There are many kinds of green vegetables: mustard greens, Chinese cabbage, Shanghai greens, water spinach, kale and so on.

1. Mustard greens

Mustard greens (scientific name: Brassica juncea? (L.) Czern. et Coss.) is an annual herbaceous plant of the Brassicaceae family, Brassica, reaching a height of 150 meters cm, the young stems and leaves have stinging hairs and a spicy taste; the stems are upright, and the petiole has small lobes; the leaves on the lower part of the stem are smaller, with notched or serrated edges, and the leaves on the upper part of the stem are narrow and lanceolate, with inconspicuous sparse or toothed edges. Full edge.

The racemes are terminal and extended after flowering; the flowers are yellow, the sepals are light yellow, oblong-oval, and spread upright; the petals are obovate, the siliques are linear, and the seeds are spherical and purple-brown. It blooms from March to May and bears fruit from May to June.

2. Chinese cabbage

Chinese cabbage, also known as Chinese cabbage, belongs to the genus Brassica of the Brassicaceae family and is a biennial herbaceous plant. Suitable for sowing in warm areas in the south, it is one of the specialty vegetables in southern my country. It can be sown all year round and is now introduced and cultivated all over the world.

3. Shanghai green

Shanghai green is also called Shanghai cabbage, Suzhou green, Qingjiang cabbage, green ginger cabbage, Xiaotang cabbage, green stem cabbage, Qingjiang cabbage, rapeseed, spoon Cai, Piaoerbai, is the most common variety of Chinese cabbage in East China around Shanghai.

4. Water spinach

Water spinach (Latin name: Ipomoea aquatica? Forsk), also known as water spinach, water spinach, water spinach, vine spinach, and water spinach, is a member of the genus Ipomoea Plants of the photocalyx group.

This species is native to East Asia and is now widely cultivated as a vegetable, or sometimes grows wild. It is commonly cultivated in Fujian, Guangxi, Guizhou, Jiangsu, Sichuan, Guangdong and other provinces in central and southern China. It is less common in the north. It should be grown in places with warm and humid climate and fertile and humid soil. It is not cold-tolerant and the stems and leaves will die when exposed to frost.

5. Kale

Kale is white cabbage (scientific name: Brassica oleracea?var.?albiflora?Kuntze) is an annual herbaceous plant of the genus Brassica and Brassica, with a history of cultivation. It has a long history and is one of China's specialty vegetables. The green kale greens are tender, crisp, sweet and delicious. The fat and tender flower sprouts and young leaves are used for consumption. Every 100 grams of fresh kale greens contains 92 to 93 grams of water and 51.3 to 68.8 mg of vitamin C. , and also contains quite a lot of minerals. It is one of the most nutritious vegetables among cabbage vegetables. It can be eaten stir-fried, souped, or used as a side dish.