What is
Leaf Greens?

Leaf greens refer to various edible leaves from plants, often consumed in salads, cooked dishes, or as garnishes. They are known for their vibrant colors and nutritious properties, making them a staple in many diets around the world.

Origins & History

Leaf greens have been cultivated for thousands of years and can be traced back to ancient civilizations such as those in the Mediterranean, Asia, and the Americas. They became a crucial part of human diets because of their high vitamin and mineral content.

Taste & Texture

Leaf greens generally have a mild, fresh flavor, though some varieties, like arugula, can add a peppery taste, while others like Swiss chard may have a slightly earthy note.

Ingredients

Spinach

A green leafy vegetable that is rich in iron and vitamins A and C, often used fresh in salads or cooked in various dishes.

Kale

A leafy green vegetable that is highly nutritious and has a robust, slightly bitter flavor, often used in salads, soups, or smoothies.

Lettuce

A common leafy green used mainly in salads, with a watery, crisp texture and a mild flavor.

Swiss Chard

A leafy green with vibrant stems and a slightly sweet, earthy flavor, cooked in similar ways to spinach.

Arugula

A leafy green with a distinguished peppery taste, often used fresh in salads and as a garnish.