Voedingsingrediënten - Blad- en kruisbloemige groenten

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

sla

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

spinazie

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

ijsbergsla

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

rucola, ruccola

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, Chinese kool

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

snijbiet, biet

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

cichorei, cichoreiplant

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

andijvie

a variety of chicory that bears dark red leaves

radicchio, rode chicorei

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

romaine, romaanse sla

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

snijbiet, zwitserse snijbiet

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

witloof, andijvie

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

waterkers, waterkersplant

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

saladegroenten, salaadblad

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

kool

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

bloemkool

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

broccoli

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

artisjok

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

globe artisjok, artisjok

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

jeruzalem-artisjok, topinambur

a dark green type of broccoli

calabrese, broccoli calabrese

a type of cabbage with green or purple curly leaves

boerenkool, kale

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

knolselderij

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

paksoi, bok choy

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

savooiekool, savooikool

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

spruiten, scheuten

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

spruitjes

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

Chinese kool, paksoi

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

waterkers, schoenlappers

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

vette hen, witte melde

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

lammsla, lammetjessla

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

malva, sleutelbloem

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

zeekraal, zeewier

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

zeekool, zeewier

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

zure room

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

duizendblad, yarrow

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

zuurkool