Leaf Vegetables Collection

Various varieties of Amaranth
5308109 Various varieties of Amaranth.; (add.info.: Engraving depicting various varieties of Amaranth, collectively known as amaranth)

Salad leaf vegetables, plants pour salads et condiments
5324558 Salad leaf vegetables, plants pour salads et condiments by Maubert, Louis Joseph Edouard (1806-1879); (add.info.: Salad leaf vegetables, plants pour salads et condiments)

Leaf vegetables, Herbes potageres
5324556 Leaf vegetables, Herbes potageres by Maubert, Louis Joseph Edouard (1806-1879); (add.info.: Leaf vegetables, Herbes potageres)

Colorful Rainbow Swiss Chard; Calgary, Alberta, Canada

Food Items On A Plate For Harvest Festival; Kelso, Scottish Borders, Scotland

Rumex scatatus (Buckler-leaf sorrel or French sorrel)

Taramasalata dip on a lettuce leaf, close up

Selections of foods and condiments, including lettuce, carrots, olive oil, nuts and seeds

Spinacia oleracea, Spinach leaves on stems tied in bunches, front view

Radiccio, green endive and red endive lettuce leaves

Selection of Brassicas, close up

Four green Rocket leaves

Selection of vegetable leaves, including Pak Choi, Rocket, Chicory, Frisee and Radicchio

Lactuca sativa, using pair of scissors to cut lettuce leaves from a clay pot

Man harvesting spinach by hand

Man harvesting brussels sprouts by hand, picking them from the stem of the plant into a basket

White cabbage leaf, close up

Selection of vegetable leaves, including Savoy Cabbage, Pak Choi, Red Chard, Chinese Leaf and Rocket

Spinach leaves and garlic cloves being stirred in a wok with wooden spoon, high angle view

Red cabbage wedge, close up

Whole Kohlrabi and sections of Savoy Cabbage, Chinese Leaf, Chicory

Selection of leaves and salad herbs, top from left to right, Lambs Lettuce (Corn Salad), Rocket (Aragula), Sorrel, Nasturtium, Nettle, Dandelion, bottom from left to right, Watercress, Purslane

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Leaf vegetables, also known as salad leaf vegetables or plants pour salads et condiments, are a vital part of our culinary world. These versatile greens not only add color and texture to our dishes but also provide us with essential nutrients. In gardens and potagers around the world, leaf vegetables and herbs (herbes potageres et plantes condimenteires) thrive, offering an array of flavors and aromas. From the colorful Rainbow Swiss Chard in Calgary, Alberta, Canada to the bountiful spread of food items on a plate for Harvest Festival in Kelso, Scottish Borders, Scotland - these vibrant leaves bring life to any meal. One such leaf vegetable is Rumex scatatus (Buckler-leaf sorrel or French sorrel), which adds a tangy zest to various recipes. Imagine indulging in Taramasalata dip served on a crisp lettuce leaf; it's a close-up view that promises delightful flavors. When it comes to creating diverse dishes, selections of foods and condiments play an important role. Lettuce leaves mingle with carrots while olive oil drizzles over nuts and seeds - all coming together harmoniously. Spinach leaves tied in bunches showcase their freshness as they stand tall with stems intact. Their scientific name Spinacia oleracea reminds us of their rich nutritional value that benefits our well-being. The beauty of radiccio, green endive, red endive lettuce leaves lies not only in their vibrant colors but also in the unique taste they bring to salads and other preparations. They elevate any dish from ordinary to extraordinary. Brassicas take center stage when we zoom in closely - showcasing their intricate details that make them so captivating. These leafy wonders offer both flavor and health benefits aplenty. Lastly, four green Rocket leaves catch our attention effortlessly – small yet mighty. Their peppery taste adds depth to various cuisines across cultures. From garden to plate, leaf vegetables continue to inspire us with their versatility and nutritional value.