Researchers prefer to use leaves dried at defined conditions, because the fresh leaves loose their humidity very quickly and change their weight. Herbs and fruits are kept longer and sold after drying. However if your vegetables will be used fresh, you have to extract them fresh and to determine the water content in parallel sample by drying. As far as nitrates are concerned regarding the human health you must find the relevant state instruction and follow it strictly.
Dried for better stability; oxalate can be quantified by HPLC at 210 nm with a C18; nitrate as recommended by G. Peev use one of the standard methods, ISO or such..