Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs.
Most leafy vegetables return small amount of crop residue to soil, thus application of compost and other organic amendments help to maintain soil organic levels (Carl and Bierman 2005; Oworu and Dada 2009; Ojo et al. 2014).
Most leafy vegetables, turnips and biannual oil types are self-incompatible and as a consequence the genebank accessions of this type are heterogeneous and plants are heterozygous.
The seaweed is said to be more nutritionally dense than most leafy green vegetables and is a good source of iodine, iron, vitamin B6, and potassium, though it is high in sodium.
In Brazil, as in many other countries, lettuce (Lactuca sativa L). is one of the most consumed leafy vegetables, attributable to year round availability, low cost and nutritional factors (Abreu et al., 2010; Mocelin and Figueiredo, 2009; WHO et al. 2008; Mattos et al., 2007).
Spinach (Spinacia oleracea L). is a member of Chenopodioideae (a subfamily of the Amaranthaceae/ Chenopodiaceae alliance) (Kadereit et al. 2003), and one of the most nutritious leafy vegetables grown worldwide (FAOSTAT, http://faostat3.fao.org/home/index.html).html
Chinese cabbage (Brassica rapa ssp. chinensis) is one of the most widely grown leafy vegetables, and its plant is composed of numerous green leaves, which contain abundant chloroplasts.
Most dark green leafy vegetables can also boast similar claims concerning folate content.
Most outbreaks attributed to leafy vegetables implicated lettuce (22 outbreaks, 76%), including romaine (3), iceberg (1), and mesclun mix (1); others in this category were spinach (4, 13%) and salads with unspecified types of greens (3,10%).
Adding a bit of extra plant food to old compost will help – a handful of worm compost if you have a wormery, or a sprinkling of chicken manure pellets – chicken manure is rich in nitrogen which is what leafy vegetables need most.
Leafy vegetables were most often prepared in restaurants (13, 59%), followed by homes (4, 18%).
