Fresh Leafy Greens

Vernacular names agathi in Tamil, avisa in Telugu, agase in Kannada.  They are leaves of the Hu

In India, mostly the red variety of Amaranth leaves are used in cooking. It is usually prepared by s

Can be eaten celery raw or cooked. Celery pairs well with: cheesedips, such as hummus, peanut b

This is natti variety. It tends to dry pretty quickly in this summer heat. Please bear with us in ca

Curry leaves have been used since ancient times in traditional Indian cuisine. Their unique tas

Drumstick leaves in general are very fragile and tend to fall off very easily from the branch. Somet

For the busy ones, we remove the leaves from the stem and pack it in a zip lock cover.So, what makes

Haldi leaves are extensively used in Indian, Thai and Malaysian cooking.In Mangalorean cuisine,

Gongura, or sorrel, leaves are, in fact, ubiquitous across the country—variously called ambaadi (Mar

Kale adds nutritional value and color to salads and side dishes, just like all dark

Storage: Cut the stalk from the grass and store them tightly wrapped in the fridge for 7-10 days. Al

Green Leaf lettuce is best suited for fresh applications and is most commonly used as a wrap, garnis

It has a neutral taste and refreshing crunch.Many people remove the outer leaves before eating, but

Benefits:Red leaf lettuce is a great source of antioxidants, in particular, anthocyanins, beta carot

Fenugreek leaves or Methi leaves are one of the most widely used green leafy vegetables. These aroma

Peppery, crispy mustard greens is one of the most nutritious green-leafy vegetables with high levels

1 bunch approximately 200 GmsBenefits:Spinach is an extremely nutrient-rich vegetable. It packs high

Parsley is a versatile herb that can be used in many ways, such as in egg bakes, sauces, juices, or

Mint is also known as 'pudina' in Hindi. Belong to the genus Mentha. These plants are part

Dill's green leaves are wispy and fernlike and have a soft, sweet taste.Dill leaves are consumed dif

Though bathua leaves are cultivated in some parts across the world, India, especially Northern

Cultivated since prehistoric times, the versatile spring onion with its vivid green stem has long be