| leafy vegetable | | |
| n. (food) | 1. green, greens, leafy vegetable | any of various leafy plants or their leaves and stems eaten as vegetables. |
| ~ veg, vegetable, veggie | edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant. |
| ~ chop-suey greens | succulent and aromatic young dark green leaves used in Chinese and Vietnamese and Japanese cooking. |
| ~ sprout | a newly grown bud (especially from a germinating seed). |
| ~ beet green | young leaves of the beetroot. |
| ~ chard, leaf beet, spinach beet, swiss chard | long succulent whitish stalks with large green leaves. |
| ~ salad green, salad greens | greens suitable for eating uncooked as in salads. |
| ~ dandelion green | edible leaves of the common dandelion collected from the wild; used in salads and in making wine. |
| ~ lamb's-quarter, pigweed, wild spinach | leaves collected from the wild. |
| ~ wild spinach | leafy greens collected from the wild and used as a substitute for spinach. |
| ~ turnip greens | tender leaves of young white turnips. |
| ~ common sorrel, sorrel | large sour-tasting arrowhead-shaped leaves used in salads and sauces. |
| ~ french sorrel | greens having small tart oval to pointed leaves; preferred to common sorrel for salads. |
| ~ spinach | dark green leaves; eaten cooked or raw in salads. |
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