List of leaf vegetables
List
Key Citations marked with Ecoport are from the Ecoport Web site, an ecology portal developed in collaboration with the FAO. Those marked with GRIN are from the GRIN Taxonomy of Food Plants.

List of leaf vegetables

Section Title: List
Table Section Text: Key Citations marked with Ecoport are from the Ecoport Web site, an ecology portal developed in collaboration with the FAO. Those marked with GRIN are from the GRIN Taxonomy of Food Plants.

Species	Common name	Observations

Abutilon theophrasti	China Jute	The taste is good, but since the texture of the leaves is cloth-like and not crisp, it is not very suitable for being eaten raw.

Acacia pennata	Climbing wattle	Cha-om, an important green in Burma and Thailand

Acmella oleracea	Paracress	Brèdes mafane, sharp-tasting leaves, very popular in Madagascar where they are used to prepare a dish known as romazava In Northern Thailand it is one of the ingredients of the Kaeng khae curry.

Althaea officinalis	Common Marshmallow	It was an esculent vegetable among the Ancient Romans; a dish of Marsh Mallow was one of their delicacies.

Amaranthus cruentus	Purple amaranth	Thai: phak khom daeng. Vietnamese: rau dên.

Amaranthus retroflexus	Common amaranth	Thai: phak khom. Rougher than other species of Amaranth when uncultivated, but very common as a weed.

Amaranthus spinosus	Prickly amaranth	Thai: phak khom nam

Amaranthus tricolor	Amaranth	Amarant hybrids, often from hydroponic cultivation, are popular in China and other Asian countries. They are usually eaten blanched

Amaranthus viridis	Slender amaranth	Malayalam; chiira

Apium graveolens	Celery	Generally the stalk is preferred, but the leaves are a staple in many soups. Some people have celery allergy which can cause potentially fatal anaphylactic shock.

Atriplex hortensis	Garden orache	It was cultivated in Southern Europe in ancient times. Presently it is not valued as a leafy vegetable

Barbarea verna	Bank cress	It is considered a satisfactory substitute for watercress.

Barringtonia acutangula	Chik-nam, Kra don	Shoots and young leaves are eaten raw with Nam phrik. Popular in Isan

Basella alba	Indian spinach

Beta cicla	Chard	One of the cultivated descendants of the Sea Beet

Beta vulgaris maritima	Sea Beet

Borago officinalis	Common Borage	Widespread as a leaf vegetable in former times. Still valued in some places in Italy and Northern Spain

Brassica carinata	Abyssinian Cabbage

Brassica juncea	Indian mustard

Brassica napus	Rutabaga	Sag, popular in Indian and Nepalese cuisine, usually stir-fried with salt, garlic and spices

Brassica napus var. pabularia	Rape Kale

Brassica nigra	Black Mustard	Black mustard is commonly found in neglected gardens, on roadsides, in abandoned fields, and in areas where waste is disposed of.

Brassica oleracea	Wild Cabbage

Brassica oleracea var. acephala	Kale	Kale is a type of cabbage that has flat or curly leaves and stem colors ranging from dark green to burgundy.

Brassica oleracea var. alboglabra	Kai-lan	Also known as Chinese kale

Brassica oleracea var. botrytis	Cauliflower

Brassica oleracea var. capitata	Cabbage

Brassica oleracea var. gemmifera	Brussels Sprouts

Brassica oleracea var. italica	Broccoli

Brassica oleracea var. palmifolia	Lacinato kale	Also known as Tuscan kale, Tuscan cabbage, Italian kale, dinosaur kale, flat back cabbage, palm tree kale, or black Tuscan palm

Brassica rapa	Turnip	Leaves popular in the southern United States, Galicia, Spain (Grelos)

Brassica rapa subsp. chinensis	Bok Choi

Brassica rapa subsp. narinosa	Chinese Savoy

Brassica rapa subsp. nipposinica	Mizuna

Brassica rapa subsp. pekinensis	Napa Cabbage

Brassica rapa subsp. rapa	Rapini

Brassica rapa var. perviridis	Komatsuna

Brassica rapa var. rosularis	Tatsoi

Campanula rapunculus	Rampion	It was once widely grown in Europe for its leaves, which were used like spinach

Campanula versicolor	Harebell	Used in Greek cuisine

Capparis spinosa	Caper	Caper leaves are part of the Greek cuisine

Celosia argentea var. argentea	Wild Coxcomb	Known as "Lagos spinach", it is one of the main boiled greens in West Africa

Centella asiatica	Asian pennywort, Gotukola	Bai bua bok, popular green in Thailand Gotukola Sambola in Sri Lanka

Chenopodium album	Lamb's Quarters	Popular type of Palak in Northern India. Also used to stuff paratha

Chenopodium ambrosioides	American Wormseed	Chenopodium species are edible, but many species are mediocre as a leaf vegetable.

Chenopodium berlandieri subsp. nuttalliae	Southern Huauzontle

Chenopodium bonus-henricus	Good King Henry	One of the finest Chenopodium species

Chenopodium giganteum	Tree Spinach

Chenopodium glaucum	Oak-Leaved Goosefoot

Chenopodium nuttalliae	Huauzontle	Popular in Mexico

Chenopodium quinoa subsp. quinoa	Quinoa	It has its origin in the Andean region

Chenopodium rubrum	Red Goosefoot

Chrysanthemum coronarium	Garland chrysanthemum	Popular in Korean, Cantonese, Taiwanese, Hong Kong and Japanese cuisine

Cichorium endivia	Endive

Cichorium endivia var. crispum,	Curly endive	Sometimes called "chicory" in the United States, called chicorée frisée in French

Cichorium endivia var. latifolium,	Broad-leaved endive	Escarole in French

Cichorium intybus	Chicory	Leaves cooked with Fave in Northern Italy

Cichorium intybus var. foliosum	Belgian endive	Also known as witloof

Cichorium intybus var. foliosum	Puntarelle	Also known as Catalogna chicory

Cichorium intybus	Radicchio	Popular in Italy

Cichorium intybus	Sugarloaf

Cirsium oleraceum	Cabbage thistle

Claytonia perfoliata	Miner's lettuce	Used by California Gold Rush miners who ate it to prevent scurvy. Like lettuce but rougher

Claytonia sibirica	Siberian spring beauty	Has beet-flavoured leaves.

Cleome gynandra	African cabbage	Widespread in many tropical and sub-tropical areas of the world. Its leaves form an important part of diets in Southern Africa.

Cnidoscolus aconitifolius	Chaya or Tree spinach	Traditional food in parts of Central and South America. Leaves must be cooked before being eaten.

Coccinia grandis	Ivy Gourd	Leaves cooked in soups in Thailand.

Colocasia esculenta	Taro	Only the young leaves are eaten. Popular in Mauritius.

Corchorus olitorius	Jew's mallow	Used in Molokhiya

Coriandrum sativum	Cilantro, Coriander	Used mainly for garnishing or in small quantities

Crambe maritima	Sea kale	It was popular as a blanched vegetable in the early 19th Century, but its use declined

Crassocephalum crepidioides	Redflower ragleaf	Traditionally eaten as a green in tropical Africa. Possible toxicity not well studied

Cratoxylum formosum	Phak tiu som or Phak tiu daeng	Young leaves are edible. Popular in Laos, Thailand (Isan) and Vietnam

Crithmum maritimum	Samphire	In the 19th century, samphire was being shipped in casks of seawater from the Isle of Wight to market in London at the end of May each year.

Crotalaria longirostrata	Chipilín	A common leafy vegetable in the local cuisines of southern Mexico

Cryptotaenia japonica	Mitsuba	Small quantities added to soups, etc.

Cyclanthera pedata	Caigua	Traditional green in Central America and South America

Cynara cardunculus	Cardoon	Leaf stems are valued as food

Diplazium esculentum	Vegetable fern	Probably the most commonly consumed fern

Diplotaxis tenuifolia	Perennial Wall-rocket	Often marketed under the same common names (Arugula, Rocket, Baby leaf rocket etc) as Eruca sativa

Erythrina fusca	Thong lang	Fresh raw leaves eaten in Thailand in Miang kham.

Eruca sativa	Arugula, Rocket	Especially appreciated in Veneto, Italy

Emex spinosa	Lesser jack	It was formerly used as a leafy vegetable, but not highly valued

Eryngium foetidum	Bhandhanya, Culantro	Eaten as a leafy green in Thailand. Used as seasoning in the Caribbean.

Foeniculum vulgare	Fennel

Galactites tomentosa	Scarlina	Edible type of thistle

Galinsoga parviflora	Gallant Soldier	Popular in Colombia and Peru in soups and salads

Glechoma hederacea	Ground Ivy

Glinus lotoides	Lotus sweetjuice	Used as a leaf vegetable in many tropical countries

Gnetum gnemon	Melindjo	Popular in Indonesian cuisine.

Gynura crepioides	Okinawan Spinach	Grown commercially as a vegetable in China

Halimione portulacoides	Sea purslane

Hibiscus sabdariffa	Roselle	Telugu: Gongura. Roselle leaves are edible and have a pleasant taste.

Hirschfeldia incana	Shortpod mustard

Honckenya peploides	Sea sandwort	Traditionally used as food by the inhabitants of coastal Subarctic areas

Houttuynia cordata	Fishwort	Popular as a leaf vegetable particularly in Vietnam

Hydrophyllum canadense	John's Cabbage	It was used as a leaf vegetable by Native American peoples

Hydrophyllum virginianum	Shawnee Salad	It was used as a leaf vegetable by Native American peoples

Hyoseris radiata	Used in Liguria, Italy, to make preboggion

Hypochaeris maculata	Spotted Cat's-ear	Similar to dandelion but not as tasty

Hypochaeris radicata	Catsear	Young leaves should be harvested before they become too fibrous

Inula crithmoides	Golden samphire	Young leaves may be eaten raw or cooked as a leaf vegetable.

Inula helenium	Elecampane	Leaves are edible, although root is preferred

Ipomoea aquatica Forssk.	Water Spinach	Popular leafy green in Southeast Asia

Ipomoea batatas var. batatas	Sweet Potato

Kleinhovia hospita	Young leaves are eaten as a vegetable in Malaya, Indonesia and Papua New Guinea.

Lablab purpureus	Lablab	The leaves are used as greens, but have to be cooked like spinach and the water has to be discarded.

Lactuca indica	Indian Lettuce

Lactuca perennis

Lactuca sativa	Lettuce	The wild varieties differ much from the average cultivated salad lettuce.

Lactuca sativa	Celtuce

Lactuca serriola	Prickly Lettuce	Prickly lettuce is a common edible weed that is native to Europe, but can now be found from coast to coast in the United States.

Lagenaria siceraria	Bottle Gourd	In Burma young leaves are boiled and eaten with nga peet spicy sauce

Lallemantia iberica	Dragon's head	Cultivated in ancient times. Popular in Iran as green vegetable

Lamium album	White deadnettle

Lamium amplexicaule	Henbit deadnettle

Lamium purpureum	Red deadnettle	Leaves of plants are eaten in salads or in stirfry.

Lapsana communis	Nipplewort	Cultivated in Ancient Rome. Presently it is not valued as a leafy vegetable

Launaea sarmentosa	Kuḷḷafila	Used in Maldivian cuisine, usually finely chopped and mixed with Maldive fish and grated coconut in a dish known as mas huni.

Leichhardtia australis	Bush Banana	Traditional food of the Indigenous Australian people

Leontodon hispidus	Hawkbit	Leontodon species are dandelion-like plants that are generally edible

Leontodon tuberosus	Popular in Crete as a leafy green

Lepidium campestre	Field pepperweed	All Lepidium species are edible. Appreciated for their peppery taste

Lepidium latifolium	Dittander

Lepidium meyenii	Maca	A traditional vegetable of the Andean mountain areas

Lepidium sativum	Garden cress	Used in soups, sandwiches and salads for its tangy flavor

Lepidium virginicum	Virginia pepperweed

Leucaena leucocephala	Phak kratin	Popular in Laos and Thailand (Isan)

Levisticum officinale	Lovage	Used in salads and soups. Flavor and smell are very similar to celery

Limnocharis flava	Genjer	Used in Southeast Asia, but considered inferior fare in some places

Limnophila aromatica	Rice paddy herb, Ngò om	Popular in Vietnamese cuisine as an ingredient in canh chua, a sweet and sour seafood soup

Limnophila indica

Lysimachia clethroides	Gooseneck Loosestrife	Edible, but considered poor fare

Malva neglecta	All Malva species are edible, but are generally considered poor fare or rough food

Malva parviflora	Cheeseweed

Malva sylvestris	Mallow

Malva verticillata	Musk Mallow

Malva verticillata var. crispa

Manihot esculenta subsp. esculenta	Cassava	Should be always eaten boiled after disposing of the water. In some countries cassava leaves are regarded as a poor man's food and only eaten when there is nothing else.

Marsilea crenata	Semanggi	Steamed leaf are used in certain areas of Java as component of pecel

Matteuccia struthiopteris	Kogomi	The sprouts are a delicacy in Japanese cuisine

Megacarpaea polyandra	多蕊高河菜 duo rui gao he cai	From the cabbage family. The young leaves are cooked as a vegetable in China

Melanthera biflora	Sea daisy	The leaves and shoots are edible and are eaten cooked in Malaysian cuisine as a leaf vegetable and in Langkhttp://ecoport.org/ep?Plant=2162awi raw with chilli and shrimp paste sambal.

Mentha arvensis piperascens	Japanese mint	All Mentha species are edible, but generally used in small quantities as garnishing or in salads

Mentha longifolia	Habek mint

Mertensia maritima	Sea bluebell	Traditionally used as food after boiling by the Inuit

Mesembryanthemum crystallinum	Ice plant

Mimulus guttatus	Seep monkey flower	The raw or cooked leaves were one of the traditional foods of the Mendocino and Miwok Indians, among other native peoples

Mirabilis expansa	Mauka	One of the important food crops of the ancient Inca empire. Leaves were eaten as a leaf vegetable or used raw in salads.

Morinda citrifolia	Noni tree	Known as bai-yo in Thai cuisine the leaves are cooked with coconut milk in a curry.

Moringa oleifera	Drumstick tree	Leaves are very popular in South Asia for curries and omelettes.

Moringa ovalifolia	South-west African moringa	Found in northern Namibia and south-western Angola

Moringa stenopetala	Ethiopian moringa

Mycelis muralis	Wall lettuce	Leaves eaten raw in salads

Myrianthus arboreus	Ujuju	Important food source in the Delta and Edo States of Nigeria

Myriophyllum brasiliense	Parrot feather	Used as a leaf vegetable in South America

Myrrhis odorata	Cicely	Young stalks and leaves are eaten in salads

Nasturtium officinale	Watercress	One of the most popular salad greens in certain areas, but watercress crops grown in the presence of animal waste can be a haven for parasites such as the liver fluke Fasciola hepatica.

Neptunia oleracea Loureiro	Phak chet	Widely used in Thailand. Eaten raw with Nam phrik

Nymphaea odorata	Fragrant Water Lily	Young leaves were eaten as a vegetable by Native Americans

Nymphoides indica	Water Snowflake	Young leaves and stems are edible.

Nymphoides peltata	Yellow floating heart

Ocimum basilicum	Sweet Basil	Used in soups and sauces.

O. basilicum var. thyrsiflora	Thai basil	Eaten both raw and cooked

Ocimum × citriodorum	Lemon basil	Used throughout Southeast Asia

Oenanthe javanica	Water Celery	Used in Southeast Asia and the Far East

Oenothera biennis	Common evening primrose

Oenothera hookeri	Hooker's Evening-primrose	Leaves are cooked as greens

Onoclea sensibilis	Sensitive fern	It was used as a vegetable by the Iroquois

Oroxylum indicum	Pheka	Has edible leaves and stems, eaten especially in Isan (Thailand) and in Laos

Oryza sativa	Rice

Osmorhiza aristata	Grows in China and Japan

Osmunda cinnamomea	Cinnamon fern

Osmunda claytoniana	Interrupted fern

Oxalis acetosella	Common wood sorrel	Oxalis species contain oxalic acid and should not be eaten for long periods in large quantities. If possible, they should be eaten after boiling and disposing of the water

Oxalis corniculata	Creeping woodsorrel

Oxalis deppei	Iron Cross	Popular as a vegetable in Mexico for its sharp, lemony taste

Oxalis oregana	Redwood sorrel

Oxalis stricta	Common yellow woodsorrel

Oxalis tuberosa	Oca

Oxalis violacea

Oxyria digyna	Mountain sorrel

Pachira aquatica	Money tree

Pachira insignis

Paederia foetida

Parkia biglandulosa

Parkia speciosa	Petai

Parkinsonia florida	Blue Palo Verde

Pastinaca sativa subsp. sativa	Parsnip

Patrinia scabiosifolia	Golden lace

Patrinia villosa

Paulownia tomentosa	Empress tree

Pedalium murex	Burra Gookeroo	Mucilaginous

Peperomia pellucida	Clearweed

Pereskia aculeata	Barbados Gooseberry

Pergularia daemia

Perilla frutescens	Perilla

Persicaria hydropiper	Water pepper	The leaves of a cultivar of this plant are eaten in Japan

Persicaria vulgaris

Petasites frigidus	Arctic butterbur

Petroselinum crispum	Parsley	Only eaten as garnish, not in large quantities

Peucedanum ostruthium

Phaseolus coccineus	Runner Bean

Phaseolus lunatus	Lima Bean

Phaseolus vulgaris	Bean

Phragmites australis	Common Reed

Phyla scaberrima	Rough fogfruit

Phyllanthus acidus	Star Gooseberry

Phyllanthus emblica	Myrobalan

Phyteuma orbiculare	Round-headed rampion

Phytolacca acinosa	Indian Pokeberry

Phytolacca acinosa var. esculenta

Phytolacca americana	American Pokeweed

Phytolacca dioica	Bella Sombra

Phytolacca rivinoides	Deer calalu

Pimpinella anisum	Aniseed

Pimpinella saxifraga	Burnet Saxifrage

Pinus densiflora	Japanese Red Pine

Piper auritum	Mexican pepperleaf	Known as Hoja santa (holy leaf). Aromatic herb with a heart-shaped, velvety leaf often used in Mexican cuisine for tamales and sauces.

Piper guineense	West African pepper

Piper sarmentosum	Cha-phlu	Popular in Thailand in Miang kham

Pipturus argenteus	Queensland grass-cloth plant

Pisonia grandis	Tree lettuce	The leaves are traditionally used as a leaf vegetable in some countries. Traditionally eaten by Maldivians in Mas huni.

Pistacia chinensis	Chinese Pistache

Pistacia terebinthus	Terebinth

Pistia stratiotes	Water Lettuce

Pisum sativum	Garden pea

Plantago coronopus	Buckshorn plantain	Some people may be allergic to this plant.

Plantago lanceolata	Long-leaved plantain

Plantago major	Broad-leaved Plantain

Plantago maritima

Pluchea indica

Podophyllum hexandrum	Himalayan mayapple

Poliomintha incana

Polygonum aviculare	Knotweed

Polygonum bistorta	Bistort

Polygonum bistortoides	American Bistort

Polygonum punctatum

Polygonum viviparum	Alpine bistort

Poncirus trifoliata	Trifoliate orange

Pontederia cordata

Portulaca oleracea	Common purslane	Popular in Greek cuisine

Portulaca pilosa

Portulacaria afra	Elephant Bush

Primula veris	Cowslip

Primula vulgaris	Primrose

Pringlea antiscorbutica	Kerguelen cabbage	Its leaves contain a Vitamin C-rich oil, a fact which, in the days of sailing ships, made it very attractive to British sailors suffering from scurvy

Prosopis spicegera

Prunella vulgaris

Psoralea esculenta	Prairie turnip	The prairie turnip is a legume that was often used by American Indians located in the Great Plains. Roots of the legumes provide a valuable source of protein, minerals, and carbohydrates.

Pteris ensiformis

Ptychosperma elegans

Pulicaria odora

Pulmonaria officinalis	Lungwort

Puya caerulea

Puya chilensis

Pyrus betulaefolia	Birch-Leaved Pear

Ranunculus ficaria	Lesser celandine

Raphanus raphanistrum	Wild radish

Raphanus raphanistrum ssp. landra

Raphanus raphanistrum ssp. maritimus

Raphanus sativus	Radish

Raphanus sativus var. longipinnatus	Chinese radish

Raphia hookeri	Raffia palm

Reichardia picroides	French Scorzonera

Rhamnus dahurica

Rheum rhabarbarum

Rheum tataricum

Rhexia virginica	Meadow beauty

Rhodiola rosea	Roseroot

Rhododendron arboreum

Rhopalostylis sapida	Nikau

Ribes cereum

Ribes divaricatum

Ribes nigrum	Blackcurrant

Ribes odoratum

Rorippa indica

Rorippa islandica

Rosa multiflora	Seven Sisters Rose

Roystonea elata

Roystonea oleracea

Rubus rosaefolius

Rumex acetosa	Sorrel	Many species of Rumex are edible, but they contain a relatively high proportion of oxalic acid. Raw leaves should be eaten sparingly and leaves should preferably be used after boiling and disposing of the water.

Salicornia europaea	Glasswort	Glasswort is a leafless plant with jointed stems that are a light green color in the summer and a red color in the fall.

Salix babylonica	Weeping Willow

Salix daphnoides

Salix gracilistyla	Rosegold pussy willow

Salsola kali	Saltwort

Salsola komarovii	Land Seaweed

Salsola soda	Opposite leaved saltwort

Salvadora persica	Toothbrush tree

Sambucus javanica

Sambucus sieboldiana

Sanguisorba canadensis

Sanguisorba minor	Salad Burnet

Sanguisorba officinalis	Great Burnet

Sassafras albidum	Sassafras

Sauropus androgynus	Katuk	A traditional vegetable in some tropical countries that should be consumed in moderate quantities due to the presence of papaverine

Saxifraga pensylvanica	Eastern Swamp Saxifrage	The Cherokee traditionally ate the leaves raw as greens

Saxifraga stolonifera	Creeping Rockfoil	Occasionally used fresh or cooked in Japanese cuisine

Schleichera oleosa

Scolymus hispanicus	Tagarnina	Edible thistle. Popular in Southern Spanish cuisine

Scolymus maculatus	Spotted golden thistle

Scorzonera hispanica	Scorzonera

Scutellaria baicalensis	Baikal Skullcap

Sechium edule	Chayote

Sedum anacampseros	Love-restorer	All stonecrops (Sedum) are edible, but are generally mediocre food.

Sedum divergens	Spreading stonecrop	Traditional salad vegetable of the Haida and the Nisga'a people of Northwest British Columbia.

Sedum reflexum	Jenny's stonecrop	Occasionally used as a salad leaf or herb in Europe.

Sedum rhodanthum	Rose crown

Sedum telephium	Livelong

Senna occidentalis	Digutiyara	Traditionally eaten in the Maldives in Mas huni. Leaves are finely chopped.

Senna siamea	Cassod Tree	Used in Thai cuisine in a curry named Kaeng khilek. Leaves are boiled and strained and the water discarded.

Sesamum alatum	Sésame de gazelle	Eaten in dry regions of Africa like Chad as a vegetable. Considered as famine food in some areas

Sesamum indicum	Sesame

Sesamum radiatum	Benniseed	Fresh leaves and young shoots are a popular leafy vegetable in Africa

Sesbania grandiflora	West Indian pea

Sesbania sesban	Sesban

Sesuvium portulacastrum	Sea Purselane

Setaria palmifolia	Palm-grass

Sicyos angulatus

Sida rhombifolia	Arrowleaf sida

Sidalcea neomexicana

Silaum silaus	Pepper saxifrage	Despite the name, it is neither a saxifrage nor peppery in taste

Silene acaulis	Moss campion

Silene vulgaris	Bladder Campion	Collejas; a traditional green in Manchego cuisine, Spain

Silybum marianum	Blessed milk thistle

Sinapis alba	White Mustard

Sinapis arvensis	Charlock

Sisymbrium altissimum

Sisymbrium crassifolium

Sisymbrium irio	London rocket

Sisymbrium officinale	Hedge mustard

Sium cicutaefolium

Smyrnium olusatrum	Alexanders

Solenostemon rotundifolius	Chinese potato

Solidago missouriensis

Sonchus arvensis	Field sow-thistle

Sonchus asper	Spiny-leaved sow thistle

Sonchus oleraceus	Sow Thistle	Leaves are eaten as salad greens or cooked like spinach. This is one of the species used in Chinese cuisine as kŭcài (菜; lit.

Sophora japonica	Pagoda-tree

Spathiphyllum phryniifolium

Sphenoclea zeylanica

Sphenostylis stenocarpa

Spilanthes acmella	Toothache Plant

Spinacia oleracea	Spinach	Spinach contains a certain proportion of oxalic acid. Raw leaves should be eaten sparingly.

Spirodela polyrhiza	Greater Duck-weed

Spondias dulcis	Otaheite Apple

Spondias mombin	Yellow mombin

Spondias purpurea	Jocote

Stanleya pinnatifida

Stellaria media	Common Chickweed

Stenochlaena palustris

Sterculia foetida

Sterculia tragacantha

Strychnos spinosa	Natal orange

Suaeda maritima	Sea Blite

Symphytum officinale

Symphytum uplandicum

Synedrella nodiflora

Syzygium malaccense	Malay apple

Syzygium polycephalum

Talinum paniculatum	Jewels of Opar

Talinum portulacifolium

Talinum triangulare

Tanacetum vulgare	Tansy

Taraxacum albidum

Taraxacum officinale	Dandelion

‘‘Telfairia occidentalis’‘	Fluted gourd

Telosma cordata

Tetracarpidium conophorum

Tetragonia decumbens

Tetragonia implexicoma

Tetragonia tetragonioides	New Zealand Spinach

Thalia geniculata

Thespesia populnea	Portia tree

Thlaspi arvense	Pennycress

Thymus vulgaris	Common Thyme

Tiliacora triandra

Toddalia asiatica

Toona sinensis	Chinese Mahogany

Tordylium apulum

Trachycarpus fortunei	Windmill Palm

Tradescantia virginiana

Tragopogon dubius	Western salsify

Tragopogon porrifolius	Salsify

Tragopogon pratensis	Goat's Beard

Trianthema portulacastrum

Trichodesma zeylanicum

Trifolium hybridum	Alsike Clover	Clover leaves are edible, but should be dipped in salt water before eating or preparation to aid in digestion

Trifolium pratense	Red Clover

Trifolium repens	White Clover

Trigonella caerulea	Sweet Trefoil

Trigonella corniculata

Trillium erectum	Wake-robin

Trillium grandiflorum	White trillium

Trillium sessile

Trillium undulatum	Painted trillium

Tropaeolum majus	Garden Nasturtium

Tropaeolum minus	Dwarf Nasturtium

Tropaeolum tuberosum	Mashua

Tulbaghia alliacea

Tussilago farfara	Coltsfoot

Typha capensis

Typha elephantina

Ullucus tuberosus	Ulluco

Ulmus pumila	Siberian elm

Urena lobata	Rose Mallow

Urtica dioica	Stinging Nettle	A good pot herb. Often also used as famine food

Urtica urens	Annual Nettle

Valerianella eriocarpa	Italian Corn Salad

Valerianella locusta	Corn Salad

Vallaris heynei

Verbena officinalis	European Verbena

Vernonia amygdalina	Bitter leaf

Veronica anagallis-aquatica	Water Speedwell

Veronica beccabunga	Brooklime

Veronicastrum sibiricum

Viola adunca

Viola canadensis	Canada Violet

Viola odorata	Sweet Violet

Viola papilionacea

Viola pedata	Bird's Foot Violet

Viola sororia	Common blue violet

Viola x wittrockiana

Vitex doniana

Vitis amurensis	Amur grape

Vitis californica	California wild grape

Vitis coignetiae

Vitis labrusca	Northern Fox Grape

Vitis munsoniana

Vitis shuttleworthii

Vitis vinifera	Grape

Wasabia japonica	Wasabi	Fresh leaves can be eaten, having the spicy flavor of wasabi roots

Wisteria floribunda	Japanese wisteria

Wolffia arrhiza

Xanthoceras sorbifolium	Yellowhorn

Xanthosoma atrovirens

Xanthosoma brasiliense

Xanthosoma sagittifolium

Xanthosoma violaceum

Ximenia americana

Zanthoxylum piperitum

Zanthoxylum planispinum

Zingiber zerumbet	Awapuhi

Sentence(s)

Mesembryanthemum crystallinum's leaves are edible.

final_sentence: Mesembryanthemum crystallinum's leaves are edible.