Green chard, also known as Swiss chard, is a leafy green vegetable with broad, dark green leaves and thick, crunchy stalks, typically pale green or white. It has a mild, slightly earthy flavor and can be eaten raw or cooked. The leaves are often sautéed, steamed, or used in soups and stews, while the stalks add texture to dishes.

Red chard, a variety of Swiss chard, is a leafy green vegetable characterized by its vibrant red or magenta stems and veins running through its dark green leaves. It has a slightly earthy, sweet flavor, like spinach, and is used both raw in salads or cooked in a variety of dishes like sautés, soups, and stews.

Rainbow chard is a colorful variety of Swiss chard that features vibrant stems in a mix of colors, including red, yellow, pink, and orange, with dark green leaves. It has a mild, slightly earthy taste, like other chard varieties, and can be eaten raw in salads or cooked in dishes like sautés, soups, or stir-fries.

Collard greens are a leafy green vegetable that belongs to the Brassica family, which also includes kale, broccoli, and cabbage. They have large, broad, dark green leaves with a slightly thick, waxy texture. The leaves can be smooth or crinkled, and they grow on tall stems. Collard greens are known for their robust flavor, which is often described as earthy and slightly bitter, especially when cooked. They are commonly used in Southern cuisine, often slow-cooked with smoked meats, garlic, and spices to enhance their flavor.

Mustard greens are leafy green vegetables known for their vibrant, tender leaves and distinctive peppery flavor, which can vary in intensity depending on the variety. They can be eaten raw in salads or cooked in dishes like stir-fries, soups, or stews, where their robust flavor adds depth.

Edible dandelion greens are the young leaves of the dandelion plant, known for their jagged edges and vibrant green color. They have a slightly bitter and peppery flavor, which becomes milder when cooked. Often harvested in the spring, these greens can be eaten raw in salads, blended into smoothies, or cooked in a variety of dishes, including soups and stir-fries.

Flowering Red Kale and Flowering White Kale are ornamental varieties of kale known for their vibrant, frilled leaves and colorful rosettes. Flowering Red Kale features deep red to purple leaves that create a striking visual display in gardens and landscapes. Its robust color intensifies in cooler weather, adding dramatic contrast to other plants. Flowering White Kale, on the other hand, showcases creamy white to light green leaves, offering a softer, elegant appearance.

Fava greens, also known as fava bean leaves, are the tender, edible leaves of the fava bean plant (Vicia faba). They are characterized by their broad, dark green leaves and slightly sweet, nutty flavor, which becomes more pronounced when cooked. Fava greens can be enjoyed raw in salads, added to sandwiches, or sautéed, steamed, or incorporated into soups and stir-fries.

Watermelon radish is a vibrant variety of radish characterized by its striking appearance: it has a green exterior and a bright pink to magenta interior. This root vegetable is known for its crisp texture and mildly sweet, slightly peppery flavor, which becomes more pronounced when cooked. Watermelon radish can be enjoyed raw in salads, pickled, or roasted, adding both color and flavor to various dishes.