Information about the Kentucky State University Cooperative Extension Program
Marie Merci Uwimbabazi, Graduate Research Assistant Megrael Ngudia, Undergraduate Research Assistant Cora Teets, Research & Extension Associate te Nzaramyimana, PhD, Assistant Professor for Urban Agriculture
Leafy greens are categorized as part of fresh vegetables, known for their green color and tender texture.
The history of leafy greens dates back to ancient civilizations, where they became a staple food in the Mediterranean region before spreading across Europe. During European exploration and the transatlantic slave trade, leafy greens were introduced to different parts of the world.
In the 16th century, they were brought to the Americas by European settlers and enslaved Africans. Over time, African culinary traditions influenced the preparation of these greens, making them a staple in Southern cuisine. Ultimately, they became an essential part of diets and are now widely consumed throughout the United States due to their versatile culinary uses.
Since then, there has been a growing demand for salads and fresh vegetables, which increased the United States' per capita consumption to 155.4 pounds in 2023.
Leafy greens are rich in vitamins, minerals, fiber, and other phytonutrients with low calories, all of which contribute to essential health benefits.
✿ Contain a great amount of essential nutrients
Combat cellular damage and support healthy aging
Reduce the risk of chronic diseases such as cancer and heart disease
Vital for healthy vision, immunity, bone health, and cell growth
Important for healthy muscles, nerve function, and oxygen transport
Promote healthy gut bacteria, aiding digestion, and regulating blood sugar levels
Grocery Stores and Supermarkets
Online Retailers
Community Supported Agriculture (CSA)
Farmers' Markets
Specialty and Ethnic Markets