In a time of where both social changes and climate changes threaten food security, the wise homeowner plans on adding more garden space into their landscapes. Making more room for vegetables is the usual first thoughts, but what about your trees. Some mixture of fruit trees makes sense for fruits that grow in your area, but have you thought of planting trees with edible leaves?

Here is a list of twelve trees with edible leaves, each offering unique flavors and nutritional benefits.

Many trees offer leaves that are not only edible but also packed with nutrients. Here are some of the best known:

1. Moringa (Moringa oleifera)

Interpretation of a Moringa Tree in a pot in the style of Abraham Mignon. Gathering the New Leaves of Trees Every parent, I suspect, has       a certain sense of accomplishment, when they can send a child,       now old enough, out to the garden to harvest       what is needed for the family meal or set aside, preserved,       for some tomorrow. Imagine telling a son or daughter       they can be giraffes, when tall enough       to reach the branches of trees with edible leaves       such as those new grown       upon a Moringa or other species from the forest       whose foliage can be consumed. Or mayhaps, they would prefer,       to be elephants or zebras or deer or another herbivore that munches       on the greens of trees… you know your children,       better than I do. ©2024 Carl Scott Harker, author of Trees and Flowers of Vincent Van Gogh

• Description: Known as the “drumstick tree” or “miracle tree,” moringa leaves are highly nutritious and widely consumed.
• Uses: Rich in vitamins A, C, and calcium; used in salads, teas, or dried as a powder for soups and smoothies.
• Taste: Slightly spicy, similar to arugula.

2. Mulberry (Morus spp.)

• Description: The leaves of mulberry trees, especially Morus alba, are edible when cooked.
• Uses: Common in Asian cuisine, used in teas, soups, or even wrapped as a vegetable.
• Taste: Mild, slightly bitter; best cooked to reduce bitterness.

3. Baobab (Adansonia spp.)

• Description: Baobab leaves are highly nutritious and commonly eaten in parts of Africa.
• Uses: Typically cooked in soups, stews, or dried and powdered as a thickener.
• Taste: Mild, slightly tangy; similar to spinach when cooked.

4. Linden (Tilia spp.)

• Description: Also known as basswood, linden leaves are tender and edible, especially in spring.
• Uses: Fresh leaves can be used in salads or as wraps.
• Taste: Mild, slightly sweet; a good lettuce substitute.

5. Beech (Fagus sylvatica)

• Description: Young beech leaves can be eaten in spring, but they become tough as they mature.
• Uses: Fresh in salads, or as a garnish.
• Taste: Mild and slightly lemony when young.

6. Horseradish Tree (Moringa stenopetala)

• Description: Similar to Moringa oleifera, this species also has edible leaves.
• Uses: Cooked or dried and powdered for soups.
• Taste: Mildly spicy, mustard-like flavor.

7. Nettle Tree (Celtis australis)

• Description: Also called “hackberry,” its leaves are edible when young and tender.
• Uses: Often cooked or used in soups.
• Taste: Mild, best cooked to reduce bitterness.

8. Bamboo (Bambusoideae)

• Description: Long, narrow, silvery-green leaves with a waxy surface and smooth edges.
• Uses: Young bamboo leaves and shoots are edible; used in soups and teas.
• Taste: Mild, grassy flavor.

9. Jackfruit (Artocarpus heterophyllus)

• Description: Broad, oval, dark green leaves with a leathery texture; the young leaves are softer and lighter in color.
• Uses: Young leaves are sometimes cooked or used as wraps.
• Taste: Mild, earthy.

10. Olive (Olea europaea)

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• Description: Long, narrow, silvery-green leaves with a waxy surface and smooth edges.
• Uses: Olive leaves are often used to make tea, prized for their antioxidants.
• Taste: Bitter and slightly astringent; best dried for tea.

11. Elderberry (Sambucus nigra)

• Description: Opposite, pinnate leaves with serrated edges and a vibrant green hue.
• Uses: Young leaves are sometimes used in cooking; they should be cooked due to mild toxicity when raw.
• Taste: Herbaceous; safe only in moderation and cooked.

12. Carob (Ceratonia siliqua)

• Description: Pinnate, glossy, dark green leaves with multiple small, oval leaflets.
• Uses: Young leaves can be used in soups or as greens in certain regions.
• Taste: Mild, slightly nutty; tender when young.

These trees are prized for their adaptability and the nutrient boost. Their leaves offer fresh, edible greens. The trees often thrive in various climates, providing a diverse range of flavors and nutrients. Some of these trees produce fruit that is also edible. And most of these trees are a boon to birds and other animals as well.

Of course, not every tree species is suited for where you live and some trees might be locally restricted. Still why not consider adding a tree whose leaves can be eaten.