Winter greens quite hardy), Chinese cabbage, mustard, Chinese broccoli, spinach, mache, lettuce, cilantro, kale, arugula, parsley, Swiss chard, leeks, scallions, claytonia, minutina, tatsoi, endive, radicchio, cress, beets and beet greens, collards, kohlrabi, carrots, cabbage, rutabagas, radishes, parsnips and mustard-spinach crosses." Winter greens have similar nutritional characteristics to other leaf vegetables and are therefore good sources of vitamins A and C. They are also a source of several dietary minerals including Iron, Potassium and Calcium. Winter greens Winter greens are green leaved vegetables, closely related to the cabbage, that are seasonably available in winter. Common vegetables described as winter greens are chard, collards,
Parsley stems resembling celery. Another type of parsley is grown as a root vegetable, the Hamburg root parsley ("P. crispum radicosum" group, syn. "P. crispum" var. "tuberosum"). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States, root parsley is common in central and eastern European cuisine, where it is used in soups and stews, or simply eaten raw, as a snack (similar to carrots). Although root parsley looks similar to the parsnip, which is among its closest relatives in the family Apiaceae, its taste is quite different.