Edible greens. Some edible leaves were historically documented in ancient greece in ancient rome in ancient sri lanka and in the middle ages. Kale mustard greens collard greens cabbage and broccoli are cruciferous leafy greens. These wild foods are typically more strongly flavored and far more nutritious for us than their domestic counterparts.
Harvest the leaves before the flowers appear or in the late fall after the first frost. One of the best ways to get familiar with these wild plants is to include them in your daily meals. Magnesium and tryptophan are also abundant in these greens.
These minerals enhance heart health and brain function. Traces of edible leaves have been found in ancient egyptian archaeological sites. Growing greens is easy and increases the diversity in your diet.
The types of garden greens range from the tops of edible roots like turnips and beets to ornamental plants like kale and chard. Wild edible greens are leafy green plants that grow in wild unattended places all over the world in many different climate zones. Cruciferous vegetables are high in nutrients and contain glucosinolates which inhibit the growth of certain cancers.
Theyre not just for emergency survival situations but are actual leafy foods that are very nutritious to incorporate into meals and salads from time to time.