식재료 - 잎이 많은 야채와 십자화과 야채

a type of vegetable with large green leaves, eaten raw in a salad

상추

dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked

시금치

a type of lettuce with crisp leaves that are pale green in color and form a round ball

아이스버그 상추

a peppery and leafy green vegetable commonly used in salads and as a garnish

루꼴라, 아루굴라

a leafy vegetable with crisp white stalks and dark green leaves

청경채, 부지깽이

a vegetable with white or red leaf stalks and large green leaves, used in cooking

스위스 차드, 비트 잎

a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad

치커리, 치커리 잎

a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes

엔디브

a variety of chicory that bears dark red leaves

라디키오, 붉은 치커리

a type of lettuce with long, crisp leaves and a slightly bitter taste

로메인, 로메인 상추

a vegetable with white or red leaf stalks and large green leaves, used in cooking

스위스 차드, 망골드

a vegetable with elongated, tightly-packed leaves and a slightly bitter taste

윗루프, 치커리

a plant that grows in running water with pungent green leaves that are used in cooking

수크렐레스, 물냉이

a variety of leafy vegetables that are commonly used as the base for salads

샐러드 채소, 샐러드 잎

a large round vegetable with thick white, green or purple leaves, eaten raw or cooked

양배추

the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable

콜리플라워

a vegetable with a thick stem and clusters of edible flower buds, typically green in color

브로콜리

a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking

아티초크

the round flower head of a vegetable with thick green leaves, the heart of which is edible

글로브 아티초크, 아티초크

a root vegetable with a nutty flavor, often used as a substitute for potatoes

예루살렘 아티초크, 저작

a dark green type of broccoli

칼라브레제, 브로콜리 칼라브레제

a type of cabbage with green or purple curly leaves

케일, 곱슬 양배추

the edible swollen stem of a plant of the cabbage family, used in cooking or salads

콜라비

a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine

청경채, 박초이

a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor

사보이 양배추, 사보이 캐비지

any young shoot or newly grown part of a plant that is eaten in salads

싹, 묘목

a small round green vegetable from the cabbage family, used in cooking

방울양배추

a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking

청경채, 중국배추

a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor

물냉이, 수풀

a common name for the plant species Chenopodium album, known for its edible leaves and seeds

뚱뚱한 암탉, 흰냉이

a leafy green vegetable with small, tender leaves and a mild, nutty flavor

어린 양상추, 양상추

a flowering plant known for its vibrant flowers and soft, velvety leaves

톳, 말바

a European plant of the parsley family that grows on seacoast and is sometimes pickled

샘파이어, 바다 채소

a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots

바다 케일, 해변 케일

a European plant that is from the dock family, the leaves of which add a sour taste to the food

사루

a flowering plant with fern-like leaves and clusters of small, aromatic flowers

얄로우, 야로우

cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking

사워크라우트