Traditional agriculture in tropical areas is characterized by diversified cropping systems with low inputs of agricultural inputs. In these cropping systems, traditional leafy vegetables (LFT) occupy a prominent place because of their attractive properties such as rapid growth, ease of production and high nutritional value (Westphal et al, 1985). LFTs play a major role in agriculture and food and generate significant income in both rural and urban areas (Chweya and Eyzaguirre 1999, Adjatin, 2006). They are important sources of vitamins (A, B, C), trace elements, trace elements, proteins, proteins, fibers and carbohydrates (Stevels, 1990; Mnzava, 1997; Chweya and Eyzaguirre, 1999) and therefore contribute to the improvement of the nutritional status of populations in both rural and urban areas. According to Oomen and Grubben (1978), leafy vegetables such as amaranth have the same average protein content as seed legumes (peanuts, soybeans, cowpeas) and contain seven times more calcium, twice as much iron, 191 times more iron, 191 times more carotene, and 191 times more carotene and 78 times more vitamin C. In addition to their richness in nutrients, LFTs are available, adapted to our agroecological conditions and at a cost of low production (Westphal et al., 1985). Some LFTs such as Amaranthus spp. are cultivated but many others grow in the wild where they are harvested. Many LFTs have medicinal properties and are used to treat various diseases (malaria, intestinal parasites, infection, etc.). The production, harvesting, domestication, marketing, marketing, preservation and use of leafy vegetables are essentially female activities (Cheya and Eyzaguirre 1999). For them in particular but also for male producers in market gardening centers, leafy vegetables are huge sources of income. Given the economic, nutritional and medicinal importance of LFTs, especially for low-income rural communities, the intensification of their use and the improvement of their quality and productivity are undoubtedly alternative solutions to the preservation of their biodiversity, to the resolution of problems of undernourishment and to the improvement of the living standards of populations. Unfortunately, apart from Amaranthus spp., Solanum spp. and Corchorus spp., the LFT species consumed in Benin are still very little known (Assogba-Komlan et al., 2003). The persistence of such neglect will accentuate the erosion of their genetic resources with immediate consequences on the nutritional status and food security of our populations. It is therefore important to know them better in order to better value, promote and maintain them. To respond to this concern, an ethnobotanical study was initiated and conducted by the Plant Genetic Resources Research Unit of the FAST Genetics and Biotechnology Laboratory in collaboration with the Institute for Research and Development on the Biodiversity of Aromatic and Medicinal Cultivated Plants (IRDCAM). The plant species used were identified and their variation across ethnic groups analyzed. Vernacular nomenclature, preference and selection criteria, cultural practices and cropping systems, the seed system and seed conservation as well as the domestication of wild species were analyzed. This document appears not only as a summary of the main achievements but also as a directory or a catalog. It allows researchers, developers, and consumers to know the different vernacular names of a plant used as a leaf vegetable from its scientific name or to identify a species from its vernacular name. It is subdivided into two main parts. The first contains generalities on Benin and on traditional leafy vegetables and the second contains the directory remembered by photos of the main species.