The Aztecs and Incas first cultivated tomatoes in 700AD, Rich in vitamins A and C, beta-carotene and potassium, as well as a great source of fundamental antioxidants, such as lycopene.
Purée roasted and peeled peppers with Healthy Sautéed onions and zucchini to make a deliciously refreshing soup that can be served hot or cold.
A rich sources of dietary fiber, minerals, and vitamins; often recommended by nutritionists in cholesterol controlling and weight reduction programs.
Like broccoli, cauliflower, and collards, kale is a descendent of the wild cabbage, a plant thought to have originated in Asia Minor and to have been brought to Europe around 600 B.C.
An excellent source of vitamin C, vitamin A, and manganese, and a good source of vitamin E.
It was grown in Ancient Greek and Roman civilizations that held it in high regard as a general panacea capable of treating a host of health conditions.
Multiple studies have shown that chard has unique benefits for blood sugar regulation.
Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
Originally from South and Central America, their popularity continues to grow across the world due to their ease of cultivation, frequently sharp taste and attractive appearance.
Earliest records date back to 2700 BC in China where Rhubarb was cultivated for medicinal purposes
For homemade babaganoush, purée roasted eggplant, garlic, tahini, lemon juice and olive oil.
Onions, like garlic, are members of the Allium family, and both are rich in sulfur-containing compounds that are responsible for their pungent odors and for many of their health-promoting effects.
The leaves can be used as a herb, the roots as a vegetable, and the seeds as a spice.
Basil now grows in many regions throughout the world, but it was first native to India, Asia and Africa. It is prominently featured in varied cuisines throughout the world.
Lemongrass also contains substances that are thought to relieve pain, reduce fever, stimulate the uterus and menstrual flow, and have antioxidant properties.
Parsley is an excellent source of vitamin C and a good source of vitamin A
Oregano, either in its fresh or dried form, should be added toward the end of the cooking process since heat can easily cause a loss of its delicate flavor.
This herb is exceptionally very rich source of several B-complex groups of vitamins, such as folic acid, thiamin, pyridoxine and riboflavin.
Artemisia, tarragon’s genus, comes from the Greek goddess Artemis (of the moon),
Cilantro is one of the popular Mediterranean herb, which commonly recognized as leaf-coriander in Asia.
Add thyme to your favorite pasta sauce recipe. Fresh thyme adds a wonderful fragrance to omelets and scrambled eggs.
Contain many noteworthy flavonoid anti-oxidants, plant fiber, minerals, and vitamins that have proven health benefits.
Dill is native to southern Russia, western Africa and the Mediterranean region. It has been used for its culinary and medicinal properties for millennia
Rosemary contains substances that are useful for stimulating the immune system, increasing circulation, and improving digestion.