Salad Crops: Leaf-Type Crops

Abstract

Leafy salad vegetables, also known as potherbs, leafy greens, or salad greens, are among the universally used most important vegetable crops grown globally and available throughout the year. Although nearly all vegetables can be consumed raw but only few are commonly referred to as salad crops, and of these, only few are considered as leafy salad based on the criterion that the leaves alone are consumed. Leafy salad crops have been defined as those crops, only the leaves of which are harvested for use as raw vegetable. However, most of these crops are considered high-risk vegetables since their leaves and petioles are susceptible to attack by pests and environmental extremes. The leafy salad vegetables thrive best during cooler and moist seasons and do not tolerate hot weather. These vegetables most often come from short-lived herbaceous plants, such as endive ( Cichorium endivia L.), lettuce ( Lactuca sativa L.), Brussels sprouts ( Brassica oleracea var. gemmifera), cabbage ( Brassica oleracea var. capitata), celery ( Apium graveolens ), celtuce ( Lactuca sativa var. asparagina), chervil ( Anthriscus cerefolium ), chicory ( Cichorium intybus ), Chinese cabbage ( Brassica rapa subsp. pekinensis and B. rapa subsp. chinensis), collard greens ( Brassica oleracea ), dill ( Anethum graveolens ), garden cress ( Lepidium sativum ), kale ( Brassica oleracea var. acephala), mustard ( Brassica juncea ), parsley ( Petroselinum crispum ), sorrel ( Rumex acetosa ), summer purslane ( Portulaca oleracea ), Swiss chard ( Beta vulgaris var. cicla), turnip greens ( Brassica rapa var. rapifera), and watercress ( Nasturtium officinale ). These vegetables have mostly crisp, tasty, and tender edible leaves, which are valued for their appetizing succulence, bulk, and nutrients. Leafy salad vegetables are low in energy and fat but high in protein, dietary fiber, iron and calcium and very high in phytochemicals, such as vitamin C, carotenoids, lutein, folate, magnesium and vitamin K.