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ED - Food - Green Leafy Vegetables Names

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58 views2 pages

ED - Food - Green Leafy Vegetables Names

Uploaded by

uhhgsg.4e
Copyright
© © All Rights Reserved
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Romaine [r• a type of lettuce (= green salad vegetable) with long, narrow leaves

Cabbage [ˈ• a large, • a savoy cabbage


Spinach [ˈsp • a vegetab• spinach lasagna/salad
collard [ˈkɑ• a type of • Use collard, spinach, or other dark leafy greens.
Leaf [liːf] • one of th • a palm leaf
Broccoli [ˈb• a vegetable with a green stem or stems and a mass or several masses of flower buds at the top. There are several
kale [keɪl] • a type of cabbage with green or purple tightly curled leaves
Iceberg lett• a kind of • Iceberg lettuce has become the most popular kind of lettuce, despite having very little taste.
Greens • the leav • Come on now, eat your greens!
Leek [liːk] • a long, white vegetable with green leaves on top that tastes and smells like an onion
Celery [ˈsel• a vegetab• a stick of celery
Asparagus• a plant w • asparagus spears
coriander [• a plant whose leaves or seeds are added to food to give a special flavor
mint [mɪnt]• an herb w• a sprig of mint
fenugreek [ˈ • a plant with hard, yellowish-brown seeds, used as a spice in South Asian cooking
lettuce [ˈlet̬• a plant with large, green leaves, eaten uncooked in salads
watercress• a plant that grows in water, whose green leaves taste hot and are used as food, often eaten uncooked in salads
parsley [ˈpɑ• a type of herb with curly or flat leaves, used to add flavor to food and also to make it look attractive
arugula [əˈr• a plant whose long, green leaves are used in salads
perilla [pəˈr• one of a • Mix the cucumber, perilla, mint, and lettuce.
Chinese cab • a vegetab• Kimchi is a traditional Korean fermented vegetable dish made with Chinese cabbage.
purslane [ˈ• a succule• Purslane is a seasonal herb, available only in spring and summer.
endive [ˈen• a plant w • Arrange 4-5 spears of endive across each plate.
rapini [rəˈpi• a plant r • Rapini has a bitterness that is a great accompaniment to potatoes or pasta.
roselle lea • Roselle leaves are comprised of 3 to 5 deep, fanning lobes with a slender and elongated appearance, averaging 8
amaranth l• Amaranth greens, a/k/a pigweed, are some of the most nutritious leafy greens you can eat.
chives [tʃaɪ• the long, • Garnish the salad with chopped fresh chives.
sweet basil• One of the most popular herbs used for cooking, Sweet Basil bears large, 2-in., dark green leaves that are packed
water spin • Water spinach, or swamp spinach, grows abundantly in tropical regions in Southeast Asia and is used extensively i
grass pea • Grass pea (Lathyrus sativus L.) is a dual purpose annual legume grown for its seeds for human consumption, and
radicchio [r• a type of • Radicchio has a slightly bitter flavor.
stinging nett • a wild plant that has leaves with very short hairs that sting
drumstick • Drumsticks are widely used in different types of cuisines. These are loaded with valuable minerals, vitamins and pr
mache [mɑː• a plant w • a mixed salad with frisée, mache, and arugula
fiddlehead • Fiddleheads or fiddlehead greens are the furled fronds of a fledgling fern, harvested for use as a vegetable.
saluyot gr • A common plant in the Philippines, saluyot or jute is a popular herb that is a good source of nutrients and minerals
sorrel [ˈsɔːr• a plant with sour leaves that are used in cooking and salads
punarnava • Punarnava (Boerhaavia diffusa) is classified as a weed by some, but it is beloved in the Ayurvedic pharmacopoeia
garden cre• Garden cress (Lepidium sativum) is an edible herb belonging to the Brassicaceae family alongside cabbage, caulifl
beet green• Beet greens have a mild, sweet, and earthy flavor, and they take on a delicate, silky texture when cooked.
turnip gree• Turnip greens are the dark leafy green tops of turnips.
mustard gr• Mustard greens are peppery-tasting greens that come from the mustard plant
fennel gre • Fennel greens are the green, feather-like fronds on top of fennel bulbs have a fresh, subtle licorice-y flavor.
dill leaves • Dill is one such herb that is used for flavouring and seasoning food. Dill leaves can be used in their fresh form or th
chard [tʃɑːr• a vegetable with large, dark green leaves and white stems
s at the top. There are several kinds of broccoli.

ng very little taste.

n eaten uncooked in salads


look attractive

se cabbage.

ated appearance, averaging 8 to 15 centimeters in length.

green leaves that are packed with flavor and a sweet, spicy fragrance.
Asia and is used extensively in cuisine in places such as Vietnam, Malaysia, the Philippines, and Indonesia.
for human consumption, and fodder for livestock feeding.

able minerals, vitamins and proteins.

for use as a vegetable.


urce of nutrients and minerals.

the Ayurvedic pharmacopoeia thanks to its many benefits and uses.


mily alongside cabbage, cauliflower, and Brussels sprouts.
texture when cooked.

subtle licorice-y flavor.


e used in their fresh form or their dried form. It is also known as dill weed.

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