Oatmeal Farm Network | Leafy Greens Varieties

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Leafy Greens Plant Types

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Arugula (14 Varieties)
A leafy green with a peppery, slightly bitter flavor, often used in salads.

Cabbage (33 Varieties)
A biennial plant grown as an annual vegetable crop for its dense, firm heads, used in salads and cooked dishes.

Callaloo (7 Varieties)
A leafy green vegetable commonly used in Caribbean cuisine, with a flavor similar to spinach.

Endive (13 Varieties)
Erect European annual often grown as a salad crop to be harvested when young and tender.

Kale (28 Varieties)
A hearty, leafy green from the cabbage family, prized for its robust flavor and dense nutritional profile.

Lettuce (33 Varieties)
A crisp, leafy green with a mild, fresh flavor, often used as a base for salads.

Mustard Greens (8 Varieties)
A leafy green vegetable with a peppery, pungent flavor, often stir-fried or braised.

Purslane (14 Varieties)
A succulent groundcover plant with fleshy leaves, used in salads and known for its high omega-3 content.

Sinappikaali (5 Varieties)
A leafy green vegetable, also known as Mustard Greens, with a pungent, peppery flavor.

Sorrel (12 Varieties)
A leafy green vegetable with a tangy, lemony flavor, often used in salads and sauces.

Spinach (30 Varieties)
A leafy green vegetable with tender leaves, celebrated for its high levels of iron and vitamins.

Swiss Chard (9 Varieties)
A leafy green vegetable with large, tender leaves and vibrant, colorful stems, providing a mild, earthy flavor.

Watercress (13 Varieties)
A fast-growing aquatic plant with crisp, peppery leaves, used in salads and sandwiches.