38 Leafy Greens Name in English and Bangla with Pictures | Necessary Vocabulary
Leafy greens are an important part of our daily diet. In this post, you will learn 38 common leafy greens name in English and Bangla with pictures and meanings. This will help you improve your vocabulary and daily English skills.
Greens / griːndʒ / (গ্রীন্জ্) n [also called leafy
vegetables, are the edible leaves of plants that are eaten as vegetables, they
can be eaten raw in salads or cooked in different dishes] (শাক): Eat up your greens.
Greens Related Necessary Vocabulary Notes
Ø Tender / ˈtendər / (ˈটেন্ডএর্) adj [(of meat or vegetables) easy to cut or chew] (কচি; সুক্ষ্ণ): This bird meat is extremely tender.
 |
| Shoot |
Ø Shoot / ʃuːt / (শূট্) n [the part that grows up from the ground when a plant starts to grow; a new part that grows on plants or trees] (অঙ্কুর; প্ররোহ): Two weeks after we’d planted the seeds, little green shoots started to appear.
Ø Short-lived / ʃɔːrt-ˈlɪvd / (শোর্ট-ˈলিভড্) adj [lasting only for a short time] (স্বল্পস্থায়ী; ক্ষণস্থায়ী): His success was great but short-lived.
Ø Herb / hɜːrb / (হা্র্ব্) n [a type of plant whose leaves, flowers or seeds are used in cooking to give flavor to particular dishes, or which are used in making medicine for diseases] (ভেষজ; ঔষুধি): A large range of herbs and spices are used in South Asian cooking
Ø Leaf / liːf / n {plural leaves}
[a flat
green part of a plant that makes food for the plant using sunlight] (পাতা; পত্র; পল্লব):
Ø Stem / stem / n [the main central part of a plant that supports leaves
and flowers] (গাছের মূল কাণ্ড বা ডাটা)
Ø Stalk / stɑːk / n [the narrow stem that joins leaves, flowers, or fruit
to the main stem of a plant] (পাতা/ফুলের বৃন্ত বা বোঁটা)
Ø Root / ruːt / n [the part of a plant that grows underground and absorbs
water and holds the plant firm in the ground] (মূল; শিকড়)
Ø <PHR-V> Eat up [to eat all the food that you have been given] (সম্পূর্ণ খেয়ে ফেলা): Be a good boy, eat up your vegetables.
Spinach
Spinach / ˈspɪnɪtʃ / (ˈস্পিনিচ্) n [a flowering annual Asian
plant of the goosefoot family, with large dark green leaves that are eaten as greens,
either cooked or uncooked] (পালং শাক): The spinach is sold fresh in bunches at the farmer’s market can have a lot of dirt on the root ball that needs to be rinsed out before cooked.
Ø Annual / ˈænjuəl / (ˈএ্যানউএল্) n [any plant that grows, produces seeds, and dies within one year or season] (এক বছর বেঁচে থাকে এমন উদ্ভিদ; বর্ষজীবী উদ্ভিদ):
Malabar Spinach
Malabar Spinach / mæləbʌr ˈspɪnɪtʃ / (ম্যালএবার্ ˈস্পিনিচ্) n {Also vine spinach, Ceylon
spinach, and Indian spinach} [a fast-growing perennial
vine plant with soft stems, reaching about 12 meters in length and usually
grown on a trellis; its leaves are widely used as a leafy vegetable] (পুঁইশাক):
Perennial / pəˈreniəl / (পএˈরেনিএল) adj [<of plants> living for two years or more] (<গাছ সম্বন্ধে>দুই বছরের বেশি জীবৎকাল; বর্ষজীবী):
Stem / stem / (স্টেম্) n [the main long thin part of a plant above the ground from which the leaves or flowers grow] (<বোঁটা, পাতা, ফুল বা ফলের যে অংশ কাণ্ডের সঙ্গে যুক্ত থাকে> ডাঁটা): There are several leaves on each stem.
 |
| Vine |
Vine / vaɪn / (ভেইন্) n [any type of plant which climbs or grows along the ground and which has woody twisting stems] (লতা বা লতাজাতীয় উদ্ভিদ): Ivy is a type of vine.
Trellis / ˈtrelɪs / (ˈট্রেলিছ্) n [a light frame made of bars of wood or metal crossed over each other, fixed to a wall for plants to grow up] (মাচা; জাঙ্গলী):
Water Spinach
Water Spinach / ˈwɔːtər ˈspɪnɪtʃ / (ˈওআটএর ˈস্পিনিচ্) n [an aquatic or semi-aquatic
plant with hollow stems and arrow-shaped leaves, eaten as a leafy vegetable] (কলমি শাক):
Ø Hollow / ˈhɑːloʊ / (ˈহাঃলৌ) adj [having a hole or empty space inside] (ফাঁপা): The tree trunk was hollow inside.
Malva Parviflora
Malva Parviflora
/ ˈmælvə
ˌpɑːrvɪˈflɔːrə / n {also Little
mallow, Small-flowered mallow, Cheese weed} [a
small flowering plant of the mallow family whose tender leaves are sometimes
eaten as a leafy vegetable] (নাপা শাক বা লাফা শাক):
Red Amaranth
Red Amaranth / red æməranθ / (রেড এ্যামএরান্থ্) n {also Red-leaf amaranth} [a
plant with broad reddish leaves that are commonly eaten as a leafy vegetable] (লালশাক):
 |
| Chop |
Ø Chop / tʃɑːp / (চাঃপ্) v {Pt. Pp. chopped / tʃɑːpt / (চাঃপ্ট্)} [to cut something into pieces with a sharp tool such as a knife] (কুচিয়ে কাটা; টুকরা টুকরা করে কাটা): Chop the onions and carrots roughly.
Ø Finely / ˈfaɪnli / (ˈফাইন্লি) adv [into very thin or small pieces] (খুব ছোট, পাতলা ও কুচি কুচি করে): Make sure the spices are finely ground. Finely chopped herbs
Green Amaranth
Green Amaranth / ɡriːn
æməranθ / (এ্যামএরান্থ্ লীভ্য্) n {Also Slender amaranth} [the edible leaves of the amaranth plant, widely
cultivated and eaten as a leafy vegetable] (নটে শাক):
Stem Amaranth
Stem Amaranth / stem æməranθ / (স্টেম এ্যামএরান্থ্ ) n {also Amaranth Stem} [a tropical amaranth plant
that can grow up to about 4 meters long; its stems are thick, tender, and
slightly reddish, and both the leaves and stems are eaten as a vegetable] (ডাটা শাক): The leaves and stems of Amaranth are believed to help enrich eyesight.
Mustard Greens
Mustard Greens / ˈmʌstərd griːnz / (ˈমাস্টএর্ড গ্রীন্জ) n {Also Mustard leaves} [the dark green leaves of a mustard plant that are cooked and eaten as
leafy greens] (সরিষা শাক, রাই শাক):
Komatsuna
Komatsuna
/ ˌkoʊmɑːtˈsuːnə
/ n {Also Japanese mustard spinach} [a mild-flavored leafy green vegetable from Japan,
with tender leaves used in cooking] (জাপানি সরিষা শাক): 
Jute Leaves
Jute Leaves / dʒuːt liːvz / (জুট লীভ্জ) n [the edible green
leaves of the jute plant, used as a leafy vegetable in soups, stews, or curries] (পাট শাক বা মারা শাক): Dish of only white rice and Jute leaves (= শুধু পাট শাক আর ভাত) 
Turnip Greens
Turnip Greens
/ ˈtɜːrnɪp griːnz
/ (ˈটা্র্নিপ্ গ্রীনয্)
n [the tender leaves of young turnip plants eaten
as greens] (শালগম শাক):
Beet Greens
Beet
Greens / biːt ɡriːnz / n [the
edible green leaves of the beet plant, often cooked or used as a leafy
vegetable] (বিট
শাক): 
Radish Greens
Radish Greens
/ ˈrædɪʃ
griːnz / n [the edible green leaves of the radish plant, often
cooked or eaten as leafy greens] (মূলা শাক): 
Lettuce
Lettuce /
ˈletɪs / (ˈলেটিছ্) n [an annual plant of the
daisy family with green leaves that are eaten raw in a salad] (লেটুস): Lettuce extracts are sometimes used in skin creams
and lotion for treating sunburn and rough skin.
Romaine
Romaine
/ roʊˈmeɪn / (রৌˈমেইন্) n
{Also cos lettuce; romaine lettuce} [a
variety of lettuce that grows in a tall head of dark green leaves with firm
central ribs, eaten as a leafy vegetable] (লেটুস শাক): 
Kale
Kale / keɪl / (কেইল্) n {Also leaf cabbage} [a type of cabbage with green or purple tightly curled
leaves, grown for its edible leaves] (কেইল বা পাতাকপি শাক): 
Collard Greens
Collard Greens
/ ˈkɑːlərd griːnz / (ˈকাঃলএর্ড্ গ্রীনয্) n [a leafy
vegetable plant grown for its large, loose, dark green edible leaves] (খোলা পাতাকপি শাক): 
Bok Choy
Bok Choy
/ ˌbɑːk ˈtʃɔɪ
/ (ˌবাঃক্ ˈচোই) n
{also UK pak choi} [a type of Chinese
cabbage with long dark green leaves and thick white stems] (চায়না শাক): 
Napa Cabbage
Napa Cabbage
/ ˌnæpə
ˈkæbɪdʒ / n {Also Chinese cabbage}
[a type of cabbage with soft, light green leaves
and thick white stems, commonly used as a leafy vegetable in cooking] (চায়না
বাঁধাকপি / নাপা বাঁধাকপি):
Chard
Chard
/ tʃɑːrd / (চাঃর্ড্)
n {Also swiss chard} [a leafy vegetable
with large dark green leaves and thick white, yellow, or red stems, which can
be cooked and eaten] (বিট পাতা শাক):
Arugula
Arugula
/ æˈruːgjʊlə / (এ্যাˈরূগুউলএ)
n {UK rocket} [a plant with long green
leaves that have a strong flavour and eaten raw in salads] (রকেট, বা অ্যারূগুলা শাক):
Endive
Endive
/ ˈendaɪv
/ n {Also USA curly endive} [a leafy vegetable with slightly bitter, curly green
leaves that are eaten uncooked in salads] (এনডাইভ শাক / তিতকুটে সালাদ শাক):
Rapini
Rapini
/ ræpɪnɪ / (র্যাপিনি) n [a green leafy vegetable, also known as broccoli rabe,
whose edible parts include the leaves, buds, and stems, with a slightly bitter
taste] (র্যাপিনি শাক): 
Indian Pennywort
Indian Pennywort
/ ˈɪndiən ˈpeniwɜːrt / (ˈইন্ডিএন্ ˈপেনিওয়ার্থ) n [a tropical marsh plant whose leaves are eaten as
leafy greens] (থানকুনি পাতা):
Ø Marsh / mɑːrʃ / (মা্র্শ) n [an area of low land that is always soft and wet because it has nowhere for the water to flow away to] (জলাভূমি; জলা): After so much rain, the field had become a marsh.
Elephant Ear Greens
Elephant Ear Greens / ˈelɪfənt ɪr griːndʒ / n
{Also taro greens or taro
leaves} [a leafy vegetable and
perennial herb native to Southeast Asia and the Indian subcontinent, named for
its large leaves that resemble an elephant’s ears] (কচু শাক): 
Fiddlehead Fern
Fiddlehead Fern
/ ˈfɪdlhed fɜːrn / (ˈফিডল্হেড্ ফা্র্ন্) n {Also fiddleheads
or fiddlehead greens; edible fern} [the
young, tightly coiled fronds of a fern, harvested and eaten as a leafy
vegetable] (ঢেঁকি শাক; ঢেকিয়া শাক): 
Goosefoot
Goosefoot
/ guːs fʊt / (গূছ্ ফুট) n {also fat-hen}
[a leafy
plant of the genus Chenopodium, whose leaves are edible and sometimes used as a
leafy vegetable]
(বথুয়া বা বেথো শাক):
Fenugreek Greens
Fenugreek
Greens / ˈfenuːɡriːk ɡrinz / n [the fresh leaves of the fenugreek plant, used as an
herb, leafy vegetable, or for sprouts and microgreens; its seeds are used as a
spice] (মেথি
শাক্): 
Sorrel
Sorrel
/ ˈsɔːrəl / (ˈছোরএল্)
n {Also sorrel leaves} [a plant with green leaves that have a sour taste and
are used in cooking as an herb or leafy green] (টক শাক):
Garlic Greens
Garlic
Greens / ˈɡɑːrlɪk ɡriːnz / n {Also green garlic} [young
leaves of the garlic plant with a mild garlic flavor, used as a leafy vegetable
in cooking] (রসুনী শাক বা রসুনপাতা শাক): 
Garden Cress
Garden
Cress / ˈɡɑːrdən
kres / n [a type of cress usually grown
as a sprouting vegetable, often mixed with mustard sprouts, and that has a slightly peppery taste, used in salads] (হালিম শাক):
Watercress
Watercress / ˈwɔːtərkres / n [a small aquatic plant with peppery-tasting leaves that are eaten raw in salads or cooked as a leafy vegetable] (জল শাক বা জলকুম্ভী শাক):
Cress
Cress
/ kres
/ n [a small herb with peppery-tasting leaves
that are eaten in salads or used as a garnish]
(): 
Dandelion Greens
Dandelion
Greens / ˈdændɪlaɪən ɡriːnz / n [the jagged leaves of the dandelion plant, eaten as a slightly
bitter leafy vegetable] (ড্যান্ডিলায়ন শাক):
Buffalo Spinach
Buffalo Spinach
/ ˈbʌfəloʊ
ˈspɪnɪtʃ / n {also Common Enhydra,
Helencha greens} [a marsh-growing leafy plant whose tender leaves and
stems are eaten as a vegetable] (হেলেঞ্চা, হিঞ্চা, হিঞ্চে, হিংচা, হাড়হাচ, হিলোচী, হেলচী, হিমলোচিকা ইত্যাদি নামে ডাকা হয়):
Common Purslane
Common Purslane
/ ˈkɑːmən
ˈpɜːrsleɪn / n {also known as little
hogweed, or pursley} [a small succulent leafy plant with smooth fleshy
leaves that are eaten as a vegetable or used in salads]
(নুনিয়া শাক):
Indian Chickweed
Indian Chickweed
/ ˈɪndiən
ˈtʃɪkwiːd / n {Also bitter cumin;
gima greens} [a small leafy herb whose tender leaves are sometimes eaten as a
leafy vegetable and used in traditional medicine] (গিমা শাক বা ডেমি শাক বা ঢিমা শাক):
Water Clover
Water
Clover / ˈwɔːtər ˈkloʊvər / n {also called, four-leaf clover, and European water clover} [an aquatic fern with clover-shaped leaves that is
eaten as a leafy vegetable] (শুষনি শাক):
Greens or Leafy Greens Names, Meaning & Image
Noted from Google Image, Oxford & Cambridge Dictionary
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