Leafy vegetables are healthy, fresh, and full of important nutrients like vitamins, minerals, and fiber. They are used in many dishes around the world, from salads and soups to curries and juices. Each leafy vegetable has its own taste, texture, and health benefits. Learning their names in English can help you shop better, follow recipes, and talk about food more confidently. In this article, you will learn a list of 80 leafy vegetables with their names and clear pictures. This simple and helpful guide is perfect for students, food lovers, and English learners who want to grow their vocabulary in an easy and practical way.
- Spinach
- Kale
- Lettuce
- Arugula
- Romaine
- Iceberg
- Mustard greens
- Collard greens
- Swiss chard
- Beet greens
- Turnip greens
- Dandelion greens
- Endive
- Escarole
- Watercress
- Cabbage
- Sesame leaves
- Napa cabbage
- Savoy cabbage
- Bok choy
Leafy Vegetables Names in English and Pictures
- Spinach
Soft, dark green leaves full of iron and vitamins; used in salads and cooking.
- Kale
Curly or flat tough leaves; rich in fiber and known as a “superfood.”
- Lettuce
Light green, crisp leaves often used in burgers and fresh salads.
- Arugula
Peppery-flavored small leaves; commonly used in pizza toppings and leafy salads.
- Romaine
Long, crunchy leaves with a mild taste; popular in Caesar salads.
- Iceberg
Round and pale green leaves with a crisp texture and watery taste.
- Mustard greens
Spicy, slightly bitter leaves; often cooked or added to soups and stir-fries.
- Collard greens
Thick, dark green leaves often boiled or sautéed in southern cooking.
- Swiss chard
Colorful stems with large green leaves; slightly bitter and often sautéed.
- Beet greens
Leaves from beetroot plants; tender when young and great in salads or cooking.
- Turnip greens
Leaves from turnip roots; slightly spicy and packed with nutrients.
- Dandelion greens
Leafy greens from dandelion plants; bitter in taste and used in herbal dishes.
- Endive
Leafy veggie with a crisp bite and slightly bitter taste; used in fancy salads.
- Escarole
Broad-leafed endive with a milder taste; often used in soups and sautés.
- Watercress
Small, round leaves with a peppery taste; usually eaten raw in salads.
- Cabbage
Round leafy vegetable with tightly packed layers; eaten raw or cooked.
- Sesame leaves
Broad, soft leaves with a unique aroma; used in Korean wraps and dishes.
- Napa cabbage
Light green, soft Chinese cabbage; used in stir-fries and kimchi.
- Savoy cabbage
Crinkly, tender leaves with a mild flavor; easier to chew than regular cabbage.
- Bok choy
Chinese leafy green with thick white stems; used in soups and stir-fries.
Leafy Vegetables Names in English and Pictures
Types of Leafy Vegetable Name
- Baby spinach
- Baby kale
- Garden cress
- Indian spinach
- Malabar spinach
- Amaranth leaves
- Purslane
- Sorrel
- Radicchio
- Mizuna
- Tatsoi
- Mâche (Lamb’s lettuce)
- Ice plant
- Sweet potato leaves
- Taro leaves
- Pumpkin leaves
- Broccoli leaves
- Cauliflower leaves
- Chaya
- Chrysanthemum greens
Leafy Vegetables Names and their Pictures
- Baby spinach
Young spinach leaves that are soft, tender, and perfect for raw salads.
- Baby kale
Smaller, milder kale leaves that are easier to chew and great in smoothies.
- Garden cress
Tiny, peppery leaves often used fresh in sandwiches or salads for flavor.
- Indian spinach
Green leafy plant common in South Asia; soft, juicy leaves good for curries.
- Malabar spinach
Thick, climbing leaves with a slightly slimy texture; used in Asian cooking.
- Amaranth leaves
Red or green leaves packed with nutrients; cooked like spinach in many cultures.
- Purslane
Small, fleshy leaves with a lemony taste; rich in omega-3 and eaten raw or cooked.
- Sorrel
Sour-tasting green with arrow-shaped leaves; adds tangy flavor to soups and sauces.
- Radicchio
Red-purple leaves with white veins; slightly bitter and often grilled or roasted.
- Mizuna
Japanese leafy green with feathery edges and mild spice; used in salads and stir-fries.
- Tatsoi
Spoon-shaped, dark green leaves with a mild mustard flavor; soft and good raw or cooked.
- Mâche (Lamb’s lettuce)
Soft, nutty-flavored green with small leaves; often eaten fresh in gourmet salads.
- Ice plant
Shiny, juicy leaves that look like they have water drops; eaten raw for a salty crunch.
- Sweet potato leaves
Heart-shaped leaves from the sweet potato plant; tender and great in soups or stir-fries.
- Taro leaves
Large, dark green leaves that must be cooked well to remove bitterness.
- Pumpkin leaves
Soft, hairy leaves from the pumpkin plant; used in stews and African dishes.
- Broccoli leaves
The broad, edible leaves of the broccoli plant; taste similar to kale and full of fiber.
- Cauliflower leaves
Often thrown away, but edible and rich in nutrients; can be sautéed or added to soups.
- Chaya
Also called tree spinach; must be cooked before eating to remove natural toxins.
- Chrysanthemum greens
Strong-scented leafy herb used in Asian hot pots; softens when cooked.
Leafy Vegetables Names and their Pictures
Different Types of Leafy Vegetables Names in English
- Grape leaves
- Mustard spinach
- Rocket leaves
- Horseradish leaves
- Basil leaves
- Celery leaves
- Cilantro leaves
- Dill leaves
- Fennel leaves
- Parsley leaves
- Fenugreek leaves
- Mint leaves
- Curry leaves
- Neem leaves
- Radish greens
- Carrot tops
- Onion greens
- Leek tops
- Garlic chives
- Spring onion greens
Vegetables Names and their Pictures
- Grape leaves
Large, soft leaves from grapevines; often stuffed and cooked in Mediterranean dishes.
- Mustard spinach
A leafy green that looks like spinach but tastes slightly spicy, great for stir-frying.
- Rocket leaves
Also called arugula; thin, peppery leaves used in salads and pizzas.
- Horseradish leaves
Spicy green leaves from the horseradish plant; can be used in cooking or pickling.
- Basil leaves
Fragrant, sweet-smelling leaves used fresh in sauces, especially in Italian cooking.
- Celery leaves
The leafy tops of celery stalks; slightly bitter but great in soups and garnishes.
- Cilantro leaves
Fresh, citrusy leaves widely used in South Asian, Mexican, and Middle Eastern cooking.
- Dill leaves
Fine, feathery green leaves with a mild, sweet taste; used in pickles and seafood dishes.
- Fennel leaves
Soft, thread-like leaves with a licorice-like taste; used for flavor in cooking.
- Parsley leaves
Bright green herb leaves with a fresh taste; used for flavor and garnish.
- Fenugreek leaves
Slightly bitter green leaves used in Indian cooking; known as “methi.”
- Mint leaves
Cool and refreshing green leaves used in drinks, chutneys, and desserts.
- Curry leaves
Aromatic leaves used in South Indian cooking for flavor and digestion.
- Neem leaves
Bitter green leaves known for their health benefits; used in Ayurvedic remedies.
- Radish greens
The leafy tops of radishes; edible and slightly peppery, great in curries.
- Carrot tops
Feathery green leaves on carrots; edible and used in pesto or soups.
- Onion greens
Long, hollow green tops of spring onions; mild in taste, used in salads and cooking.
- Leek tops
Dark green parts of leeks; usually cooked to flavor soups and broths.
- Garlic chives
Flat green leaves with a light garlic taste; used in dumplings and stir-fries.
- Spring onion greens
Tender green stalks from young onions; mild and tasty in eggs, noodles, or salads.
80 Leafy Vegetables Names and their Pictures
80 Leafy Vegetable Name
- Stinging nettle
- Kohlrabi leaves
- Pea shoots
- Snow pea leaves
- Fiddlehead ferns
- Seaweed (edible varieties)
- Alfalfa leaves
- Corn salad greens
- Chicory greens
- Celosia leaves
- Upland cress
- Spearmint leaves
- Perilla leaves
- Vietnamese coriander
- Water spinach
- Brazilian spinach
- Gynura leaves
- Longevity spinach
- Yarrow leaves
- Shepherd’s purse
Leafy Vegetables Names with their Pictures
- Stinging nettle
A wild green with tiny hairs that sting when raw, but safe and nutritious when cooked.
- Kohlrabi leaves
Edible leaves from the kohlrabi plant; taste like mild kale and can be sautéed.
- Pea shoots
Tender green stems and leaves of young pea plants; slightly sweet and eaten raw or cooked.
- Snow pea leaves
Soft, flat leaves from snow pea plants; lightly sweet and best in stir-fries or soups.
- Fiddlehead ferns
Young curled fern leaves; crunchy, nutty, and cooked like a spring vegetable.
- Seaweed (edible varieties)
Leafy plants from the ocean, rich in minerals; used in sushi, soups, and snacks.
- Alfalfa leaves
Tiny green sprouts eaten raw; mildly nutty and used in salads and sandwiches.
- Corn salad greens
Also known as lamb’s lettuce; soft, rounded leaves with a mild, buttery flavor.
- Chicory greens
Bitter-tasting leaves from the chicory plant; often cooked or mixed with other greens.
- Celosia leaves
Edible leaves from the celosia flower plant; used in African and Asian vegetable dishes.
- Upland cress
A peppery green similar to watercress; often added to salads or sandwiches.
- Spearmint leaves
Fragrant mint leaves with a sweet, cooling taste; used in teas and desserts.
- Perilla leaves
Broad green or purple leaves used in Korean and Japanese cooking; slightly spicy and minty.
- Vietnamese coriander
Spicy, citrus-flavored leaves popular in Southeast Asian soups and fresh rolls.
- Water spinach
Long, hollow stems with soft leaves; widely used in Asian stir-fries and soups.
- Brazilian spinach
Low-growing, crunchy green often eaten raw or cooked in tropical regions.
- Gynura leaves
Fuzzy, green or purple leaves known for their medicinal use and eaten as salad or stir-fry.
- Longevity spinach
A soft leafy green known for health benefits; eaten raw or lightly steamed.
- Yarrow leaves
Feathery herbal leaves used in teas or for medicinal purposes in small amounts.
- Shepherd’s purse
A wild leafy herb with small heart-shaped leaves; often used in traditional remedies or soups.
Leafy Vegetables Names with their Pictures
Learn more helpful articles
Leave a Comment