Nearly 1,000 species of plants with edible leaves are known. Leaf vegetables most often come from short-lived herbaceous plants, such as lettuce and spinach, but also come from some woody plants. The leaves of many fodder crops (e.g. alfalfa, clover, and most grasses) are also edible by humans, but usually only as famine or processed food.

The leaves of many fodder crops are also edible by humans, but usually only as famine food. Examples include alfalfa, clover, and most grasses, including wheat and barley. Food processing, such as drying and grinding into powder or pulping and pressing for juice, may involve these crop leaves in a diet.

Leaf vegetables contain many typical plant nutrients, but being photosynthetic tissues, their vitamin K levels are particularly notable. Accordingly, users of vitamin K antagonist medications like warfarin must limit their consumption of leaf vegetables.

If leaves are cooked for food, they may be referred to in the United States as boiled greens. Leaf vegetables may be stir-fried, stewed, steamed, or consumed raw. Leaf vegetables stewed with pork is a traditional dish in soul food and Southern U.S. cuisine. They are also commonly eaten in South Asian dishes such as saag. Leafy greens can be used to wrap other ingredients into an edible package like a tortilla. Many green leafy vegetables, such as lettuce or spinach, can also be eaten raw, for example, in sandwiches or salads. A green smoothie enables large quantities of raw leafy greens to be consumed by blending the leaves with fruit and water.

The brassicaceae is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. The family contains the cruciferous vegetables, including species such as Brassica oleracea (cultivated as cabbage, kale, cauliflower, broccoli and collards), Brassica rapa (turnip, Chinese cabbage, etc.), Brassica napus (rapeseed, etc.), Raphanus sativus (common radish), Armoracia rusticana (horseradish), the cut-flower Matthiola (stock) and the model organism Arabidopsis thaliana (thale cress).

This family includes important agricultural crops, particularly leafy greens, among which many vegetables such as cabbage, broccoli, cauliflower, kale, Brussels sprouts, collard greens, Savoy, kohlrabi, and gai lan (Brassica oleracea), turnip, napa cabbage, mizuna, bok choy and rapini (Brassica rapa), rocket salad/arugula (Eruca sativa), garden cress (Lepidium sativum), watercress (Nasturtium officinale) and radish (Raphanus) and a few spices like horseradish (Armoracia rusticana), wasabi (Eutrema japonicum), white, brown and black mustard (Sinapis alba, Brassica juncea and B. nigra respectively). Even if not specifically grown as leafy green vegetables, the leaves of the majority of these species can be and are consumed.

Outside the brassicaceae, the Amaranthaceae or Amaranth family are a major source of leafy greens worldwide, with the most common and well known species being Spinacia oleracea or spinach. Its leaves are a common vegetable consumed either fresh, cooked or after storage (using preservation techniques like canning, freezing, or dehydration). The taste differs considerably between cooked and raw: the high oxalate content may be reduced by blanching. So common is spinach as a leafy green that it's used as a common substitute for other local leafy greens.

Note that beetroot, a source of both an edible taproot and leafy greens. Beta vulgaris is also a member of the Amaranthaceae family, as is the closely related chard (Beta vulgaris subsp. vulgaris) which is grown for its edible stems and leafy greens.

In Africa, the leaves of cassava plants and sweet potato plants are widely consumed and leafy greens sourced from the wild are used to supplement the diet in countries across the globe.

The alphabetical list of all the leafy greens-based recipes on this site follows, (limited to 100 recipes per page). There are 3209 recipes in total:

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Tarragon Turkey      Origin: Britain	Thakkali Meen Kari (Fish Tomato Curry)      Origin: India	Tjauw Min (Chowmein)      Origin: Suriname
Tartare d'algues fraîches (Tartare of Fresh Seaweed)      Origin: France	Thanksgiving Green Salad      Origin: American	Tlayuda      Origin: Mexico
Tarte of Spinage (Elizabethan Spinach Pie)      Origin: British	Thanksgiving Spinach and Strawberry Salad      Origin: American	To bake an Olyve-Pye      Origin: Britain
Tavče Gravče      Origin: North Macedonia	Tharoi Thongba (Water Snail Curry)      Origin: India	To boil a chine of veal, or a chicken in sharp broth with herbs      Origin: Britain
Tawa Paneer      Origin: India	The Ultimate Chilli Con Carne      Origin: Fusion	To dress brockala      Origin: British
Terrine Mauritanienne (Mauritanian Terrine)      Origin: Mauritania	The Ultimate Sharing Nachos      Origin: Fusion	To dress cabbages      Origin: British
Terrine Verte (Wild Greens Terrine)      Origin: Switzerland	Thengai Chammanthi (Kerala Coconut Chammanthi)      Origin: India	To Dress Pig's Fry      Origin: British
Tex-Mex Meatball Tacos      Origin: America	Thepla      Origin: India	To dress spinach      Origin: British
Texas Caviar      Origin: American	Thiébouyapp      Origin: Senegal	To make a Chicken-Pie      Origin: British
Thai Chicken and Burdock Curry      Origin: Fusion	Thiéré Bassi (Millet Couscous Stew)      Origin: Senegal	To make a grand Sallet of minced Capon, Veal, roast Mutton, Chicken or Neats tongue.      Origin: British
Thai Chicken Soup with Ginger and Lime      Origin: Thailand	Thiebou Kéthiakh (Rice with Dried Fish, Seafood and Vegetables)      Origin: Senegal	To make a Sallad of Burdock, good for the Stone, another of the tender stalks of Sow-thistles      Origin: British
Thai Chilli Ice Cream      Origin: Fusion	Thieboudienne (Fish in the Manner of Dakar)      Origin: Senegal	To make a Tart of Spinage      Origin: British
Thai Chilli Sorbet      Origin: Fusion	Thiéré ak Mboum (Couscous with Moringa Sauce)      Origin: Senegal	To make several Sallads, and all very good      Origin: British
Thai Coconut and Rainbow-Pepper Chicken Soup      Origin: Thailand	Thiou a la Viande (Senegalese Beef Stew)      Origin: Senegal	To Pickle or Bake Mackerel to Keep all the Year      Origin: British
Thai Green Curried Cod      Origin: Fusion	Thiou Curry au Boeuf (Senegalese Beef Curry)      Origin: Senegal	To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like Otherways.      Origin: Britain
Thai Green Curried Dandelion Roots and Chicken      Origin: Malaysia	Thoran      Origin: India	To Souse a Young Pig      Origin: British
Thai Green Curry of Prawn and Fish      Origin: Thailand	Thorion ex Oryza (Goats' Cheese with Rice in Vine Leaves)      Origin: Roman	To Sowce a Pigge (Collar of Brawn)      Origin: England
Thai Green Curry Paste      Origin: Thailand	Thorion Tarikhous (Mackerel-stuffed Vine Leaves)      Origin: Roman	Tobago Curry Crab and Dumplings      Origin: India
Thai Green Curry Paste II      Origin: Thailand	Three Cheese and Artichoke Pizza      Origin: Italy	Togolaise Juis de Gingembre (Togolese Ginger Juice)      Origin: Togo
Thai Green Curry with Chicken of the Woods      Origin: Britain	Three Cheese Ranch Dressing      Origin: American	Tolma (Cabbage Stuffed with Lamb)      Origin: Georgia
Thai Hake Bites      Origin: South Africa	Three-cornered Leek Giardiniera      Origin: Britain	Tom Yam Goong 1      Origin: Thailand
Thai Mango Fish Curry      Origin: Thailand	Three-cornered Leek Pesto      Origin: Britain	Tom Yam Goong 2      Origin: Thailand
Thai Red Curry Duck      Origin: Thailand	Three-cornered Leek Purée      Origin: Britain	Tom Yam Goong Maenam      Origin: Thailand
Thai Red Curry Paste      Origin: Thailand	Three-cornered Leek Quiche      Origin: Britain	Tom Yum Gai (Hot and Sour Chicken Soup)      Origin: Thailand
Thai Red Curry Paste      Origin: Thailand	Tiebe (Rice and Meat with Vegetables)      Origin: Togo	Tom Yum Hed (Mushroom Tom Yum)      Origin: Thailand
Thai Red Jackfruit Curry      Origin: Fusion	Tiep bou wekh (White Senegalese Rice and Fish)      Origin: Senegal	Tom Yum Het Mangsawirat (Mushroom and Lemongrass Soup)      Origin: Thailand
Thai Shrimp Soup      Origin: Thailand	Tiepbouyape      Origin: Senegal	Tom Yum Pla (Hot and Sour Fish Soup)      Origin: Thailand
Thai-style Chicken Skewers      Origin: Fusion	Tiga Dégué (Beef in Peanut Sauce)      Origin: Mali	Tom Yum Talay (Fish Stew)      Origin: Thailand
Thai-style Curry Powder      Origin: Thailand	Tigadèguèna II (Chicken and Vegetable Peanut Stew)      Origin: Mali	Tomatillo and Beef Curry      Origin: Fusion
Thai-style Nettle and Oyster Mushroom Curry      Origin: Britain	Tinga de Pollo (Chicken Tinga)      Origin: Mexico	Tomato and Bladderwrack Sauce      Origin: Fusion
Thai-style Red Curry of Beef, Bamboo and Apple      Origin: Asian Fusion	Tinolang Manok (Chicken Ginger Stew)      Origin: Philippines	Tomato and Egg Curry      Origin: India
Thai-style Red Rock Salmon Curry      Origin: Britain	Tirana Romaine Salad      Origin: Albania	Tomato and Red Bell Pepper Soup      Origin: Britain
Thai-style Red Seafood Curry      Origin: Fusion	Tirk Prahok (Fish Pickle Sauce)      Origin: Cambodia
Thai-style Turkey Leftovers Curry      Origin: Fusion	Tisanam Barricam (Barley Soup with Dried Vegetables)      Origin: Roman

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