Leafy & stem vegetables

This page shows all Leafy & stem vegetables by categories.


The globe artichoke (Cynara cardunculus var. scolymus)[1] is a variety of a species of thistle cultivated as a food.The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence) together with many bracts, on an edible base.

This vegetable grows to 1.4–2 m (4.6–6.6 ft) tall, with arching, deeply lobed, silvery, glaucous-green leaves 50–82 cm (20–32 in) long. The flowers develop in a large head from an edible bud about 8–15 cm (3.1–5.9 in) diameter with numerous triangular scales; the individual florets are purple. The edible portions of the buds consist primarily of the fleshy lower portions of the involucral bracts and the base, known as the “heart”; the mass of immature florets in the center of the bud is called the “choke” or beard. These are inedible in older, larger flowers. (Source: Wikipedia)


Asparagus or garden asparagus, scientific name Asparagus officinalis, is a spring vegetable, a flowering perennial plant species in the genus Asparagus.

Since asparagus often originates in maritime habitats, it thrives in soils that are too saline for normal weeds to grow. Thus, a little salt was traditionally used to suppress weeds in beds intended for asparagus; this has the disadvantage that the soil cannot be used for anything else. Some places are better for growing asparagus than others. The fertility of the soil is a large factor. “Crowns” are planted in winter, and the first shoots appear in spring; the first pickings or “thinnings” are known as sprue asparagus. Sprue has thin stems.

Asparagus is said to be a useful companion plant for tomatoes, as the tomato plant repels the asparagus beetle. Asparagus may repel some harmful root nematodes that affect tomato plants. (Source: Wikipedia)


Cabbage or headed cabbage (comprising several groups of cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. Closely related to other cole crops, such as broccoli, cauliflower, and brussels sprouts, it descends from B. oleracea var. oleracea, a wild field cabbage.

Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely. (Source: Wikipedia)


Cauliflower & broccoliCauliflowers & broccoli

Brassica oleracea is the species of plant that includes many common foods as cultivars, including cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, savoy, kohlrabi and kai-lan.

In its uncultivated form, it is known as wild cabbage. It is native to coastal southern and western Europe. Its high tolerance of salt and lime and its intolerance of competition from other plants typically restrict its natural occurrence to limestone sea cliffs, like the chalk cliffs on both sides of the English Channel, and the windswept coast on the western side of the Isle of Wight. (Source: Wikipedia)


Lettuce (Lactuca sativa) is an annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce was first cultivated by the ancient Egyptians who turned it from a weed, whose seeds were used to produce oil, into a food plant grown for its succulent leaves, in addition to its oil-rich seeds.

A hardy annual, some varieties of lettuce can be overwintered even in relatively cold climates under a layer of straw, and older, heirloom varieties are often grown in cold frames. Lettuces meant for the cutting of individual leaves are generally planted straight into the garden in thick rows. Heading varieties of lettuces are commonly started in flats, then transplanted to individual spots, usually 8 to 14 inches (20 to 36 cm) apart, in the garden after developing several leaves. Lettuce spaced further apart receives more sunlight, which improves color and nutrient quantities in the leaves. Pale to white lettuce, such as the centers in some iceberg lettuce, contain few nutrients. (Source: Wikipedia)


Spinach (Spinacia oleracea) is an edible flowering plant in the family Amaranthaceae native to central and western Asia.It is an annual plant (rarely biennial), which grows up to 30 cm tall. Spinach may survive over winter in temperate regions. The leaves are alternate, simple, ovate to triangular, and very variable in size from about 2–30 cm long and 1–15 cm broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, 3–4 mm in diameter, maturing into a small, hard, dry, lumpy fruit cluster 5–10 mm across containing several seeds. (Source: Wikipedia)


Common chicory, Cichorium intybus, is a somewhat woody, perennial herbaceous plant of the dandelion family, usually with bright blue flowers, rarely white or pink. Many varieties are cultivated for salad leaves, chicons (blanched buds), or roots (var. sativum), which are baked, ground, and used as a coffee substitute and additive. It is also grown as a forage crop for livestock. It lives as a wild plant on roadsides in its native Europe, and now common in North America, China, and Australia, where it has become widely naturalized. (Source: Wikipedia)

Other leafy or stem vegetablesOther leafy or stem vegetables

Any other of the leafy or stem vegetables that don’t fit in the above classifications.

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