#11 Dandelion

Dandelions have long been considered a weed due to its amazing ability to persist. You can cut all the way down to the ground of these plants and they will happily regrow.

#12 Kale

Kale takes around two months to mature, you can harvest young leaves from the plant for fresh salads or wait for larger leaves to use in cooking.

#13 Radicchio

Radicchio is famous for its striking purple-red leaves and bright white veins. It offers a somewhat bitter, spicy, and nutty flavor raw but becomes much sweeter when touched by frost or roasted.

#14 Roman Lettuce

Roman lettuce is another common green leaf type used in Caesar salads. As they bunch together as they grow, you can pick outer leaves for easy greens on the go.

#15 Scallion

Scallions are quick growing plants with tubular, hollow green shoots that emerge from a small bulb. Cut off the greens an inch or two above the soil line when plants are about six inches tall. These plants will continue to send out shoots from the bulb.

#16 Spinach

Harvest spinach leaves before they have fully matured. If you wait too long, spinach becomes bitter with age.

#17 Amaranth

Amaranth greens can be harvested as they grow. Smaller leaves will be tender and mild in taste while more mature greens have a deeper, nuttier flavor.

#18 Swiss Chard

Swiss chard looks like a beet, except for the edible bulb. It grows crinkly, deep green leaves on colorful stems.

#19 Chicory

Chicory greens are great sautéed or eaten fresh in salads. Once it forms rosettes as it grows, pick a few outer leaves from each plant for a bountiful harvest.

#20 Turnip Greens

Harvest turnip greens when they are about 4 inches in length, taking just a couple leaves from each plant at a time.