Leaf vegetable

Food processing, such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.

Leaf vegetables contain many typical plant nutrients, but their vitamin K levels are particularly notable since they are photosynthetic tissues.

[2] Accordingly, users of vitamin K antagonist medications, such as warfarin, must take special care to limit the consumption of leaf vegetables.

Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine.

Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example, in sandwiches or salads.

[5] In Greek cuisine, khorta (χόρτα, literally 'greens') are a typical side dish, eaten hot or cold and usually seasoned with olive oil and lemon.

[6] At least 80 different kinds of greens are used, depending on the area and season, including black mustard, dandelion, wild sorrel, chicory, fennel, chard, kale, mallow, black nightshade, lamb's quarters, wild leeks, hoary mustard, charlock, smooth sow thistle and even the fresh leaves of the caper plant.

Preboggion, a mixture of different wild boiled leaf vegetables, is used in Ligurian cuisine to stuff ravioli and pansoti.

The word "botwinka" is the diminutive form of "botwina" which refers to leafy vegetables like chard and beet leaves.

[10] Common fungal pathogens include: Alternaria brassicicola, A. alternata, A. arborescens, A. tenuissima, A. japonica, Colletotrichum higginsianum, Colletotrichum dematium f. spinaciae, Microdochium panattonianum, Stemphylium botryosum, Cladosporium variabile, Cercospora beticola, C. lactucae-sativae, C. brassicicola, C. acetosella, Botrytis cinerea, Golovinomyces cichoracearum, Podosphaera fusca, Erysiphe cruciferarum, E. polygoni, E. heraclei, Sclerotinia sclerotiorum, and S.