Leafy-green

Leafy-green describes vegetables characterized by their abundant, green leaves. These plants are often cultivated for their edible foliage, which is typically rich in nutrients and used in salads, cooking, or juicing. They encompass a wide range of species, from the familiar lettuce and spinach to less common varieties like kale and arugula. The term emphasizes the prominent leaf structure and the color associated with chlorophyll, a vital component in photosynthesis.

Leafy-green meaning with examples

• The chef created a vibrant salad using a medley of leafy-green vegetables, including romaine lettuce, spinach, and kale, tossed with a light vinaigrette. The textures and subtle bitterness complemented each other perfectly, providing a nutritious and delicious meal.
• During her detox program, she focused on consuming nutrient-dense smoothies made with various leafy-green ingredients, such as collard greens and Swiss chard, to boost her energy and overall health. These powerful green drinks were a staple.
• The farmer's market was overflowing with a colorful display of leafy-green options, from vibrant baby spinach to the bold, textured leaves of dinosaur kale. Buyers could select the freshest seasonal varieties to cook with.
• In the garden, she carefully cultivated rows of different leafy-green plants, ensuring they had sufficient sunlight, water, and rich soil. Harvesting her crops provided a plentiful supply of fresh ingredients to use every week.