types:

show 20 types...

hide 20 types...

chop-suey greens

succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking

sprout

a newly grown bud (especially from a germinating seed)

beet green

young leaves of the beetroot

Swiss chard, chard, leaf beet, spinach beet

long succulent whitish stalks with large green leaves

salad green, salad greens

greens suitable for eating uncooked as in salads

dandelion green

edible leaves of the common dandelion collected from the wild; used in salads and in making wine

lamb's-quarter, pigweed, wild spinach

leaves collected from the wild

wild spinach

leafy greens collected from the wild and used as a substitute for spinach

turnip greens

tender leaves of young white turnips

common sorrel, sorrel

large sour-tasting arrowhead-shaped leaves used in salads and sauces

French sorrel

greens having small tart oval to pointed leaves; preferred to common sorrel for salads

spinach

dark green leaves; eaten cooked or raw in salads

bean sprout

any of various sprouted beans: especially mung beans or lentils or edible soybeans

alfalfa sprout

sprouted alfalfa seeds

lettuce

leaves of any of various plants of Lactuca sativa

celtuce

leaves having celery-like stems eaten raw or cooked

chicory, curly endive

crisp spiky leaves with somewhat bitter taste

chicory escarole, endive, escarole

variety of endive having leaves with irregular frilled edges

cress

pungent leaves of any of numerous cruciferous herbs

salad burnet

leaves sometimes used for salad

type of:

veg, vegetable, veggie

edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant