Green vegetables come in a rich variety of types, and the common varieties each have their own distinctive features

Green vegetables is the everyday name people use for leafy vegetables. In the narrow sense, it mostly refers to the small bok choy type; in the Jiangnan region, non-heading Chinese cabbage is often simply called green vegetables. In the broad sense, it covers leafy vegetables from many families and genera, including the Brassicaceae, Amaranthaceae, Asteraceae and Apiaceae, making it one of the most frequently seen categories of vegetables on the everyday dining table.

In terms of varieties, the Brassicaceae is the big family among green vegetables, with common types including small bok choy, Shanghai bok choy, chicken-feather greens, choy sum, Chinese kale, and tatsoi. In addition, there are spinach, amaranth, water spinach, garland chrysanthemum, lettuce, A-choy, celery, Ceylon spinach and other leafy greens, each with its own flavor. Divided by season, spinach and tatsoi are fairly cold-tolerant and are more common in autumn and winter, while water spinach and amaranth prefer warm conditions, with their market supply more concentrated in summer.

Overall, green vegetables are generally low in calories and contain dietary fiber as well as nutrients such as vitamin C, calcium and potassium, while the chlorophyll and carotene in deep green leaves are usually more abundant. The textures of different varieties differ noticeably; some are crisp, tender and sweet, while others carry a slight fresh fragrance or a mild bitterness, making them suitable for pairing with different cooking methods.

When selecting them, pay attention to whether the leaves are firm and upright and whether the color looks natural, and avoid plants with yellow leaves, rotten leaves, or wilted, soft ones. Leafy vegetables do not keep for long, so it is best to eat them soon after buying; for short-term storage, wrap them well and place them in the refrigerator to chill. For cooking, it is best to stir-fry over high heat, blanch and dress as a salad, or make soup; long cooking tends to make the texture tough, and more nutrients are lost.