Coriander, also known as cilantro or Chinese Parsley, is a relative of parsley and indigenous to southern Europe and the Mediterranean. It was used in ancient Egypt for medicinal and culinary purpose.
Today, coriander is mainly used around the world as a condiment, garnish or decoration on culinary dishes. People just love this herb because of its fragrant flavour that is similar with citrus peel and sage.
This purple veggie has a unique taste and texture and is often found in mediterranean cooking! Their slightly sponge like texture and mild but bitter taste mingles well with many sauces.
Eggplants are very low in calorie and fats as well as a good source of vitamins and dietary fibers, making it a really healthy vegetable.
Uses: Roast, boil or grill
Butternut pumpkin, known in certain countries as butternut squash, has a sweet almost nutty flavour. Its yellow skin and orange flesh becomes even sweeter and richer when it is fully ripened. This fruit that is more commonly used in similar ways to those of vegetables is a great source of fibre, magnesium, potassium and many vitamins!
It can be roasted, mashed, pureed and even used in baked goods! The sweet flavour means you can basically use it as you would any other pumpkin.
Tip: Cut it in half and grill it with a bit of cinnamon or nutmeg before dicing up the flesh for a yummy, simple side dish!
Radish comes in many shapes and sizes, but the one in the picture here is the smaller red circular plant also known as the European radish which is most commonly eaten raw. Their crunchy texture and slightly sharp spicy flavour make them a perfect addition to salads. Raw radish tends to have a peppery flavour which can seem similar to that of mustard, horseradish and wasabi.
As a root vegetable, the bulb can be eaten raw or steamed depending on the toughness of the flesh. It can be added to soups, stews and other boiled dishes or even sautéed as a side dish on its own. For the more adventurous chefs out, there it has also been added to fruit juices in certain recipes!
Capsicum (commonly known as bell peppers) comes in several different shapes and colours and is often used in cooking all around the world as well as in spices. It is related to its spicier variety the chilli pepper, but is milder and larger than the spicier varieties.
Green capsicums have a slightly bitter tone whilst their red, orange and yellow counterparts which are sweeter.
Bell peppers can be used in a variety of ways! Juice it, stir-fry it, sauté it, toss it in a salad… Only your imagination stops you when it comes to this versatile veggie!
The origin of the bean was South America (Peru and Columbia). Beans were first introduced into Europe by the Spanish conquistadors and were known to be widely grown in Italy vegetable gardens since 1569.
Round beans, also known as French beans, are the most common kind of beans. These green beans are crisp and tender and can be eaten raw or cooked! Store green beans in a plastic bag in your fridge for maximum longevity.
Uses: Steam, boil or stir-fry them. They are great in salads, vegetable dishes, soups, casseroles, sandwiches, dips or stir-fries.
A member of the brassica family, along with broccoli and cabbage, cauliflower, with its classic creamy white florets and delicate flavour is an attractive and popular choice.
Rich in vitamins, dietary fiber, protein and other nutrients, cauliflower is a vegetable that can be often seen used in variety of meals.
Cauliflower has a white variety called Romanesco cauliflowers. These are conical-shaped and pale green in colour.
This aromatic herb has the highest antioxidant capacities of any food. It is often used as mouth and breath freshener but there is more to this herb than we it is known for.
Mint is frequently used when cooking new potatoes and fresh garden peas. It can also be used in jams, jellies and sauces, and as an accompaniment to most main dishes.
Fennel, which has a similar flavour to star anise, is completely edible. The bulb, ferns and seeds are all edible. A great addition to many dishes, it adds a fresh flavour especially to Mediterranean dishes.
The leaves, often called fronds, have slightly more subtle flavour and can be added to dressings, sauces and as garnish to brighten up dishes. The bulb can be sautéed, stewed, braised, grilled or even eaten raw in slices.
Green cabbage is considered to be the king of all cabbages and the most popular one. It is loaded with antioxidants, vitamin K, vitamin C, vitamin B6, vitamin B1, dietary fiber and other good nutrients.
Choose green cabbage that has crisp, bright looking leaves without any holes or discoloured patches. It should be firm and heavy for its size.
Uses: stews, wraps, salads, soups and casseroles and more!
Lebanese cucumbers are smaller, juicy textured, white-fleshed cucumbers with fewer seeds than other cucumbers. Their green skin is tender and can be eaten. Mild in flavour it still has its own distinct aroma and flavour. Low in acids it is one of the most alkaline veggies around.
Use: A great addition to salads, sandwiches and juices. Also a great addition to dips, especially yoghurt based dips.
Bok choy is the ubiquitous and household leafy Chinese-cabbage. It is one of the most popular vegetables in Asia.
Bok choy is an excellent source of vitamin A, C and K. along with essential minerals such as potassium, calcium and manganese.
Bok Choy leaves are soft and succulent, with crunchy white stalks and young sweet flavoured flower shoots. The whole plant is edible. The slight mustard flavor of Bok Choy makes it a delightful addition to stir-fries, soups and noodle, and salads, if the young leaves are used.