This is alist of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Manyvegetables with leaves that are consumed in small quantities as a spice such asoregano, for medicinal purposes such aslime, or used ininfusions such astea, are not included in this list.
| Species | Common name | Observations |
|---|---|---|
| Abelmoschus manihot | Sunset Hibiscus | Pele tastes similar to spinach when steamed or boiled. In some Pacific Islands, it is cooked with coconut milk and a meat.[4] |
| 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.[5] |
| Acacia pennata | Climbing wattle | Cha-om, an important green in Burma and Thailand[6][7][8] |
| Acmella oleracea | Paracress | Brèdes mafane, sharp-tasting leaves, very popular inMadagascar where they are used to prepare a dish known asromazava.[9] In Northern Thailand it is one of the ingredients of theKaeng khae curry.[10] |
| Agasyllis latifolia | Dootsi, Ghehi | AnAngelica-like aromatic herb and pot herb endemic toGeorgia in theCaucasus and used particularly in the Northwestern province ofSvanetia, where it is eaten variously raw, cooked andpickled. It also has medicinal properties, aidingdigestion and ridding the system ofintestinal worms.[11] |
| Althaea officinalis | Common Marshmallow | It was anesculent 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[12][13] |
| 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 fromhydroponic cultivation, are popular in China and other Asian countries. They are usually eatenblanched[14][15] |
| Amaranthus viridis | Slender amaranth | Malayalam;chiira[16][17] |
| 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 fatalanaphylactic shock.[18] |
| 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[19][20][21][22] |
| 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 withNam phrik. Popular inIsan |
| Basella alba | Indian spinach | [23][24] |
| 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 | [25] |
| Borago officinalis | Common Borage | Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain[26] |
| Brassica carinata | Abyssinian Cabbage | [27][28] |
| Brassica juncea | Indian mustard | [29][30] |
| Brassica napus | Rutabaga | Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices[31][32] |
| Brassica napus var. pabularia | Rape Kale | [33][34] |
| 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.[35] |
| Brassica oleracea | Wild Cabbage | [36] |
| 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.[37] |
| Brassica oleracea var. alboglabra | Kai-lan | Also known as Chinese kale[38] |
| Brassica oleracea var. botrytis | Cauliflower | [39][40] |
| Brassica oleracea var. capitata | Cabbage | [41][42] |
| Brassica oleracea var. gemmifera | Brussels Sprouts | [43][44] |
| Brassica oleracea var. italica | Broccoli | [45][46] |
| 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)[47][48][49] |
| Brassica rapa subsp. chinensis | Bok Choi | [50] |
| Brassica oleracea var. sabauda L. | Chinese Savoy | [51] |
| Brassica rapa subsp. nipposinica | Mizuna | [52] |
| Brassica rapa subsp. pekinensis | Napa Cabbage | [53] |
| Brassica rapa | Rapini | [54] |
| 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 inIndia[55] |
| Campanula rapunculus | Rampion | It was once widely grown in Europe for its leaves, which were used like spinach[56] |
| Campanula versicolor | Harebell | Used in Greek cuisine[56] |
| Capsicum frutescens | Labuyo chili | Leaves used inFilipino cuisine, notably in the souptinola[57] |
| Capparis spinosa | Caper | Caper leaves are part of theGreek cuisine[58][59] |
| Carica papaya | Papaya | The leaves are part ofLalab inSundanese cuisine,Buntil inJavanese cuisine or sauteed with slices of chilis inIndonesian cuisine |
| Celosia argentea var. argentea | Wild Coxcomb | Known as "Lagos spinach", it is one of the main boiled greens in West Africa[60][61] |
| Centella asiatica | Asian pennywort, Gotukola | Bai bua bok, popular green in Thailand Gotukola Sambola in Sri Lanka |
| Chenopodium album | Lamb's Quarters | Popular type ofPalak in Northern India. Also used to stuffparatha[62][63][64] |
| Chenopodium ambrosioides | American Wormseed | Chenopodium species are edible, but many species are mediocre as a leaf vegetable.[65] |
| Chenopodium berlandieri subsp. nuttalliae | Southern Huauzontle | [66][67] |
| Chenopodium bonus-henricus | Good King Henry | One of the finestChenopodium species[68][69] |
| Chenopodium giganteum | Tree Spinach | [70][71] |
| Chenopodium glaucum | Oak-Leaved Goosefoot | [72] |
| Chenopodium nuttalliae | Huauzontle | Popular in Mexico[73] |
| Chenopodium quinoa subsp. quinoa | Quinoa | It has its origin in the Andean region[74][75] |
| Chenopodium rubrum | Red Goosefoot | [76] |
| Chrysanthemum coronarium | Garland chrysanthemum | Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine[77] |
| Cichorium endivia | Endive | [78] |
| Cichorium endivia var. crispum | Curly endive | Sometimes called "chicory" in the United States, calledchicorée frisée in French[78] |
| Cichorium endivia var. latifolium | Broad-leaved endive | Escarole in French[78] |
| Cichorium intybus | Chicory | Leaves cooked withFave in Northern Italy[79][80] |
| 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[79] |
| Cichorium intybus | Sugarloaf | |
| Cirsium oleraceum | Cabbage thistle | [81] |
| Claytonia perfoliata | Miner's lettuce | Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher[82] |
| Claytonia sibirica | Siberian spring beauty | Hasbeet-flavoured leaves.[83] |
| Cleome gynandra | African cabbage | Widespread in many tropical and sub-tropical areas of the world. Its leaves form an important part of diets inSouthern Africa.[84] |
| Cnidoscolus aconitifolius | Chaya or Tree spinach | Traditional food in parts of Central and South America. Leaves must be cooked before being eaten.[85] |
| Coccinia grandis | Ivy Gourd | Leaves cooked in soups in Thailand.[86][87] |
| Colocasia esculenta | Taro | Only the young leaves are eaten. Popular inMauritius.[88][89] |
| Corchorus olitorius | Jew's mallow | Used inMolokhiya[90][91][92][93] |
| Coriandrum sativum | Cilantro, Coriander | Used mainly for garnishing or in small quantities[94] |
| Cosmos caudatus | Kenikir,Ulam Raja | InIndonesian cuisine andMalaysian 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 orPhak tiu daeng | Young leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam |
| Crithmum maritimum | Samphire | In the 19th century, samphire was being shipped incasks of seawater from theIsle of Wight to market in London at the end of May each year.[95] |
| Crotalaria longirostrata | Chipilín | A common leafy vegetable in the local cuisines of southern Mexico[96][97] |
| Cryptotaenia japonica | Mitsuba | Small quantities added to soups, etc.[98][99] |
| Cucumis prophetarum | Leaves are cooked and served withstaples inAfrica.[100] | |
| Cyclanthera pedata | Caigua | Traditional green in Central America and South America[101] |
| Cynara cardunculus | Cardoon | Leaf stems are valued as food[102][103] |
| Diplazium esculentum | Vegetable fern | Probably the most commonly consumedfern[104][105] |
| Diplotaxis tenuifolia | Perennial Wall-rocket | Often marketed under the same common names (Arugula, Rocket, Baby leaf rocket etc) asEruca sativa |
| Erythrina fusca | Thong lang | Fresh raw leaves eaten in Thailand inMiang kham.[106] |
| Eruca sativa | Arugula, Rocket | Especially appreciated in Veneto, Italy[107] |
| 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 | [108] |
| Galactites tomentosa | Scarlina | Edible type of thistle[109] |
| Galinsoga parviflora | Gallant Soldier | Popular in Colombia and Peru in soups and salads[110] |
| Glechoma hederacea | Ground Ivy | [111] |
| Glinus lotoides | Lotus sweet juice | Used as a leaf vegetable in many tropical countries[112] |
| Gnetum gnemon | Melinjo | Popular in Indonesian cuisine.[113][114] |
| Gynura crepidioides | Okinawan spinach | Grown commercially as a vegetable in China |
| Halimione portulacoides | Sea purslane | [115] |
| 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 | [116] |
| Honckenya peploides | Sea sandwort | Traditionally used as food by the inhabitants of coastalSubarctic areas[117] |
| Houttuynia cordata | Fishwort | Popular as a leaf vegetable particularly in Vietnam[118][119] |
| Hydrophyllum canadense | John's Cabbage | It was used as a leaf vegetable by Native American peoples[120] |
| Hydrophyllum virginianum | Shawnee Salad | It was used as a leaf vegetable by Native American peoples[121] |
| Hyoseris radiata | Used in Liguria, Italy, to makepreboggion | |
| 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[122] |
| Inula crithmoides | Golden samphire | Young leaves may be eaten raw or cooked as a leaf vegetable.[123] |
| Inula helenium | Elecampane | Leaves are edible, although root is preferred[124] |
| Ipomoea aquatica Forssk. | Water Spinach | Popular leafy green in Southeast Asia[125][126] |
| Ipomoea batatas var.batatas | Sweet Potato | [127][128] |
| Kleinhovia hospita | Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea.[129] | |
| Lablab purpureus | Lablab | The leaves are used as greens, but have to be cooked likespinach and the water has to be discarded.[130] |
| Lactuca indica | Indian Lettuce | [131][132] |
| Lactuca perennis | [133] | |
| Lactuca sativa | Lettuce | The wild varieties differ much from the average cultivated salad lettuce. |
| Lactuca sativa | Celtuce | [134] |
| Lactuca serriola | Prickly Lettuce | Prickly lettuce is a common edible weed that is native to Europe, but can now be found from coast to coast in the United States. The name comes from the small prickles that can be found on the lower part of the stem and the midrib of the leaves. The plant is found in fields, places of waste, and roadsides. The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant. Prickly Lettuce can grow to be from two to five feet tall but should be harvested early on when it is a few inches high. The young leaves of the plant are very tender and make an excellent salad green. As a potherb, the plant needs little cooking and is commonly made with a sauce of melted butter or vinegar. Prickly lettuce should be harvested in spring or early summer.[35] |
| Lagenaria siceraria | Bottle Gourd | In Burma young leaves are boiled and eaten withnga peet spicy sauce[135][136] |
| Lallemantia iberica | Dragon's head | Cultivated in ancient times. Popular inIran as green vegetable[137] |
| Lamium album | White deadnettle | [138] |
| Lamium amplexicaule | Henbit deadnettle | [139] |
| Lamium purpureum | Red deadnettle | Leaves of plants are eaten in salads or in stirfry.[140] |
| Lapsana communis | Nipplewort | Cultivated inAncient Rome. Presently it is not valued as a leafy vegetable[141] |
| Launaea sarmentosa | Kuḷḷafila | Used inMaldivian cuisine, usually finely chopped and mixed withMaldives fish and gratedcoconut in a dish known asmas huni.[142] |
| Leichhardtia australis | Bush Banana | Traditional food of the Indigenous Australian people[143] |
| Leontodon hispidus | Hawkbit | Leontodon species aredandelion-like plants that are generally edible[144] |
| Leontodon tuberosus | Popular in Crete as a leafy green[144] | |
| Lepidium campestre | Field pepperweed | All Lepidium species are edible. Appreciated for their peppery taste[145] |
| Lepidium latifolium | Dittander | [146][147] |
| Lepidium meyenii | Maca | A traditional vegetable of the Andean mountain areas[148][149] |
| Lepidium sativum | Garden cress | Used in soups, sandwiches and salads for its tangy flavor[150][151] |
| Lepidium virginicum | Virginia pepperweed | [152] |
| Leucaena leucocephala | Phak kratin | Popular in Laos and Thailand (Isan) |
| Levisticum officinale | Lovage | Used in salads and soups. Flavor and smell are very similar to celery[153] |
| Limnocharis flava | Genjer | Used in Southeast Asia, but considered inferior fare in some places[154][155] |
| Limnophila aromatica | Rice paddy herb, Ngò om | Popular inVietnamese cuisine as an ingredient incanh chua, a sweet and sour seafood soup[156] |
| Limnophila indica | [157] | |
| Lysimachia clethroides | Gooseneck Loosestrife | Edible, but considered poor fare[158] |
| Malva neglecta | All Malva species are edible, but are generally considered poor fare or rough food[159][160] | |
| Malva parviflora | Cheeseweed | [161] |
| Malva sylvestris | Mallow | [162] |
| Malva moschata | Musk Mallow | |
| Malva verticillata var. crispa | [163] | |
| Manihot esculenta subsp. esculenta | Cassava | Should be always eaten boiled after disposing of the water. In some countries cassava leaves are regarded as a poor man's food and only eaten when there is nothing else.[164][165][166][167] |
| Marsilea crenata | Semanggi | Steamed leaf are used in certain areas of Java as component ofpecel |
| Matteuccia struthiopteris | Kogomi, fiddleheads | The sprouts are a delicacy in Japanese and North American cuisines[168] |
| Megacarpaea polyandra | 多蕊高河菜duo rui gao he cai | From the cabbage family. The young leaves are cooked as a vegetable in China[169] |
| Mentha arvensis piperascens | Japanese mint | AllMentha species are edible, but generally used in small quantities as garnishing or in salads |
| Mentha longifolia | Habek mint | [170] |
| Mertensia maritima | Sea bluebell | Traditionally used as food after boiling by theInuit[117] |
| Mesembryanthemum crystallinum | Ice plant | [171][172] |
| Mimulus guttatus | Seep monkey flower | The raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples[173][174] |
| Mirabilis expansa | Mauka | One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads.[175] |
| Morinda citrifolia | Noni tree | Known asbai-yo in Thai cuisine the leaves are cooked withcoconut milk in a curry.[176] |
| Moringa oleifera | Drumstick tree | Leaves are very popular inSouth Asia for curries and omelettes.[177][178][179] |
| Moringa ovalifolia | South-west African moringa | Found in northern Namibia and south-western Angola |
| Moringa stenopetala | Ethiopian moringa | [180] |
| Mycelis muralis | Wall lettuce | Leaves eaten raw in salads[181][182] |
| Myrianthus arboreus | Ujuju | Important food source in the Delta and Edo States of Nigeria[183] |
| Myriophyllum brasiliense | Parrot feather | Used as a leaf vegetable in South America[112] |
| Myrrhis odorata | Cicely | Young stalks and leaves are eaten in salads[184] |
| Nasturtium officinale | Watercress | One of the most popular salad greens in certain areas, but watercress crops grown in the presence of animal waste can be a haven for parasites such as theliver flukeFasciola hepatica.[185] |
| Neptunia oleracea Loureiro | Phak chet | Widely used in Thailand. Eaten raw withNam phrik[186] |
| Nymphaea odorata | Fragrant Water Lily | Young leaves were eaten as a vegetable by Native Americans[187] |
| Nymphoides indica | Water Snowflake | Young leaves and stems are edible.[188] |
| Nymphoides peltata | Yellow floating heart | [189] |
| Ocimum basilicum | Sweet Basil | Used in soups and sauces.[190] |
| O. basilicum var. thyrsiflora | Thai basil | Eaten both raw and cooked[191] |
| Ocimum × citriodorum | Lemon basil | Used throughout Southeast Asia[192] |
| Oenanthe javanica | Water Celery | Used in Southeast Asia and the Far East[193][194] |
| Oenothera biennis | Common evening primrose | [195][196] |
| Oenothera hookeri | Hooker's Evening-primrose | Leaves are cooked as greens[197] |
| Onoclea sensibilis | Sensitive fern | It was used as a vegetable by theIroquois[198] |
| Oroxylum indicum | Pheka | Has edible leaves and stems, eaten especially in Isan (Thailand) and in Laos[199] |
| Oryza sativa | Rice | [200][201][202] |
| Osmorhiza aristata | Grows in China and Japan[203][204] | |
| Osmunda cinnamomea | Cinnamon fern | [205] |
| Osmunda claytoniana | Interrupted fern | [206] |
| Oxalis acetosella | Common wood sorrel | Oxalis species contain oxalic acid and should not be eaten for long periods in large quantities. If possible, they should be eaten after boiling and disposing of the water[207] |
| Oxalis corniculata | Creeping woodsorrel | [208] |
| Oxalis deppei | Iron Cross | Popular as a vegetable in Mexico for its sharp, lemony taste[209] |
| Oxalis oregana | Redwood sorrel | [210] |
| Oxalis stricta | Common yellow woodsorrel | [211] |
| Oxalis tuberosa | Oca | [212][213] |
| Oxalis violacea | [214] | |
| Oxyria digyna | Mountain sorrel | [215] |
| Pachira aquatica | Money tree | [216][217] |
| Pachira insignis | [218] | |
| Paederia foetida | [219] | |
| Parkia biglandulosa | ||
| Parkia speciosa | Petai | [220][221] |
| Parkinsonia florida | Blue Palo Verde | |
| Pastinaca sativa subsp. sativa | Parsnip | [222][223] |
| Patrinia scabiosifolia | Golden lace | |
| Patrinia villosa | ||
| Paulownia tomentosa | Empress tree | [224] |
| Pedalium murex | Burra Gookeroo | Mucilaginous[225] |
| Peperomia pellucida | Clearweed | [226][227] |
| Pereskia aculeata | Barbados Gooseberry | [228][229] |
| Pergularia daemia | [230] | |
| Perilla frutescens | Perilla | [231] |
| Persicaria hydropiper | Water pepper | The leaves of a cultivar of this plant are eaten in Japan[232] |
| Persicaria vulgaris | ||
| Petasites frigidus | Arctic butterbur | [233] |
| Petroselinum crispum | Parsley | Only eaten as garnish, not in large quantities[234] |
| Peucedanum ostruthium | [235] | |
| Phaseolus coccineus | Runner Bean | [236][237] |
| Phaseolus lunatus | Lima Bean | [238][239] |
| Phaseolus vulgaris | Bean | [240][241][242] |
| Phragmites australis | Common Reed | [243][244] |
| Phyla scaberrima | Rough fogfruit | |
| Phyllanthus acidus | Star Gooseberry | |
| Phyllanthus emblica | Myrobalan | [245] |
| Phyteuma orbiculare | Round-headed rampion | |
| Phytolacca acinosa | Indian Pokeberry | [246] |
| Phytolacca acinosa var. esculenta | ||
| Phytolacca americana | American Pokeweed | Poisonous until properly prepared.[247][248] |
| Phytolacca dioica | Bella Sombra | [249] |
| Phytolacca rivinoides | Deer calalu | [250][251][252] |
| Pilea melastomoides | Pohpohan | Eaten raw inLalab dish[253] |
| Pimpinella anisum | Aniseed | [254][255] |
| Pimpinella saxifraga | Burnet Saxifrage | [256] |
| Pinus densiflora | Japanese Red Pine | [257][258] |
| Piper auritum | Mexican pepperleaf | Known asHoja santa (holy leaf). Aromatic herb with a heart-shaped, velvety leaf often used in Mexican cuisine fortamales and sauces.[259] |
| Piper guineense | West African pepper | [260] |
| Piper sarmentosum | Cha-phlu | Popular in Thailand inMiang kham[261] |
| Pipturus argenteus | Queensland grass-cloth plant | [262] |
| Pisonia grandis | Tree lettuce | The leaves are traditionally used as a leaf vegetable in some countries.[263] Traditionally eaten byMaldivians inMas huni.[142] |
| Pistacia chinensis | Chinese Pistache | [264][265] |
| Pistacia terebinthus | Terebinth | [266][267] |
| Pistia stratiotes | Water Lettuce | [268] |
| Pisum sativum | Garden pea | [269][270] |
| Plantago coronopus | Buckshorn plantain | Some people may be allergic to this plant.[271][272] |
| Plantago lanceolata | Long-leaved plantain | [273] |
| Plantago major | Broad-leaved Plantain | [274] |
| Plantago maritima | [275] | |
| Pluchea indica | [276] | |
| Podophyllum hexandrum | Himalayan mayapple | [277] |
| Poliomintha incana | [278] | |
| Polygonum aviculare | Knotweed | [279] |
| Polygonum bistorta | Bistort | [280] |
| Polygonum bistortoides | American Bistort | [281] |
| Polygonum punctatum | ||
| Polygonum viviparum | Alpine bistort | [282] |
| Polyscias fruticosa | ||
| Poncirus trifoliata | Trifoliate orange | [283] |
| Pontederia cordata | [284] | |
| Portulaca oleracea | Common purslane | Popular in Greek cuisine[285][286] |
| Portulaca pilosa | ||
| Portulacaria afra | Elephant Bush | |
| Primula veris | Cowslip | [287][288] |
| Primula vulgaris | Primrose | [289] |
| Pringlea antiscorbutica | Kerguelen cabbage | Its leaves contain a Vitamin C-rich oil, a fact which, in the days of sailing ships, made it very attractive to British sailors suffering fromscurvy[290] |
| Prosopis spicegera | ||
| Prunella vulgaris | [291] | |
| Pediomelum esculentum syn.Psoralea esculenta | Prairie turnip | The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color. The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter.[292] |
| Pteris ensiformis | ||
| Ptychosperma elegans | ||
| Pulicaria odora | ||
| Pulmonaria officinalis | Lungwort | [293] |
| Puya caerulea | ||
| Puya chilensis | [294] | |
| Pyrus betulaefolia | Birch-Leaved Pear | |
| Ranunculus ficaria | Lesser celandine | [295] |
| Raphanus raphanistrum | Wild radish | [296] |
| Raphanus raphanistrum ssp. landra | ||
| Raphanus raphanistrum ssp. maritimus | ||
| Raphanus sativus | Radish | [297][298] |
| Raphanus sativus var. longipinnatus | Chinese radish | |
| Raphia hookeri | Raffia palm | [299][300] |
| Reichardia picroides | French Scorzonera | [301] |
| Rhamnus dahurica | ||
| Rheum rhabarbarum | ||
| Rheum tataricum | ||
| Rhexia virginica | Meadow beauty | [302] |
| Rhodiola rosea | Roseroot | [303] |
| Rhododendron arboreum | [304] | |
| Rhopalostylis sapida | Nikau | |
| Ribes cereum | [305] | |
| Ribes divaricatum | [306] | |
| Ribes nigrum | Blackcurrant | [307][308] |
| Ribes odoratum | [309] | |
| Rorippa indica | [310] | |
| Rorippa islandica | ||
| Rosa multiflora | Seven Sisters Rose | [311] |
| Roystonea elata | ||
| Roystonea oleracea | ||
| Rubus rosaefolius | [312] | |
| Rumex acetosa | Sorrel | Many species of Rumex are edible, but they contain a relatively high proportion ofoxalic acid. Raw leaves should be eaten sparingly and leaves should preferably be used after boiling and disposing of the water.[313][314] |
| Salicornia europaea | Glasswort | Glasswort is a leafless plant with jointed stems that are a light green color in the summer and a red color in the fall. There are very small flowers within the segmented portions of the plant. The plant is found in coastal salt marshes and alkaline soils within south Nova Scotia and Eastern and central North America. The stems have a salty flavor and can be harvested to be used in salads, as a puree, or as a pickled condiment.[315] |
| Salix babylonica | Weeping Willow | [316] |
| Salix daphnoides | [317] | |
| Salix gracilistyla | Rosegold pussy willow | |
| Salsola kali | Saltwort | [318][319] |
| Salsola komarovii | Land Seaweed | |
| Salsola soda | Opposite leaved saltwort | [320] |
| Salvadora persica | Toothbrush tree | [321] |
| Sambucus javanica | [322] | |
| Sambucus sieboldiana | [323] | |
| Sanguisorba canadensis | [324] | |
| Sanguisorba minor | Salad Burnet | [325] |
| Sanguisorba officinalis | Great Burnet | |
| Sassafras albidum | Sassafras | [326] |
| Sauropus androgynus | Katuk | A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence ofpapaverine[327][328][329] |
| Saxifraga pensylvanica | Eastern Swamp Saxifrage | TheCherokee traditionally ate the leaves raw as greens[330][331] |
| Saxifraga stolonifera | Creeping Rockfoil | Occasionally used fresh or cooked in Japanese cuisine[332] |
| Schleichera oleosa | [333][334] | |
| Scolymus hispanicus | Tagarnina | Edible thistle. Popular in Southern Spanish cuisine[335] |
| Scolymus maculatus | Spotted golden thistle | [335] |
| Scorzonera hispanica | Scorzonera | [336][337] |
| Scutellaria baicalensis | Baikal Skullcap | [338] |
| Sechium edule | Chayote | [339][340] |
| Sedum anacampseros | Love-restorer | All stonecrops (Sedum) are edible, but are generally mediocre food.[341] |
| Sedum divergens | Spreading stonecrop | Traditional salad vegetable of theHaida and theNisga'a people of NorthwestBritish Columbia.[342] |
| Sedum reflexum | Jenny's stonecrop | Occasionally used as asalad leaf orherb inEurope.[343] |
| Sedum rhodanthum | Rose crown | [344] |
| Sedum telephium | Livelong | [345] |
| Senna occidentalis | Digutiyara | Traditionally eaten in theMaldives inMas huni. Leaves are finely chopped.[142] |
| Senna siamea | Cassod Tree | Used in Thai cuisine in a curry namedKaeng khilek. Leaves are boiled and strained and the water discarded.[346] |
| Sesamum alatum | Sésame de gazelle | Eaten in dry regions of Africa likeChad as a vegetable. Considered asfamine food in some areas[347][348][349] |
| Sesamum indicum | Sesame | [350][351] |
| Sesamum radiatum | Benniseed | Fresh leaves and young shoots are a popular leafy vegetable in Africa[352][353][354] |
| Sesbania grandiflora | West Indian pea | [355][356][357] |
| Sesbania sesban | Sesban | [358] |
| Sesuvium portulacastrum | Sea Purselane | [359] |
| Setaria palmifolia | Palm-grass | [360][361] |
| Sicyos angulatus | [362] | |
| Sida rhombifolia | Arrowleaf sida | |
| Sidalcea neomexicana | ||
| Silaum silaus | Pepper saxifrage | Despite the name, it is neither asaxifrage nor peppery in taste[363] |
| Silene acaulis | Moss campion | [364] |
| Silene vulgaris | Bladder Campion | Collejas; a traditional green inManchego cuisine, Spain[365][366] |
| Silybum marianum | Blessed milk thistle | [367] |
| Sinapis alba | White Mustard | [368][369] |
| Sinapis arvensis | Charlock | [370] |
| Sisymbrium altissimum | [371] | |
| Sisymbrium crassifolium | [372] | |
| Sisymbrium irio | London rocket | |
| Sisymbrium officinale | Hedge mustard | [373] |
| Sium cicutaefolium | ||
| Smyrnium olusatrum | Alexanders | [374] |
| Solenostemon rotundifolius | Chinese potato | [375][376] |
| Solidago missouriensis | [377] | |
| Sonchus arvensis | Field sow-thistle | [378] |
| Sonchus asper | Spiny-leaved sow thistle | [379] |
| Sonchus oleraceus | Sow Thistle | Leaves are eaten as salad greens or cooked like spinach. This is one of the species used inChinese cuisine askŭcài (菜; lit. bitter vegetable).[citation needed] |
| Sophora japonica | Pagoda-tree | [380] |
| Spathiphyllum phryniifolium | ||
| Sphenoclea zeylanica | [381] | |
| Sphenostylis stenocarpa | [382][383] | |
| Spilanthes acmella | Toothache Plant | |
| Spinacia oleracea | Spinach | Spinach contains a certain proportion ofoxalic acid. Raw leaves should be eaten sparingly. In dishes that include large quantities, leaves should preferably be used after boiling and disposing of the water.[384][385] |
| Spirodela polyrhiza | Greater Duck-weed | [386] |
| Spondias dulcis | ||
| Stanleya pinnatifida | ||
| Stellaria media | Common Chickweed | [387][388] |
| Stenochlaena palustris | ||
| Sterculia foetida | [389] | |
| Sterculia tragacantha | ||
| Strychnos spinosa | Natal orange | [390][391] |
| Suaeda maritima | Sea Blite | [392] |
| Symphytum officinale | Comfrey | [393] |
| Symphytum × uplandicum | (Russian) Comfrey | |
| Synedrella nodiflora | [394] | |
| Syzygium malaccense | Malay apple | [395][396] |
| Syzygium polycephalum | [397] | |
| Talinum paniculatum | Jewels of Opar | |
| Talinum portulacifolium | [398] | |
| Talinum triangulare | [399] | |
| Tanacetum vulgare | Tansy | [400] |
| Taraxacum albidum | ||
| Taraxacum officinale | Dandelion | [401][402] |
| ‘‘Telfairia occidentalis’‘ | Fluted gourd | [403][404] |
| Telosma cordata | ||
| Tetracarpidium conophorum | ||
| Tetragonia decumbens | ||
| Tetragonia implexicoma | [405] | |
| Tetragonia tetragonioides | New Zealand Spinach | [406][407] |
| Thlaspi arvense | Pennycress | [408] |
| Thymus vulgaris | Common Thyme | [409] |
| Tiliacora triandra | ||
| Toddalia asiatica | [410] | |
| Tordylium apulum | [411] | |
| Tragopogon dubius | Western salsify | [412] |
| Tragopogon porrifolius | Salsify | [413][414] |
| Tragopogon pratensis | Goat's Beard | [415] |
| Trianthema portulacastrum | [416] | |
| Trichodesma zeylanicum | ||
| Trifolium hybridum | Alsike Clover | Clover leaves are edible, but should be dipped in salt water before eating or preparation to aid in digestion[417][418] |
| Trifolium pratense | Red Clover | [419][420] |
| Trifolium repens | White Clover | [421] |
| Trigonella caerulea | Sweet Trefoil | [422] |
| Trigonella corniculata | [423][424] | |
| Trillium erectum | Wake-robin | [425] |
| Trillium grandiflorum | White trillium | [426] |
| Trillium sessile | ||
| Trillium undulatum | Painted trillium | [427] |
| Tropaeolum majus | Garden Nasturtium | [428][429] |
| Tropaeolum minus | Dwarf Nasturtium | [430][431] |
| Tropaeolum tuberosum | Mashua | [432][433] |
| Tulbaghia alliacea | [434] | |
| Tussilago farfara | Coltsfoot | [435] |
| Typha capensis | ||
| Typha elephantina | [436] | |
| Ullucus tuberosus | Ulluco | [437][438] |
| Ulmus pumila | Siberian elm | [439] |
| Urena lobata | Rose Mallow | [440] |
| Urtica dioica | Stinging Nettle | A good pot herb. Often also used as famine food[441] |
| Urtica urens | Annual Nettle | [442] |
| Valerianella eriocarpa | Italian Corn Salad | [443][444] |
| Valerianella locusta | Corn Salad | [445][446] |
| Vallaris heynei | ||
| Verbena officinalis | European Verbena | [447] |
| Vernonia amygdalina | Bitter leaf | [448][449] |
| Veronica anagallis-aquatica | Water Speedwell | [450] |
| Veronica beccabunga | Brooklime | [451] |
| Veronicastrum sibiricum | ||
| Viola adunca | [452] | |
| Viola canadensis | Canada Violet | [453] |
| Viola odorata | Sweet Violet | [454] |
| Viola papilionacea | ||
| Viola pedata | Bird's Foot Violet | [455] |
| Viola sororia | Common blue violet | |
| Viola x wittrockiana | ||
| Vitex doniana | [456] | |
| Vitis amurensis | Amur grape | [457] |
| Vitis californica | California wild grape | [458] |
| Vitis coignetiae | ||
| Vitis labrusca | Northern Fox Grape | [459][460] |
| Vitis munsoniana | ||
| Vitis shuttleworthii | ||
| Vitis vinifera | Grape | [461][462][463] |
| Wasabia japonica | Wasabi | Fresh leaves can be eaten, having the spicy flavor ofwasabi roots |
| Wisteria floribunda | Japanese wisteria | [464] |
| Wolffia arrhiza | [465] | |
| Wollastonia biflora | Sea daisy | The leaves and shoots are edible[466] and are eaten cooked inMalaysian cuisine as aleaf vegetable and in [Langkhttp://ecoport.org/ep?Plant=2162awi] raw with chili andshrimp pastesambal.[467][468][469] |
| Xanthoceras sorbifolium | Yellowhorn | |
| Xanthosoma atrovirens | ||
| Xanthosoma brasiliense | [470][471] | |
| Xanthosoma sagittifolium | [472][473] | |
| Xanthosoma violaceum | [474][475] | |
| Ximenia americana | [476][477] | |
| Zanthoxylum piperitum | ||
| Zanthoxylum planispinum | ||
| Zingiber zerumbet | Awapuhi | [478] |
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