisine Celosia argentea var. argentea Wild Coxcomb Known as "Lagos spinach", it is one of the main boiled greens in West Africa Centella asiatica Asian pennywort, Gotukola Bai bua bok, popular green in Thailand Gotukola Sambola in Sri Lanka Chenopodium album Lamb's Quarters Popular type of Palak in Northern India. Also used to stuff paratha Chenopodium ambrosioides American Wormseed Chenopodium species are edible, but many species are mediocre as a leaf vegetable. Chenopodium berlandieri subsp. nuttalliae Southern Huauzontle Chenopodium bonus-henricus Good King Henry One of the finest Chenopodium species Chenopodium giganteum Tree Spinach Chenopodium glaucum Oak-Leaved Goosefoot Chenopodium nuttalliae Huauzontle Popular in Mexico Chenopodium quinoa subsp. quinoa Quinoa It has its origin in the Andean region Chenopodium rubrum Red Goosefoot Chrysanthemum coronarium Garland chrysanthemum Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine Cichorium endivia Endive Cichorium endivia var. crispum Curly endive Sometimes called "chicory" in the United States, called chicorée frisée in French Cichorium endivia var. latifolium Broad-leaved endive Escarole in French Cichorium intybus Chicory Leaves cooked with Fave in Northern Italy Cichorium intybus var. foliosum Belgian endive Also known as witloof Cichorium intybus var. foliosum Puntarelle Also known as Catalogna chicory Cichorium intybus var. foliosum Radicchio Popular in Italy Cichorium intybus Sugarloaf Cirsium oleraceum Cabbage thistle Claytonia perfoliata Miner's lettuce Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher Claytonia sibirica Siberian spring beauty Has beet-flavoured leaves. Cleome gynandra African cabbage Widespread in many tropical and sub-tropical areas of the world. Its leaves form an important part of diets in Southern Africa. Cnidoscolus aconitifolius Chaya or Tree spinach Traditional food in parts of Central and South America. Leaves must be cooked before being eaten. Coccinia grandis Ivy Gourd Leaves cooked in soups in Thailand. Colocasia esculenta Taro Only the young leaves are eaten. Popular in Mauritius. Corchorus olitorius Jew's mallow Used in Molokhiya Coriandrum sativum Cilantro, Coriander Used mainly for garnishing or in small quantities Cosmos caudatus Kenikir, Ulam Raja In Indonesian cuisine and Malaysian cuisine the leaves of this plant are used for salad Crambe maritima Sea kale It was popular as a blanched vegetable in the early 19th Century, but its use declined Crassocephalum crepidioides Redflower ragleaf Traditionally eaten as a green in tropical Africa. Possible toxicity not well studied Cratoxylum formosum Phak tiu som or Phak tiu daeng Young leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam Crithmum maritimum Samphire In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year. Crotalaria longirostrata Chipilín A common leafy vegetable in the local cuisines of southern Mexico Cryptotaenia japonica Mitsuba Small quantities added to soups, etc. Cucumis prophetarum Leaves are cooked and served with staples in Africa. Cyclanthera pedata Caigua Traditional green in Central America and South America Cynara cardunculus Cardoon Leaf stems are valued as food Diplazium esculentum Vegetable fern Probably the most commonly consumed fern Diplotaxis tenuifolia Perennial Wall-rocket Often marketed under the same common names (Arugula, Rocket, Baby leaf rocket etc) as Eruca sativa Erythrina fusca Thong lang Fresh raw leaves eaten in Thailand in Miang kham.ทองหลาง Eruca sativa Arugula, Rocket Especially appreciated in Veneto, Italy Emex spinosa Lesser jack It was formerly used as a leafy vegetable, but not highly valued Eryngium foetidum Bhandhanya, Culantro Eaten as a leafy green in Thailand. Used as seasoning in the Caribbean. Foeniculum vulgare Fennel Galactites tomentosa Scarlina Edible type of thistle Galinsoga parviflora Gallant Soldier Popular in Colombia and Peru in soups and salads Glechoma hederacea Ground Ivy Glinus lotoides Lotus sweet juice Used as a leaf vegetable in many tropical countriesStephen Facciola (1990). Plant species with leaves that have reportedly been eaten by people Gnetum gnemon Melinjo Popular in Indonesian cuisine. Gynura crepidioides Okinawan spinach Grown commercially as a vegetable in China Halimione portulacoides Sea purslane Hibiscus sabdariffa Roselle Telugu: Gongura. Roselle leaves are edible and have a pleasant taste. This plant has good medicinal value. In some areas, it is used as a substitute for Jute. Hirschfeldia incana Shortpod mustard Honckenya peploides Sea sandwort Traditionally used as food by the inhabitants of coastal Subarctic areas Houttuynia cordata Fishwort Popular as a leaf vegetable particularly in Vietnam Hydrophyllum canadense John's Cabbage It was used as a leaf vegetable by Native American peoples Hydrophyllum virginianum Shawnee Salad It was used as a leaf vegetable by Native American peoples Hyoseris radiata Used in Liguria, Italy, to make preboggion Hypochaeris maculata Spotted Cat's-ear Similar to dandelion but not as tasty Hypochaeris radicata Catsear Young leaves should be harvested before they become too fibrous Inula crithmoides Golden samphire Young leaves may be eaten raw or cooked as a leaf vegetable. Inula helenium Elecampane Leaves are edible, although root is preferred Ipomoea aquatica Forssk. Water Spinach Popular leafy green in Southeast Asia