Edible plant leaves (EPL) constitute a major renewable plant biomass available all year round, providing an essential source of polyphenols in diets worldwide. By referencing the phenolic compounds of 50 leaves of edible leafy plants divided into four categories (green leafy vegetables, under-utilized leafy vegetables, leafy spices and leafy beverages), our study aims to deepen the understanding of their distribution and their benefits for human health through food. These edible leaves are often low in calories, rich in polyphenols and easy to produce, offer relevant solutions in the fight against obesity, management of food insecurity and prevention of chronic diseases, while also addressing the issue of climate change.