The Green Guide

Kale:

Kale is a popular vegetable, a member of the cabbage family (Brassica oleracea). The vegetable hails from
the cabbage family, which also includes broccoli, cauliflower, and collards. The dark, leafy green has been
on dinner plates since Roman times and has long been common across much of Europe. Kale is a super
food with staying power. Kale is more popular than ever, and it’s packed with vitamins and minerals.
There are many different types of kale. Instead of forming a head, the leaves grow in a loose rosette at the
top of a stem. The leaves are green, sometimes tinged with blue or purple, and their flavour is strong and
distinct and have either a smooth or curly shape. The most common type of kale is called curly kale or
Scots kale, which has green and curly leaves and a hard, fibrous stem. Including kale in your diet provides
nutrients that support healthy skin, hair and bones, as well as healthy digestion and a reduced risk of heart
disease.

Spinach:

Spinach is a leafy green vegetable that belongs to the Amaranthaceae family food group, which also includes other nutrient-rich plant foods such as beets, Swiss chard, spinach and quinoa. Scientifically known as Spinacia oleracea, it is believed to be of Persian origin. By the 12th century, it spread across Europe and became a desirable leafy green known for good health; a reputation that stands firm to this day. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard. There are three different types of spinach generally available: savoy, semi-savoy and smooth leaf.

Romaine:

Romaine is truly one of the world’s great Lettuces — nutritious, delicious and versatile. Romaine has medium-to-dark green, long, crisp leaves with firm white ribs almost to the tip of the leaf. As you reach the center,the Romaine Heart leaves become smaller, more yellow and sweeter.

Thanks to its durable nature and sturdy “crunch,” romaine lettuce adds not only nutrients to your salads, sandwiches, or other recipes, but also variety in terms of texture and flavor. It’s one of the best loved lettuces for having a mild, non-bitter taste that deters some people from consuming leafy greens regularly.

Aragula:

Arugula belong to the same group of vegetables that includes broccoli, bok choy, cabbage, kale and Swiss chard. 

The arugula plant is native to the Mediterranean region, where it’s been eaten for centuries. Arugula was actually thought of as a medicinal plant just as much as a food. Its  seeds were used for flavouring oils and had widespread benefits such as working as a natural infertility treatment to improving skin problems and digestion. In India, the leaves of the plant weren’t even eaten, but the oil was commonly pressed from them to produce taramira, a medicinal and cosmetic tincture blend.

 

For Food And Wine India By Akanksha Saigal

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