greens

Leafy green vegetables harvested for their edible leaves, consumed raw or cooked across global cuisines.

Rich in vitamins, minerals, and chlorophyll, greens supply essential micronutrients with minimal caloric density.

Common varieties include spinach, kale, chard, arugula, and lettuce, each with distinct flavor and nutritional profiles.

Greens thrive in cool seasons and partial shade, making them ideal for year-round container and succession planting.

Fresh greens form the foundation of salads, smoothies, and fermented preparations.

In permaculture gardens, leafy greens serve as fast-cycling ground cover between slower-growing trees and shrubs.

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