Portuguese - Vegetais folhosos e crucíferos

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

alface

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

espinafre

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

alface iceberg

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

rúcula, arugula

a leafy vegetable with crisp white stalks and dark green leaves

bok choy, couve coração

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

acelga, beteraba

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

cicória, cicória selvagem

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

endívia

a variety of chicory that bears dark red leaves

radicchio, chicória vermelha

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

alface romana, romaine

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

acelga, acelga suíça

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

endívia, chicória

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

crescimento de água, agrião

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

folhas de salada, verduras para salada

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

couve

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

couve-flor

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

brócolis

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

alcachofra

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

alcachofra, alcachofra globe

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

alcachofra de Jerusalém, topinambur

a dark green type of broccoli

calabresa, brócolis calabresa

a type of cabbage with green or purple curly leaves

couve, kale

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

couve-nabo

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

bok choy, pak choi

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

couve-savóia, couve de savóia

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

brotos, germes

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

couve de Bruxelas

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

couve chinesa, pak choi

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

água morna, berro

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

galinha gorda, chenopodium album

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

alface de cordeiro, alface de ovelha

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

malva, tulipa

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

sampiro, salicornia

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

couve marinha, couve do mar

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

sorrel

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

mil folhas, yarrow

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

chucrute