Lehtivihreät

Lehtivihreät is a Finnish term that translates to "leaf greens" in English. It encompasses a broad category of edible plants, primarily their leaves, which are consumed for their nutritional value and culinary versatility. This group typically includes a wide array of vegetables that are either eaten raw or cooked.

Common examples of lehtivihreät include various types of lettuce such as romaine, iceberg, and butter lettuce. Spinach, kale, Swiss chard, arugula, and mustard greens are also frequently categorized as lehtivihreät. Herbs like parsley and cilantro, when used in significant quantities as a leafy component of a dish, can also fall under this umbrella. The term is not strictly scientific but rather a culinary and everyday descriptor.

Nutritionally, lehtivihreät are known for being rich in vitamins, minerals, and fiber. They often contain significant amounts of vitamins A, C, and K, as well as folate and iron. Their low calorie count makes them a popular choice for healthy diets. In Finnish cuisine, lehtivihreät are used in salads, soups, stews, and as side dishes. Their preparation can range from simple washing and serving to more complex cooking methods depending on the specific type of leaf green. The availability and popularity of different lehtivihreät can vary seasonally and regionally within Finland.