In general use, herbs are plants with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances; excluding vegetables and other plants consumed for macronutrients. Culinary use typically distinguishes herbs from spices.

The top-rated green powerhouse vegetables are watercress, chard, beet greens, spinach, and chicory. But other vegetables are also strong contenders, including Chinese cabbage, collard greens, kale, and leaf lettuce. Understanding the health benefits of dark green vegetables may help inspire you to up your intake.

​Dark green veggies are a rich source of minerals including iron, calcium, potassium, and magnesium. They also provide important vitamins, including vitamins K, C, E, and many of the B vitamins.

Vegetables are a rich source of f olate, a B vitamin that helps your body make new red blood cells. Folate is especially important for children's health and may also reduce the risk of cancer and depression.
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Vegetables are also great sources of essential minerals like:

• Copper.

• Magnesium.

• Zinc.

• Phosphorous.

• Selenium.