75 Sentences With "leaf vegetables" | Random Sentence Generator

While plants like zinnias and leaf vegetables have been grown in space on the International Space Station, none had ever been grown on the moon.

Leaf vegetables are typically low in calories and fat, and high in protein per calorie, dietary fiber, vitamin C, pro-vitamin A carotenoids, folate, manganese and vitamin K. The vitamin K content of leaf vegetables is particularly high, since these are photosynthetic tissues and phylloquinone is involved in photosynthesis. Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit consumption of leaf vegetables.

Spinach leaves in a colander A bundle of curly-leaf kale Leaf vegetables, also called leafy greens, salad greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods. Nearly one thousand species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach.

Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables, Palm oil, other vegetables, seasonings, and meat. Leaf vegetables typically used for egusi soup include bitterleaf, pumpkin leaf, celosia and spinach. Typical other vegetables include tomatoes and okra.

This can be overcome by further processing such as drying and grinding into powder or pulping and pressing for juice. Leaf vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly notable. Phylloquinone, the most common form of the vitamin, is directly involved in photosynthesis. This causes leaf vegetables to be the primary food class that interacts significantly with the anticoagulant warfarin.

Large pot of collard greens being prepared on a US Navy ship If leaves are cooked for food, they may be referred to as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in a variety of South Asian dishes such as saag.

Ogbono soup, is a Nigerian igbo dish made with ground dry ogbono seeds (the local name for Irvingia) with considerable local variation. The ground ogbono seeds are used as a thickener, and give the soup a black coloration. Besides seeds, water and palm oil, it typically contains meat and/or fish seasonings such as chili pepper, leaf vegetables and other vegetables. Typical leaf vegetables include bitterleaf and celosia.

University of Hawai'i Cooperative Extension. May 2006. It is one of several leaf vegetables used to make callaloo, and it may be called calalu in Puerto Rico.Callaloo. Huffington Post Food Encyclopedia.

The eastern bearded dragon feeds on a variety of small animals, including mice, smaller reptiles, and insects. In captivity, it also eats leaf vegetables such as clover and small flowers, fruits, and berries.

There are two distinctly different groups of Brassica rapa used as leaf vegetables in China, and a wide range of cultivars within these two groups. The binomial name B. campestris is also used.

Several species of Vernonia, including V. calvoana, V. amygdalina, and V. colorata, are eaten as leaf vegetables. Common names for these species include bitterleaf, onugbu in the Igbo language, ewuro and ndole. They are common in most West African and Central African countries. They are one of the most widely consumed leaf vegetables of Nigeria, where the onugbu soup is a local delicacy of the Igbo people, and of Cameroon, where they are a key ingredient of Ndolé: the national dish of Cameroon.

Winter greens have similar nutritional characteristics to other leaf vegetables and are therefore good sources of vitamins A and C. They are also a source of several dietary minerals including iron, potassium and calcium.

Although large leaf vegetables, such as cabbage or spinach, do not need to be cut into small pieces, for dishes which combine ingredients, they should all be cut to roughly the same size and shape.

Light shade, also known as "dappled sunlight", may support growing herbs or some leaf vegetables, but in addition to lack of light, trees and other large plants which create shade gardens may negatively impact soil fertility.

A vegetable and noodle soup being cooked Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. It dates to ancient history, and is a mass-produced food product in contemporary times.

Leaf Protein Concentrate (Leafu) made from stinging nettles Leaf protein concentrate (LPC) is a concentrated form of the proteins found in the leaves of plants. It has been examined as a human or animal food source, because it is potentially the cheapest, most abundant source of available protein. Although humans can derive some protein from the direct consumption of leaves as leaf vegetables, the human digestive system would not be able to deal with the enormous bulk of leaves needed to meet dietary protein requirements with leaf vegetables alone.

Egusi soup is a kind of soup thickened with the ground seeds and popular in West Africa, with considerable local variation. Besides the seeds, water, and oil, egusi soup typically contains leaf vegetables and other vegetables, seasonings and meat.

Japanese vegetable salads often add seafood The is boiled green-leaf vegetables bunched and cut to size, steeped in dashi broth,, p. 20 "spinach steeped in broth"; p. 63 "(spinach) blanched and then marinated" in smoky broth. eaten with dashes of soy sauce.

Watercress or yellowcress is a species of aquatic flowering plant in the cabbage family Brassicaceae. Its botanical name is Nasturtium officinale. Watercress is a rapidly growing, perennial plant native to Europe and Asia. It is one of the oldest known leaf vegetables consumed by humans.

Cooked quinoa (C. quinoa) seeds The genus Chenopodium contains several plants of minor to moderate importance as food crops as leaf vegetables - used like the closely related spinach (Spinacia oleracea) and similar plants called quelite in Mexico - and pseudocereals. These include white goosefoot (C. album), kañiwa (C.

Western Maryland has a heavily agricultural economy. Its best-known crops are the apples grown in the Cumberland Valley, but corn, potatoes, beans, and varieties of green-leaf vegetables are grown as well. Mixed crop and livestock farms are common, and the region has a large number of dairy cattle farms.

The Brussels sprout is a member of the Gemmifera Group of cabbages (Brassica oleracea), grown for its edible buds. The leaf vegetables are typically 1.5–4.0 cm (0.6–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels, Belgium, and may have gained its name there.

The word salary comes from the Latin word for salt. The reason for this is unknown; a persistent modern claim that the Roman Legions were sometimes paid in salt is baseless. The word salad literally means "salted", and comes from the ancient Roman practice of salting leaf vegetables. Wars have been fought over salt.

Tursu are pickled vegetables served in many Balkan and Middle East countries. Vegetables and pulses are staple foods, and are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Leaf vegetables include many varieties of cabbage, spinach, and chard. Root vegetables, such as onions, garlic, carrots, turnips, and beets, are also popular in the region.

Corn and cashews are the two most important cash crops. Other important local crops include soybeans, beans, rice, sorghum, millet, tomatoes, okra, and cotton. Minor crops (in terms of cash value) include mangoes, bananas, papayas, shea nuts, palm nuts, Rônier palm fruits, and various leaf vegetables. Commerce is also an important sector of the local economy.

Amaranthus is a cosmopolitan genus of annual or short-lived perennial plants collectively known as amaranths. Some amaranth species are cultivated as leaf vegetables, pseudocereals, and ornamental plants. Most of the Amaranthus species are summer annual weeds and are commonly referred to as pigweeds. Catkin-like cymes of densely packed flowers grow in summer or autumn.

Monmouthshire grows a wide range of fruit and vegetables, including mushrooms, tomatoes, leaf vegetables and winter root vegetables.Pressdee, Colin: Food Wales – a second helping, page 116. Llanelli: Graffeg, 2008. The more sheltered valleys of the Usk and Wye have traditionally been used for growing wheat, potatoes, peas, beans and turnips while the east of the county has most of the arable land.

Because the plant is harvested in an earlier stage than flowering, normally the flowers are not visible on the field. It develops similar to other head-forming leaf vegetables, for example cabbage lettuce. The chronological stages on the BBCH-scale are germination, leaf formation, vegetative growth (head-forming), appearance of the sprout that bears the flowers, flowering, fruit development, seed ripening and senescence.

The main agricultural productions in Palashpur are paddy, sugarcane, onion, garlic, pineapple, betel leaf, vegetables and sweet potato. People in Palashpur also produce fruits like banana, jack fruit, mango, papaya, palm, guava, lemon, litchi, coconut, and guava and so on. There are fisheries, hatcheries, poultry and dairy farms in Palashpur. Palashpur is also a great resource of different types of Woods.

Wheat, rice, sunflower, sugarcane, potato, tobacco, Oilseeds, tomatoes, carrots, spinach, leaf vegetables, stem vegetables, onion, garlic and vegetables are major crops harvested by farmers of the village. Crops are divided into two major groups (Rabi crop and Kharif crop). Besides these, farmers keep buffalos and cows for dairy products (e.g. milk, butter, cheese) and goat, sheep and hens/ducks for meat and eggs.

Woody plants of various species also provide edible leaves. The leaves of many fodder crops are also edible for humans, but are usually only eaten under famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. These plants are often much more prolific than traditional leaf vegetables, but exploitation of their rich nutrition is difficult, due to their high fiber content.

The main crops grown in Baliakandi are paddy, wheat, jute, sugarcane, onion, garlic, betel leaf, vegetables and sweet potato. Formerly, the village also grew linseed, sesame, indigo, china, kaun, but these are rarely grown any more. Baliakandi also produces the fruits mango, jackfruit, papaya, palm, guava, lemon, litchi, coconut, guava, and banana. There are fisheries, hatcheries, poultry and dairy farms in Baliakandi.

The main crops grown in Bhabrasur are paddy, wheat, jute, sugarcane, onion, garlic, betel leaf, vegetables and sweet potato. Formerly, the village also grew linseed, sesame, indigo, china, kaun, but these are rarely grown anymore. Bhabrasur also produces the fruits Mango, jackfruit, papaya, palm, guava, lemon, litchi, coconut, guava, and banana. There are fisheries, hatcheries, poultry and dairy farms in Bhabrasur.

The main crops grown in Boalia are paddy, wheat, jute, sugarcane, onion, garlic, betel leaf, vegetables and sweet potato. Formerly, the village grew Linseed, sesame, indigo, china, kaun, but these are rarely grown anymore. Boalia also produces the fruits including Mango, jackfruit, papaya, palm, guava, lemon, litchi, coconut, guava, and banana. There are fisheries, hatcheries, poultry and dairy farms in Boalia.

The main crops grown in Baro Vatra are paddy, wheat, jute, sugarcane, onion, garlic, betel leaf, vegetables and sweet potato. Formerly, the village grew linseed, sesame, indigo, china, and kaun, but these are rarely grown anymore. Baro Vatra also produces the fruits mango, jackfruit, papaya, palm, guava, lemon, litchi, coconut, guava, and banana. There are fisheries, hatcheries, poultry and dairy farms in Baro Vatra.

Lactic acid bacteria (LAB) are anaerobic. In the absence of oxygen, they metabolize sugar into lactic acid. LAB improves soil ventilation, promoting rapid growth of fruit trees and leaf vegetables. LAB ferments "rice wash water" (water that has been used to wash rice), producing a sour smell when complete, then diluted and fermented again with 3-10: 1 with raw (preferred) or pasteurized milk.

The Amaranthoideae are a subfamily of the Amaranthaceae. The stamens have anthers with two lobes (locules) and four pollen sacs. The main distribution of the subfamily is in tropical America, in tropical and Southern Africa, and in Australia. The genera Amaranthus (the amaranths) and Celosia (the cockscombs) contain many ornamental species, as well as species whose seeds are used as pseudocereals and leaves as leaf vegetables.

Indonesian food includes many vegetables as ingredients like this Sayur oyong made with Luffa acutangula A number of leaf vegetables are widely used in Indonesian cuisine, such as kangkung, spinach, genjer, melinjo, papaya and cassava leaves. These are often sauteed with garlic. Spinach and corn are used in simple clear watery vegetable soup sayur bayam bening flavoured with temu kunci, garlic and shallot. Clear vegetable soup includes sayur oyong.

Mesclun () is a mix of assorted small young salad greens that originated in Provence, France. The traditional mix includes chervil, arugula, leafy lettuces and endive, while the term mesclun may also refer to a blend that might include some or all of these four and baby spinach, collard greens, Swiss chard (silver beet), mustard greens, dandelion greens, frisée, mizuna, mâche (lamb's lettuce), radicchio, sorrel, or other fresh leaf vegetables.

Chef salad Chef salad (or chef's salad) is an American salad consisting of hard-boiled eggs; one or more varieties of meat, such as ham, turkey, chicken, or roast beef; tomatoes; cucumbers; and cheese; all placed upon a bed of tossed lettuce or other leaf vegetables. Several early recipes also include anchovies. A variety of dressings may be used with this salad. Food historians do not agree on the history and composition of chef's salad.

There is neither a single cause of spina bifida nor any known way to prevent it entirely. However, dietary supplementation with folic acid has been shown to be helpful in reducing the incidence of spina bifida. Sources of folic acid include whole grains, fortified breakfast cereals, dried beans, leaf vegetables and fruits. However it is difficult for women to get the recommended 400 micrograms of folic acid a day from unfortified foods.

Deep-fried alt=Deep-fried cassava chips alt=Kale chips Vegetable chips (also referred to as veggie chips) are chips or crisps that are prepared using vegetables. Vegetable chips may be fried, deep-fried, dehydrated, dried or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food, and may accompany other foods such as dips, or be used as a topping on dishes.

The main occupation in the village is agriculture (43.09%), with 23.45% employed as agricultural labourers 23.45%. Other occupations are as general waged labourer (2.21%), commerce (10.10%), service (7.69%), fishing (1.71%), industry (1.11%), hawking (2.32%), construction (1.39%), with another 6.93% engaged in 'other' activities. The main crops grown in the village are rice, wheat, jute, sugarcane, onions, garlic, betel leaf, vegetables and sweet potatoes. Linseed, sesame, indigo, china and kaun used to be grown, but have largely died out.

Brassica rapa subsp. pekinensis Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) can refer to two cultivar groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). These vegetables are both variant cultivars or subspecies of the turnip and belong to the same genus as such Western staples as cabbage, broccoli, and cauliflower. Both have many variations in name, spelling, and scientific classification, especially bok choy cultivars.

Zeaxanthin is the pigment that gives paprika (made from bell peppers), corn, saffron, wolfberries, and many other plants their characteristic color. Spirulina is also a rich source and can serve as a dietary supplement. Zeaxanthin breaks down to form picrocrocin and safranal, which are responsible for the taste and aroma of saffron. Foods containing the highest amounts of lutein and zeaxanthin are dark green leaf vegetables, such as kale, spinach, turnip greens, collard greens, romaine lettuce, watercress, Swiss chard and mustard greens.

Tortelloni are stuffed pasta, common in Northern Italy, with a similar shape as tortellini, but larger and with the extremities closed differently. They are traditionally stuffed with ricotta cheese and leaf vegetables, such as parsley and/or spinach. Many variants exist where the vegetables are replaced with stronger ingredients such as porcini or walnuts. Another common filling for tortelloni, especially in the provinces of Ferrara, Modena and Reggio Emilia, is a paste made mainly of pumpkin pulp and amaretti biscuits.

It is one of the most important agricultural areas in southern Italy given the presence of numerous farms dedicated to serriculture that supply the Vittoria fruit and vegetable market, which is among the largest and most important in Italy and Europe. In addition to fruit and leaf vegetables, grown in the western part of the plain, there are agriculture citrus fruit with the cultivation of aranci and lemons in the central part and l 'olive growing and viticulture in the eastern part.

Alternatively, pre-sweetened ketchup can be used instead. Likewise, cream is replaced by flour to generate thickness without inducing sourness. Most recipes contain beef and its broth, potatoes, and leaf vegetables; Hongchang sausage and worcestershire sauce is sometimes added as well. As more and more people made borscht at home, its recipes changed to please the different tastes of its makers, occasionally taking on the influence of mirepoix or minestrone with the inclusion of carrots, celery, onions, and bay leaves.

Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). Many other alternatives exist such as leaf vegetables, radishes, cauliflower or paneer. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha.

Typical hot pot ingredients include thinly sliced meat, leaf vegetables, mushrooms, vermicelli, sliced potatoes, bean products, egg dumplings, tofu, and seafood. Raw ingredients are pre- sliced into thin sections that will cook quickly and consistently in the simmering broth, which is maintained at a gentle boiling temperature. Most raw foods can be cooked in a hot pot, although they may have different cooking times, and must be immersed in the soup and then removed accordingly. Hot Pot with two flavors.

The family has a cosmopolitan distribution, with species ranging from subpolar to tropical regions, colonizing a wide variety of habitats. The largest proportion of the species occur in the arid and semiarid regions of subtropical and lower temperate latitudes. The Asteraceae may represent as much as 10% of autochthonous flora in many regions of the world. Asteraceae is an economically important family, providing products such as cooking oils, leaf vegetables like lettuce, sunflower seeds, artichokes, sweetening agents, coffee substitutes and herbal teas.

Lakror is a specific kind of byrek from the region of Korça. The defining characteristics of lakror is that it is made up of only two layers of pastry and traditionally cooked on embers with a metal semispherical lid. Lakror is generally filled with greens, e.g. leek and gjizë (a kind of cottage cheese, thicker than ricotta), lakër being an Albanian word for cabbage but in this context an abbreviation of "lakër e egër", a term which describes a family of green leaf vegetables i.e.

Several varieties of douchi and douchi products Chicken feet dim sum with preserved black beans It is used as an ingredient for mapo tofu. Douchi is also used to flavor fish or stir-fried vegetables (particularly bitter melon and leaf vegetables). Unlike some other fermented soybean-based foods such as natto or tempeh, douchi is used only as a seasoning, and is not meant to be consumed in large quantities, being typically much saltier. Small packets of douchi are available wherever Chinese foods are sold.

Contemporary preparations of acquacotta may use stale, fresh, or toasted bread, and can include additional ingredients such as vegetable broth, eggs, cheeses such as Parmigiano-Reggiano and pecorino Toscano, celery, garlic, basil, beans such as cannellini beans, cabbage, kale, lemon juice, salt, pepper, potatoes and others. Some versions may use edible mushrooms such as porcini, wild herbs, and leaf vegetables and greens such as arugula, endive, mint, chard, chicory, dandelion greens, watercress, valerian and others. As the greens boil down, they contribute to the broth's flavor. The dish may be topped with a poached egg.

Gujeolpan refers to either an elaborate Korean dish consisting of nine different foods assorted on a wooden plate with nine divided sections in an octagon shape or the plate itself. The name is composed of three hanja words: gu (구, "nine" ), jeol (절, "section"), and pan (판, "plate") in Korean. Foods are separated by color and ingredients, and comprise various namul (seasoned leaf vegetables), meats, mushrooms, and seafood items. In the center of the tray is a stack of small jeon (Korean style pancakes) made with wheat flour, which are called miljeonbyeong (밀전병).

A bowl of homemade doenjang jjigae Doenjang can be eaten as a condiment in raw-paste form with vegetables, as flavored seasoning or even as a dipping condiment. However, it is more commonly mixed with garlic, sesame oil, and sometimes gochujang to produce ssamjang, which is then traditionally eaten with or without rice wrapped in leaf vegetables such as red leaf lettuce. This dish is called ssambap. This combination of leaf vegetable and doenjang (or ssamjang) often complements popular Korean meat dishes, for example samgyeopsal, bulgogi, bibimbap and bossam.

He was a Deputy from 1963 to 1983 and a Senator from 1983 until his death in 1988. Degan served several times as Undersecretary of State, subsequently he served as Minister of Health from 1983 to 1986 and as Minister of Merchant Navy from 1986 to 1987. As Minister of Health Degan dealt with assisted fertilization and radioactivity. Having held this position during the Chernobyl disaster in 1986, he was the author of the prohibitions on the sale of milk and broad-leaf vegetables during the days of the radioactive emergency.

Breaded and fried fatback Fatback is a traditional part of southern US cuisine, soul food and traditional Cuisine of Quebec, where it is used for fried pork rinds (known there as cracklings, or Oreilles de crisse in Quebec), and to flavor stewed vegetables such as leaf vegetables, green beans, and black-eyed peas. A common delicacy is strips of heavily salted and fried fatback. Fatback was extremely popular in the South during the Great Depression because it is an inexpensive piece of meat. In the southwestern United States, fried fatback is known by its Spanish name, chicharrón.

Phenolic compounds, when used in beverages, such as prune juice, have been shown to be helpful in the color and sensory components, such as alleviating bitterness. Some advocates for organic farming claim that organically grown potatoes, oranges, and leaf vegetables have more phenolic compounds and these may provide antioxidant protection against heart disease and cancer.Asami, Danny K. "Comparison of the Total Phenolic and Ascorbic Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices". Journal of Agricultural and Food Chemistry (American Chemical Society), 51 (5), 1237–1241, 2003.

Green leaf vegetables with low to medium nutrient requirements are well adapted to aquaponic systems, including chinese cabbage, lettuce, basil, spinach, chives, herbs, and watercress.Spinach seedlings, 5 days old, by aquaponics Other plants, such as tomatoes, cucumbers, and peppers, have higher nutrient requirements and will do well only in mature aquaponic systems with high stocking densities of fish. Plants that are common in salads have some of the greatest success in aquaponics, including cucumbers, shallots, tomatoes, lettuce, capsicum, red salad onions and snow peas. Some profitable plants for aquaponic systems include chinese cabbage, lettuce, basil, roses, tomatoes, okra, cantaloupe and bell peppers.

A gardener maintaining topiary in Tulcán, Ecuador Gardening is the practice of growing and cultivating plants as part of horticulture. In gardens, ornamental plants are often grown for their flowers, foliage, or overall appearance; useful plants, such as root vegetables, leaf vegetables, fruits, and herbs, are grown for consumption, for use as dyes, or for medicinal or cosmetic use. Gardening is considered by many people to be a relaxing activity. Gardening ranges in scale from fruit orchards, to long boulevard plantings with one or more different types of shrubs, trees, and herbaceous plants, to residential back gardens including lawns and foundation plantings, and to container gardens grown inside or outside.

Wild Cheeseweed Field, Behbahan Several species are widely grown as garden flowers, while some are invasive weeds, particularly in the Americas where they are not native. Many species are edible as leaf vegetables and commonly foraged in the West. Known as ebegümeci in Turkish, it is used as vegetable in Turkey in various forms such as stuffing the leaves with bulgur or rice or using the boiled leaves as side dish. Malva verticillata (, Korean: auk) is grown on a limited commercial scale in China; when made as a herbal infusion, it is used for its colon cleansing properties and as a weight loss supplement.

Foliage of Diplotaxis tenuifolia Diplotaxis (wall-rocket) is a genus of 32–34 species of flowering plants in the family Brassicaceae (Cruciferae), native to Europe, the Mediterranean region and Macaronesia; the species diversity is highest in the Iberian Peninsula, North Africa and the Cape Verde archipelago. They are annual or perennial plants, either herbaceous or sub-shrubby with a woody base. The flowers are yellow in most species, but are white in Diplotaxis erucoides and violet in Diplotaxis acris. Some species, such as Diplotaxis tenuifolia and Diplotaxis muralis, have been historically used as leaf vegetables, are similar to Eruca sativa in their peppery flavour, and are used interchangeably with it.

Among the common differences is to treat vegetables as a side dish or garnish, while traditional cuisines of China emphasize vegetables. This can be seen in the use of carrots and tomatoes. Cuisine in China makes frequent use of Asian leaf vegetables like bok choy and kai-lan and puts a greater emphasis on fresh meat and seafood. Chinese buffet restaurant in the United States Stir frying, pan frying, and deep frying tend to be the most common Chinese cooking techniques used in American Chinese cuisine, which are all easily done using a wok (a Chinese frying pan with bowl-like features and which accommodates very high temperatures).

Collard greens are a staple vegetable in Southern U.S. cuisine. They are often prepared with other similar green leaf vegetables, such as spinach, kale, turnip greens, and mustard greens in the dish called "mixed greens". Typically used in combination with collard greens are smoked and salted meats (ham hocks, smoked turkey drumsticks, smoked turkey necks, pork neckbones, fatback or other fatty meat), diced onions, vinegar, salt, and black pepper, white pepper, or crushed red pepper, and some cooks add a small amount of sugar. Traditionally, collards are eaten on New Year's Day, along with black-eyed peas or field peas and cornbread, to ensure wealth in the coming year.

Unleavened dough is rolled out until it becomes paper-thin, then it is filled with a stuffing that consists of 10 to 20 types of diced and oiled wild and cultivated herbs. One of the most important steps in preparing a good zhingyalov hats is the greens' composition. Tasteless leaf vegetables and herbs with less pronounced taste make up the base of the stuffing: examples include lettuce, spinach, atriplex, beet greens, chickweed, shepherd's-purse, viola leaves and suchlike plants. Herbs with distinctive tastes (chervil, urtica, allium), sour (rumex) or spicy (laserpitium) ones are needed in smaller quantities; bitter-tasting greens as taraxacum should be sparse.

Portugal's climatic and topographic conditions allow for a large number of crops, including olives, figs, citrus, mushrooms, sunflower, tomatoes, cereals, bananas (in Madeira Island) and pineapple (in São Miguel Island). Wine, table grapes, leaf vegetables, dairy, tomatoes for processing, rice, sugar beets, mushrooms, cork and olives are competitive. Improved marketing practices since the 1990s increased the demand for fresh horticultural and fruit products of Portuguese origin in both the domestic and export markets. In 2018, Portugal was the 9th largest world producer of olives (740 thousand tons), the 16th largest world producer of pear (162 thousand tons), the 17th largest world producer of tomatoes (1.33 million tons) and the 20th largest world producer of grape (778 thousand tons).

Although in the English language borscht refers almost invariably to a beet-based soup, in some culinary cultures there exist soups with the same or similar names where beetroots are absent or merely optional. The principal common trait among them is a tart flavor obtained by adding various sour-tasting ingredients. Sorrel-based Ukrainian green borscht served with sour cream and a hard-boiled egg Green borscht ('), a light soup made from leaf vegetables, is an example common in Ukrainian and Russian cuisines. The naturally tart-tasting sorrel is most commonly used, but spinach, chard, nettle, garden orache and occasionally dandelion, goutweed or ramsons, may be added as well, especially after the spring season for sorrel has passed.

Cabbage plants Cruciferous vegetables are vegetables of the family Brassicaceae (also called Cruciferae) with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, and similar green leaf vegetables. The family takes its alternative name (Cruciferae, New Latin for "cross-bearing") from the shape of their flowers, whose four petals resemble a cross. Ten of the most common cruciferous vegetables eaten by people, known colloquially in North America as cole crops and in the UK and Ireland as brassicas, are in a single species (Brassica oleracea); they are not distinguished from one another taxonomically, only by horticultural category of cultivar groups. Numerous other genera and species in the family are also edible.

By dividing carbohydrates into two categories, good (including beans, leaf vegetables, lentils, whole grain wheat products, wild rice and dark chocolate) and bad (such as corn, potatoes, refined flour, white bread and white rice), Montignac's research led him to conclude that eating bad carbs, those with a high glycemic index, raises the levels of glucose in the blood and results in weight gain by coaxing the pancreas to generate insulin, which ultimately leads to the conversion of excess glucose into body fat. In 1993 he told The New York Times that "all traditional methods of dieting have amounted to a myth as big as Communism, and like Communism, they are destined to collapse". He tested the diet on himself and lost in three months.

Named after Kong Rei, the beautiful daughter of the ogress in the Khmer folk tale of the Twelve Sisters ('), this mountain is important in Cambodian culture.Phnom Neang Kong Rey The people who live in Kampong Chhnang Province believe that the Kong Rei mountain range is the legendary lady at rest and warn their children to not eat leaf vegetables from the mountain because they could be Kong Rei's hair. Chan Pav, 40, a resident of Trabek village at the mountain's base, says that Kong Rei's attraction for spiritually-minded visitors are caves that possess strong spiritual power. While Pav said that spiritual power noticeably decreased during the Pol Pot regime, recent peace and stability had put it on an upward trend.

Some species, including Stellaria media which is widely distributed throughout the Northern Hemisphere, are used as leaf vegetables, often raw in salads. This is a favored food of finches and many other seed-eating birds. Chickweeds are used as food plants by the larvae of some Lepidoptera species including angle shades, heart and dart, riband wave, setaceous Hebrew character and the Coleophora case-bearers C. coenosipennella (feeds exclusively on Stellaria species), C. lineolea (recorded on S. graminea), C. lithargyrinella (recorded on S. holostea), C. solitariella (feeds exclusively on S. holostea) and C. striatipennella. Several closely related plants referred to as chickweed, but which lack the culinary properties of plants in the genus Stellaria, include members of the genus Cerastium, of similar appearance to Stellaria and also in the (Carophyllaceae).

The leaves of most species contain oxalic acid and tannin, and many have astringent and slightly purgative qualities. Some species with particularly high levels of oxalic acid are called sorrels (including sheep's sorrel Rumex acetosella, common sorrel Rumex acetosa, and French sorrel Rumex scutatus), and some of these are grown as leaf vegetables or garden herbs for their acidic taste. In the United Kingdom, Rumex obtusifolius is often found growing near stinging nettles and there is a widely held belief that the underside of the dock leaf, squeezed to extract a little juice, can be rubbed on the skin to counteract the itching caused by brushing against a nettle plant. This home remedy is not supported by any science, although it is possible that the act of rubbing may act as a distracting counterstimulation, or that belief in the dock's effect may provide a placebo effect.

Other groups argued that a varied diet containing foods rich in beta-carotene such as sweet potato, leaf vegetables and fruit would provide children with sufficient vitamin A.Friends of the Earth. Golden Rice and Vitamin A Deficiency Keith West of Johns Hopkins Bloomberg School of Public Health has stated that foodstuffs containing vitamin A are often unavailable, only available at certain seasons, or too expensive for poor families in underdeveloped countries. In 2008, WHO malnutrition expert Francesco Branca cited the lack of real-world studies and uncertainty about how many people will use golden rice, concluding "giving out supplements, fortifying existing foods with vitamin A, and teaching people to grow carrots or certain leafy vegetables are, for now, more promising ways to fight the problem". In 2013, author Michael Pollan, who had critiqued the product in 2001, unimpressed by the benefits, expressed support for the continuation of the research.

Tartiflette with lardons Fougasse de Foix, a provincial French bread filled with melted gruyère cheese (reblochon cheese can also be used), bacon lardons, and crème fraîche It is common for the lardons to be used for two distinct purposes in the same dish. The fat rendered from the cubed pork is good for sautéing vegetables or meat during the early stages of a recipe, and the crisp browned pork cubes can be added as a garnish or ingredient just before serving: "the crispy bits are used to add a smoky, salty flavor and a pleasant crunch to all kinds of dishes". The rich flavor pairs well with cheeses and sturdy leaf vegetables like spinach and frisée, for which the hot rendered fat can be used as part of the salad dressing. Lardons are frequently used in French cuisine to flavor salads, stews (such as beef bourguignon and Julia Child's coq au vin), quiches (quiche Lorraine), potatoes, omelettes and other dishes.