Leaf vegetable 1594759 222393742 2008-06-29T03:09:14Z Caspian blue 3029314 /* See also */ [[Image:Swiss Chard.jpg|thumb|Fresh [[Swiss chard]]]] [[Image:Ong choy water spinach.png|thumb|Fresh [[Ipomoea aquatica|water spinach]]]] [[Image:Szpinak.JPG|thumb|Creamed [[spinach]]]] [[Image:steamed kale and slivered almonds.jpg|thumb|Steamed [[kale]]]] '''Leaf vegetables''', also called '''potherbs''', '''greens''', or '''leafy greens''', are plant [[leaf|leaves]] eaten as a [[vegetable]], sometimes accompanied by tender [[Petiole (botany)|petiole]]s and [[shoot]]s. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in [[nutrition]] and [[cooking]] methods. Nearly one thousand species of [[List of plants with edible leaves|plants with edible leaves]] are known. Leaf vegetables most often come from short-lived [[herb]]aceous plants such as [[lettuce]] and [[spinach]]. Woody plants whose leaves can be eaten as leaf vegetables include ''[[Adansonia]]'', ''[[Aralia]]'', ''[[Moringa]]'', ''[[Morus (plant)|Morus]]'', and ''[[Toona]]'' species. The leaves of many [[fodder]] crops are also edible by humans, but usually only eaten under [[famine]] conditions. Examples include [[alfalfa]], [[clover]], and most [[Poaceae|grass]]es, including [[wheat]] and [[barley]]. These plants are often much more prolific than more traditional leaf vegetables, but exploitation of their rich nutrition is difficult, primarily because of their high [[Dietary fiber|fiber]] content. This obstacle can be overcome by further [[Food processing|processing]] such as drying and grinding into powder or pulping and pressing for juice. During the first half of the 20th century many grocery stores with vegetable sections sold small bunches of herbs tied with a string to small green and red peppers known as "potherbs." == Nutrition == Leaf vegetables are typically low in calories, low in [[fat]], high in [[protein]] per calorie, high in [[dietary fiber]], high in [[iron]] and [[calcium]], and very high in [[phytochemical]]s such as [[vitamin C]], [[vitamin A]], [[lutein]] and [[folic acid]]. == Preparation == Most leaf vegetables can be eaten raw, for example in [[sandwich]]es or [[salad]]s. Leafy greens can be used to wrap other ingredients like a [[tortilla]]. They may also be [[stir frying|stir-fried]], [[stew]]ed or [[steaming|steam]]ed. Leaf vegetables stewed with [[pork]] are 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]]. == See also == * [[List of common leaf vegetables]] * [[List of plants with edible leaves]] * [[Leaf protein concentrate]] * [[Namul]] == External links == *[http://www.leafforlife.org/PAGES/TOPCROPS.HTM Leaf for Life — lists of and information about many leaf vegetables] *[http://news.bioversityinternational.org/index.php?itemid=674 Traditional African leafy vegetables: From despised to prized] *{{cite book |author=N. M. Mnzava, J. A. Dearing, L. Guarino and J. A. Chweya |editor=H. de Koeijer |title=Bibliography of the genetic resources of traditional African vegetables |url=http://www.bioversityinternational.org/publications/pubfile.asp?ID_PUB=793 |series=Neglected leafy green vegetable crops in Africa Vol. 2 |publisher=International Plant Genetic Resources Institute, Rome, Italy }} [[Category:Leaf vegetables| ]] {{veg-stub}} [[de:Blattgemüse]] [[fr:Légume-feuille]] [[ja:葉菜類]] [[te:ఆకు కూరలు]]