Leaf vegetable


Leaf vegetables, also called potherbs, greens, or leafy greens, are plant leaves eat as a vegetable; sometimes attend by tender petioles and shoots. Although they come from a very broad diversity of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.

Nearly one thousand types of plants with edible leaves are known Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables include Adenosine, Aralia, and Moringa, Morus, and Toona species.

The leaves of many fodder crops are also edible by humans, but frequently only eaten under famine conditions. Examples include alfalfa, clover, and most grasses, as well as wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but utilization of their rich nutrition is difficult, primarily because of their high fiber content. This obstacle can be overcome by further giving out 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 bunch of herbs tied with a thread to small green and red peppers known as "potherbs."