Collard Greens

Nettle Mint

Rosemary plant

Bay Leaf

Long Bean

Winged Bean

Parsley Hyacinth Bean

Cabbage Kale

Radish

Celery Taro Leaves

Water Spinach

Lettuce Arugula Broccoli

Leek Onion Mache Barley Grass

Urtica dioica, often called common nettle or stinging nettle (although not all plants of this species sting), is a herbaceous perennial flowering plant in the family Urticaceae. It is native to Europe, Asia, northern Africa, and western North America,[1] and introduced elsewhere. The species is divided into six subspecies, five of which have many hollow stinging hairs called trichomes on the leaves and stems, which act like hypodermic needles, injecting histamine and other chemicals that produce a stinging sensation when contacted by humans and other animals.[2] The plant has a long history of use as a source of medicine, food, and fibre.

Mentha (also known as mint, from Greek míntha,[2] Linear B mi-ta)[3] is a genus of plants in the family Lamiaceae (mint family).[4] It is estimated that 13 to 18 species exist, and the exact distinction between species is still unclear.[5]

Hybridization between some of the species occur naturally. Many other hybrids, as well as numerous cultivars, are known. The genus has a subcosmopolitan distribution across Europe, Africa, Asia, Australia, and North America.

Rosmarinus officinalis, commonly known as rosemary, is a woody, perennial herb with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native to the Mediterranean region. It is a member of the mint family Lamiaceae, which includes many other herbs. The name "rosemary" derives from the Latin for "dew" (ros) and "sea" (marinus), or "dew of the sea".[2] The plant is also sometimes called anthos, from the ancient Greek word ἄνθος, meaning "flower".[3] Rosemary has a fibrous root system.

Bay laurel (Laurus nobilis, Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavor and fragrance. The leaves should be removed from the cooked food before eating (see Safety section below). The leaves are often used to flavor soups, stews, braises and pâtés in Mediterranean cuisine. The fresh leaves are very mild and do not develop their full flavor until several weeks after picking and drying.

Chinese long bean (Vigna unguiculata) truly lives up to its name, as growing yard long bean plants having pods of up to 3 feet in length. The leaves are bright green, compound with three heart shaped smaller leaflets. Both flowers and pods are usually formed in joined pairs. The blooms are similar in appearance to those of the regular green bean, with the color varying from white, to pink to lavender.

Parsley or garden parsley (Petroselinum crispum) is a species of Petroselinum in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as a herb, a spice, and a vegetable.Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm (3.9–9.8 in) long with numerous 1–3 cm (0.4–1.2 in) leaflets, and a taproot used as a food store over the winter.

A vigorous ornamental annual vine, purple hyacinth bean plant (Dolichos lablab or Lablab purpurea), displays beautiful pinkish-purple blossoms and interesting reddish-purple pods that grow to be about the same size as lima bean pods. The hyacinth bean plant adds loads of color and interest to any garden right through fall.

The winged bean (Psophocarpus tetragonolobus), also known as the Goa bean, four-angled bean, four-cornered bean, Manila bean, Mauritius bean, is a tropical legume plant native to New Guinea. It grows abundantly in hot, humid equatorial countries, from the Philippines and Indonesia to India, Myanmar, Malaysia, Thailand and Sri Lanka. It is widely known, yet grown on a small scale in Southeast Asia and Papua New Guinea.[1] Winged bean is well-recognized by farmers and consumers in the Asian region for its variety of uses and disease tolerance. Winged bean is nutrient-rich, and all parts of the plant are edible. Leaves can be eaten like spinach, flowers can be used in salads, tubers can be eaten raw or cooked, seeds can be used in similar ways as the soybean. The winged bean is an underutilized species but has the potential to become a major multi-use food crop in the tropics of Asia, Africa and Latin America.

Cabbage or headed cabbage (comprising several cultivars of Brassica oleracea) is a leafy green or purple biennial plant, grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage, B.   oleracea var. oleracea , and is closely related to broccoli and cauliflower (var. botrytis), brussels sprouts (var. gemmifera) and savoy cabbage (var. sabauda). Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white.

Kale (English IPA /ke ɪ l/ ) or leaf cabbage is a group of vegetable cultivars within the plant species Brassica oleracea. They have green or purple leaves, in which the central leaves do not form a head (as opposed to headed cabbages). Kales are considered to be closer to wild cabbage than most domesticated forms of Brassica oleracea.

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable. They have numerous varieties, varying in size, flavor, color, and length of time they take to mature. Radishes owe their sharp flavor to the various chemical compounds produced by the plants, including glucosinolate, myrosinase, and isothiocyanate. They are sometimes grown as companion plants and suffer from few pests and diseases. They germinate quickly and grow rapidly, smaller varieties being ready for consumption within a month, while larger daikon varieties take several months. Another use of radish is as cover or catch crop in winter[1] or as a forage crop.[2] Some radishes are grown for their seeds; daikon, for instance, may be grown for oil production. Others are used for sprouting and both roots and leaves are sometimes served cooked or cold.

Celery (Apium graveolens), a marshland plant variety in the family Apiaceae, has been cultivated as a vegetable since antiquity. Celery has a long hairy stalk. Depending on location and cultivar, either its stalks, leaves, or hypocotyl are eaten and used in cooking. Celery seed is also used as a spice; its extracts are used in medicines.

Taro is grown in mainly tropical to sub tropical climates. they don't tolerate cold temperatures, so their range is limited to the warmer parts of the world. Also known as "Elephant Ears" they are sometimes grown as an ornamental plant. But those varieties are not edible, so please don't go and dig one up from your garden!

Water Spinach (Ipomoea aquatica) is a member of the Convolvulaceae (Morning glory) family and the same genus as the sweet potato (Ipomoea batatas). Water spinach is an herbaceous aquatic or semi-aquatic perennial plant of the tropics and subtropics. It has a creeping growth habit but may grow erect in water. There are two major cultivars of water spinach. Ching Quat, also known as “green stem” water spinach, has narrow leaves and white flowers and is usually grown in moist soils. Pak Quat, also known as “white stem” water spinach, has arrow-shaped leaves and pink flowers and is grown in aquatic conditions, similar to rice.

Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce is most often used for salads, although it is also seen in other kinds of food, such as soups, sandwiches and wraps; it can also be grilled.

Arugula derives a lot of nutritional value from its cruciferous family roots, such as antioxidant benefits from glucosinolates and detoxifying power from enzymes. It’s an excellent source of fiber, vitamins A, C (to boost the immune system), and K (for bone strength), folate, calcium, iron, magnesium, phosphorus, potassium and manganese.

Broccoli is an edible green plant in the cabbage family whose large flowering head is eaten as a vegetable. The word broccoli comes from the Italian plural of broccolo, which means "the flowering crest of a cabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout".[3] Broccoli is often boiled or steamed but may be eaten raw.

Leeks look like overgrown green onions. The stalk formation—long, bundled sheaths—makes the flavor of its edible parts (the white base and green stalk) much milder. Leeks are hardier than onions and shallots, but they don’t cook as well. They can also be thinned during the growing season, which allows the plant to grow to much larger in size once fully mature.

Mache or Valerianella locusta is a small annual plant that is eaten as a leaf vegetable. It has a characteristic nutty flavor, dark green color, and soft texture, and is popularly served as salad greens.[2] Common names include corn salad,[3] common cornsalad,[4] lamb's lettuce,[3] mâche[3]

(/m ɑːʃ / ), fetticus,[3] feldsalat,[3] nut lettuce,[3] field salad, and rapunzel. In restaurants that feature French cooking, it may be called doucette or raiponce, as an alternative to mâche, by which it is best known.[5] In German-speaking Switzerland it is known as Nüsslisalat or Nüssler, terms that have been borrowed by the area's many English-speakers.

Barley is an annual grass. Barley grass is the leaf of the barley plant, as opposed to the grain. It is capable of growing in a wide range of climatic conditions. Barley grass has greater nutritional value if harvested at a young age.

Collard greens (collards) are various loose-leafed cultivars of Brassica oleracea, the species which also contains vegetables including cabbage (Capitata Group) and broccoli (Botrytis Group). Collard greens are part of the Acephala Group of the species, which includes kale and spring greens.