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In India, mostly the red variety of Amaranth leaves are used in cooking. It is usually prepared by sautéing the Amaranth leaves a few spices, garlic and onion. It is known as lal saag or chaulai saag.Sometimes, it is also cooked with lentils and served alongside rice or roti. This dish is known as dal saag.
In Andhra Pradesh, it is prepared with moong dal or toor dal and known as thotakura pappu. Another variation is done where a sort of curry is made with Amaranth leaves and gram flour. In Kerala, a dish called cheera thoran is prepared. It is made by finely chopping the amaranth leaves and then sautéing them with grated coconut, chilies, curry leaves, and certain spices.
In Tamil Nadu, it is known as keerai masial and served with steamed rice.
Fresh, tender leaves and shoots of Amaranth can be eaten raw in salads or as juice. In the mainland of China, Amaranth is known as yin-tsai. It is used in various soups and stir fries.
Benefits
These are harvested Micro Greens and will have a mix of 3 varieties from below.Sango Radish, Broccol
These are harvested Broccoli Micro Greens.Microgreens are a tiny form of young, edible greens.
Tender twigs from the neem tree which are used as a toothbrush. will have about 12 twigs in each bun
Celery at HB comes along with the leaves and tops. Remember nothing goes to waste in celery.So, Here
Unlike some of the other cruciferous vegetables, you can consume virtually all parts of bok choy wit