Leaf vegetable

Leaf vegetables, as well called potherbs, greens, or leafy greens, are plant leaves eat as a vegetable; now and again attend by tender petioles and shoots. Even though they come from a very broad diversity of plants, nearly all share a great deal with other leaf vegetables in nutrition and cooking methods.

Nearly one thousand types of plants with edible leaves are known Leaf vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants whose leaves can be eaten as leaf vegetables contain Adenosine, Aralia, and Moringa, Morus, and Toona species.

The leaves of numerous fodder crops are also edible by humans, but often only eaten under famine conditions. Examples contain alfalfa, clover, and most grasses, with wheat and barley. These plants are often much more prolific than more traditional leaf vegetables, but utilization of their rich nutrition is difficult, mainly because of their high fiber content. This obstacle can be overcome by further giving out like drying and grinding into powder or pulping and pressing for juice.