Leafy Vegetables

1. Appearance: As the name suggests, red cabbage has deep purple-red leaves that are tightly packed in a round or oval shape.2. Nutritional Value: Red cabbage is highly nutritious:   - It is rich in vitamins C, K, and A.   - It contains antioxidants such as anthocyanins, which gi..

Nati coriander, also known as nati dhaniya or country coriander, is a variety of coriander grown in rural or traditional farming settings in India. Here’s a brief overview:DescriptionAppearance: Nati coriander has small, delicate leaves compared to the larger, more common coriander varieties. The pl..

DescriptionAppearance: Mint leaves are typically green, with a slightly jagged edge and a soft, fuzzy texture. They grow on square stems and have a distinct, refreshing aroma.Flavour: Cool, crisp, and slightly sweet with a hint of peppery or herbal notes.UsesCulinary: Commonly used fresh in dishes s..

UsesCulinary: Integral to dishes like pesto, caprese salad, and various sauces. Often used fresh in Italian, Thai, and Mediterranean recipes.Herbal Tea: Fresh basil leaves can be used to make aromatic herbal tea.Seasoning: Adds a fresh, fragrant touch to soups, stews, and marinades.Nutritional Benef..

Curry leaves, also known as kadi patta or meetha neem, are aromatic leaves used in Indian and Southeast Asian cuisine. Here’s a brief overview:DescriptionAppearance: Curry leaves are small, glossy, and dark green with a slightly jagged edge. They grow in clusters on a delicate, woody stem.Flavour: T..

DescriptionAppearance: Spinach leaves are usually dark green and can be smooth or slightly wrinkled. The leaves grow in a rosette pattern and are often sold fresh, though they can also be found frozen or canned.Flavour: Mild, slightly earthy, and slightly sweet when cooked.UsesCulinary: Can be eaten..

DescriptionAppearance: Methi leaves are small, green, and typically have a slightly jagged edge. They grow in clusters and have a somewhat bitter, earthy flavour.Flavour: They have a distinctive, slightly bitter taste with a hint of sweetness and a unique, aromatic quality.UsesCulinary: Commonly use..

Amaranthus leaves, also known as amaranth or chaulai in Hindi, are nutritious leafy greens used in various cuisines around the world. Here’s a brief overview:UsesCulinary: Often used in soups, stews, stir-fries, and salads. Common in Indian cuisine, particularly in dishes like saag and subzis. Can a..

Red amaranthus, also known as red amaranth or chaulai (in Hindi), is a variety of amaranthus with vibrant red or purple-colored leaves. Here’s a brief overview:DescriptionAppearance: The leaves are strikingly red or purple with a smooth, slightly glossy surface. The plant also produces clusters of t..

Spring onion, also known as scallions or green onions, is a versatile vegetable used in a variety of cuisines. Here’s a brief overview:DescriptionAppearance: Spring onions have a small, white bulb at the base with long, slender green stalks. Both the white and green parts are edible.Flavour: Mild an..

DescriptionAppearance: Dill leaves are feathery, delicate, and bright green, resembling fine fern-like fronds. They grow on tall, slender stems and have a light, airy texture.Flavour: Dill has a fresh, slightly tangy flavour with hints of anise and citrus, and it is less pungent than some other herb..

Arai keerai, also known as Amaranth leaves or Little Amaranth, is a type of leafy green commonly used in South Indian cuisine. Here’s a brief overview:DescriptionAppearance: Arai keerai leaves are typically small, oval, and tender, with a green colour. The plant grows in a bushy manner and produces ..