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Green salad leaves that cannot be classified as a true herb or vegetable, which are native to the Mediterranean and eastern Asia.

Cooking greens from the mustard plant that are grown in both red and green varieties. This green provides a peppery flavor to assorted cooked dishes or when eaten raw.

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.

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

A broad leafed green plant, related to kale that is used as an ingredient in green salads, or as a vegetable to be served for a cooked vegetable dish, or combined and with other ingredients to be stir fried and served as part of a main dish.

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

Garlic is available as Green garlic, the early stage of growth before the cloves begin to form. Similar to a fresh green onion or leek that is not fully matured, Green garlic has a green leafed shoot attached to a very small white bulb.

A leafy salad green that grows from a stalk and spreads out to form a loose leafed bunch of greens with a decorative frilled green edging.

A winter squash with a thick bumpy skin that may range in color from grayish-blue (Baby-blue and blue hubbard) to green (Green hubbard) to bright orange (Golden hubbard).

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.

Also known as runner bean, snap bean, or string bean, a Green Beans is a long and slender vegetable with green pods.

An Asian vegetable green that is used as a cooking green, a salad green, or as a pickled vegetable prepared in a brine or sugar solution.

A green to yellow colored apples that is medium sized with a russet area around the stem. The inner flesh is firm textured, white and tart flavored.

A type of basil that has two varieties, red and green. The green variety has reddish-purple stems and reddish-purple veins running through its green leaves.

An edible green that contains both a stalk and a leaf that are served in a variety of Asian food dishes.

Any of the varieties of chilies that are harvested when they are young, still green colored and tender in texture.

Used as a spice, a green peppercorn is an under ripe peppercorn berry which is available whole or preserved in a brine and packed in jars.

Edible leaves of the garland chrysanthemum plant that may also be referred to as the edible chrysanthemum or the cooking chrysanthemum.

An Asian vegetable and green related to the Pak Choy family of cabbage plants, that is often considered to be the flowering version of this vegetable green.

A salad green that grows with long thin stems containing ragged or serrated green leaves similar to dandelion greens.