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Plants Matching leafy vegetables lettuce spinach

Returned 7 results. Page 1 of 1.

Image of Beta vulgaris ssp. cicla photo by: James H. Schutte

James H. Schutte

(Swiss Chard)

Swiss chard is planted for its big crinkled leaves that can be eaten in salads, soups or simply steamed or sautéed. Usually grown as an annual, it is a true biennial. Unlike its cousin the beet, chard is not grown for its fleshy roots but for its large leaves with fleshy edible stems that can be harvested all season. If not harvested in the first year it will produce spikes of unimpressive flowers the second year.

This is an easy vegetable to grow. It prefers full sun and fertile, slightly...

Image of Brassica oleracea (Acephala Group) photo by: Jessie Keith

Jessie Keith

(Collard Greens, Kale, Ornamental Kale)

As beautiful as they are delicious, kale, collards, flowering cabbage, and the other vegetables in this group derive from Brassica oleracea, a fleshy-leaved short-lived perennial from the coastal areas of western and southern Europe. They are typically grown as annuals.

Plants in this group have open rosettes (rather than closed heads) of large, fleshy, waxy, edible leaves. Ornamental kales and ornamental cabbages bear many-leaved, chrysanthemum-like rosettes on short stems, whereas...

Image of Cichorium endivia photo by: James H. Schutte

James H. Schutte

(Endive)

Endive is a leafy vegetable that’s most commonly eaten fresh in salads or cooked as a green in soups and other recipes. There are two forms: Curly endive, or frisée, which has finely lobed leaves with curly edges, and the broad, smooth-leaved form called escarole. Like lettuce, radicchio and chicory, it is a member of the daisy family, Asteraceae, and is easily grown in the home garden. It is thought to be native to India and possibly Asia but has been become naturalized in Europe, Africa and South...

Image of Cichorium intybus photo by: Gerald L. Klingaman

Gerald L. Klingaman

(Radicchio, Wild Chicory)

Native to Europe and the Mediterranean and naturalized worldwide, wild chicory is a clumping perennial grown for its long, lobed, edible leaves and for its stout taproot, which is used as a coffee substitute. It also has medicinal uses, and is sometimes cultivated in ornamental gardens for its flowers.

"Leaf chicories" come in several types. The bitter, dandelion-like leaves of loose-leaf chicories are good in salads (when young) or in cooked dishes. Witloof or Belgian endive bears erect heads...

Image of Lactuca sativa photo by: Felder Rushing

Felder Rushing

(Garden Lettuce)

Growing fresh crispy lettuce in the garden is as easy as 1-2-3 if you have good soil and the right climate. This fast growing cool season annual is relished for its crisp heads of tasty sweet foliage.

Lettuce originates from Northern Europe, Africa and Asia and is known to have been eaten by the Ancient Egyptians and Romans. The wild lettuce species, Lactuca serriola, is the parent to all cultivated lettuce and has sparse rosettes of foliage, but over time it was selected and bred to...

Image of Spinacia oleracea photo by: Gerald L. Klingaman

Gerald L. Klingaman

(Spinach)

The lovely dark green leaves of spinach are delicious cooked or raw and high in nutritional value. Spinach has been cultivated for centuries and thought to have originated in southwestern Asia. It was introduced to Europe in the Middle Ages and brought to North America by colonists. This cold hardy annual herb is a cool season crop that will quickly flower and die once temperatures heat up.

Spinach forms a rosette of thick, fleshy, lobed leaves when young. The leaves may be flat and smooth,...

Image of Eruca vesicaria ssp. sativa photo by: James H. Schutte

James H. Schutte

(Arugula, Garden Rocket, Jamba, Rocketsalad)

Long cultivated for its piquant leaves, arugula is a cool-season annual from the Mediterranean region. In spring and early summer it produces upright rosettes of lobed oblong leaves that make a sophisticated and zesty addition to salads. Later in the season it sends up a tall central stem topped with clusters of creamy-white flowers that are also edible. Plants will reseed unless flower stems are promptly removed. The variety sativa is the form usually grown.

Sow arugula as soon as the...

(Watercress)

As the name suggests, watercress needs water to grow. It is a cool-season green that adds peppery zest, and a boost in vitamin C and iron, to sandwiches, omelets, baked fish and fresh salads. This fast-growing perennial herb is often grown as an annual. It is a riparian plant that prospers in moist to saturated soils that are non-stagnant. It originates from Eurasia, from the British Isles and southern Scandinavia, to western Asia, and can also be found in northern Africa. It is also an invasive...