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The leafy part of the turnip root that is served as a vegetable green. The greens are harvested when the turnip is young and tender, resulting in a tender, succulent green.

A generic name given to several types of leafy vegetables such as spinach, mustard greens, escarole, dandelion, and turnip greens that are often used in salads.

Asian greens from the brassica rapa family of greens that are a hybrid of a stubble turnip crossed with a Chinese cabbage.

A generic name given to a variety of different types of leafy vegetables that are most often used in salads or sandwiches.

A small, round fleshy root vegetable with a smooth skin that can range in colors from white to yellow, green, or scarlet.