Green vegetable encompass a wide image of edible flora , prized for their vibrant hues and various textures . They grow as leafy super C , crunchy stems , tender pods , or compact fountainhead , offering flavors from soft and sugared to peppery and bitter . Their adaptability spans climate , from coolheaded temperate zone to tropical regions , make them staples in gardens and farms worldwide .
Historically , these plants have sustained civilizations , with origins trace back to ancient foraging and other agriculture . Cultivated over millennia , they ’ve evolved through selective breeding to heighten taste , yield , and resilience . From humble wild honey oil to neat cultivar , their journeying reflect humanity ’s deep connexion to the earth and its bounty .
In the kitchen , dark-green vegetable glow with versatility . They can be enjoyed raw , adding brittleness to salad , or cook — steamed , sautéed , or roasted — to unlock deeper flavors . Whether intermingle into soups , stir - fry with spice , or layered into hearty dishes , they bring both nutrition and character to meal across polish .
Nutritionally , these leafy vegetable are powerhouses , compact with vitamins , minerals , and antioxidant . Low in kilogram calorie yet high in fiber , they support digestion , immunity , and overall health . Their ample pigment often signals compounds that oppose inflammation and disease , make them as beneficial as they are delicious .
Green Vegetables
Spinach ( Spinacia oleracea )
Kale ( Brassica oleracea var . acephala )
Broccoli ( Brassica oleracea var . italica )
Green Beans ( Phaseolus vulgaris )
Watercress ( Nasturtium officinale )
Arugula ( Eruca genus Vesicaria )
Brussels Sprouts ( Brassica oleracea var . gemmifera )
Swiss Chard ( Beta vulgaris subsp . vulgaris )
Collard Greens ( Brassica oleracea var . viridis )
Bok Choy ( Brassica rapa subsp . chinensis )
Asparagus ( Asparagus officinalis )
Fennel ( Foeniculum vulgare )
Romaine Lettuce ( Lactuca sativa var . longifolia )
Celery ( Apium graveolens )
Mustard Greens ( Brassica juncea )
Green Cabbage ( Brassica oleracea var . capitata )
Okra ( Abelmoschus esculentus )
blowball Greens ( Taraxacum officinale )
Green Bell Peppers ( Capsicum annuum )
Purslane ( Portulaca oleracea )
Tatsoi ( Brassica rapa subsp . narinosa )
Sorrel ( Rumex acetosa )
Leeks ( Allium ampeloprasum )
Zucchini ( Cucurbita pepo )
Endive ( Cichorium endivia )
Snow Peas ( Pisum sativum var . saccharatum )
Lamb ’s Lettuce ( Valerianella locusta )
Kohlrabi ( Brassica oleracea var . gongylodes )
Mâche ( Valerianella locusta )
Mizuna ( Brassica rapa var . nipposinica )
Nopales ( Opuntia spp . )
Rapini ( Brassica rapa var . ruvo )
Sea Beans ( Salicornia spp . )
Turnip Greens ( Brassica rapa var . rapa )
Chayote ( Sechium edule )
Pea Shoots ( Pisum sativum )
Malabar Spinach ( Basella alba )
Amaranth Greens ( Amaranthus spp . )
Lovage ( Levisticum officinale )
Green Garlic ( Allium sativum )
Shiso ( Perilla frutescens )
Gai Lan ( Brassica oleracea var . alboglabra )
Fenugreek Leaves ( Trigonella foenum - graecum )
Celtuce ( Lactuca sativa var . augustana )
Water Spinach ( Ipomoea aquatica )
Fiddlehead Ferns ( Matteuccia struthiopteris )
Green Cauliflower ( Brassica oleracea var . botrytis )
succory ( Cichorium intybus )
