leaf vegetables [5]

Leaves of edible plants consumed as vegetables.

arugula

Especially popular in southern France and Italy; whether raw or cooked, it should be used in moderation because of its strong flavor.

nettle

When cooked or dried, the leaves lose their sting; it has a somewhat spicy flavor and can be prepared more or less like spinach.

purslane

Both the stems and the tender fleshy leaves are eaten; it has a slightly acidic, spicy flavor.

dandelion

The leaves of this common plant are excellent in salads; when cooked, they can be prepared like spinach.

watercress

Tender and juicy, it is mostly eaten raw, in salads; the delicate leaves have a slight mustardlike flavor.

corn salad

Also called lamb’s lettuce; its soft, mild-tasting leaves are primarily eaten raw, in salads.