The leafy vegetables include Chinese cabbage, cabbage, Brussels sprouts, kale, purple cabbage, Chinese cabbage, green vegetables, cabbage, lettuce, leek, leek, garlic bolt, celery, spinach, Gracilaria lemaneiformis, lettuce, water spinach, chrysanthemum, amaranth, sauerkraut, tribute, kale, mustard and kale.

Chinese cabbage originated in China and was introduced to Japan, Europe and the United States in the19th century. Chinese cabbage is the main vegetable in winter and spring in Northeast China and North China. Leaves can be fried, eaten raw or salted, and the leaves falling off the outer layer can also be used as feed.

Brussels sprouts, also known as cabbage, are mainly fresh and tender lobular balls formed in axillary buds of edible plants. Lobular meatballs are unique in appearance, fresh and tender, sweet and rich, and unique in flavor.

Chinese cabbage, commonly known as green vegetables, is a cultivated plant of Brassica with edible stems and leaves. It is an annual or biennial herb, usually cultivated as an annual, with short plants, shallow roots and developed fibrous roots.