Tag: Culinary greens

Nutritional analysis on Roselle (*Hibiscus sabdariffa*) has found that its leaves are a superior source of vitamins A and C compared to the commonly used calyx, providing a significant boost of these essential nutrients. This tangy green has been used in culinary traditions around the world for centuries.

Often used in soups, stews, and salads across Africa, Asia, and the Americas, water leaf (Talinum triangulare) is botanically classified as a perennial herb, despite its widespread culinary use as a vegetable. This dual identity can cause confusion, but understanding the specific definitions helps clarify this nutritious plant's place in both the garden and the kitchen.

While both watercress and land cress are peppery, nutritious members of the mustard family, their most significant difference lies in their habitat. Watercress is a semi-aquatic plant that thrives in flowing water, while land cress grows happily in soil. This fundamental distinction leads to variations in their cultivation, flavor, and culinary applications.

While the name “morning glory” brings to mind beautiful flowering vines, there is a crucial distinction between edible and toxic varieties. With approximately 18 kcal per 100 grams, the culinary version, water spinach, is a nutritional staple in many cuisines, but it is vital to know the difference before you can confidently say: can you eat the leaves of morning glory?