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Leafy vegetables, also called leafy greens, salads green, pot herbs, vegetable greens, or simply greens, are leaves of plants that are eaten as vegetables, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most of them share a great deal with other vegetables in nutrition and cooking methods.

Leafy green vegetables are an important part of a healthy diet. They are full of vitamins, minerals and fiber, but low in calories. Eating a diet rich in leafy vegetables can bring many health benefits, including reducing the risk of obesity, heart disease, high blood pressure, and mental decline.

There are about a thousand species of plants with edible leaves. Leafy vegetables most often come from short-lived herbaceous plants such as lettuce and spinach. Woody plants of different species also provide edible leaves.

The leaves of many fodder crops are also edible for humans, but are usually consumed only in famine conditions. Examples include alfalfa, clover, most grasses, including wheat and barley. These plants are often much more fertile than traditional leafy vegetables, but using their rich foods is difficult because of their high fiber content. This can be overcome by further processing, such as drying and grinding the powder or pulping and pressing the juice.

Leafy vegetables contain many typical plant nutrients, but since they are photosynthetic tissues, their vitamin K levels are particularly noteworthy. Phylloquinone, the most common form of vitamins, is directly related to photosynthesis. This leads to the fact that leafy vegetables are a staple food that significantly interacts with the anticoagulant warfarin.