Leaf and stem vegetables
Leafy vegetables find their way onto our plates almost every day, especially in the form of lettuce. At least it should be in the sense of a healthy diet. As the name suggests, in contrast to many other vegetables, neither fruits nor roots of a plant are used here, but the plant leaves and stems as vegetables. A characteristic feature of leafy greens is that the plant parts are particularly soft due to their high water content and are therefore easy to digest. In addition, corresponding garden vegetables can usually be easily recognized by particularly large and sometimes very shapely leaves.
The term ‘leafy vegetables’ also includes some herbs and garden flowers, which also stand out due to large, soft and edible leaf rags. Examples include parsley, dandelions and Wegwarte, whose tasty leaves provide wonderful salad bases. Another, but rather unpleasant, property of leafy greens is that this type of vegetable is unfortunately very susceptible to snail feeding, because the molluscs greatly appreciate the tender leaves as a source of food. When cultivating leafy vegetables, appropriate snail protection (e.g. snail fence) must always be included. Leafy vegetables in the form of:
Special case: cabbage vegetables
Cabbage vegetables are all garden vegetables that come from the cabbage genus. Similar to leafy vegetables, young leaf heads are used here as garden vegetables, although the leaves are not soft enough for raw consumption and must therefore be cooked. A particular advantage of cabbage vegetables is that they can be stored for a particularly long time. One of the main reasons why cabbage is an integral part of well-known national dishes in cool Northern and Eastern Europe.
In his European homeland, cabbage vegetables are often processed into sauerkraut, white cabbage or red cabbage by means of artificial acid fermentation, which can be stored even longer than is already the case with raw cabbage. Cabbage types are not particularly maintenance-intensive. In order for the garden vegetables to thrive, it only has to be in very humorous and nutrient-rich locations. The most popular types of cabbage are:
Turnip cabbage (kohlrabi)