List of leaf vegetables

This is a list of vegetables which are grown or harvested primarily for the consumption of their leafy parts, either raw or cooked. Many vegetables with leaves that are consumed in small quantities as a spice such as oregano, for medicinal purposes such as lime, or used in infusions such as tea, are not included in this list.

List

Key

• Citations marked with Ecoport are from the Ecoport Web site, an ecology portal developed in collaboration with the FAO.^[1]
• Those marked with GRIN are from the GRIN Taxonomy of Food Plants.^[2]
• Sources marked with Duke are from James Duke's book Handbook of Energy Crops.^[3]

Species	Common name	Observations
Abelmoschus manihot	Sunset Hibiscus	Pele tastes similar to spinach when steamed or boiled. In some Pacific Islands, it is cooked with coconut milk and a meat.[4]
Abutilon theophrasti	China Jute	The taste is good, but since the texture of the leaves is cloth-like and not crisp, it is not very suitable for being eaten raw.[5]
Acacia pennata	Climbing wattle	Cha-om, an important green in Burma and Thailand[6][7][8]
Acmella oleracea	Paracress	Brèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava.[9] In Northern Thailand it is one of the ingredients of the Kaeng khae curry.[10]
Agasyllis latifolia	Dootsi, Ghehi	An Angelica-like aromatic herb and pot herb endemic to Georgia in the Caucasus and used particularly in the Northwestern province of Svanetia, where it is eaten variously raw, cooked and pickled. It also has medicinal properties, aiding digestion and ridding the system of intestinal worms.[11]
Althaea officinalis	Common Marshmallow	It was an esculent vegetable among the Ancient Romans; a dish of Marsh Mallow was one of their delicacies.
Amaranthus cruentus	Purple amaranth	Thai: phak khom daeng. Vietnamese: rau dên. Amaranthus species are edible and have a pleasant taste, but contain a certain proportion of oxalic acid and should preferably be eaten after boiling and disposing of the water[12][13]
Amaranthus retroflexus	Common amaranth	Thai: phak khom. Rougher than other species of Amaranth when uncultivated, but very common as a weed.
Amaranthus spinosus	Prickly amaranth	Thai: phak khom nam
Amaranthus tricolor	Amaranth	Amaranth hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched[14][15]
Amaranthus viridis	Slender amaranth	Malayalam; chiira[16][17]
Apium graveolens	Celery	Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock.[18]
Atriplex hortensis	Garden orache	Used cooked or raw. In salads it is traditionally mixed with sorrel leaves in order to modify the acidity of the latter[19][20][21][22]
Barbarea verna	Bank cress	It is considered a satisfactory substitute for watercress.
Barringtonia acutangula	Chik-nam, Kra don	Shoots and young leaves are eaten raw with Nam phrik. Popular in Isan
Basella alba	Indian spinach	[23][24]
Beta cicla	Chard	One of the cultivated descendants of the Sea Beet
Beta vulgaris	Beet, Beetroot	The young leaves can be added raw to salads, whilst the mature leaves are most commonly served boiled or steamed, in which case they have a taste and texture similar to spinach
Beta vulgaris maritima	Sea Beet	[25]
Borago officinalis	Common Borage	Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain[26]
Brassica carinata	Abyssinian Cabbage	[27][28]
Brassica juncea	Indian mustard	[29][30]
Brassica napus	Rutabaga	Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices[31][32]
Brassica napus var. pabularia	Rape Kale	[33][34]
Brassica nigra	Black Mustard	Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of. The plant is native to Asia and Europe, but now grows over much of southern Canada and almost all of the United States. This is the chief mustard used in condiments and as such is normally associated with hot-dogs. To make the mustard condiment, the seeds must be ground fine and then mixed with flour and a small portion of water and vinegar. The plant can be cultivated for its young leaves which are used in a salad or as a pot herb.[35]
Brassica oleracea	Wild Cabbage	[36]
Brassica oleracea var. acephala	Kale	Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy. Kale contains many nutrients including calcium, iron, and vitamins A, C, and K. Young leaves can be harvested to use fresh in salads or allowed to mature and used as a cooked green. Kale can be found throughout the summer months, but is especially sweet after a frost.[37]
Brassica oleracea var. alboglabra	Kai-lan	Also known as Chinese kale[38]
Brassica oleracea var. botrytis	Cauliflower	[39][40]
Brassica oleracea var. capitata	Cabbage	[41][42]
Brassica oleracea var. gemmifera	Brussels Sprouts	[43][44]
Brassica oleracea var. italica	Broccoli	[45][46]
Brassica oleracea var. palmifolia	Lacinato kale	Also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, or black Tuscan palm
Brassica rapa	Turnip	Leaves popular in the southern United States, Galicia, Spain (Grelos)[47][48][49]
Brassica rapa subsp. chinensis	Bok Choi	[50]
Brassica rapa subsp. narinosa	Chinese Savoy	[51]
Brassica rapa subsp. nipposinica	Mizuna	[52]
Brassica rapa subsp. pekinensis	Napa Cabbage	[53]
Brassica rapa subsp. rapa	Rapini	[54]
Brassica rapa var. perviridis	Komatsuna
Brassica rapa var. rosularis	Tatsoi
Calamus erectus	Viagra palm	Young leaves and shoots are cooked and eaten as a vegetable in India[55]
Campanula rapunculus	Rampion	It was once widely grown in Europe for its leaves, which were used like spinach[56]
Campanula versicolor	Harebell	Used in Greek cuisine[56]
Capsicum frutescens	Labuyo chili	Leaves used in Filipino cuisine, notably in the soup tinola[57]
Capparis spinosa	Caper	Caper leaves are part of the Greek cuisine[58][59]
Carica papaya	Papaya	The leaves are part of Lalab in Sundanese cuisine, Buntil in Javanese cuisine or sauteed with slices of chilis in Indonesian cuisine
Celosia argentea var. argentea	Wild Coxcomb	Known as "Lagos spinach", it is one of the main boiled greens in West Africa[60][61]
Centella asiatica	Asian pennywort, Gotukola	Bai bua bok, popular green in Thailand Gotukola Sambola in Sri Lanka
Chenopodium album	Lamb's Quarters	Popular type of Palak in Northern India. Also used to stuff paratha[62][63][64]
Chenopodium ambrosioides	American Wormseed	Chenopodium species are edible, but many species are mediocre as a leaf vegetable.[65]
Chenopodium berlandieri subsp. nuttalliae	Southern Huauzontle	[66][67]
Chenopodium bonus-henricus	Good King Henry	One of the finest Chenopodium species[68][69]
Chenopodium giganteum	Tree Spinach	[70][71]
Chenopodium glaucum	Oak-Leaved Goosefoot	[72]
Chenopodium nuttalliae	Huauzontle	Popular in Mexico[73]
Chenopodium quinoa subsp. quinoa	Quinoa	It has its origin in the Andean region[74][75]
Chenopodium rubrum	Red Goosefoot	[76]
Chrysanthemum coronarium	Garland chrysanthemum	Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine[77]
Cichorium endivia	Endive	[78]
Cichorium endivia var. crispum	Curly endive	Sometimes called "chicory" in the United States, called chicorée frisée in French[78]
Cichorium endivia var. latifolium	Broad-leaved endive	Escarole in French[78]
Cichorium intybus	Chicory	Leaves cooked with Fave in Northern Italy[79][80]
Cichorium intybus var. foliosum	Belgian endive	Also known as witloof
Cichorium intybus var. foliosum	Puntarelle	Also known as Catalogna chicory
Cichorium intybus	Radicchio	Popular in Italy[79]
Cichorium intybus	Sugarloaf
Cirsium oleraceum	Cabbage thistle	[81]
Claytonia perfoliata	Miner's lettuce	Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher[82]
Claytonia sibirica	Siberian spring beauty	Has beet-flavoured leaves.[83]
Cleome gynandra	African cabbage	Widespread in many tropical and sub-tropical areas of the world. Its leaves form an important part of diets in Southern Africa.[84]
Cnidoscolus aconitifolius	Chaya or Tree spinach	Traditional food in parts of Central and South America. Leaves must be cooked before being eaten.[85]
Coccinia grandis	Ivy Gourd	Leaves cooked in soups in Thailand.[86][87]
Colocasia esculenta	Taro	Only the young leaves are eaten. Popular in Mauritius.[88][89]
Corchorus olitorius	Jew's mallow	Used in Molokhiya[90][91][92][93]
Coriandrum sativum	Cilantro, Coriander	Used mainly for garnishing or in small quantities[94]
Cosmos caudatus	Kenikir, Ulam Raja	In Indonesian cuisine and Malaysian cuisine the leaves of this plant are used for salad
Crambe maritima	Sea kale	It was popular as a blanched vegetable in the early 19th Century, but its use declined
Crassocephalum crepidioides	Redflower ragleaf	Traditionally eaten as a green in tropical Africa. Possible toxicity not well studied
Cratoxylum formosum	Phak tiu som or Phak tiu daeng	Young leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam
Crithmum maritimum	Samphire	In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.[95]
Crotalaria longirostrata	Chipilín	A common leafy vegetable in the local cuisines of southern Mexico[96][97]
Cryptotaenia japonica	Mitsuba	Small quantities added to soups, etc.[98][99]
Cucumis prophetarum		Leaves are cooked and served with staples in Africa.[100]
Cyclanthera pedata	Caigua	Traditional green in Central America and South America[101]
Cynara cardunculus	Cardoon	Leaf stems are valued as food[102][103]
Diplazium esculentum	Vegetable fern	Probably the most commonly consumed fern[104][105]
Diplotaxis tenuifolia	Perennial Wall-rocket	Often marketed under the same common names (Arugula, Rocket, Baby leaf rocket etc) as Eruca sativa
Erythrina fusca	Thong lang	Fresh raw leaves eaten in Thailand in Miang kham.[106]
Eruca sativa	Arugula, Rocket	Especially appreciated in Veneto, Italy[107]
Emex spinosa	Lesser jack	It was formerly used as a leafy vegetable, but not highly valued
Eryngium foetidum	Bhandhanya, Culantro	Eaten as a leafy green in Thailand. Used as seasoning in the Caribbean.
Foeniculum vulgare	Fennel	[108]
Galactites tomentosa	Scarlina	Edible type of thistle[109]
Galinsoga parviflora	Gallant Soldier	Popular in Colombia and Peru in soups and salads[110]
Glechoma hederacea	Ground Ivy	[111]
Glinus lotoides	Lotus sweet juice	Used as a leaf vegetable in many tropical countries[112]
Gnetum gnemon	Melinjo	Popular in Indonesian cuisine.[113][114]
Gynura crepidioides	Okinawan spinach	Grown commercially as a vegetable in China
Halimione portulacoides	Sea purslane	[115]
Hibiscus sabdariffa	Roselle	Telugu: Gongura. Roselle leaves are edible and have a pleasant taste. This plant has good medicinal value. In some areas, it is used as a substitute for Jute.
Hirschfeldia incana	Shortpod mustard	[116]
Honckenya peploides	Sea sandwort	Traditionally used as food by the inhabitants of coastal Subarctic areas[117]
Houttuynia cordata	Fishwort	Popular as a leaf vegetable particularly in Vietnam[118][119]
Hydrophyllum canadense	John's Cabbage	It was used as a leaf vegetable by Native American peoples[120]
Hydrophyllum virginianum	Shawnee Salad	It was used as a leaf vegetable by Native American peoples[121]
Hyoseris radiata		Used in Liguria, Italy, to make preboggion
Hypochaeris maculata	Spotted Cat's-ear	Similar to dandelion but not as tasty
Hypochaeris radicata	Catsear	Young leaves should be harvested before they become too fibrous[122]
Inula crithmoides	Golden samphire	Young leaves may be eaten raw or cooked as a leaf vegetable.[123]
Inula helenium	Elecampane	Leaves are edible, although root is preferred[124]
Ipomoea aquatica Forssk.	Water Spinach	Popular leafy green in Southeast Asia[125][126]
Ipomoea batatas var. batatas	Sweet Potato	[127][128]
Kleinhovia hospita		Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea.[129]
Lablab purpureus	Lablab	The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.[130]
Lactuca indica	Indian Lettuce	[131][132]
Lactuca perennis		[133]
Lactuca sativa	Lettuce	The wild varieties differ much from the average cultivated salad lettuce.
Lactuca sativa	Celtuce	[134]
Lactuca serriola	Prickly Lettuce	Prickly lettuce is a common edible weed that is native to Europe, but can now be found from coast to coast in the United States. The name comes from the small prickles that can be found on the lower part of the stem and the midrib of the leaves. The plant is found in fields, places of waste, and roadsides. The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant. Prickly Lettuce can grow to be from two to five feet tall but should be harvested early on when it is a few inches high. The young leaves of the plant are very tender and make an excellent salad green. As a potherb, the plant needs little cooking and is commonly made with a sauce of melted butter or vinegar. Prickly lettuce should be harvested in spring or early summer.[35]
Lagenaria siceraria	Bottle Gourd	In Burma young leaves are boiled and eaten with nga peet spicy sauce[135][136]
Lallemantia iberica	Dragon's head	Cultivated in ancient times. Popular in Iran as green vegetable[137]
Lamium album	White deadnettle	[138]
Lamium amplexicaule	Henbit deadnettle	[139]
Lamium purpureum	Red deadnettle	Leaves of plants are eaten in salads or in stirfry.[140]
Lapsana communis	Nipplewort	Cultivated in Ancient Rome. Presently it is not valued as a leafy vegetable[141]
Launaea sarmentosa	Kuḷḷafila	Used in Maldivian cuisine, usually finely chopped and mixed with Maldives fish and grated coconut in a dish known as mas huni.[142]
Leichhardtia australis	Bush Banana	Traditional food of the Indigenous Australian people[143]
Leontodon hispidus	Hawkbit	Leontodon species are dandelion-like plants that are generally edible[144]
Leontodon tuberosus		Popular in Crete as a leafy green[144]
Lepidium campestre	Field pepperweed	All Lepidium species are edible. Appreciated for their peppery taste[145]
Lepidium latifolium	Dittander	[146][147]
Lepidium meyenii	Maca	A traditional vegetable of the Andean mountain areas[148][149]
Lepidium sativum	Garden cress	Used in soups, sandwiches and salads for its tangy flavor[150][151]
Lepidium virginicum	Virginia pepperweed	[152]
Leucaena leucocephala	Phak kratin	Popular in Laos and Thailand (Isan)
Levisticum officinale	Lovage	Used in salads and soups. Flavor and smell are very similar to celery[153]
Limnocharis flava	Genjer	Used in Southeast Asia, but considered inferior fare in some places[154][155]
Limnophila aromatica	Rice paddy herb, Ngò om	Popular in Vietnamese cuisine as an ingredient in canh chua, a sweet and sour seafood soup[156]
Limnophila indica		[157]
Lysimachia clethroides	Gooseneck Loosestrife	Edible, but considered poor fare[158]
Malva neglecta		All Malva species are edible, but are generally considered poor fare or rough food[159][160]
Malva parviflora	Cheeseweed	[161]
Malva sylvestris	Mallow	[162]
Malva moschata	Musk Mallow
Malva verticillata var. crispa		[163]
Manihot esculenta subsp. esculenta	Cassava	Should be always eaten boiled after disposing of the water. In some countries cassava leaves are regarded as a poor man's food and only eaten when there is nothing else.[164][165][166][167]
Marsilea crenata	Semanggi	Steamed leaf are used in certain areas of Java as component of pecel
Matteuccia struthiopteris	Kogomi	The sprouts are a delicacy in Japanese cuisine[168]
Megacarpaea polyandra	多蕊高河菜 duo rui gao he cai	From the cabbage family. The young leaves are cooked as a vegetable in China[169]
Melanthera biflora	Sea daisy	The leaves and shoots are edible[170] and are eaten cooked in Malaysian cuisine as a leaf vegetable and in [Langk http://ecoport.org/ep?Plant=2162awi] raw with chili and shrimp paste sambal.[171][172][173]
Mentha arvensis piperascens	Japanese mint	All Mentha species are edible, but generally used in small quantities as garnishing or in salads
Mentha longifolia	Habek mint	[174]
Mertensia maritima	Sea bluebell	Traditionally used as food after boiling by the Inuit[117]
Mesembryanthemum crystallinum	Ice plant	[175][176]
Mimulus guttatus	Seep monkey flower	The raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples[177][178]
Mirabilis expansa	Mauka	One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads.[179]
Morinda citrifolia	Noni tree	Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry.[180]
Moringa oleifera	Drumstick tree	Leaves are very popular in South Asia for curries and omelettes.[181][182][183]
Moringa ovalifolia	South-west African moringa	Found in northern Namibia and south-western Angola
Moringa stenopetala	Ethiopian moringa	[184]
Mycelis muralis	Wall lettuce	Leaves eaten raw in salads[185][186]
Myrianthus arboreus	Ujuju	Important food source in the Delta and Edo States of Nigeria[187]
Myriophyllum brasiliense	Parrot feather	Used as a leaf vegetable in South America[112]
Myrrhis odorata	Cicely	Young stalks and leaves are eaten in salads[188]
Nasturtium officinale	Watercress	One of the most popular salad greens in certain areas, but watercress crops grown in the presence of animal waste can be a haven for parasites such as the liver fluke Fasciola hepatica.[189]
Neptunia oleracea Loureiro	Phak chet	Widely used in Thailand. Eaten raw with Nam phrik[190]
Nymphaea odorata	Fragrant Water Lily	Young leaves were eaten as a vegetable by Native Americans[191]
Nymphoides indica	Water Snowflake	Young leaves and stems are edible.[192]
Nymphoides peltata	Yellow floating heart	[193]
Ocimum basilicum	Sweet Basil	Used in soups and sauces.[194]
O. basilicum var. thyrsiflora	Thai basil	Eaten both raw and cooked[195]
Ocimum × citriodorum	Lemon basil	Used throughout Southeast Asia[196]
Oenanthe javanica	Water Celery	Used in Southeast Asia and the Far East[197][198]
Oenothera biennis	Common evening primrose	[199][200]
Oenothera hookeri	Hooker's Evening-primrose	Leaves are cooked as greens[201]
Onoclea sensibilis	Sensitive fern	It was used as a vegetable by the Iroquois[202]
Oroxylum indicum	Pheka	Has edible leaves and stems, eaten especially in Isan (Thailand) and in Laos[203]
Oryza sativa	Rice	[204][205][206]
Osmorhiza aristata		Grows in China and Japan[207][208]
Osmunda cinnamomea	Cinnamon fern	[209]
Osmunda claytoniana	Interrupted fern	[210]
Oxalis acetosella	Common wood sorrel	Oxalis species contain oxalic acid and should not be eaten for long periods in large quantities. If possible, they should be eaten after boiling and disposing of the water[211]
Oxalis corniculata	Creeping woodsorrel	[212]
Oxalis deppei	Iron Cross	Popular as a vegetable in Mexico for its sharp, lemony taste[213]
Oxalis oregana	Redwood sorrel	[214]
Oxalis stricta	Common yellow woodsorrel	[215]
Oxalis tuberosa	Oca	[216][217]
Oxalis violacea		[218]
Oxyria digyna	Mountain sorrel	[219]
Pachira aquatica	Money tree	[220][221]
Pachira insignis		[222]
Paederia foetida		[223]
Parkia biglandulosa
Parkia speciosa	Petai	[224][225]
Parkinsonia florida	Blue Palo Verde
Pastinaca sativa subsp. sativa	Parsnip	[226][227]
Patrinia scabiosifolia	Golden lace
Patrinia villosa
Paulownia tomentosa	Empress tree	[228]
Pedalium murex	Burra Gookeroo	Mucilaginous[229]
Peperomia pellucida	Clearweed	[230][231]
Pereskia aculeata	Barbados Gooseberry	[232][233]
Pergularia daemia		[234]
Perilla frutescens	Perilla	[235]
Persicaria hydropiper	Water pepper	The leaves of a cultivar of this plant are eaten in Japan[236]
Persicaria vulgaris
Petasites frigidus	Arctic butterbur	[237]
Petroselinum crispum	Parsley	Only eaten as garnish, not in large quantities[238]
Peucedanum ostruthium		[239]
Phaseolus coccineus	Runner Bean	[240][241]
Phaseolus lunatus	Lima Bean	[242][243]
Phaseolus vulgaris	Bean	[244][245][246]
Phragmites australis	Common Reed	[247][248]
Phyla scaberrima	Rough fogfruit
Phyllanthus acidus	Star Gooseberry
Phyllanthus emblica	Myrobalan	[249]
Phyteuma orbiculare	Round-headed rampion
Phytolacca acinosa	Indian Pokeberry	[250]
Phytolacca acinosa var. esculenta
Phytolacca americana	American Pokeweed	Poisonous until properly prepared.[251][252]
Phytolacca dioica	Bella Sombra	[253]
Phytolacca rivinoides	Deer calalu	[254][255][256]
Pilea melastomoides	Pohpohan	Eaten raw in Lalab dish[257]
Pimpinella anisum	Aniseed	[258][259]
Pimpinella saxifraga	Burnet Saxifrage	[260]
Pinus densiflora	Japanese Red Pine	[261][262]
Piper auritum	Mexican pepperleaf	Known as Hoja santa (holy leaf). Aromatic herb with a heart-shaped, velvety leaf often used in Mexican cuisine for tamales and sauces.[263]
Piper guineense	West African pepper	[264]
Piper sarmentosum	Cha-phlu	Popular in Thailand in Miang kham[265]
Pipturus argenteus	Queensland grass-cloth plant	[266]
Pisonia grandis	Tree lettuce	The leaves are traditionally used as a leaf vegetable in some countries.[267] Traditionally eaten by Maldivians in Mas huni.[142]
Pistacia chinensis	Chinese Pistache	[268][269]
Pistacia terebinthus	Terebinth	[270][271]
Pistia stratiotes	Water Lettuce	[272]
Pisum sativum	Garden pea	[273][274]
Plantago coronopus	Buckshorn plantain	Some people may be allergic to this plant.[275][276]
Plantago lanceolata	Long-leaved plantain	[277]
Plantago major	Broad-leaved Plantain	[278]
Plantago maritima		[279]
Pluchea indica		[280]
Podophyllum hexandrum	Himalayan mayapple	[281]
Poliomintha incana		[282]
Polygonum aviculare	Knotweed	[283]
Polygonum bistorta	Bistort	[284]
Polygonum bistortoides	American Bistort	[285]
Polygonum punctatum
Polygonum viviparum	Alpine bistort	[286]
Polyscias fruticosa
Poncirus trifoliata	Trifoliate orange	[287]
Pontederia cordata		[288]
Portulaca oleracea	Common purslane	Popular in Greek cuisine[289][290]
Portulaca pilosa
Portulacaria afra	Elephant Bush
Primula veris	Cowslip	[291][292]
Primula vulgaris	Primrose	[293]
Pringlea antiscorbutica	Kerguelen cabbage	Its leaves contain a Vitamin C-rich oil, a fact which, in the days of sailing ships, made it very attractive to British sailors suffering from scurvy[294]
Prosopis spicegera
Prunella vulgaris		[295]
Pediomelum esculentum syn. Psoralea esculenta	Prairie turnip	The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates. Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color. The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter.[296]
Pteris ensiformis
Ptychosperma elegans
Pulicaria odora
Pulmonaria officinalis	Lungwort	[297]
Puya caerulea
Puya chilensis		[298]
Pyrus betulaefolia	Birch-Leaved Pear
Ranunculus ficaria	Lesser celandine	[299]
Raphanus raphanistrum	Wild radish	[300]
Raphanus raphanistrum ssp. landra
Raphanus raphanistrum ssp. maritimus
Raphanus sativus	Radish	[301][302]
Raphanus sativus var. longipinnatus	Chinese radish
Raphia hookeri	Raffia palm	[303][304]
Reichardia picroides	French Scorzonera	[305]
Rhamnus dahurica
Rheum rhabarbarum
Rheum tataricum
Rhexia virginica	Meadow beauty	[306]
Rhodiola rosea	Roseroot	[307]
Rhododendron arboreum		[308]
Rhopalostylis sapida	Nikau
Ribes cereum		[309]
Ribes divaricatum		[310]
Ribes nigrum	Blackcurrant	[311][312]
Ribes odoratum		[313]
Rorippa indica		[314]
Rorippa islandica
Rosa multiflora	Seven Sisters Rose	[315]
Roystonea elata
Roystonea oleracea
Rubus rosaefolius		[316]
Rumex acetosa	Sorrel	Many species of Rumex are edible, but they contain a relatively high proportion of oxalic acid. Raw leaves should be eaten sparingly and leaves should preferably be used after boiling and disposing of the water.[317][318]
Salicornia europaea	Glasswort	Glasswort is a leafless plant with jointed stems that are a light green color in the summer and a red color in the fall. There are very small flowers within the segmented portions of the plant. The plant is found in coastal salt marshes and alkaline soils within south Nova Scotia and Eastern and central North America. The stems have a salty flavor and can be harvested to be used in salads, as a puree, or as a pickled condiment.[319]
Salix babylonica	Weeping Willow	[320]
Salix daphnoides		[321]
Salix gracilistyla	Rosegold pussy willow
Salsola kali	Saltwort	[322][323]
Salsola komarovii	Land Seaweed
Salsola soda	Opposite leaved saltwort	[324]
Salvadora persica	Toothbrush tree	[325]
Sambucus javanica		[326]
Sambucus sieboldiana		[327]
Sanguisorba canadensis		[328]
Sanguisorba minor	Salad Burnet	[329]
Sanguisorba officinalis	Great Burnet
Sassafras albidum	Sassafras	[330]
Sauropus androgynus	Katuk	A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of papaverine[331][332][333]
Saxifraga pensylvanica	Eastern Swamp Saxifrage	The Cherokee traditionally ate the leaves raw as greens[334][335]
Saxifraga stolonifera	Creeping Rockfoil	Occasionally used fresh or cooked in Japanese cuisine[336]
Schleichera oleosa		[337][338]
Scolymus hispanicus	Tagarnina	Edible thistle. Popular in Southern Spanish cuisine[339]
Scolymus maculatus	Spotted golden thistle	[339]
Scorzonera hispanica	Scorzonera	[340][341]
Scutellaria baicalensis	Baikal Skullcap	[342]
Sechium edule	Chayote	[343][344]
Sedum anacampseros	Love-restorer	All stonecrops (Sedum) are edible, but are generally mediocre food.[345]
Sedum divergens	Spreading stonecrop	Traditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia.[346]
Sedum reflexum	Jenny's stonecrop	Occasionally used as a salad leaf or herb in Europe.[347]
Sedum rhodanthum	Rose crown	[348]
Sedum telephium	Livelong	[349]
Senna occidentalis	Digutiyara	Traditionally eaten in the Maldives in Mas huni. Leaves are finely chopped.[142]
Senna siamea	Cassod Tree	Used in Thai cuisine in a curry named Kaeng khilek. Leaves are boiled and strained and the water discarded.[350]
Sesamum alatum	Sésame de gazelle	Eaten in dry regions of Africa like Chad as a vegetable. Considered as famine food in some areas[351][352][353]
Sesamum indicum	Sesame	[354][355]
Sesamum radiatum	Benniseed	Fresh leaves and young shoots are a popular leafy vegetable in Africa[356][357][358]
Sesbania grandiflora	West Indian pea	[359][360][361]
Sesbania sesban	Sesban	[362]
Sesuvium portulacastrum	Sea Purselane	[363]
Setaria palmifolia	Palm-grass	[364][365]
Sicyos angulatus		[366]
Sida rhombifolia	Arrowleaf sida
Sidalcea neomexicana
Silaum silaus	Pepper saxifrage	Despite the name, it is neither a saxifrage nor peppery in taste[367]
Silene acaulis	Moss campion	[368]
Silene vulgaris	Bladder Campion	Collejas; a traditional green in Manchego cuisine, Spain[369][370]
Silybum marianum	Blessed milk thistle	[371]
Sinapis alba	White Mustard	[372][373]
Sinapis arvensis	Charlock	[374]
Sisymbrium altissimum		[375]
Sisymbrium crassifolium		[376]
Sisymbrium irio	London rocket
Sisymbrium officinale	Hedge mustard	[377]
Sium cicutaefolium
Smyrnium olusatrum	Alexanders	[378]
Solenostemon rotundifolius	Chinese potato	[379][380]
Solidago missouriensis		[381]
Sonchus arvensis	Field sow-thistle	[382]
Sonchus asper	Spiny-leaved sow thistle	[383]
Sonchus oleraceus	Sow Thistle	Leaves are eaten as salad greens or cooked like spinach. This is one of the species used in Chinese cuisine as kŭcài (菜; lit. bitter vegetable).[citation needed]
Sophora japonica	Pagoda-tree	[384]
Spathiphyllum phryniifolium
Sphenoclea zeylanica		[385]
Sphenostylis stenocarpa		[386][387]
Spilanthes acmella	Toothache Plant
Spinacia oleracea	Spinach	Spinach contains a certain proportion of oxalic acid. Raw leaves should be eaten sparingly. In dishes that include large quantities, leaves should preferably be used after boiling and disposing of the water.[388][389]
Spirodela polyrhiza	Greater Duck-weed	[390]
Spondias dulcis
Stanleya pinnatifida
Stellaria media	Common Chickweed	[391][392]
Stenochlaena palustris
Sterculia foetida		[393]
Sterculia tragacantha
Strychnos spinosa	Natal orange	[394][395]
Suaeda maritima	Sea Blite	[396]
Symphytum officinale	Comfrey	[397]
Symphytum × uplandicum	(Russian) Comfrey
Synedrella nodiflora		[398]
Syzygium malaccense	Malay apple	[399][400]
Syzygium polycephalum		[401]
Talinum paniculatum	Jewels of Opar
Talinum portulacifolium		[402]
Talinum triangulare		[403]
Tanacetum vulgare	Tansy	[404]
Taraxacum albidum
Taraxacum officinale	Dandelion	[405][406]
‘‘Telfairia occidentalis’‘	Fluted gourd	[407][408]
Telosma cordata
Tetracarpidium conophorum
Tetragonia decumbens
Tetragonia implexicoma		[409]
Tetragonia tetragonioides	New Zealand Spinach	[410][411]
Thlaspi arvense	Pennycress	[412]
Thymus vulgaris	Common Thyme	[413]
Tiliacora triandra
Toddalia asiatica		[414]
Tordylium apulum		[415]
Tragopogon dubius	Western salsify	[416]
Tragopogon porrifolius	Salsify	[417][418]
Tragopogon pratensis	Goat's Beard	[419]
Trianthema portulacastrum		[420]
Trichodesma zeylanicum
Trifolium hybridum	Alsike Clover	Clover leaves are edible, but should be dipped in salt water before eating or preparation to aid in digestion[421][422]
Trifolium pratense	Red Clover	[423][424]
Trifolium repens	White Clover	[425]
Trigonella caerulea	Sweet Trefoil	[426]
Trigonella corniculata		[427][428]
Trillium erectum	Wake-robin	[429]
Trillium grandiflorum	White trillium	[430]
Trillium sessile
Trillium undulatum	Painted trillium	[431]
Tropaeolum majus	Garden Nasturtium	[432][433]
Tropaeolum minus	Dwarf Nasturtium	[434][435]
Tropaeolum tuberosum	Mashua	[436][437]
Tulbaghia alliacea		[438]
Tussilago farfara	Coltsfoot	[439]
Typha capensis
Typha elephantina		[440]
Ullucus tuberosus	Ulluco	[441][442]
Ulmus pumila	Siberian elm	[443]
Urena lobata	Rose Mallow	[444]
Urtica dioica	Stinging Nettle	A good pot herb. Often also used as famine food[445]
Urtica urens	Annual Nettle	[446]
Valerianella eriocarpa	Italian Corn Salad	[447][448]
Valerianella locusta	Corn Salad	[449][450]
Vallaris heynei
Verbena officinalis	European Verbena	[451]
Vernonia amygdalina	Bitter leaf	[452][453]
Veronica anagallis-aquatica	Water Speedwell	[454]
Veronica beccabunga	Brooklime	[455]
Veronicastrum sibiricum
Viola adunca		[456]
Viola canadensis	Canada Violet	[457]
Viola odorata	Sweet Violet	[458]
Viola papilionacea
Viola pedata	Bird's Foot Violet	[459]
Viola sororia	Common blue violet
Viola x wittrockiana
Vitex doniana		[460]
Vitis amurensis	Amur grape	[461]
Vitis californica	California wild grape	[462]
Vitis coignetiae
Vitis labrusca	Northern Fox Grape	[463][464]
Vitis munsoniana
Vitis shuttleworthii
Vitis vinifera	Grape	[465][466][467]
Wasabia japonica	Wasabi	Fresh leaves can be eaten, having the spicy flavor of wasabi roots
Wisteria floribunda	Japanese wisteria	[468]
Wolffia arrhiza		[469]
Xanthoceras sorbifolium	Yellowhorn
Xanthosoma atrovirens
Xanthosoma brasiliense		[470][471]
Xanthosoma sagittifolium		[472][473]
Xanthosoma violaceum		[474][475]
Ximenia americana		[476][477]
Zanthoxylum piperitum
Zanthoxylum planispinum
Zingiber zerumbet	Awapuhi	[478]

See also

• List of vegetables
• List of foods
• List of vegetable dishes

References

External links