List of leaf vegetables

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There follows a list of vegetables which are grown primarily for the consumption of their leafy parts, either raw or cooked. Many plants with leaves that are consumed in small quantities as a spice like oregano, or for medicinal purposes like lime, or used in infusions like tea, are not included in this list.

History[edit]

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, in ancient Sri Lanka and in the Middle Ages.[1] With the passing of the centuries many of those traditional leaf vegetables have been replaced by leaves that are more tender, have a more neutral taste or that are considered more refined.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[edit]

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. They should not be eaten on a regular basis without boiling and discarding the water. Also plants containing oxalic acid should be cooked in a steel pot or pan, not in aluminum pots.[3]

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.[4]

Emergency food[edit]

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 during times of famine or in isolated areas when fishing or hunting fails.[5] 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.[6]

Generally, the types of leaves that are eaten during emergency times only are not considered normally consumed leafy greens and have not been included in the list.

List[edit]

Key
SpeciesCommon nameObservations
Abutilon theophrastiChina JuteThe 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.[10]
Acacia pennataClimbing wattleCha-om, an important green in Burma and Thailand.,[11][12]
Acmella oleraceaParacressBrèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava[13] In Northern Thailand it is one of the ingredients of the Kaeng khae curry.[14]
Althaea officinalisCommon MarshmallowIt was an esculent vegetable among the Ancient Romans; a dish of Marsh Mallow was one of their delicacies.
Amaranthus cruentusPurple amaranthThai: 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[15]
Amaranthus retroflexusCommon amaranthThai: phak khom. Rougher than other species of Amaranth when uncultivated, but very common as a weed.
Amaranthus spinosusPrickly amaranthThai: phak khom nam
Amaranthus tricolorAmaranthAmarant hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched[16]
Amaranthus viridisSlender amaranthMalayalam; chiira[17]
Apium graveolensCeleryGenerally 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.[18]
Atriplex hortensisGarden oracheIt was cultivated in Southern Europe in ancient times. Presently it is not valued as a leafy vegetable[19]
Barbarea vernaBank cressIt is considered a satisfactory substitute for watercress.
Barringtonia acutangulaChik-nam, Kra donShoots and young leaves are eaten raw with Nam phrik. Popular in Isan
Basella albaIndian spinach[20]
Beta ciclaChardOne of the cultivated descendants of the Sea Beet
Beta vulgaris maritimaSea Beet[21]
Borago officinalisCommon BorageWidespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain[22]
Brassica carinataAbyssinian Cabbage[23]
Brassica junceaIndian mustard[24]
Brassica napusRutabagaSag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices[25]
Brassica napus var. pabulariaRape Kale[26]
Brassica nigraBlack MustardBlack 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 its young leaves which are used in a salad or as a pot herb.[27]
Brassica oleraceaWild Cabbage[28]
Brassica oleracea var. acephalaKaleKale 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.[29]
Brassica oleracea var. alboglabraKai-lanAlso known as Chinese kale[30]
Brassica oleracea var. botrytisCauliflower,[31][32]
Brassica oleracea var. capitataCabbage[33]
Brassica oleracea var. gemmiferaBrussels Sprouts,[34][35]
Brassica oleracea var. italicaBroccoli[36]
Brassica rapaTurnipLeaves popular in the southern United States, Galicia, Spain (Grelos),[37][38][39]
Brassica rapa subsp. chinensisBok Choi[40]
Brassica rapa subsp. narinosaChinese Savoy[41]
Brassica rapa subsp. nipposinicaMizuna[42]
Brassica rapa subsp. pekinensisNapa Cabbage[43]
Brassica rapa subsp. rapaRapini[44]
Campanula rapunculusRampionIt was once widely grown in Europe for its leaves, which were used like spinach[45]
Campanula versicolorHarebellUsed in Greek cuisine[45]
Capparis spinosaCaperCaper leaves are part of the Greek cuisine,[46][47]
Celosia argentea var. argenteaWild CoxcombKnown as "Lagos spinach", it is one of the main boiled greens in West Africa,[48][49]
Centella asiaticaAsian pennywort, GotukolaBai bua bok, popular green in Thailand
Gotukola Sambola in Sri Lanka
Chenopodium albumLamb's QuartersPopular type of Palak in Northern India. Also used to stuff paratha[50]
Chenopodium ambrosioidesAmerican WormseedChenopodium species are edible, but many species are mediocre as a leaf vegetable.[51]
Chenopodium berlandieri subsp. nuttalliaeSouthern Huauzontle[52]
Chenopodium bonus-henricusGood King HenryOne of the finest Chenopodium species,[53][54]
Chenopodium giganteumTree Spinach[55]
Chenopodium glaucumOak-Leaved Goosefoot[56]
Chenopodium nuttalliaeHuauzontlePopular in Mexico Ecoport
Chenopodium quinoa subsp. quinoaQuinoaIt has its origin in the Andean region[57]
Chenopodium rubrumRed Goosefoot[58]
Chrysanthemum coronariumGarland chrysanthemumPopular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine[59]
Cichorium endiviaEndive[60]
Cichorium endivia var. crispum,Curly endiveSometimes called "chicory" in the United States, called chicorée frisée in French[60]
Cichorium endivia var. latifolium,Broad-leaved endiveEscarole in French[60]
Cichorium intybusChicoryLeaves cooked with Fave in Northern Italy[61]
Cichorium intybusRadicchioPopular in Italy[61]
Cirsium oleraceumCabbage thistle[62]
Claytonia perfoliataMiner's lettuceUsed by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher[63]
Claytonia sibiricaSiberian spring beautyHas beet-flavoured leaves.[64]
Cnidoscolus aconitifoliusChaya or Tree spinachTraditional food in parts of Central and South America. Leaves must be cooked before being eaten.[65]
Coccinia grandisIvy GourdLeaves cooked in soups in Thailand. GRIN, Ecoport
Colocasia esculentaTaroOnly the young leaves are eaten. Popular in Mauritius.[66]
Corchorus olitoriusJew's mallowUsed in Molokhiya[67]
Coriandrum sativumCilantro, CorianderUsed mainly for garnishing or in small quantities Ecoport
Crambe maritimaSea kaleIt was popular as a blanched vegetable in the early 19th Century, but its use declined
Crassocephalum crepidioidesRedflower ragleafTraditionally eaten as a green in tropical Africa. Possible toxicity not well studied
Cratoxylum formosumPhak tiu som or Phak tiu daengYoung leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam
Crithmum maritimumSamphireIn 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.[68]
Crotalaria longirostrataChipilínA common leafy vegetable in the local cuisines of southern Mexico GRIN, Ecoport
Cryptotaenia japonicaMitsubaSmall quantities added to soups, etc.GRIN, Ecoport
Cyclanthera pedataCaiguaTraditional green in Central America and South America GRIN
Cynara cardunculusCardoonLeaf stems are valued as food GRIN, Ecoport
Diplazium esculentumVegetable fernProbably the most commonly consumed fern GRIN, Ecoport
Eruca sativaArugulaEspecially appreciated in Veneto, Italy GRIN
Emex spinosaLesser jackIt was formerly used as a leafy vegetable, but not highly valued
Eryngium foetidumBhandhanya, CulantroEaten as a leafy green in Thailand. Used as seasoning in the Caribbean.
Foeniculum vulgareFennelEcoport
Galactites tomentosaScarlinaEdible type of thistle Ecoport
Galinsoga parvifloraGallant SoldierPopular in Colombia and Peru in soups and salads Ecoport
Glechoma hederaceaGround IvyEcoport
Glinus lotoidesLotus sweetjuiceUsed as a leaf vegetable in many tropical countries[69]
Gnetum gnemonMelindjoPopular in Indonesian cuisine. GRIN, Ecoport
Gynura crepioidesOkinawan SpinachGrown commercially as a vegetable in China
Halimione portulacoidesSea purslane[70]
Hibiscus sabdariffaRoselleTelugu: Gongura. Roselle leaves are edible and have a pleasant taste. This plant is having good medicinal values. In some areas it is used as substitute of Jute.
Hirschfeldia incanaShortpod mustard[71]
Honckenya peploidesSea sandwortTraditionally used as food by the inhabitants of coastal Subarctic areas Ecoport
Houttuynia cordataFishwortPopular as a leaf vegetable particularly in Vietnam GRIN, Ecoport
Hydrophyllum canadenseJohn's CabbageIt was used as a leaf vegetable by Native American peoples Ecoport
Hydrophyllum virginianumShawnee SaladIt was used as a leaf vegetable by Native American peoples Ecoport
Hyoseris radiataUsed in Liguria, Italy, to make preboggion
Hypochaeris maculataSpotted Cat's-earSimilar to dandelion but not as tasty
Hypochaeris radicataCatsearYoung leaves should be harvested before they become too fibrous Ecoport
Inula crithmoidesGolden samphireYoung leaves may be eaten raw or cooked as a leaf vegetable. Ecoport
Inula heleniumElecampaneLeaves are edible, although root is preferred Ecoport
Ipomoea aquatica Forssk.Water SpinachPopular leafy green in Southeast Asia GRIN, Ecoport
Ipomoea batatas var. batatasSweet PotatoEcoport, Duke
Kleinhovia hospitaYoung leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea. Ecoport
Lablab purpureusLablabThe leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.[72]
Lactuca indicaIndian Lettuce[73]
Lactuca perennis[74]
Lactuca sativaLettuceThe wild varieties differ much from the average cultivated salad lettuce.
Lactuca sativaCeltuce[75]
Lactuca serriolaPrickly LettucePrickly 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.[27]
Lagenaria sicerariaBottle GourdIn Burma young leaves are boiled and eaten with nga peet spicy sauce[76]
Lallemantia ibericaDragon's headCultivated in ancient times. Popular in Iran as green vegetable[77]
Lamium albumWhite deadnettle[78]
Lamium amplexicauleHenbit deadnettle[79]
Lamium purpureumRed deadnettleLeaves of plants are eaten in salads or in stirfry.[80]
Lapsana communisNipplewortCultivated in Ancient Rome. Presently it is not valued as a leafy vegetable[81]
Launaea sarmentosaKuḷḷafilaUsed in Maldivian cuisine, usually finely chopped and mixed with Maldive fish and grated coconut in a dish known as mas huni.[82]
Leichhardtia australisBush BananaTraditional food of the Indigenous Australian people[83]
Leontodon hispidusHawkbitLeontodon species are dandelion-like plants that are generally edible[84]
Leontodon tuberosusPopular in Crete as a leafy green[84]
Lepidium campestreField pepperweedAll Lepidium species are edible. Appreciated for their peppery taste Ecoport
Lepidium latifoliumDittanderGRIN, Ecoport
Lepidium meyeniiMacaA traditional vegetable of the Andean mountain areas GRIN, Ecoport
Lepidium sativumGarden cressUsed in soups, sandwiches and salads for its tangy flavor GRIN, Ecoport
Lepidium virginicumVirginia pepperweedEcoport
Leptadenia hastataDecneused as vegetable by many African populations[85]
Leucaena leucocephalaPhak kratinPopular in Laos and Thailand (Isan)
Levisticum officinaleLovageUsed in salads and soups. Flavor and smell are very similar to celery Ecoport
Limnocharis flavaGenjerUsed in Southeast Asia, but considered inferior fare in some places GRIN, Ecoport
Limnophila aromaticaRice paddy herb, Ngò omPopular in Vietnamese cuisine as an ingredient in canh chua, a sweet and sour seafood soup Ecoport
Limnophila indicaEcoport
Lysimachia clethroidesGooseneck LoosestrifeEdible, but considered poor fare[86]
Malva neglectaAll Malva species are edible, but are generally considered poor fare or rough food GRIN, Ecoport
Malva parvifloraCheeseweedEcoport
Malva sylvestrisMallowGRIN
Malva verticillataMusk Mallow
Malva verticillata var. crispaGRIN
Manihot esculenta subsp. esculentaCassavaShould 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.[87] GRIN, Ecoport, Duke
Matteuccia struthiopterisKogomiThe sprouts are a delicacy in Japanese cuisine[88]
Megacarpaea polyandra多蕊高河菜 duo rui gao he caiFrom the cabbage family. The young leaves are cooked as a vegetable in China[89]
Mentha arvensis piperascensJapanese mintAll Mentha species are edible, but generally used in small quantities as garnishing or in salads
Mentha longifoliaHabek mintEcoport
Mertensia maritimaSea bluebellTraditionally used as food after boiling by the Inuit Ecoport
Mesembryanthemum crystallinumIce plantGRIN, Ecoport
Mimulus guttatusSeep monkey flowerThe raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples[90] Ecoport
Mirabilis expansaMaukaOne 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 oleiferaDrumstick treeLeaves are very popular in South Asia for curries and omelettes. GRIN, Ecoport, Duke
Moringa ovalifoliaSouth-west African moringaFound in northern Namibia and south-western Angola
Moringa stenopetalaEthiopian moringaZemede Asfaw, "Conservation and use of traditional vegetables in Ethiopia"
Mycelis muralisWall lettuceLeaves eaten raw in salads[91] Ecoport
Myrianthus arboreusUjujuImportant food source in the Delta and Edo States of Nigeria[92]
Myriophyllum brasilienseParrot featherUsed as a leaf vegetable in South America[69]
Myrrhis odorataCicelyYoung stalks and leaves are eaten in salads[93]
Nasturtium officinaleWatercressOne 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.[94]
Neptunia oleracea LoureiroPhak chetWidely used in Thailand. Eaten raw with Nam phrik[95]
Nymphaea odorataFragrant Water LilyYoung leaves were eaten as a vegetable by Native Americans[96]
Nymphoides indicaWater SnowflakeYoung leaves and stems are edible.[97]
Nymphoides peltatumYellow floating heart[98]
Ocimum basilicumSweet BasilUsed in soups and sauces.[99]
O. basilicum var. thyrsifloraThai basilEaten both raw and cooked[100]
Ocimum × citriodorumLemon basilUsed throughout Southeast Asia[101]
Oenanthe javanicaWater CeleryUsed in Southeast Asia and the Far East[102]
Oenothera biennisCommon evening primrose[103][104]
Oenothera hookeriHooker's Evening-primroseLeaves are cooked as greens[105]
Onoclea sensibilisSensitive fernIt was used as a vegetable by the Iroquois[106]
Oroxylum indicumPhekaHas edible leaves and stems, eaten especially in Isan (Thailand) and in Laos[107]
Oryza sativaRice[108]
Osmorhiza aristataGrows in China and Japan[109]
Osmunda cinnamomeaCinnamon fern[110]
Osmunda claytonianaInterrupted fern[111]
Oxalis acetosellaCommon wood sorrelOxalis 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[112]
Oxalis corniculataCreeping woodsorrel[113]
Oxalis deppeiIron CrossPopular as a vegetable in Mexico for its sharp, lemony taste[114]
Oxalis oreganaRedwood sorrel[115]
Oxalis strictaCommon yellow woodsorrel[116]
Oxalis tuberosaOcaGRIN, Ecoport
Oxalis violaceaEcoport
Oxyria digynaMountain sorrelEcoport
Pachira aquaticaMoney treeGRIN, Ecoport
Pachira insignisEcoport
Paederia foetidaEcoport
Parkia biglandulosa
Parkia speciosaPetaiGRIN, Ecoport
Parkinsonia floridaBlue Palo Verde
Pastinaca sativa subsp. sativaParsnip[117]
Patrinia scabiosifoliaGolden lace
Patrinia villosa
Paulownia tomentosaEmpress tree[118]
Pedalium murexBurra GookerooMucilaginous[119]
Peperomia pellucidaClearweed[120]
Pereskia aculeataBarbados Gooseberry[121]
Pergularia daemia[122]
Perilla frutescensPerilla[123]
Persicaria hydropiperWater pepperThe leaves of a cultivar of this plant are eaten in Japan[124]
Persicaria vulgaris
Petasites frigidusArctic butterbur[125]
‘‘Petroselinum crispum’‘ParsleyOnly eaten as garnish, not in large quantities Ecoport
Peucedanum ostruthiumEcoport
Phaseolus coccineusRunner BeanGRIN, Ecoport
Phaseolus lunatusLima BeanGRIN, Ecoport
Phaseolus vulgarisBeanGRIN, Ecoport, Duke
Phragmites australisCommon ReedEcoport, Duke
Phyla scaberrimaRough fogfruit
Phyllanthus acidusStar Gooseberry
Phyllanthus emblicaMyrobalanGRIN
Phyteuma orbiculareRound-headed rampion
Phytolacca acinosaIndian PokeberryEcoport
Phytolacca acinosa var. esculenta
Phytolacca americanaAmerican PokeweedGRIN, Ecoport
Phytolacca dioicaBella SombraEcoport
Phytolacca rivinoidesDeer calalu[126][127]
Pimpinella anisumAniseed[128]
Pimpinella saxifragaBurnet Saxifrage[129]
Pinus densifloraJapanese Red Pine[130]
Piper auritumMexican PepperleafKnown as Hoja santa (Holy Leaf). Aromatic herb with a heart-shaped, velvety leaf often used in Mexican cuisine for tamales and sauces.[131]
Piper guineenseWest African Pepper[132]
Piper sarmentosumCha-phluPopular in Thailand in Miang kham[133]
Pipturus argenteusQueensland grass-cloth plant[134]
Pisonia grandisTree lettuceThe leaves are traditionally used as a leaf vegetable in some countries.[135] Traditionally eaten by Maldivians in Mas huni.[82]
Pistacia chinensisChinese Pistache[136]
Pistacia terebinthusTerebinth[137]
Pistia stratiotesWater Lettuce[138]
Pisum sativumGarden Pea[139]
Plantago coronopusBuckshorn plantainSome people may be allergic to this plant.[140]
Plantago lanceolataLong-leaved Plantain[141]
Plantago majorBroad-leaved Plantain[142]
Plantago maritima[143]
Pluchea indica[144]
Podophyllum hexandrumHimalayan mayapple[145]
Poliomintha incana[146]
Polygonum aviculareKnotweed[147]
Polygonum bistortaBistortEcoport
Polygonum bistortoidesAmerican BistortEcoport
Polygonum punctatum
Polygonum viviparumAlpine bistortEcoport
Poncirus trifoliataTrifoliate orangeEcoport
Pontederia cordataEcoport
Portulaca oleraceaCommon purslanePopular in Greek cuisine[148]
Portulaca pilosa
Portulacaria afraElephant Bush
Primula verisCowslipGRIN, Ecoport
Primula vulgarisPrimroseEcoport
Pringlea antiscorbuticaKerguelen cabbageIts 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[149]
Prosopis spicegera
Prunella vulgarisEcoport
Psoralea esculentaPrairie turnipThe prairie 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.[150]
Pteris ensiformis
Ptychosperma elegans
Pulicaria odora
Pulmonaria officinalisLungwortEcoport
Puya caerulea
Puya chilensisEcoport
Pyrus betulaefoliaBirch-Leaved Pear
Ranunculus ficariaLesser celandineEcoport
Raphanus raphanistrumWild radishEcoport
Raphanus raphanistrum ssp. landra
Raphanus raphanistrum ssp. maritimus
Raphanus sativusRadishGRIN, Ecoport
Raphanus sativus var. longipinnatusChinese radish
Raphia hookeriRaffia palmGRIN, Ecoport
Reichardia picroidesFrench ScorzoneraEcoport
Rhamnus dahurica
Rheum rhabarbarum
Rheum tataricum
Rhexia virginicaMeadow beautyEcoport
Rhodiola roseaRoserootEcoport
Rhododendron arboreumEcoport
Rhopalostylis sapidaNikau
Ribes cereumEcoport
Ribes divaricatumEcoport
Ribes nigrumBlackcurrantGRIN, Ecoport
Ribes odoratumEcoport
Rorippa indica[151]
Rorippa islandica
Rosa multifloraSeven Sisters Rose[152]
Roystonea elata
Roystonea oleracea
Rubus rosaefolius[153]
Rumex acetosaSorrelMany 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.[154]
Salicornia europaeaGlasswortGlasswort 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.[155]
Salix babylonicaWeeping Willow[156]
Salix daphnoides[157]
Salix gracilistylaRosegold pussy willow
Salsola kaliSaltwortEcoport, Duke
Salsola komaroviLand Seaweed
Salsola sodaOpposite leaved saltwortEcoport
Salvadora persicaToothbrush treeEcoport
Sambucus javanicaEcoport
Sambucus sieboldianaEcoport
Sanguisorba canadensisEcoport
Sanguisorba minorSalad BurnetEcoport
Sanguisorba officinalisGreat Burnet
Sassafras albidumSassafrasEcoport
Sauropus androgynusKatukA traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of papaverine[158] GRIN, Ecoport
Saxifraga pensylvanicaEastern Swamp SaxifrageThe Cherokee traditionally ate the leaves raw as greens[159] Ecoport
Saxifraga stoloniferaCreeping RockfoilOccasionally used fresh or cooked in Japanese cuisine Ecoport
Schleichera oleosaGRIN, Ecoport
Scolymus hispanicusTagarninaEdible thistle. Popular in Southern Spanish cuisine Ecoport
Scolymus maculatusSpotted golden thistleEcoport
Scorzonera hispanicaScorzonera[160]
Scutellaria baicalensisBaikal Skullcap[161]
Sechium eduleChayote[162]
Sedum anacampserosLove-restorerAll stonecrops (Sedum) are edible, but are generally mediocre food.[163]
Sedum divergensSpreading stonecropTraditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia.[164]
Sedum reflexumJenny's stonecropOccasionally used as a salad leaf or herb in Europe.[165]
Sedum rhodanthumRose crown[166]
Sedum telephiumLivelong[167]
Senna occidentalisDigutiyaraTraditionally eaten in the Maldives in Mas huni. Leaves are finely chopped.[82]
Senna siameaCassod TreeUsed in Thai cuisine in a curry named Kaeng khilek. Leaves are boiled and strained and the water discarded.[168]
Sesamum alatumSésame de gazelleEaten in dry regions of Africa like Chad as a vegetable. Considered as famine food in some areas[169]
Sesamum indicumSesame[170]
Sesamum radiatumBenniseedFresh leaves and young shoots are a popular leafy vegetable in Africa[171]
Sesbania grandifloraWest Indian pea[172]
Sesbania sesbanSesban[173]
Sesuvium portulacastrumSea Purselane[174]
Setaria palmifoliaPalm-grassGRIN, Ecoport
Sicyos angulatusEcoport
Sida rhombifoliaArrowleaf sida
Sidalcea neomexicana
Silaum silausPepper saxifrageDespite the name, it is neither a saxifrage nor peppery in taste[175]
Silene acaulisMoss campionEcoport
Silene vulgarisBladder CampionCollejas; a traditional green in Manchego cuisine, Spain[176]
Silybum marianumBlessed milk thistleEcoport
Sinapis albaWhite MustardEcoport, Duke
Sinapis arvensisCharlockEcoport
Sisymbrium altissimumEcoport
Sisymbrium crassifoliumEcoport
Sisymbrium irioLondon rocket
Sisymbrium officinaleHedge mustardEcoport
Sium cicutaefolium
Smyrnium olusatrumAlexandersEcoport
Solenostemon rotundifoliusChinese potatoGRIN, Ecoport
Solidago missouriensisEcoport
Sonchus arvensisField sow-thistleEcoport
Sonchus asperSpiny-leaved sow thistleEcoport
Sonchus oleraceusSow ThistleEcoport
Sophora japonicaPagoda-treeEcoport
Spathiphyllum phryniifolium
Sphenoclea zeylanicaEcoport
Sphenostylis stenocarpaGRIN, Ecoport
Spilanthes acmellaToothache Plant
Spinacia oleraceaSpinachSpinach 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 polyrhizaGreater Duck-weedEcoport
Spondias dulcisOtaheite AppleGRIN, Ecoport
Spondias mombinYellow mombinGRIN, Ecoport
Spondias purpureaJocoteGRIN, Ecoport
Stanleya pinnatifida
Stellaria mediaCommon ChickweedGRIN, Ecoport
Stenochlaena palustris
Sterculia foetidaEcoport
Sterculia tragacantha
Strychnos spinosaNatal orangeGRIN, Ecoport
Suaeda maritimaSea BliteEcoport
Symphytum officinaleEcoport
Symphytum uplandicum
Synedrella nodifloraEcoport
Syzygium malaccenseMalay appleGRIN, Ecoport
Syzygium polycephalumEcoport
Talinum paniculatumJewels of Opar
Talinum portulacifoliumEcoport
Talinum triangulareEcoport
Tanacetum vulgareTansyEcoport
Taraxacum albidum
Taraxacum officinaleDandelionGRIN, Ecoport
‘‘Telfairia occidentalis’‘Fluted gourdGRIN, Ecoport
Telosma cordata
Tetracarpidium conophorum
Tetragonia decumbens
Tetragonia implexicomaEcoport
Tetragonia tetragonioidesNew Zealand SpinachGRIN, Ecoport
Thalia geniculata
Thespesia populneaPortia treeEcoport
Thlaspi arvensePennycressEcoport
Thymus vulgarisCommon ThymeEcoport
Tiliacora triandra
Toddalia asiaticaEcoport
Toona sinensisChinese Mahogany
Tordylium apulumEcoport
Trachycarpus fortuneiWindmill PalmEcoport
Tradescantia virginianaEcoport
Tragopogon dubiusWestern salsifyEcoport
Tragopogon porrifoliusSalsifyGRIN, Ecoport
Tragopogon pratensisGoat's BeardEcoport
Trianthema portulacastrumEcoport
Trichodesma zeylanicum
Trifolium hybridumAlsike CloverClover leaves are edible, but should be dipped in salt water before eating or preparation to aid in digestion[177]
Trifolium pratenseRed Clover[178]
Trifolium repensWhite Clover[179]
Trigonella caeruleaSweet Trefoil[180]
Trigonella corniculataGRIN, Ecoport
Trillium erectumWake-robinEcoport
Trillium grandiflorumWhite trilliumEcoport
Trillium sessile
Trillium undulatumPainted trilliumEcoport
Tropaeolum majusGarden NasturtiumGRIN, Ecoport
Tropaeolum minusDwarf NasturtiumGRIN, Ecoport
Tropaeolum tuberosumMashuaGRIN, Ecoport
Tulbaghia alliaceaEcoport
Tussilago farfaraColtsfootEcoport
Typha capensis
Typha elephantinaEcoport
Ullucus tuberosusUllucoGRIN, Ecoport
Ulmus pumilaSiberian elmEcoport
Urena lobataRose MallowEcoport
Urtica dioicaStinging NettleA good pot herb. Often also used as famine food[181]
Urtica urensAnnual Nettle[182]
Valerianella eriocarpaItalian Corn SaladGRIN, Ecoport
Valerianella locustaCorn SaladGRIN, Ecoport
Vallaris heynei
Verbena officinalisEuropean VerbenaEcoport
Vernonia amygdalinaBitter leafGRIN, Ecoport
Veronica anagallis-aquaticaWater SpeedwellEcoport
Veronica beccabungaBrooklimeEcoport
Veronicastrum sibiricum
Viola aduncaEcoport
Viola canadensisCanada VioletEcoport
Viola odorataSweet VioletEcoport
Viola papilionacea
Viola pedataBird's Foot VioletEcoport
Viola sororiaCommon blue violet
Viola x wittrockiana
Vitex donianaEcoport
Vitis amurensisAmur grapeEcoport
Vitis californicaCalifornia wild grapeEcoport
Vitis coignetiae
Vitis labruscaNorthern Fox GrapeGRIN, Ecoport
Vitis munsoniana
Vitis shuttleworthii
Vitis viniferaGrapeGRIN, Ecoport, Duke
Wasabia japonicaWasabiFresh leaves can be eaten, having the spicy flavor of wasabi roots
Wedelia biflora (L.) DC.Ecoport[183]
Wisteria floribundaJapanese wisteriaEcoport
Wolffia arrhiza[184]
Xanthoceras sorbifoliumYellowhorn
Xanthosoma atrovirens
Xanthosoma brasilienseGRIN, Ecoport
Xanthosoma sagittifoliumGRIN, Ecoport
Xanthosoma violaceumGRIN, Ecoport
Ximenia americanaGRIN, Ecoport
Zanthoxylum piperitum
Zanthoxylum planispinum
Zingiber zerumbetAwapuhiEcoport

References[edit]

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  97. ^ Aquaflora Nymphoides indica
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  142. ^ Ecoport
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  157. ^ Ecoport
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