1. Green leafy vegetables include spinach, lettuce (head lettuce, loose leaf lettuce, stem lettuce), leek, Toona sinensis, celery, water spinach (water spinach), coriander (coriander), rape (green vegetable), fennel, and sunflower (auricularia).
2. Among them, spinach, lettuce, mustard, rape, Ipomoea aquatica, amaranth and chrysanthemum morifolium belong to popular food, with large planting area and wide applicable range; Coriander and basil belong to spicy seasoning dishes; Sunflower, begonia fimbristipula and chrysanthemum brain are rare vegetables, which are planted in a small area. Leaf mustard (potherb mustard) belongs to pickled vegetables; Shepherd's purse used to be a wild dish in the field in early spring, but in recent years, shepherd's purse has been cultivated from wild to cultivated. Because of its wide adaptability, difficult bolting in spring and high yield, leafy vegetables used to be used as light vegetables in April, but due to poor palatability, the planting area is gradually shrinking, so it is difficult to see them in the market at present, and only a small amount of them are planted in some traditional planting areas in rural areas.