MUSTARD GREENS
March 10th, 2012 → 1:20 am @ Shanti
“Vitamins and minerals in fresh food” MUSTARD GREENS Mustard greens are a bit like lettuce, but a bit more pungent and stronger in flavour however. They lend themselves to dishes, which need spicing up, like stir-fries or soups, but can be eaten raw as well. This vegetable belong to the brassica family, like the cabbage […]
LETTUCE
March 10th, 2012 → 1:15 am @ Shanti
“Vitamins and minerals in fresh food” LETTUCE Quite a few varieties of lettuce are available and can be used for different dishes. I like the loose leaf varieties, as they have many more green or coloured leaves, rather than the solid lettuces, which have only a few. The green leaves are rich in chlorophyll. These […]
LEEKS
March 10th, 2012 → 1:10 am @ Shanti
“Vitamins and minerals in fresh food” LEEKS Leeks are a vegetable belonging to the allium family like the onions and garlic. They are used widely in cooking, especially in Europe, where they have been used for a long time. Where the onions and garlic grow bulbs, leeks are a stem vegetable. When grown, they are […]
KOHLRABY
March 10th, 2012 → 1:05 am @ Shanti
“Vitamins and minerals in fresh food.” KOHLRABI Kohlrabi is an unusual vegetable in the way it grows. It grows above ground and the leaves grow from the bulb. There are a few varieties, the purple (knol-knol) and the white, the latter seems more readily available. It is a nice addition to your diet and should […]
KALE
March 10th, 2012 → 1:00 am @ Shanti
“Vitamins and minerals in fresh food” KALE Kale and as I knew it Boerenkool, ( the farmer’s cabbage), is a fantastic supplier of some important vitamins and minerals. I would say the highest of all foods. See below. It is a common vegetable, but sometimes hard to get, unless you can shop at a market […]
