Fenugreek or methi:
Fenugreek has been used in west for medicinal use as well as cattle fodder. In India it is known as methi and is cooked in many regions as an everyday vegetable. The fenugreek seeds can be used fresh as well as sprouted. Dried seeds can be used whole as well as crushed. Fresh leaves have culinary uses as vegetable but sprouted seeds may be tossed into salads. Dried leaves are used as a spice in India and Middle East. Known also as kasoori methi. The green leaves have minerals and vitamins: calcium, phosphorous, iron, carotene, riboflavin, niacin and vitamin C whereas the seeds contain calcium, phosphorous, carotene, thiamin, riboflavin and niacin. Fenugreek seeds are mainly used in curry powders especially in India and Sri Lanka. It is also used for tempering in some parts of India. It is also used in pickles. Fenugreek leaves are beneficial in treatment of indigestion and sluggish lever. The seeds are also useful in the treatment of colic, dysentery and diarrhea. The leaves help in blood formation, the cooked leaves help prevent anaemia. Fenugreek seeds can also be taken by diabetics
Lettuce or salad patti:
Lettuces have been cultivated for thousands of years. They were popular among the Romans who supposedly introduced them to Britain. The availability of salad leaves has grown enormously in recent years. Some are lettuce while others belong to vegetable family. Their common feature is that they can be eaten raw although some can also be eaten cooked. Lettuce contains vitamins A, C and E and the minerals potassium, iron and calcium. It is bulky, low in calorie but high in health value. They are many different types of lettuce. To name some: Butterheads, Crispheads, Cos / Romaine, Lamb’s lettuce, Rocket / Arugula, Belgian Endive/ Chicory, Radicchio, Watercress, Mustard cress, Lolo Rosso and Frisse.
Amaranth or chauli ka saag:
Amaranth has erect, and often thick and fleshy stems and green leaves. Regular use prevents the deficiency of vitamins A B B2 and C, calcium, iron and potassium. Drinking fresh juice along with honey is a home remedy for bronchitis.
Mint or pudina:
Mint is one of the most popular green leaves in the Indian kitchen. This simple, delicate and dark green leaves make excellent chutney on their own or with green coriander. Mint is a flavour popular in toothpastes, chewing gum, confectionary and pharmaceutical preparations. It relieves gastric discomfort and improves appetite. Fresh mint leaves, chewed daily, is an effective antiseptic mouth cleanser and breath freshener.
Spinach or palak:
Spinach with its broad green leaves ranks high among all green vegetables. Spinach is rich in essential amino acids, iron, vitamin A and folic acid. It is considered to be one of the cheapest vegetables that can supply a fair amount of protein. Spinach helps to alleviate conditions of constipation, anaemia, acidity. Used in soups and with other vegetables it is a popular ingredient in many recipes. Young tender leaves can be had raw in salads.
Dill or suva:
Dill is more famous for its light brown aromatic seeds. The fresh leaves are aromatic, very delicate and have a warm taste. Extract of dill is a popular carminative for infants.
Coriander or dhania:
Coriander is so very fragrant with its distinctive taste. Makes chutneys what they are! Used in garnishes in Indian food. Seeds are brown and aromatic with a mild warm taste. Once powdered they give body to many an Indian dish. Essential ingredient in curry powders and garam masala.
Mustard leaves or sarsan ka saag:
Popular winter green from North of India it is staple combination with makki roti. Mustard greens with their unique earthy flavour have cholesterol lowering properties.
