Some freshly harvested leafy vegetables may be consumed as such in its raw form only after washing them. They may also be consumed after minimal processing such as chopping and adding in salads and in other raw food preparations. Such leafy vegetables which may be consumed in its uncooked state such as salads are called leafy salad vegetables. Their leaves and leaf stalks are used for consumption and therefore they are termed as leafy greens or leafy vegetables. They are consumed as salads and therefore known as salad vegetables. Five most popular leafy salad vegetables are lettuce, celery, chives, kale, and parsley. In addition to these vegetables, chicory, endive, garden cress, water cress and land cress, chervil etc may also be used as leafy salad vegetables.