A
Arugula
Arugula, also known as rocket, is a leafy green with a peppery flavor. It’s part of the Brassica family and is commonly used in salads and garnishes.
B
Broccoli
Broccoli is a nutrient-rich vegetable known for its green florets and stalks. It’s high in vitamins C and K and is versatile in cooking methods like steaming, roasting, and stir-frying.
Brussels Sprouts
Brussels sprouts are small, cabbage-like buds that grow along a stalk. They are high in fiber and antioxidants, making them a healthy side dish when roasted or steamed.
Bok Choy
Bok choy is a type of Chinese cabbage with crunchy white stems and tender dark green leaves. It’s often used in Asian cuisine, especially in stir-fries and soups.
C
Cabbage
Cabbage comes in green, red, and savoy varieties and is used worldwide in dishes like coleslaw, sauerkraut, and kimchi. It’s rich in vitamin C and fiber.
Cauliflower
Cauliflower is known for its white curd and can be prepared in various ways, including roasting, mashing, and even as a low-carb rice substitute.
Collard Greens
Collard greens are large, dark leafy greens popular in Southern U.S. cuisine. They’re high in vitamins A, C, and K and are often slow-cooked with smoked meats.
Chinese Cabbage
Chinese cabbage, or Napa cabbage, has a delicate flavor and is commonly used in Asian dishes like stir-fries and dumplings.
D
Daikon Radish
Daikon radish is a long, white root vegetable with a mild flavor. It’s frequently used in Asian cuisines, both raw in salads and pickled or cooked in soups.
G
Gai Lan
Gai lan, also known as Chinese broccoli, has thick stems and dark green leaves with a slightly bitter taste. It’s often sautéed or steamed and served with oyster sauce.
H
Horseradish
Horseradish is a root vegetable known for its pungent flavor and is typically grated and used as a spicy condiment in sauces and dressings.
J
Japanese Mustard Greens
Japanese mustard greens, or mizuna, are leafy greens with a mild peppery taste. They’re commonly used in salads, soups, and stir-fries.
K
Kale
Kale is a leafy green high in vitamins A, K, and C. It’s popular in salads, smoothies, and can be baked into chips for a healthy snack.
Kohlrabi
Kohlrabi has a bulbous stem that tastes like a cross between cabbage and broccoli stems. It can be eaten raw or cooked and is rich in vitamin C.
L
Land Cress
Land cress is a peppery leafy green similar to watercress. It’s used in salads and as a garnish, adding a spicy kick to dishes.
M
Mustard Greens
Mustard greens have a spicy flavor and are rich in vitamins A and C. They’re often sautéed or added to soups and stews.
N
Napa Cabbage
Napa cabbage is a type of Chinese cabbage with pale green leaves and a mild taste. It’s a key ingredient in kimchi and is also used in stir-fries.
P
Pak Choi
Pak choi, or baby bok choy, is a tender variety of bok choy. It’s popular in Asian cuisine and can be steamed, sautéed, or added to soups.
R
Radish
Radishes are crisp root vegetables with a peppery flavor. They are often eaten raw in salads or pickled as a condiment.
Rutabaga
Rutabaga is a root vegetable that is a cross between cabbage and turnip. It has a sweet, earthy flavor and is used in soups, stews, and roasted dishes.
Rapini
Rapini, or broccoli rabe, has small florets and bitter leaves. It’s commonly used in Italian cuisine, sautéed with garlic and olive oil.
S
Savoy Cabbage
Savoy cabbage has crinkled leaves and a mild flavor, making it suitable for salads, wraps, and cooking.
Sprouting Broccoli
Sprouting broccoli produces numerous small florets and tender stems. It’s sweeter than regular broccoli and can be steamed or stir-fried.
T
Turnip
Turnips are root vegetables with a slightly sweet taste. Both the root and the greens are edible and used in soups, stews, and roasted dishes.
Tatsoi
Tatsoi is an Asian green with spoon-shaped leaves and a mild mustard flavor. It’s often used in salads and stir-fries.
W
Wasabi
Wasabi is a root vegetable used as a spicy condiment in Japanese cuisine, particularly with sushi and sashimi.
Y
Yu Choy
Yu choy is a Chinese leafy green similar to bok choy but with edible yellow flowers. It’s commonly used in stir-fries and soups.
Z
Zha Cai
Zha cai is made from the pickled stem of the mustard plant. It’s a popular condiment in Chinese cuisine, adding a salty and spicy flavor to dishes.