Liosta de ghlasraí duilleogacha

Seo liosta plandaí a bhfuil ról cócaireachta acu mar ghlasraí. Is féidir úsáid a bhaint as an  téarma "glasra" le haghaidh bríonna éagsúla, lena n-áirítear cócaireachta, luibheolaíochta agus dlíthiúla. Áirítear sa liosta seo torthaí luibheolaíochta ar nós puimcíní, agus ní áirítear luibheanna, spíosraí, gránaigh agus an chuid is mó de thorthaí cócaireachta agus chnónna cócaireachta. Níl fungais inite san áireamh sa liosta.

Bíonn glasraí slíthiúla sainithe chun críocha rialála, cánachais agus  eile. D'áireofaí an trátaí mar shampla, gur sméar luibheolaíochta é, ach gur glasra cócaireachta é de réir dlí na Stát Aontaithe. 

Níl roinnt glasraí cócaireachta, mar shampla sleabhac, fiú ina mbaill de ríocht na bplandaí.

Liosta
 Eochair

 Tagann luanna a bhfuil  'Ecoport'  orthu ó shuíomh Gréasáin Ecoport, tairseach éiceolaíochta a forbraíodh i gcomhar leis an Foras  Bia agus Talmhaíochta na Náisiún Aontaithe FBT.
 Iad siúd atá marcáilte le GRIN tagann siad ón 'GRIN Taxonomy of Food Plants'.
 Iad siúd atá marcáilte le Duke ón leabhar James Duke  Handbook of Energy Crops .
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  Speiceas  Ainm coitianta  Tuairimí
  Abutilon theophrasti  Siúit shíneach Tá an blas go maith, ach ós rud é go bhfuil uigeacht na nduilleog cosúil le éadach agus nach bhfuil sé briosc, níl sé an-oiriúnach le hithe amh.  Acacia pennata   Acáise chleiteach Cha-om, glasra tábhachtach i mBurma agus sa Téalainn
  Acmella oleracea  Paribhiolar  Brèdes mafane, duilleoga a bhfuil blas géar orthu, a bhfuil an-tóir orthu i Madagascar áit a n-úsáidtear iad chun mias ar a dtugtar romazava a ullmhú.Romazava aux bredes mafane  
   Althaea officinalis   Leamhachán coiteannGlasra a bhí oiriúnach le hithe i measc na Sean Rómhánaigh; bhí mias de leamhachán coiteann ar cheann de na sócamais a bhí acu.
   Amaranthus cruentus   Amarantas fuilteach Téalainnis:  phak khom daeng . Vítneaimis:  rau dên . Tá speicis amarantais inite agus tá blas taitneamhach orthu, ach tá cion áirithe d’aigéad ocsalach iontu agus b’fhearr iad a ithe tar éis an t-uisce a fhiuchadh agus a dhiúscairt 
   Amaranthus retroflexus  Amarantas lúbtha  Téalainnis:  phak khom . Níos gairbhe ná speicis eile d'amaranth nuair nach bhfuil siad saothraithe, ach an-choitianta mar fiailí. 
   Amaranthus spinosus  Amarantas spíonach Téalainnis: phak khom nam
   Amaranthus tricolor   Amarantas trídhathachBíonn tóir ar hibridí an amarantais, go minic ó shaothrú hidroponach, sa tSín agus i dtíortha eile na hÁise. Is gnách go n-itear iad bánaithe 
   Amaranthus viridis   Amarantas glas Mailéalaimis; chiira
   Apium graveolens Lus na smaileog De ghnáth, is é an gas is mó a bhfuil tóir air, ach is iad na duilleoga an príomhbhiai i go leor anraithí. Tá ailléirge shoilire ag daoine áirithe gur féidir leis a bheith ina chúis le turraing anaifiolachtach a d'fhéadfadh duine a mharú.
   Atriplex hortensis Spionáiste eilifleoige Anallód, saothraíodh é i nDeisceart na hEorpa. Faoi láthair, níl mórán measa air mar ghlasra duilleach.
   Barbarea verna Treabhach earraigh Meastar gur ionadach sásúil é ar bhiolar uisce. 
   Barringtonia acutangula Mangróbh fionnuisce, Chik-nam, Kra don Itear buinneoga agus duilleoga óga amh le Nam phrik. Bíonn tóir air in Isan
   Basella alba  Spionáiste bán   Beta cicla  Biatas bán Ceann de shliocht saothraithe an bhiatais mhara 
  Beta vulgaris maritima Líon na trá    Borago officinalis  Borráiste gorm Go forleathan mar ghlasra duille roimhe seo. Fós luachmhar i roinnt áiteanna san Iodáil agus i dTuaisceart na Spáinne.
   Brassica carinata  Brasacach sceallchruthach    Brassica juncea  Brasacach mustaird    Brassica napus  Praiseach tornapachRáib, a bhfuil tóir air i gcócaireacht  Indiach agus Neipealach, de ghnáth shuaithfhriochta le salann, gairleog agus spíosraí.
   Brassica napus var. pabularia  Praiseach thornapach var. pabularia   Brassica nigra  Praiseach dhubh Tá praiseach dhubh (nó mustard dubh) le fáil go coitianta i ngairdíní a ndearnadh faillí orthu, ar thaobh an bhóthair, i bpáirceanna tréigthe, agus i gceantair ina ndéantar diúscairt dramhaíola. Tá an planda dúchasach don Áise agus don Eoraip, ach fásann sé anois i gcuid mhór de dheisceart Cheanada agus beagnach gach ceann de na Stáit Aontaithe. Is é seo an príomh-mustaird a úsáidtear i dtarsainn, agus mar sin, de ghnáth, bíonn baint aige le brocairí teo. Chun tarsann mustaird a dhéanamh, caithfidh na síolta a bheith mínmheilte agus ansin a bheith meascaithe le plúr agus cuid bheag uisce agus fínéagar. Is féidir an planda a shaothrú i gcomhair a chuid  duilleog óg a úsáidtear i sailéad nó mar luibh phota. 
  Brassica oleracea   Cóilis ghlas    Brassica oleracea var. acephala  Cóilis ghlas var acephalaIs cineál cabáiste í a bhfuil duilleoga cothroma nó catach uirthi agus dathanna na ngas a théann ó dúghlas go burgúnach. Tá go leor cothaithigh ann lena n-áirítear cailciam, iarann, agus vitimíní A, C, agus K. Is féidir duilleoga óga úra a fhómhar chun iad a úsáid i sailéid nó ligean dóibh aibiú agus a úsáid mar ghlasra cócaráilte. Is féidir í a fháil i rith míonna an tsamhraidh, ach bíonn sí milis, go háirithe tar éis seaca. 
   Brassica oleracea var. alboglabra  Brocailí Síneach nó Gail-lan    Brassica oleracea var. botrytis   Cóilis  
   Brassica oleracea var. capitata   Cabáiste    Brassica oleracea var. gemmifera   Bachlóg Bhruiséile  
   Brassica oleracea var. italica   Brocailí Iodálach   Brassica oleracea var. palmifolia   Cál pailme   
   Brassica rapa  Tornapa fiáin  Duilleoga a bhfuil tóir orthu i ndeisceart na Stát Aontaithe, [[Galicia, sa Spáinn] (Grelos)
   Brassica rapa fosp. chinensis   Tornapa fiáin fosp. Síneach  Choi    Brassica rapa fosp. narinosa   Tornapa fiáin fosp. leathanshrónach    Brassica rapa fosp. nipposinica  Tornapa fiáin fosp. Síneach   Brassica rapa fosp. pekinensis  Tornapa fiáin fosp Péicingeach    Brassica rapa fosp. rapa Tornapa fiáin fosp. tornapach     Brassica rapa var. perviridis  Tornapa fiáin fosp. an-ghlas    Brassica rapa var. rosularis  Tornapa fiáin fosp. róiséad
   Campanula rapunculus  Scornlus tornapaín Fásadh go forleathan san Eoraip é uair amháin dá dhuilleoga, a úsáideadh mar spionáiste 
   Campanula versicolor Scornlus ildathach Úsáidtear i gcócaireacht na Gréige cuisine
   Capparis spinosa  Capras spíonach Úsáidtear duilleoga caprais mar chuid de chócaireacht na Gréige 
   Celosia argentea var. argentea  Cealóis gheal Ar a dtugtar "spionáiste Lagos", tá sé ar cheann de na príomhghlasraí bruite in Iarthar na hAfraice
   Centella asiatica  Lus na hÁise, Gotukola  Deoch fhionnuar is ea 'Bai bua bok' sa Téalainn  Gotukola Sambola in Sri Lanka
   Chenopodium album  Blonagán bán Is planda bliantúil fiaileach é an blonagán bán sa ghéineas Chenopodium,  a fhásann go tapa. Saothraítear agus itear Chenopodium album go forleathan i dTuaisceart na hIndia mar bharra bia ar a dtugtar bathua."Handbook of Herbs Cultivation and Processing", By Niir Board, p. 146
   Chenopodium ambrosioides   American Wormseed Chenopodium species are edible, but many species are mediocre as a leaf vegetable.
   Chenopodium berlandieri fosp. 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 fosp. 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.ทองหลาง
   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 countriesStephen Facciola (1990). Plant species with leaves that have reportedly been eaten by people
   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. This plant is having good medicinal values. In some areas it is used as substitute of Jute.
  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. The name comes from the small prickles that can be found on the lower part of the stem and the midrib of the leaves.  The plant is found in fields, places of waste, and roadsides.  The leaves of the plant reach out towards the sun and for this reason the plant is sometimes called the Compass Plant.  Prickly Lettuce can grow to be from two to five feet tall but should be harvested early on when it is a few inches high.   The young leaves of the plant are very tender and make an excellent salad green.  As a potherb, the plant needs little cooking and is commonly made with a sauce of melted butter or vinegar.  Prickly lettuce should be harvested in spring or early summer. 
   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.Xavier Romero-Frias, The Maldive Islanders, A Study of the Popular Culture of an Ancient Ocean Kingdom, Barcelona 1999, 
   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 fosp. 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.PA Lancaster & JE Brooks, Cassava leaves as human food - 1983
   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.Aquaflora 	Nymphoides indica 
   Nymphoides peltata   Yellow floating heart    Ocimum basilicum   Sweet Basil Used in soups and sauces.
   O. basilicum var. thyrsiflora  Thai basil Eaten both raw and cookedFrances Hutchinson, Garden Herbs (The Gardener's Handbook), Fog City Press, 2003, page 237
   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 greensISU 
   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[Osmorhiza aristata - (Thunb.)Makino.&Yabe. PFAF - Osmorhiza aristata (Thunb.)Makino.&Yabe.]
   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 fosp. sativa   Parsnip    Patrinia scabiosifolia  Golden lace    Patrinia villosa      Paulownia tomentosa   Empress tree    Pedalium murex  Burra Gookeroo MucilaginousPedalium Murex - Food resource 
   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  Poisonous until properly prepared.http://www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl?908
   Phytolacca dioica   Bella Sombra  
   Phytolacca rivinoides  Deer calalu http://www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl?909
   Pimpinella anisum   Aniseed http://www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl?910
   Pimpinella saxifraga   Burnet Saxifrage  
   Pinus densiflora  Japanese Red Pine http://www.ars-grin.gov/cgi-bin/npgs/html/tax_search.pl?913
   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 khamPictures of the Miang kam preparation process 
   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.Buckshorn plantain (Plantago coronopus) 
   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.   Most turnips have white skin and the portion of the plant that is seen above the ground is purple, red, or green in color.  The root below the surface is known as the taproot and is usually around 5-20 centimeters in diameter. 
   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.  There are very small flowers within the segmented portions of the plant.  The plant is found in coastal salt marshes and alkaline soils within south Nova Scotia and Eastern and central North America.  The stems have a salty flavor and can be harvested to be used in salads, as a puree, or as a pickled condiment. Google preview of alternate edition 978-0-395-92622-2 
   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 papaverineNutritive value of Sauropus androgynus leaves 
   Saxifraga pensylvanica  Eastern Swamp Saxifrage  The Cherokee traditionally ate the leaves raw as greensDaniel E. Moerman, Native American Food Plants: An Ethnobotanical Dictionary
   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 Anacampseros, Evergreen Orpine - Food Resource  
  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 areasG. J. H. Grubben, Vegetables, Plant Resources of Tropical Africa  
   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. bitter vegetable).
   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. In dishes that include large quantities, leaves should preferably be used after boiling and disposing of the water.
   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 digestionWild Plants 
   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  


Tagairtí
en:List of leaf vegetables