Category: Herbs and greens

Pasalai Keerai, commonly known as Malabar spinach, is a tropical green praised in many cuisines for its versatility and exceptional nutritional value. While the leaves are the primary ingredient, understanding the benefits of Pasalai Keerai seeds is crucial, as they are the starting point for cultivating this powerhouse of vitamins, minerals, and antioxidants right in your own garden.

According to USDA data, a 100-gram serving of fresh purslane contains 494 milligrams of potassium, confirming it as a significant source of this vital mineral. This makes purslane an excellent addition to diets aimed at boosting mineral intake through whole foods.

Although both are leafy greens, basil and spinach have different flavors and textures. The distinct flavor profile of basil is a key component to well-known dishes, while spinach has a milder flavor.

With a 2014 study finding that watercress contained two and a half times more glucosinolates—compounds with potent antioxidant properties—than kale, its nutritional profile is impressive. But questions remain about its safety, especially for specific populations, leading many to ask: is cress safe to eat? In most cases, this leafy green is not only safe but highly nutritious when consumed in moderation.

While both belong to the nutrient-rich Brassica family, watercress (Nasturtium officinale) and upland cress (Barbarea verna) are from different plant genera. This botanical distinction leads to key differences in their growing habits, flavor profiles, and culinary applications, making them suitable for different recipes and growing conditions.