Yeillikleri

Yeillikleri is a term used to describe a broad group of leafy vegetables whose edible portion is the leaves. In Turkish, the standard word for this category is yeşillikler, but the diacritic-free form yeillikleri may appear in some texts. The category includes a wide range of species and cultivars grown for flavor, texture, and nutritional value.

Common examples include lettuce varieties (such as romaine and butterhead), spinach, kale, Swiss chard, beet greens, and mustard greens. Leafy greens also encompass herb-like greens such as parsley, cilantro, dill, and other leafy greens used as greens in various cultural cuisines. Leaves can be tender or more robust, depending on species and maturity, and are used in a variety of preparations, from raw salads to cooked dishes.

Nutritionally, leafy greens are typically low in calories and rich in vitamins A, C, and K, as well as folate, iron, calcium, and dietary fiber. They contain various phytochemicals with potential health benefits. Some greens may be high in oxalates or other compounds that affect certain health conditions, so dietary choices may vary by individual needs.

Cultivation and storage: leafy greens are often fast-growing cool-season crops that prefer fertile, well-drained soil and consistent moisture. Harvesting usually involves removing outer leaves or cutting whole heads. For storage, keep greens refrigerated, ideally in perforated moisture-retaining packaging, and wash thoroughly before use.

Culinary uses: greens are versatile and appear in salads, sautés, soups, stews, and as garnishes. They are a staple in many culinary traditions around the world and are valued for their flavor, texture, and nutritional profile.