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Leaves of edible plants consumed as vegetables.
The very frilly, somewhat bitter leaves are primarily eaten raw, in salads.
The vegetable used to make dishes à la Florentine. It is also eaten raw, in salads, and cooked, as a side dish or a stuffing ingredient.
Its slightly lemon-flavored leaves are traditionally served with fish and veal; it is also used in a puréed soup that is a classic in a number of European countries.
Its crunchy, slightly bitter leaves are much in demand for salads (used raw) or for such classic recipes as endive and ham au gratin.
Picked while very young and sold in bunches; its tiny leaves add a hint of spice especially to salads, sandwiches and sauces.