- Types:
- show 20 types...
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chop-suey greens
succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking
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sprout
a newly grown bud (especially from a germinating seed)
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beet green
young leaves of the beetroot
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Swiss chard, chard, leaf beet, spinach beet
long succulent whitish stalks with large green leaves
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salad green, salad greens
greens suitable for eating uncooked as in salads
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dandelion green
edible leaves of the common dandelion collected from the wild; used in salads and in making wine
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lamb's-quarter, pigweed, wild spinach
leaves collected from the wild
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wild spinach
leafy greens collected from the wild and used as a substitute for spinach
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turnip greens
tender leaves of young white turnips
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common sorrel, sorrel
large sour-tasting arrowhead-shaped leaves used in salads and sauces
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French sorrel
greens having small tart oval to pointed leaves; preferred to common sorrel for salads
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spinach
dark green leaves; eaten cooked or raw in salads
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bean sprout
any of various sprouted beans: especially mung beans or lentils or edible soybeans
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alfalfa sprout
sprouted alfalfa seeds
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lettuce
leaves of any of various plants of Lactuca sativa
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celtuce
leaves having celery-like stems eaten raw or cooked
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chicory, curly endive
crisp spiky leaves with somewhat bitter taste
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chicory escarole, endive, escarole
variety of endive having leaves with irregular frilled edges
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cress
pungent leaves of any of numerous cruciferous herbs
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salad burnet
leaves sometimes used for salad
