Leafy Vegetables

Grape Leaves Grape leaves, the leaves of the grapevine plant, are used in the cuisines of a number of cultures. They are most often picked fresh from the vine and stuffed with a mixture of rice, meat, and spices, and then cooked by boiling or steaming. Stuffed grape leaves can be served as an appetizer [...]

Rosemary Rosemary is a fragrant evergreen herb native to the Mediterranean. ... Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. Fast facts on rosemary. Rosemary is a perennial plant (it lives more than 2 years).

Leeks Leeks have a mild, onion-like taste. In its raw state, the vegetable is crunchy and firm. The edible portions of the leekare the white base of the leaves (above the roots and stem base), the light green parts, and to a lesser extent the dark green parts of the leaves.

Dill Dill (Anethum graveolens) is an annual herb in the celery family Apiaceae. It is the only species in the genus Anethum. Dill is grown widely in Eurasia where its leaves and seeds are used as a herb or spice for flavouring food.

Parsley Parsley is an excellent source of vitamin C, which is a key nutrient in the processes that neutralizes the free radicals that play a key role in the development of these diseases. Parsley is a good source of one of the most important B vitamins: folic acid. Folic acid helps to reduce homo cysteine.