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Another name for vitamin C, which is found in citrus fruits, green leafy vegetables, peppers, melons, and berries.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A common Jamacian salad green grown from the taro root. Used in a manner similar to lettuce, Callaloo is prepared for use in salads, soups, and side dishes.

A green leafed vegetable or cooking green, often used in Italian cooking, that is related to both the broccoli and turnip family of vegetables.

A flavorful crinkled leaf cabbage, which is one of the best varieties for cooking. Its head consists of loose leaves, which vary in color from dark green to light green containing lacy patterned veins.

Slate green lentils, also known as French green lentils. They were originally grown in Puy, France in the volcanic soil there, but are now also grown in Italy and North America.

A type of winter squash that resembles an acorn in shape and typically measures from 6 to 10 inches in length.

A small variety of melon that has a rich butterscotch-like flavor. Providing a sweet aroma when ripe, this melon has a light green outer skin that covers a green to orange flesh, with the green flesh being the closest to the rind.

Very thin, long noodles made in Taiwan. They are generally made with whole-wheat but can be found flavored with yam, green tea, and blue-green algae.

A variety of pepper grown commonly in the U.S. that is picked when green or red. The immature green colored pepper is mild to medium hot in flavor, unlike the red, which has a deeper fiery flavor that exceeds the Jalapeno in intensity.

A traditional Japanese green tea made from young Gyokuro leaves that are finely ground into a bright green colored tea powder.

A pointed (piquillo means "little beak") pepper grown only in the Navarra region of Northern Spain along the Ebro River.

Preserved mustard greens made from large mustard leaves, which have a slightly bitter taste. The greens are packed in a spicy Sichuan pepper sauce to be served as a condiment.

Long, thin and spiked in appearance, this vegetable is a common Italian ingredient in a variety of foods.

An Asian green vegetable, common in southeast Asia, that is produced primarily for the stalk which is long, spindly, and topped with a broad green leaf.

A rippled leaf vegetable with a white or red stalk and green leaves that have white veins running throughout the stalk.

A short-necked variety of pear that originated in France. The green Anjou has a pale green skin that doesn't change color as the pear ripens, while the red Anjou has a deep red skin that darkens as it ripens.

Also known as runner bean, snap bean, or string bean, green beans are long and slender, with green pods.

An herb that is an evergreen shrub containing may light green, aromatic leaves that become bluish green as it matures.

The fruit from the olive tree that is small and round with a pit or stone surrounded by the flesh. Olives vary in color from bright green to brownish red and black, depending on maturity and ripeness when the fruit was picked.