Edible leaves are significant sources of bioactive chemicals vital for human health and nutrition. They operate not only as major sources of macronutrients and micronutrients but also as vehicles for the production of functional foods, owing to their diverse phytochemical composition. Leafy greens like Moringa oleifera, Murraya koenigii, Ocimum sanctum, and Morus alba are abundant in antioxidants, vitamins, minerals, and secondary metabolites, including flavonoids, phenolic acids, alkaloids, terpenoids, and saponins. These chemicals demonstrate many biological actions, including antioxidant, anti-inflammatory, antibacterial, antidiabetic, and anticancer properties. Microwave-assisted extraction (MAE) has evolved as a quick, environmentally friendly, and efficient technology for separating bioactive compounds from plant sources. This chapter delineates a detailed laboratory protocol for the extraction of phytochemicals from edible leaves via MAE, highlighting its benefits regarding yield, time efficiency, and the preservation of thermolabile compounds, thus enhancing research and applications in nutraceuticals and functional food formulations.