Leafy vegetables constitute an important part of a well‐balanced diet. Lettuce, chicory, and spinach are grown extensively as salad crops, with a range of cultivars being generated by conventional plant breeding. Somatic cell technologies, based on the regeneration of shoots from cultured cells and tissues by organogenesis and/or somatic embryogenesis, underpin conventional breeding through procedures such as
in vitro
pollination, microspore culture, embryo rescue, and exposure of somaclonal variation. Gene transfer techniques are most advanced in lettuce. Somatic hybridization through the fusion of isolated protoplasts has been exploited to circumvent sexual incompatibility barriers to introduce genes from wild species into cultivated lettuce. Transformation, based primarily on
Agrobacterium
‐mediated DNA delivery, has been used to introduce specific traits into leafy vegetables, particularly in lettuce. Such genes include those for resistance to pests, and tolerance to herbicides and environmental conditions including drought, cold, and salinity. Improving the nutritional value and extending shelf life are other prime targets for genetic manipulation. The use of leafy vegetables as “plant factories” to synthesize high value recombinant proteins is an immediate target for transformation at the nuclear and organelle levels in leafy vegetables.