Edible leaf crops belong to the families of Brassicaceae, Asteraceae, Chenopodiaceae, etc. Depending on the duration of development, they can be annual, biennial, or perennial. They are regarded as valuable and dietary plant species, leafy vegetables. The edible parts include the leaves and stems, however, in certain species (broccoli and cauliflower) the unopened flower buds are consumed instead of the leaves.. They are rich in easy-to-digest proteins, fats, iodine, iron, phosphorus, potassium, and numerous vitamins. Edible leaf crops include cabbage, lettuce, broccoli, spinach, etc.