Edible leaves are the green parts of plants that can be consumed by humans and are often rich in nutrients. Common examples include spinach, kale, and lettuce. These leaves can be eaten raw in salads, cooked in various dishes, or used as wraps. They provide essential vitamins, minerals, and fiber, making them a healthy addition to any diet. Many cultures around the world incorporate edible leaves into their traditional cuisines. For instance, collard greens are popular in Southern U.S. cooking, while basil is widely used in Italian dishes. Incorporating a variety of edible leaves can enhance flavor and nutritional value in meals.