Green Vegetables

vegetables used for food while still green (fresh or canned). They include onions (tips), lettuce, spinach, dill, rhubarb, sorrel, and other rapidly growing leafy vegetables; sometimes radishes are included in this category. Green vegetables contain a large quantity of valuable vitamins and minerals and taste very good. They ripen early and demand fertile and moist soil. Green vegetables are grown in both open (winter, late fall, and early spring crops) and sheltered soil. They do not require much heat and grow well at 12°-15°C. They easily tolerate frosts from −3° to −5°C. In southern regions, fresh green vegetables can be grown all winter in unsheltered soil.