List of leaf vegetables

List of leaf vegetables. Only plants with leaves that are traditionally well-known as food items and that are safe to eat are included in the list. Leaves that are consumed in small quantities as a spice like oregano or for medicinal purposes, like Common Lime, or used in infusions like tea, are not included in this list.

Contents

History

Humans have used leaves as food since time immemorial. Different types of leaves, depending from the place and the season, were part of the human diet since prehistoric times. Traces of edible leaves have been found in ancient Egyptian archaeological sites. Some edible leaves were historically documented in ancient Greece, in ancient Rome and in the Middle Ages.[1] With the passing of the centuries many of those traditional leaf vegetables have been replaced by leaves that are more tender, have a more neutral taste or that are considered more refined. The leaves that were part of ancient traditional diets are still to be found in the wild, sometimes at the edge of cultivated fields, or near abandoned homesteads. Generally they are found not far from inhabited places, indicating that they are the vestiges of ancient cultivated plants.[2]

There are places, like the Italian region of Liguria, where it is customary to go to the fields in spring to gather different kinds of edible leaves. These are later boiled to prepare preboggion, a local green mixture, that is generally used to stuff ravioli-like pasta. Also in Greece the tradition of eating a great variety of different leafy greens gathered in the fields has been preserved. These are eaten as a dish called horta.

Precautions

Moderate quantities of edible leaf vegetables that are proportionate to amounts in local dishes, according to culture and place are harmless unless there are allergies to chemicals in the leaves. For example, some people are allergic to celery leaves. At any rate, it is advisable not to eat large quantities of any particular leaf for protracted periods.

Some species, such as spinach and amaranth, contain oxalic acid and should not be eaten on a regular basis without boiling and discarding the water.

The fact that a certain leaf is part of the traditional cuisine of a country or an area is no guarantee that it is harmless as food. The leaves of the Black Nightshade (Solanum nigrum) and similar species, contain solanine, an alkaloid. Despite their categorization among poisonous plants, nightshade species are part of the cuisine of certain countries, such as Ethiopia, India, and Greece. The leaves are cooked in salty water, which is often boiled and drained more than once.[3]

Emergency food

Another category comprises edible leaves--from plants such as alfalfa, Ruppia maritima, rice or wheat, and cultivated legumes--that are used as emergency or famine food. They are eaten only durng times of famine or in isolated areas when fishing or hunting fails.[4] Most such leaves are very rough fare as they are often used as fodder in times of plenty. During Holodomor, for instance, desperate Ukrainians ate leaves from bushes and trees when no other food was available.[5]

Generally, the types of leaves that are eaten during emergency times cannot be considered acceptable leafy greens and have not been included in the list.

Key
Species Common name Observations
  • 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.[9]
  • Acacia pennata (L.) Willd. Climbing wattle Cha-om, an important green in Burma and Thailand.[10],[11]
  • Acmella oleracea Paracress Brèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava[12]
  • 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[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 Amarant hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched[14]
  • Amaranthus viridis Slender amaranth Malayalam; chiira[15]
  • 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.[16]
  • Atriplex hortensis Garden orache It was cultivated in Southern Europe in ancient times. Presently it is not valued as a leafy vegetable[17]
  • 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 [18]
  • Beta cicla Chard One of the cultivated descendants of the Sea Beet
  • Beta vulgaris maritima Sea Beet [19]
  • Borago officinalis Common Borage Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain[20]
  • Brassica carinata A. Braun Abyssinian Cabbage [21]
  • Brassica juncea (L.) Czernjaew Indian mustard [22]
  • Brassica napus var. napobrassica (L.) Rchb. Rutabaga Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices[23]
  • Brassica napus var. pabularia (DC.) Rchb. Rape Kale [24]
  • Brassica nigra (L.) Koch 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 it’s young leaves which are used in a salad or as a pot herb.[25]
  • Brassica oleracea Wild Cabbage [26]
  • 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 good after a frost.[27]
  • Brassica oleracea var. alboglabra (L. H. Bailey) Musil Kai-lan Also known as Chinese kale[28]
  • Brassica oleracea var. botrytis Cauliflower [29],[30]
  • Brassica oleracea var. capitata Cabbage [31]
  • Brassica oleracea var. gemmifera Zenker Brussels Sprouts [32],[33]
  • Brassica oleracea var. italica Plenck Broccoli [34]
  • Brassica rapa Turnip Leaves popular in Galicia, Spain (Grelos),[35][36][37]
  • Brassica rapa subsp. campestris (L.) A. R. Clapham Wild turnip The wild 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.[38]
  • Brassica rapa subsp. chinensis (L.) Hanelt Bok Choi [39]
  • Brassica rapa subsp. narinosa (L. H. Bailey) Hanelt Chinese Savoy [40]
  • Brassica rapa subsp. nipposinica (L. H. Bailey) Hanelt Mizuna [41]
  • Brassica rapa subsp. pekinensis (Lour.) Hanelt Napa Cabbage [42]
  • Brassica rapa subspecies rapa Rapini [43]
  • Campanula rapunculus Rampion It was once widely grown in Europe for its leaves, which were used like spinach[44]
  • Campanula versicolor Harebell Used in Greek cuisine[45]
  • Capparis spinosa Caper Caper leaves are part of the Greek cuisine,[46][47]
  • Celosia argentea var. argentea Wild Coxcomb Known as "Lagos spinach", it is one of the main boiled greens in West Africa,[48][49]
  • Centella asiatica Asian pennywort Bai bua bok, popular green in Thailand
  • Chenopodium album Lamb's Quarters Popular type of Palak in Northern India. Also used to stuff paratha[50]
  • Chenopodium ambrosioides American Wormseed Chenopodium species are edible, but mostly mediocre as a leaf vegetable.[51]
  • Chenopodium berlandieri subsp. nuttalliae (Saff.) H. D. Wilson & Heiser Southern Huauzontle [52]
  • Chenopodium bonus-henricus Good King Henry [53],[54]
  • Chenopodium giganteum D. Don Tree Spinach [55]
  • Chenopodium glaucum Oak-Leaved Goosefoot [56]
  • Chenopodium nuttalliae Huauzontle Popular in Mexico Ecoport
  • Chenopodium quinoa subsp. quinoa Quinoa It has its origin in the Andean region[57]
  • Chenopodium rubrum Red Goosefoot [58]
  • Chrysanthemum coronarium Garland chrysanthemum Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine[59]
  • Cichorium endivia Endive [60]
  • Cichorium endivia var. crispum, Curly endive Sometimes called "chicory" in the United States, called chicorée frisée in French[60]
  • Cichorium endivia var. latifolium, Broad-leaved endive Escarole in French[60]
  • Cichorium intybus Chicory Leaves cooked with Fave in Northern Italy[61]
  • Cichorium intybus Radicchio Popular in Italy[61]
  • Cirsium oleraceum Cabbage thistle [62]
  • Claytonia perfoliata Miner's lettuce Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher[63]
  • Claytonia sibirica Siberian spring beauty Has beet-flavoured leaves.[64]
  • Coccinia grandis (L.) Voigt Ivy Gourd Leaves cooked in soups in Thailand. GRIN, Ecoport
  • Colocasia esculenta (L.) Schott Taro Only the young leaves are eaten. Popular in Mauritius.[65]
  • Corchorus olitorius Jew's mallow GRIN, Ecoport, Duke
  • Coriandrum sativum Cilantro, Coriander Used mainly for garnishing or in small quantities Ecoport
  • 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.[66]
  • Crotalaria longirostrata Hook. & Arn. Chipilín A common leafy vegetable in the local cuisines of southern Mexico GRIN, Ecoport
  • Cryptotaenia japonica Hassk. Mitsuba Small quantities added to soups, etc.GRIN, Ecoport
  • Cyclanthera pedata (L.) Schrader Caigua Traditional green in Central America and South America GRIN
  • Cynara cardunculus Cardoon Leaf stems are valued as food GRIN, Ecoport
• Diplazium esculentum (Retz.) Sw. Vegetable fern Probably the most commonly consumed fern GRIN, Ecoport
• Eruca sativa Miller Arugula Especially appreciated in Veneto, Italy GRIN
  • 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 Miller Fennel Ecoport
• Galactites tomentosa Scarlina Edible type of thistle Ecoport
• Galinsoga parviflora Cav. Gallant Soldier Popular in Colombia and Peru in soups and salads Ecoport
• Glechoma hederacea Ground Ivy Ecoport
• Glinus lotoides Lotus sweetjuice Used as a leaf vegetable in many tropical coutries[67]
• Gnetum gnemon Melindjo Popular in Indonesian cuisine. GRIN, Ecoport
• Gynura crepioides Okinawan Spinach Grown commercially as a vegetable in China
• Halimione portulacoides Sea purslane [68]
• Hirschfeldia incana Shortpod mustard [69]
• Honckenya peploides Sea sandwort Traditionally used as food by the inhabitants of coastal Subarctic areas Ecoport
• Houttuynia cordata Thunberg Fishwort Popular as a leaf vegetable particularly in Vietnam GRIN, Ecoport
  • Hydrophyllum canadense John's Cabbage It was used as a leaf vegetable by Native American peoples Ecoport
  • Hydrophyllum virginianum Shawnee Salad It was used as a leaf vegetable by Native American peoples Ecoport
  • 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 Ecoport
  • Inula crithmoides Golden samphire Young leaves may be eaten raw or cooked as a leaf vegetable. Ecoport
  • Inula helenium Elecampane Leaves are edible, although root is preferred Ecoport
  • Ipomoea aquatica Forssk. Water Spinach Popular leafy green in Southeast Asia GRIN, Ecoport
  • Ipomoea batatas var. batatas Sweet Potato Ecoport, Duke
• Kleinhovia hospita Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea. Ecoport
  • Lablab purpureus Lablab The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.[70]
  • Lactuca indica Indian Lettuce [71]
  • Lactuca perennis [72]
  • Lactuca sativa Lettuce The wild varieties differ much from the average cultivated salad lettuce.
  • Lactuca sativa var. angustana L. H. Bailey Celtuce [73]
  • 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. [25]
• Lagenaria siceraria (Molina) Standley Bottle Gourd In Burma young leaves are boiled and eaten with nga peet spicy sauce[74]
• Lallemantia iberica Dragon's head Cultivated in ancient times. Popular in Iran as green vegetable[75]
  • Lamium album White deadnettle [76]
  • Lamium amplexicaule Henbit deadnettle [77]
  • Lamium purpureum Red deadnettle Leaves of plants are eaten in salads or in stirfry.[78]
• Lapsana communis Nipplewort Cultivated in Ancient Rome. Presently it is not valued as a leafy vegetable[79]
• Leichhardtia australis Bush Banana Traditional food of the Indigenous Australian people[80]
• Leontodon hispidus Hawkbit Leontodon species are dandelion-like plants that are generally edible[81]
• Leontodon tuberosus Popular in Crete as a leafy green[81]
  • Lepidium campestre Field pepperweed All Lepidium species are edible. Appreciated for their peppery taste Ecoport
  • Lepidium latifolium Dittander GRIN, Ecoport
  • Lepidium meyenii Walp. Maca A traditional vegetable of the Andean mountain areas GRIN, Ecoport
  • Lepidium sativum Garden cress Used in soups, sandwiches and salads for its tangy flavor GRIN, Ecoport
  • Lepidium virginicum Virginia pepperweed Ecoport
• Leptadenia hastata Decne used as vegetable by many African populations[82]
  • 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 Ecoport
• Limnocharis flava (L.) Buchenau Genjer Used in Southeast Asia, but considered inferior fare in some places GRIN, Ecoport
  • Limnophila aromatica (Lamk) Merr. Rice paddy herb, Ngò om Popular in Vietnamese cuisine as an ingredient in canh chua, a sweet and sour seafood soup Ecoport
  • Limnophila indica (L.) Druce Ecoport
• Lysimachia clethroides Gooseneck Loosestrife Edible, but considered poor fare[83]
  • Malva neglecta Wallr. All Malva species are edible, but are generally considered poor fare or rough foodGRIN, Ecoport
  • Malva parviflora Cheeseweed Ecoport
  • Malva sylvestris Mallow GRIN
  • Malva verticillata Musk Mallow
  • Malva verticillata var. crispa GRIN
• 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.[84] GRIN, Ecoport, Duke
• Matteuccia struthiopteris Kogomi The sprouts are a delicacy in Japanese cuisine[85]
• 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[86]
  • 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 Ecoport
• Mertensia maritima Sea bluebell Traditionally used as food after boiling by the Inuit Ecoport
• Mesembryanthemum crystallinum Ice plant GRIN, Ecoport
• 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[87] Ecoport
  • Mirabilis expansa (Ruiz & Pav.) Standl. Mauka One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads. GRIN, Ecoport
  • Moringa oleifera Lamk Drumstick tree Leaves are very popular in South Asia for curries and omelettes. GRIN, Ecoport, Duke
  • Moringa ovalifolia South-west African moringa Found in northern Namibia and south-western Angola
  • Moringa stenopetala Ethiopian moringa Zemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia"
• Mycelis muralis Wall lettuce Leaves eaten raw in salads[88] Ecoport
• Myrianthus arboreus Ujuju Important food source in the Delta and Edo States of Nigeria[89]
• Myriophyllum brasiliense Parrot feather Used as a leaf vegetable in South America[67]
• Myrrhis odorata Cicely Young stalks and leaves are eaten in salads[90]
• Nasturtium officinale R. Br. 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.[91]
• Neptunia oleracea Loureiro Phak chet Widely used in Thailand. Eaten raw with Nam phrik[92]
• Nymphaea odorata Fragrant Water Lily Young leaves were eaten as a vegetable by Native Americans[93]
  • Nymphoides indica Water Snowflake Young leaves and stems are edible.[94]
  • Nymphoides peltatum Yellow floating heart [95]
  • Ocimum basilicum Sweet Basil Used in soups and sauces.[96]
  • O. basilicum var. thyrsiflora Thai basil Eaten both raw and cooked[97]
  • Ocimum × citriodorum Lemon basil Used throughout Southeast Asia[98]
• Oenanthe javanica (Blume) DC. Water Celery Used in Southeast Asia and the Far East[99]
  • Oenothera biennis Common evening primrose [100][101]
  • Oenothera hookeri Hooker's Evening-primrose Leaves are cooked as greens[102]
• Onoclea sensibilis Sensitive fern It was used as a vegetable by the Iroquois[103]
• Oroxylum indicum (L.) Kurz Pheka Has edible leaves and stems, eaten especially in Isan (Thailand) and in Laos[104]
• Oryza sativa Rice [105]
• Osmorhiza aristata Grows in China and Japan[106]
  • Osmunda cinnamomea Cinnamon fern [107]
  • Osmunda claytoniana Interrupted fern [108]
  • 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[109]
  • Oxalis corniculata Creeping woodsorrel [110]
  • Oxalis deppei Iron Cross Popular as a vegetable in Mexico for its sharp, lemony taste[111]
  • Oxalis oregana Redwood sorrel [112]
  • Oxalis stricta Common yellow woodsorrel [113]
  • Oxalis tuberosa Oca GRIN, Ecoport
  • Oxalis violacea Ecoport
• Oxyria digyna Mountain sorrel Ecoport
  • Pachira aquatica Aubl. Money tree GRIN, Ecoport
  • Pachira insignis (Swartz) Savigny Ecoport
• Paederia foetida Ecoport
  • Parkia biglandulosa
  • Parkia speciosa Hassk. Petai GRIN, Ecoport
• Parkinsonia florida Blue Palo Verde
• Pastinaca sativa subsp. sativa Parsnip [114]
  • Patrinia scabiosifolia Golden lace
  • Patrinia villosa
• Paulownia tomentosa Empress tree [115]
• Pedalium murex Burra Gookeroo Mucilaginous[116]
• Peperomia pellucida (L.) Kunth Clearweed [117]
• Pereskia aculeata Mill. Barbados Gooseberry [118]
• Pergularia daemia [119]
• Perilla frutescens (L.) Britton Perilla [120]
  • Persicaria hydropiper (L.) Spach Water pepper The leaves of a cultivar of this plant are eaten in Japan[121]
  • Persicaria vulgaris
• Petasites frigidus Arctic butterbur [122]
  • ‘‘Petroselinum crispum (Miller) Nyman ex A.W. Hill’‘ Parsley Only eaten as garnish, not in large quantities Ecoport
• Peucedanum ostruthium Ecoport
  • Phaseolus coccineus Runner Bean GRIN, Ecoport
  • Phaseolus lunatus Lima Bean GRIN, Ecoport
  • Phaseolus vulgaris Bean GRIN, Ecoport, Duke
• Phragmites australis (Cav.) Trin. ex Steudel Common Reed Ecoport, Duke
• Phyla scaberrima Rough fogfruit
• Phyllanthus acidus Star Gooseberry
• Phyllanthus emblica Myrobalan GRIN
• Phyteuma orbiculare Round-headed rampion
  • Phytolacca acinosa Roxb. Indian Pokeberry Ecoport
  • Phytolacca acinosa var. esculenta
  • Phytolacca americana American Pokeweed GRIN, Ecoport
  • Phytolacca dioica Bella Sombra Ecoport
  • Phytolacca rivinoides Deer calalu [123]</ref>
  • Pimpinella anisum Aniseed [124]
  • Pimpinella saxifraga Burnet Saxifrage Ecoport</ref>
• Pinus densiflora Siebold & Zucc. Japanese Red Pine [125]
  • 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.[126]
  • Piper guineense West African Pepper [127]
  • Piper sarmentosum Cha-phlu Popular in Thailand in Miang kham[128]
• Pipturus argenteus (J.G. Forster) Wedd. Queensland grass-cloth plant [129]
• Pisonia grandis Tree lettuce The leaves are traditionally used as a leaf vegetable in some countries.[130]
  • Pistacia chinensis Bunge Chinese Pistache [131]
  • Pistacia terebinthus Terebinth [132]
• Pistia stratiotes Water Lettuce [133]
• Pisum sativum Garden Pea [134]
  • Plantago coronopus Buckshorn plantain Some people may be allergic to this plant.[135]
  • Plantago lanceolata Long-leaved Plantain [136]
  • Plantago major Broad-leaved Plantain [137]
  • Plantago maritima [138]
• Pluchea indica (L.) Less. [139]
• Podophyllum hexandrum Himalayan mayapple [140]
• Poliomintha incana [141]
  • Polygonum aviculare Knotweed [142]
  • Polygonum bistorta Bistort Ecoport
  • Polygonum bistortoides American Bistort Ecoport
  • Polygonum punctatum
  • Polygonum viviparum Alpine bistort Ecoport
• Poncirus trifoliata Trifoliate orange Ecoport
• Pontederia cordata Ecoport
  • Portulaca oleracea Common purslane Popular in Greek cuisine[143]
  • Portulaca pilosa
• Portulacaria afra Elephant Bush
  • Primula veris Cowslip GRIN, Ecoport
  • Primula vulgaris Primrose Ecoport
  • 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[144]
• Proboscidea louisianica Ecoport
• Prosopis spicegera
• Prunella vulgaris Ecoport
• Pteris ensiformis
• Ptychosperma elegans
• Pulicaria odora
• Pulmonaria officinalis Lungwort Ecoport
  • Puya caerulea
  • Puya chilensis Ecoport
• Pyrus betulaefolia Birch-Leaved Pear
• Ranunculus ficaria Lesser celandine Ecoport
  • Raphanus raphanistrum Wild radish Ecoport
  • Raphanus raphanistrum ssp. landra
  • Raphanus raphanistrum ssp. maritimus
  • Raphanus sativus Radish GRIN, Ecoport
  • Raphanus sativus var. longipinnatus Chinese radish
• Raphia hookeri G. Mann & H. Wendl. Raffia palm GRIN, Ecoport
• Reichardia picroides French Scorzonera Ecoport
• Rhamnus dahurica
  • Rheum rhabarbarum
  • Rheum tataricum
• Rhexia virginica Meadow beauty Ecoport
• Rhodiola rosea Roseroot Ecoport
• Rhododendron arboreum Ecoport
• Rhopalostylis sapida Nikau
  • Ribes cereum Ecoport
  • Ribes divaricatum Ecoport
  • Ribes nigrum Blackcurrant GRIN, Ecoport
  • Ribes odoratum Ecoport
  • Rorippa indica [145]
  • Rorippa islandica
• Rosa multiflora Seven Sisters Rose [146]
  • Roystonea elata
  • Roystonea oleracea
• Rubus rosaefolius [147]
  • 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.[148]
• 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 costal 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.[149]
  • Salix babylonica Weeping Willow Ecoport</ref>
  • Salix daphnoides [150]
  • Salix gracilistyla Rosegold pussy willow
  • Salsola kali Saltwort Ecoport, Duke
  • Salsola komarovi Land Seaweed
  • Salsola soda Opposite leaved saltwort Ecoport
• Salvadora persica Toothbrush tree Ecoport
  • Sambucus javanica Ecoport
  • Sambucus sieboldiana Ecoport
  • Sanguisorba canadensis Ecoport
  • Sanguisorba minor Salad Burnet Ecoport
  • Sanguisorba officinalis Great Burnet
• Sassafras albidum Sassafras Ecoport
• Sauropus androgynus (L.) Merrill Katuk A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of papaverine[151] GRIN, Ecoport
  • Saxifraga pensylvanica Eastern Swamp Saxifrage The Cherokee traditionally ate the leaves raw as greens[152] Ecoport
  • Saxifraga stolonifera Creeping Rockfoil Occasionally used fresh or cooked in Japanese cuisine Ecoport
• Schleichera oleosa (Lour.) Oken GRIN, Ecoport
• Scolymus hispanicus Tagarnina Edible thistle. Popular in Southern Spanish cuisine Ecoport
• Scolymus maculatus Spotted golden thistle Ecoport
• Scorzonera hispanica Scorzonera [153]
• Scutellaria baicalensis Baikal Skullcap [154]
• Sechium edule (Jacq.) Swartz Chayote [155]
  • Sedum anacampseros Love-restorer All stonecrops (Sedum) are edible, but are generally mediocre food.[156]
  • Sedum divergens Spreading stonecrop Traditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia.[157]
  • Sedum reflexum Jenny's stonecrop Occasionally used as a salad leaf or herb in Europe.[158]
  • Sedum rhodanthum Rose crown [159]
  • Sedum telephium Livelong [160]
  • Senna siamea Cassod Tree Used in Thai cuisine in a curry named Kaeng khilek. Leaves are boiled and strained and the water discarded.[161]
  • Sesamum alatum Thonn. Sésame de gazelle Eaten in dry regions of Africa like Chad as a vegetable. Considered as famine food in some areas[162]
  • Sesamum indicum Sesame [163]
  • Sesamum radiatum Schumach. & Thonn. Benniseed Fresh leaves and young shoots are a popular leafy vegetable in Africa[164]
  • Sesbania grandiflora (L.) Poiret West Indian pea [165]
  • Sesbania sesban (L.) Merrill Sesban [166]
• Sesuvium portulacastrum (L.) Sea Purselane [167]
• Setaria palmifolia (Koenig) Stapf Palm-grass GRIN, Ecoport
• Sicyos angulatus Ecoport
• Sida rhombifolia Arrowleaf sida
• Sidalcea neomexicana
• Silaum silaus
  • Silene acaulis Moss campion Ecoport
  • Silene vulgaris (Moench) Garcke Bladder Campion Collejas; a traditional green in Manchego cuisine, Spain[168]
• Silybum marianum Blessed milk thistle Ecoport
  • Sinapis alba White Mustard Ecoport, Duke
  • Sinapis arvensis Charlock Ecoport
  • Sisymbrium altissimum Ecoport
  • Sisymbrium crassifolium Ecoport
  • Sisymbrium irio London rocket
  • Sisymbrium officinale Hedge mustard Ecoport
• Sium cicutaefolium
• Smyrnium olusatrum Alexanders Ecoport
• Solenostemon rotundifolius (Poir.) J. K. Morton Chinese potato GRIN, Ecoport
• Solidago missouriensis Ecoport
  • Sonchus arvensis Field sow-thistle Ecoport
  • Sonchus asper Spiny-leaved sow thistle Ecoport
  • Sonchus oleraceus Sow Thistle Ecoport
• Sophora japonica Pagoda-tree Ecoport
• Spathiphyllum phryniifolium
• Sphenoclea zeylanica Gaertner Ecoport
• Sphenostylis stenocarpa (Hochst. ex A. Rich.) Harms GRIN, Ecoport
• 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. GRIN, Ecoport
• Spirodela polyrhiza Greater Duck-weed Ecoport
  • Spondias dulcis Sol. ex Parkinson Otaheite Apple GRIN, Ecoport
  • Spondias mombin Yellow mombin GRIN, Ecoport
  • Spondias purpurea Jocote GRIN, Ecoport
• Stanleya pinnatifida
• Stellaria media (L.) Vill. Common Chickweed GRIN, Ecoport
• Stenochlaena palustris
  • Sterculia foetida Ecoport
  • Sterculia tragacantha
• Strychnos spinosa Lam. Natal orange GRIN, Ecoport
• Suaeda maritima (L.) Dumortier Sea Blite Ecoport
  • Symphytum officinale Ecoport
  • Symphytum uplandicum
• Synedrella nodiflora (L.) Gaertner Ecoport
  • Syzygium malaccense (L.) Merr. & L. M. Perry Malay apple GRIN, Ecoport
  • Syzygium polycephalum (Miq.) Merr. & Perry Ecoport
  • Talinum paniculatum Jewels of Opar
  • Talinum portulacifolium Ecoport
  • Talinum triangulare (Jacq.) Willd. Ecoport
• Tanacetum vulgare Tansy Ecoport
  • Taraxacum albidum
  • Taraxacum officinale Weber ex F.H. Wigg. Dandelion GRIN, Ecoport
• ‘‘Telfairia occidentalis Hook. f.’‘ Fluted gourd GRIN, Ecoport
• Telosma cordata
• Tetracarpidium conophorum
  • Tetragonia decumbens
  • Tetragonia implexicoma Ecoport
  • Tetragonia tetragonioides (Pallas) O. Kuntze New Zealand Spinach GRIN, Ecoport
• Thalia geniculata
• Thespesia populnea (L.) Soland. ex Correa Portia tree Ecoport
• Thlaspi arvense Pennycress Ecoport
• Thymus vulgaris Common Thyme Ecoport
• Tiliacora triandra
• Toddalia asiatica (L.) Lamk Ecoport
• Toona sinensis (Adr. Juss.) M.J. Roemer Chinese Mahogany
• Tordylium apulum Ecoport
• Trachycarpus fortunei Windmill Palm Ecoport
• Tradescantia virginiana Ecoport
  • Tragopogon dubius Western salsify Ecoport
  • Tragopogon porrifolius Salsify GRIN, Ecoport
  • Tragopogon pratensis Goat's Beard Ecoport
• Trianthema portulacastrum Ecoport
• 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[169]
  • Trifolium pratense Red Clover [170]
  • Trifolium repens White Clover [171]
  • Trigonella caerulea Sweet Trefoil [172]
  • Trigonella corniculata (L.) GRIN, Ecoport
  • Trillium erectum Wake-robin Ecoport
  • Trillium grandiflorum White trillium Ecoport
  • Trillium sessile
  • Trillium undulatum Painted trillium Ecoport
  • Tropaeolum majus Garden Nasturtium GRIN, Ecoport
  • Tropaeolum minus Dwarf Nasturtium GRIN, Ecoport
  • Tropaeolum tuberosum Ruiz & Pavon Mashua GRIN, Ecoport
• Tulbaghia alliacea Ecoport
• Tussilago farfara Coltsfoot Ecoport
  • Typha capensis
  • Typha elephantina Ecoport
• Ullucus tuberosus Lozano Ulluco GRIN, Ecoport
• Ulmus pumila Siberian elm Ecoport
• Urena lobata Rose Mallow Ecoport
  • Urtica dioica Stinging Nettle A good pot herb. Often also used as famine food[173]
  • Urtica urens Annual Nettle [174]
  • Valerianella eriocarpa Desv. Italian Corn Salad GRIN, Ecoport
  • Valerianella locusta (L.) Laterrade Corn Salad GRIN, Ecoport
• Vallaris heynei
• Verbena officinalis European Verbena Ecoport
• Vernonia amygdalina Delile Bitter leaf GRIN, Ecoport
  • Veronica anagallis-aquatica Water Speedwell Ecoport
  • Veronica beccabunga Brooklime Ecoport
• Veronicastrum sibiricum
  • Viola adunca Ecoport
  • Viola canadensis Canada Violet Ecoport
  • Viola odorata Sweet Violet Ecoport
  • Viola papilionacea
  • Viola pedata Bird's Foot Violet Ecoport
  • Viola sororia Common blue violet
  • Viola x wittrockiana
• Vitex doniana Ecoport
  • Vitis amurensis Amur grape Ecoport
  • Vitis californica California wild grape Ecoport
  • Vitis coignetiae
  • Vitis labrusca Northern Fox Grape GRIN, Ecoport
  • Vitis munsoniana
  • Vitis shuttleworthii
  • Vitis vinifera Grape GRIN, Ecoport, Duke
• Wasabia japonica Wasabi Fresh leaves can be eaten, having the spicy flavor of wasabi roots
• Wedelia biflora (L.) DC. Ecoport[175]
• Wisteria floribunda Japanese wisteria Ecoport
• Wolffia arrhiza [176]
• Xanthoceras sorbifolium Yellowhorn
  • Xanthosoma atrovirens
  • Xanthosoma brasiliense (Desf.) Engl. GRIN, Ecoport
  • Xanthosoma sagittifolium (L.) Schott GRIN, Ecoport
  • Xanthosoma violaceum Schott GRIN, Ecoport
• Ximenia americana GRIN, Ecoport
  • Zanthoxylum piperitum
  • Zanthoxylum planispinum
• Zingiber zerumbet (L.) J.E. Smith Awapuhi Ecoport

References

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  2. ^ Plants for a future - Nipplewort
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  53. ^ GRIN
  54. ^ Ecoport
  55. ^ GRIN, Ecoport
  56. ^ Ecoport
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  58. ^ Ecoport
  59. ^ Chrysanthemums
  60. ^ a b c Ecoport
  61. ^ a b GRIN, Ecoport
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  64. ^ Perennial Vegetables
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  69. ^ PFAF Hirschfeldia incana
  70. ^ PFAF - Lablab purpureus
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  72. ^ Ecoport
  73. ^ GRIN
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  77. ^ Ecoport
  78. ^ Ecoport
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  86. ^ Flora of China
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  88. ^ PAF - Mycelis muralis - (L.)Dumort.
  89. ^ PROTA Myrianthus arboreus P.Beauv.
  90. ^ Ecoport
  91. ^ CDC Parasites & Health: Fascioliasis
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  93. ^ Ecoport
  94. ^ Aquaflora Nymphoides indica
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  100. ^ Ecoport
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  104. ^ Ecoport
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  109. ^ Ecoport
  110. ^ Ecoport
  111. ^ PFAF - Oxalis deppei
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  113. ^ Ecoport
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  115. ^ Ecoport
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  118. ^ GRIN, Ecoport
  119. ^ Ecoport
  120. ^ Ecoport
  121. ^ Ecoport
  122. ^ Ecoport
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  125. ^ GRIN, Ecoport
  126. ^ [1]
  127. ^ Ecoport
  128. ^ Pictures of the Miang kam preparation process
  129. ^ Ecoport
  130. ^ Capricornia Cuisine: Bush Tucker in Central Queensland
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  132. ^ GRIN, Ecoport
  133. ^ Ecoport
  134. ^ GRIN, Ecoport
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  137. ^ Ecoport
  138. ^ Ecoport
  139. ^ Ecoport
  140. ^ Ecoport
  141. ^ Ecoport
  142. ^ Ecoport
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  146. ^ Ecoport
  147. ^ Ecoport
  148. ^ GRIN, Ecoport
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  150. ^ Ecoport
  151. ^ Nutritive value of Sauropus androgynus leaves
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  154. ^ Ecoport
  155. ^ GRIN, Ecoport
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  159. ^ Rosecrown - Sedum rhodanthum
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  164. ^ GRIN, Ecoport PROTA
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  167. ^ Ecoport
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  172. ^ Ecoport
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