IN PRAISE OF THE LEAF

The term leafy greens covers a diverse range of foods from cruciferous vegetables like kale, bok choy, Brussels sprouts, kohlrabi and cabbage to lettuces, the leaves of the beet family and herbs such as fennel, fenugreek and coriander.

Less known are wild greens such as chickweed, purslane and dandelion, the tops of vegetables, the leaves of some flowers and root vegetables and water plants such as sea lettuce (Ulva lactuca).

Not all them are actually green but may be purple, red or multicoloured. These inauspicious wonder foods may also include the shoots (as in sprouts and microgreens) and stalks (as in celery) of plants.

According to Bruce French, founder