Linked from

The 14 pages that link to Leaf vegetable, each with the reason it gives.

• LeafRelated: Edible leaves turn a photosynthetic organ into a direct human food source.

• NitrateRelated: Their nitrate content reflects plant uptake and can contribute substantially to dietary intake.

• Vegetable (food)Broader topic: Lettuce, spinach, and kale are vegetables eaten chiefly for their leaves.

• KaleNarrower topic: Kale is grown chiefly for its edible leaves.

• CeleryNarrower topic: Celery leaves are edible, though its stalks are more commonly eaten.

• SpinachNarrower topic: Spinach is grown chiefly for its edible leaves rather than roots, fruits, or seeds.

• Vertical farmingBroader topic: Short growth cycles and compact forms make leafy crops common vertical-farm products.

• Bok choyNarrower topic: Bok choy is valued both as a leafy green and for its substantial stalks.

• RapiniNarrower topic: Rapini is valued chiefly for its leaves and tender stems as well as its buds.

• Choy sumNarrower topic: Its leaves are one of the principal edible parts of choy sum.

• Collard greensNarrower topic: The edible leaves, rather than a root or flower, are the crop.

• EndiveNarrower topic: Endive is grown and eaten chiefly as a leafy vegetable.

• Eruca sativaNarrower topic: The leaves, rather than the seeds or roots, are the usual food harvest.

• Ipomoea aquaticaNarrower topic: Water spinach is harvested mainly for its tender leaves and shoots.