Leafy Greens

Leafy vegetables include Swiss chard, spinach, sorrel, watercress, bok choy, curly endive, radicchio, and various types of lettuce. They are delicious and can be eaten raw, pickled, cooked, or marinated. With a myriad of flavors, there is a leafy green to complement every palette.

The leaves and stems of a leafy vegetable plant are used for food and seasoning, and are often referred to as pot herbs. Pot herbs were commonly used in recipes dating from the 16th to the 19th century. This term was used to describe any plant with edible leaves and stalks that could be boiled as greens, used in soups, or used as cooking herbs.