Leafy Vegetables

Fresh coriander leaves

Curry leaves or kariveppila are commonly used for seasoning in Indian dishes. Less known to all, this leaf does more than just add flavour to any dish. There are numerous health benefits associated with curry leaves.

Fenugreek belongs to the plant family "Fabaceae". It is available and used both as a herb (the leaves of the plant) and as spice (the seed). It is cultivated worldwide as a semi-arid crop. It is frequently used in curry and is a very famous Indian leafy vegetable which resembles clover leaves. It has a very light bitter taste (which might require getting used to) and has a spicy taste to it.

Spinach

These plants are particularly known for the cooling sensation they impart. They can be added to foods in both fresh and dried forms. Mint is a popular ingredient in several foods and beverages, ranging from teas and alcoholic drinks to sauces, salads and desserts. Health benefits of mint are they are rich in nutrients, may improve irritable bowel syndrome, may help relieve indigestion, may decrease breastfeeding pain etc.

Red spinach is a good source of nutrition and is used[1] for medicinal purposes as well. The leafy vegetable has a red liquid in its stem, which is responsible for the red colour that we see on the stems and leaves. Benefits of red spinach also includes improves digestion, aids in weight loss, treats anaemia, improves kidney function, treats asthma, improves immune system etc.