Watercress
Watercress, (Nasturtium officinale), conjointly referred to as cress, perennial vascular plant of the Cruciferae (Brassicaceae), native to Eurasia and naturalized throughout North America.
Watercress thrives in cool flowing streams, where it grows submerged, floating on the water, or spread over mud surfaces. It is often cultivated in tanks or moist soil for its edible young shoots and delicate peppery-flavoured leaves, which are rich in Vitamin C. The garden ornamental nastartium (genus Tropaeolum) is not closely related to watercress
Beet Greens
Beets ar a nutrient vegetable that have slightly bitter, flavorous leaves and sweet bulbs.
Prepare beet greens as you'd prepare spinach or kale -- by boiling, cookery or microwaving.
Select recent beets with crisp greens to induce the most effective flavor and therefore the most nutrients.
Beet greens contain moderate levels of vitamin C and vitamin A, as well as low levels of folate.
Additionally, beet greens offer fiber and add flavor to salads, sauces and stir-frys.
Kale
Kale's risk-lowering advantages for cancer have recently been extended to a minimum of 5 differing kinds of cancer.
These varieties embody cancer of the bladder, breast, colon, ovary, and prostate.
Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits." In other words, kale can help people reduce their risk of a wide
variety of cancers, thanks to the glucosinolates that kale contains.
Kale is additionally made in vitamin C, that boosts the system whereas promoting growth and healing harm.
It also fights the free radicals that can harm your body.
Collard Greens
Collard greens also called collards is a form of cabbage, of the mustard family (Brassicaceae).
Collard greens are a broad-leafed vegetable of the Brassica oleracea species, which also includes broccoli, brussel sprouts, cabbage, and kale.
Collard greens originate to prehistoric times, and ar one in all the oldest members of the cabbage family.
Historians are unsure of the exact origin of collard greens. They surmise that it was growing wild in Asia Minor, now Turkey, as well as in Greece along the Mediterranean long before recorded history.
Spinach
Spinach (Spinacia oleracea) is one in all the foremost fashionable inexperienced, leafed vegetables within the world because it could be a made supply of minerals, vitamins, pigments, and phytonutrients.
It is a member of the caryophylloid dicot family family because of the large rangeof advantages from this vegetable, it's suggested to consume spinach on an everyday basis.
One of the biggest reasons why these greens are so important and valued around the world is that they are very durable.
It will survive through the winter season and into spring if properly cared for.
Spinach can be eaten raw as a part of many salads, and it can also be cooked or sauteed down into a reduced form.
This can be ingested as a dish vegetable or added in a very variety of recipes for soups, stews, and casseroles.
It is native to the center East and was cultivated in Persia thousands of years agone.
From there, it was brought into China and made its way into Europe.
Spinach quickly became a staple in a very variety of cultural cuisines.
Cabbage
Cabbage is any of the various plants of the Capitata Group of the species Brassica.
It is a leafed inexperienced, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads.
We don’t grasp sure enough wherever cabbage appeared for the primary time as a result of several plants belong to the family of “brassicas”, they grow around the world and today’s cabbage descends
from them.
The most common theory is that The West cabbage is domesticated in Europe some three,000 years ago from its wild predecessors that had thick leaves that retained water which allowed
them to survive in colder places with less water.
In the East, cabbage is used since the 4,000 BC and was cultivated in North China.
These variants were nonheading cabbages and were domesticated by Celts of central and western Europe.
Rmaine Lettuce
Romaine lettuce could be a variation of typical dish lettuce, though they stem from the same plant.
The name cos lettuce suggests the lettuce was discovered in Rome, and the lettuce does well growing in the Mediterranean climate.
Romaine leaves ar long and taper towards the basis of the lettuce.
The upper part of the leaves is a deeper green color and more flimsy than the lower leaves.
Towards the lowest of the lettuce, the leaves become sturdier and have thick, white ribs that are filled with a slightly bitter fluid, giving romaine lettuce its distinctive taste.
The amount of this bitter fluid will increase more down the stalk, which is why many people throw away the thickest part of the leaves to avoid this bitterness.
Arugula
Arugula could be a hot, distinctive-tasting green that originated in the Mediterranean region.
It’s conjointly referred to as rucola, salad rocket, and Italian cress.
Arugula could be a member of the dilleniid dicot genus, or Cruciferous, family.
This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli.
Calcium, which helps the blood to clot normally.
It’s conjointly necessary for bone health, tooth health, muscle function, and nerve function.
Potassium, a mineral Associate in Nursingd an solution that’s important for heart and nerve perform.
It also helps the muscles contract normally. Potassium helps to reduce the negative effects of sodium, and it may be beneficial for people with high blood pressure for this reason.
Folate, a B vitamin. It helps support the production of DNA and other genetic material. It’s particularly important for women who are pregnant or planning to become pregnant.Folate deficiency in pregnant women may lead to spina bifida, a neural tube defect.
Vitamin C, a powerful antioxidant that helps support the immune system. Also known as ascorbic acid, vitamin C is important for tissue health and the absorption of iron from food.
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