Leafy Vegetables

Parsley:Benefits: Rich in vitamins A, C, and K; contains antioxidants and supports digestion and immune health.Uses: Adds fresh flavor to salads, soups, and sauces; used as a garnish and in marinades.Storage: Store fresh parsley in the fridge for up to 1-2 weeks in a plastic bag or container. Altern..

Asparagus:Benefits: High in vitamins A, C, E, and K; rich in antioxidants, fiber, and folate; supports digestion and heart health.Uses: Excellent when steamed, roasted, or grilled; adds flavor to salads, pastas, and soups.Storage: Store fresh asparagus in the fridge for up to 1 week. Keep the stems ..

Leeks:Benefits: Rich in vitamins A, C, and K; provides antioxidants and dietary fiber; supports digestion and heart health.Uses: Adds a mild, onion-like flavour to soups, stews, and sautés; often used in dishes like potato leek soup and as a flavour base in various recipes.Storage: Store in the frid..

Pak Choi (Bok Choy):Benefits: High in vitamins A, C, and K; rich in antioxidants and calcium; supports immune function and bone health.Uses: Adds a mild, slightly peppery flavor to stir-fries, soups, and salads; can be steamed, sautéed, or used in Asian dishes.Storage: Store in the fridge for up to ..

Chinese Cabbage:Benefits: Rich in vitamins A, C, and K; provides fiber and antioxidants; supports digestive health and immune function.Uses: Commonly used in salads, stir-fries, soups, and as a filling for dumplings; can be enjoyed raw or cooked.Storage: Store in the fridge for up to 1-2 weeks in a ..

Radish leaves are the leafy green tops of the radish root, packed with nutrients and often slightly peppery in taste, much like the radish itself. They are rich in vitamins A, C, and K, as well as minerals like calcium, iron, and magnesium. These leaves are edible and can be used in various dishes s..