About
Leaf vegetables, also called potherbs, greens, vegetable greens, leafy greens or salad greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Although they come from a very wide variety of plants, most share a great deal with other leaf vegetables in nutrition and cooking methods.
Aroma profile
Derived from this ingredient’s flavor compounds
fresh×7
aromatic×7
green×5
grassy×5
mint×4
camphoraceous×4
herbal×4
herbaceous×4
Taste profile
Derived from this ingredient's compounds · measured taste classes
bittersweet
Composition
60 compounds identified — cross-referenced scientific databases
(-)-1-(methylthio)propyl 1-propenyl disulfide(-)-1-methylpropyl 1-propenyl disulfide(-)-jasmonoyl-l-isoleucine(-)-menthone(-)-phaseollidin(-)-sativan(-)-vestitol(+)-1-methylpropyl 3-(methylthio)-2-propenyl disulfide(+)-1(10),4-cadinadiene(+)-7-iso-jasmonate(+)-cis-abscisic aldehyde(+)-marmesin(+)-neomenthol(+)-pulegone(+)-taxifolin(±)-menthone(10betah,11xi)-11-hydroxy-13-nor-6-eremophilen-8-one
Molecular affinity
Pairs well with — ingredients that share aroma compounds
Research Evidence
Multi-source verifiedVerification: Independently verified
The Geist can be wrong. Some flavor, taste, and pairing values are model-predicted, not lab-measured.