1. Chenopodiaceae, including spinach and leafy vegetables;

2. Umbelliferae, including celery, coriander and fennel;

3. Cruciferae, including rape and shepherd's purse;

4. Compositae, including lettuce and chrysanthemum;

5. Amaranthaceae, including amaranth;

6. Convolvulaceae, such as water spinach. In addition, the cultivation of sunflowers and apricot trees is also common in southern China.

Common varieties of green leafy vegetables:

1. Round-leaf spinach: The leaves are semi-erect, the plant height is 19 cm, the spreading degree is 2 1 cm, the leaves are dark green, the petiole is 6 cm long, the seeds are round and spineless, the apex of the oval leaves is blunt, the mesophyll is thick, the cold resistance and fertility are strong, the leaves are tender and sweet, and the quality is good, which is suitable for autumn sowing and winter harvest.

2. Coriander: The plant is upright, with a height of 30cm-40cm and a spreading degree of 35cm-40cm. The leaves are odd-numbered pinnate compound leaves with toothed leaves and 65,438+0-2 pairs of deep leaves. Each plant weighs about 50 grams, with soft texture and rich fragrance. Cold-resistant, heat-resistant, drought-resistant, less pests and diseases, can be cultivated all year round. Generally, the yield per mu is 2000 -2500 Jin.

3. Water spinach: the plant is semi-prostrate, the stem is round, hollow and soft, with nodes that can produce adventitious roots, many branches, alternate leaves, long petioles and oval or heart-shaped leaves. The flowers are funnel-shaped, white and oval, and the seeds are hard and dark brown. They like high temperature, moisture resistance, heat resistance and cold resistance.

4. Auricularia auricula: Auricularia auricula is an annual vine that feeds on seedlings or twigs. Its texture is smooth and juicy, and the whole plant can be cooked in soup or fried. The whole plant is used as medicine to cool and replenish blood, and it is one of the green leafy vegetables supplied in summer. ? Fleshy stems, smooth and hairless. Habits such as warmth, heat resistance and moisture resistance.

Extended data:

cultivation techniques

(1) Requirements for temperature

The requirements of green leafy vegetables for temperature can be divided into two categories: one is green leafy vegetables native to temperate zone, which like mild climate and have strong cold tolerance, such as spinach, lettuce, turnip, celery and chrysanthemum. It can overwinter in the open field in North China, and it can safely overwinter in Northeast China with simple protective facilities. It is an important vegetable to solve the problems of low season, early spring and late autumn in winter.

The other is tropical green leafy vegetables, such as amaranth, water spinach, almonds and so on. Generally, the growth temperature is 20℃ ~ 25℃, and the growth stops below 10℃, which is frost-resistant, but high temperature-resistant. Planting in spring and harvesting in summer and autumn play an important role in solving the off-season in early autumn.

(2) Lighting requirements

Most green leafy vegetables are short and grow well in low temperature and cool conditions, and there is no strict requirement for light. They are suitable for interplanting with other crops and planting in the edge area of greenhouse, which can save space, make full and reasonable use of greenhouse land, improve the yield per unit area of vegetables and increase the output value.

Edible method

The correct way to eat green leafy vegetables should be to wash them first and then cut them. If you cut it first and then wash it, the vitamin C spilled from the vegetable section will dissolve in water and be lost. Chopping vegetables should also be cooked quickly, and it is easy to cause vitamin C oxidation if it is left for a long time.

Secondly, fry quickly, otherwise the heating time is too long, and vitamin C will be seriously damaged. Even if the temperature is high, but the time is short, the oxidase in vegetables can be inactivated quickly, so the loss of vitamins is relatively small.

Then thicken with starch. Adding a small amount of starch when cooking can increase freshness, and starch also protects vitamin C.

Finally, remember not to add vinegar. For green vegetables, a small amount of sugar can be added to keep vitamin C relatively stable. But for green leafy vegetables, the acidic environment will destroy chlorophyll, make the leaves yellow or brown, and reduce the edible value.

Baidu encyclopedia: green leafy vegetables