Greens

Leaf vegetables such as collard greens, mustard greens, spring greens, winter greens, spinach, etc. Nearly one thousand species of plants with edible leaves are known.

  • Orach

    Orach (1)

    Orach is also known as "mountain greens" because it was foraged by the poor and the Native Americans. It's very tough, highly nutritious and very productive. Works well in the Intermountain West and other short seasons.
  • Cabbage

    Cabbage (2)

    Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower. Other brassicas include turnips, Brussels sprouts, mustard, kohlrabi and Chinese or Napa cabbage.
  • Chinese and Napa Cabbage

    Chinese and Napa Cabbage (1)

    Chinese cabbage combines the tasty flavor of cabbage with the texture of romaine lettuce
  • Lettuce

    Lettuce (1)

    Lettuce is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.