Vegetable - Mint Leaves - Other Tips

Mint Leaves

1. Cooking :Try these for difference and healthy taste.
   • Mint tea :To make tea, you must boil one mint spoon of leaves in 200ml of water. The tea must be drunk cold, three times a day.
   • Apple and Mint Mojito recipe :Squeeze the juice of one lime into the glass, add a couple of teaspoons of white sugar and a couple of teaspoons of apple puree. Add hand crushed mint leaves and then 1/4 of a cubed apple. Add crushed ice with 2 shots of white rum and a splash of soda on top.
2. Storage :
   • Mint Leaves are very cool by nature. So it can be kept outside and can be used for at least 2-3 days.
   • Fresh leaves should be used immediately or stored up to a few days in plastic bags in a refrigerator. Optionally, leaves can be frozen in ice cube trays. Dried mint leaves should be stored in an airtight container placed in a cool, dark, dry area
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Curry Leaves - Other Tips

Curry Leaves

1. Selection :
   • select Curry leaves which are in Light green colour for temperind like dal,etc. This reveals the freshness and buddy nature of curry leaves.
   • select Dark green colour curry leaves to store them for long time.
2. Storage :
   • Store them in refrigerator with a news paper or polythene covered . This will preserve the colour of leaves for many days.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Gogu Leaves - Other Tips

Gogu Leaves (Sorrel)

1. Cooking with Gogu :
   • Gogu (Roselle) paste :Grind Gogu (Roselle) leaves with garlic, green chillies and salt to make Gogu (Roselle) paste, which can be added to vegetables or had as a chutney.
   • Blanched Gogu:Cut the leaves in pieces. Blanching can be done by boiling or steaming. Put the leaves in a wire basket, submerge them completely in the boiling water, cover with a lid, and blanch for 3-4 minutes. To blanch by steaming, put the leaves in a steamer basket and suspend it above an inch or two of boiling water. Cover the pot, and begin timing(3-4 minutes) as soon as steam starts to escape from under the lid. With either method, shake the basket a couple of times to ensure that all vegetable surfaces are exposed to the heat. After the allotted time, remove the basket, and plunge the vegetables into a bowl of ice water to stop the cooking. Once cool, remove them, drain thoroughly and add to your recipe.
   • Torn Gogu :Remove the leaves from the stalks and tear them roughly with your hands in small pieces. The torn leaves are usually used for blanching or for tempering.
2. Selection :
   • Look for Gogu that have firm, unwilted leaves that are vividly deep green in colour with no signs of yellowing or browning. Leaves that are smaller in size will be tenderer and have a milder flavor. They should be displayed in a chilled section in the refrigerator case to prevent them from wilting and becoming bitter.
3. Storage :
   • Store unwashed collard greens in a damp paper towel in a plastic bag. They should be placed in the refrigerator crisper where they will keep for three to five days, but the sooner they are eaten, the less bitter they will be.

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Vegetable - Coriander Leaves - Other tips

Coriander Leaves

1. Selection :
   • Try to buy fresh leaves from the local organic farms since the herb has an intense refreshing flavor in addition to that it will assure you of superior quality and free from pesticide residues.
2. Storage :
   • Once at home, wash in clean water, discard roots, old or any bruised leaves. Fresh cilantro (coriander) should be stored inside the refrigerator in a zip pouch or wrapped in a slightly damp paper towel. Use as early as possible since it loses flavor and nutrients quickly if kept for longer periods. Coriander seeds as well as its oil are available in the markets. The seeds are basically used as spice.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Spinach Leaves - Other Tips

Spinach Leaves

1. Selection :
   • Buy fresh leaves featuring dark-green colour, vitality, and crispiness. Avoid those with dull/sunken leaves, yellow discolouration and spots.
2. Storage :
   • Once at home, wash leaves thoroughly in clean running water and they should be rinsed in salt water for about 30 minutes in order to remove dirt, and any insecticide residues.
   • Although it can be stored inside the refrigerator for up to a week, fresh leaves should be eaten at the earliest in order to get maximum nutrition benefits.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Fenu Greek Leaves - Other Tips

Fenugreek Leaves

1. Selection :
   • Select your favourite fenugreek variants where the leaves are very healthy and fresh.
2. Cooking :Dried leaves of the fenugreek are used for flavouring meat, fish and vegetable dishes.
3. Storage :
   • Leaves can stay fresh for a day maximum in humid conditions.
   • Dried fenugreek leaves stay for long in air tight containers. Select your favourite fenugreek variants from an established shop for quality and freshness.
4. Best methods to consume :
   • Fenugreek leaves makes a good, tastier and healthier dish along with “tur dal” for regular consumption in various Oriental meals. It is also used as herbal seasoning in some vegetarian dishes.
   • Dried fenugreek leaves are commonly used in Indian origin fast foods.
   • The culinary use of fenugreek and fenugreek leaves is largely prevalent in India, Central Asian countries, Middle-East and Mediterranean regions.
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Amaranth Leaves - Other Tips

Amaranth Leaves

1. Selection :
   • Finally, when shopping for amaranth greens, look for relatively young bunches of the plant that don't display any budding flowers, an indication that the plant is already too mature.
2. Cooking :Amaranth Leaves are very palatable and is easy to cook and include in chapathi,Parota and in some other dishes for different flavour. Amaranth is grown and consumed as a leafy vegetable in many countries around the world. It is commonly boiled, steamed, or included in soups and stir-fries.
3. Storage :
   • It is advised to use them on the same day when bring you them , for fresh curry flavours. Otherwise wrap a polythene Paper and can be stored for one more day in the freezer.
4. Usage :This vegetable is used in different ways of Cooking.Look for more varieties of usage. Read more >>
   
   

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Vegetable - Turnip - OtherTips

Turnip

1. Selection :
   • Turnip greens are usually available with their roots attached. Look for greens that are unblemished, crisp, and deep green in colour.
   • This root vegetable usually sold bunched or topped. In the markets look for fresh roots that are small, firm, round and impart delicate sweet flavour. Avoid larger as well as over matured roots as they are woody in textured and excess in fiber that makes dishes unappetizing.
2. Storage :
   • If you have purchased turnip greens with roots attached, remove them from the root. Store root and greens in separate plastic bags, removing as much of the air from the bags as possible. Place in refrigerator where the greens should keep fresh for about 4 days.
   • Once at home, remove the top greens as they rob nutrients of the roots. The roots can be stored for few weeks at low temperatures (32°-35° F) and high relative humidity (95 percent or above). Use top greens as early as possible as they lose nutrients rather quickly.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Ginger - Other Tips

Ginger

1. Selection :
   • Young ginger is fragrant, pungent, fleshy and juicy with a mild spicy taste. Whereas old ginger is fibrous and almost dry and tends to be spicier than its young counterpart.
   • Fresh roots should feature heavy in hand, stout, juicy, has grey-yellow peel and free from dark spots. Dried, powdered, or ground root can also be found in these stores; however, they may contain significantly decreased levels of volatile oils like gingerols.
2. Storage :
   • Fresh root can be kept in the refrigerator for up to a month or so. Powdered/ground ginger should be stored in the refrigerator in airtight containers.
3. Ginger + Others :
   • Fresh or dried ginger root along with garlic, cilantro, onion, tomato, cumin and mustard-seeds made to a flavourful curry paste which is then added to variety of vegetable, meat and curry/soup preparations.
   • The herb root is also used in the preparation of mango, lemon and spondias (ambara in India) pickles.
   • Fresh root can be used in the preparation of variety of spicy snacks, candies, and ginger bread in the food industry.
   • Ginger tea is a popular drink in many Asian countries.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Beet Root - Other Tips

Beet root

1. Selection :
   • In the store, choose fresh, bright, firm textured beets with rich flavour and uniform size. Avoid those with slump looking or soft in consistency, over-mature and large. Whenever possible, go for organic to get maximum health benefits.
   • In the farmer markets, often times the roots with intact top greens put for sale. If you are buying whole vegetable, severe tops from its root as soon as possible since, they rob moisture and nutrition from the roots.
2. Preparation and serving methods :
   • In addition to its crispy root, fresh tender top leaves and stems are also used for the preparation of recipes.
   • To prepare, gently scrub and wash the roots in clean running water before use in order to remove sand, soil, and dust. Peel the tough outer layer using a vegetable peeler. Cut the root into chunks, squares, or thin slices as you may desire.
3. Storage :Beetroot, however, can be kept in the refrigerator set at high relative humidity for few weeks.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Lettuce - Other Tips

Lettuce

1. Selection :
   • In the store, choose leaves that feature crispy outlook, bright in colour. Avoid sunken leaves with spots or discolouration.
   • Each variety of lettuce features a unique keeping quality; hence, different methods should be applied while its storing. Romaine and loose leaf-lettuces should be washed, and any excess water removed before storing inside the refrigerator. On the othe rhand, Butter-head need not have to be washed before storing.
2. Lettuce Combinations :Lettuce juice is best extracted using a gear juicer to get the most nutrition out of it. It blends very well with carrot, tomato, celery, fennel and artichoke.
3. Storage :
   • Pack them in a plastic bag or keep inside the refrigerator. Romaine Lettuce will stay fresh for up to seven days whereas, Butter-head Lettuce and loose leaf-types would be for two to three days.
4. Safety :Pesticides are commonly used in lettuce crops. The most common pesticides found in the leaves are organ-phosphorous, Permethrin, etc. Wash them thoroughly in cold water before consumption. However, the organic forms are believed to be free from these toxins and safe for consumption.
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Gherkins - Other Tips

Gherkins

1. Selection :
   • Gherkin should not be allowed to grow for too long. They should be harvested when they are around 4cm long. If it is allowed to grow any larger, then it loses its sweet flavour and turns bitter with time.
   • When you go to the market to buy the gherkins, make sure that it is in the lighter shades of green, and not turning yellow or dark green. If you are buying pickled or canned gherkins, you should make sure that the can is completely sealed and airtight, that is it is impervious to heat, air and dust.
   • If you are buying the raw gherkins on the other hand, make sure that the skin is smooth with no wrinkles or bumps. There should not be any dark spots or stains on it, as these are signs of the fruit losing its freshness.
2. Cleaning :Before being used, gherkins are put through a very careful selection process. The crooked and otherwise damaged fruits have to be segregated and put away. The stalks have to be removed. Also, some of the fruits fall victims to insect infestations. These need to be thrown away. The gherkins should also be carefully washed before being cooked.
3. Storage :After the gherkins have been bought from the market, they need to be stored properly, as like most other vegetables they tend to lose their freshness very easily. They are usually stored by putting them inside glass bottles filled with vinegar or acetic acid. This is then refrigerated. Though it remains fresh for about a week or so, you should consume it as soon as possible, as it starts losing its freshness.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Sweet Corn - Other Tips

Sweet Corn

1. Selection :
   • Choose ears with green husks, fresh silks and tight rows of kernels.
   • Corn is a summer season crop in the temperate regions. However, it may be cultivated around the seasons in the tropical belt. In the US markets, fresh corn ears appear on the shelves by May and lasts until September. Fresh packs in the form of cobs or processed canned kernels may also be sold frozen in the markets all around the year. The cobs are generally available as yellow, white, or bi-colour seed types. One may also collect them from neighbourhood retailers or for even more enthusiasts may collect from the pick-your-own farms from the local farmers.
   • Fresh baby corns are usually come in small packages wrapped in plastic paper like button mushrooms. Choose to buy medium sized, firm, and fresh arrivals.
2. Cooking :To prepare, organic produce would not necessitate washing. Just remove the husk and silk and used as a vegetable. However, you may wash the de-husked cob in cold running water or dipping them in salt-water for about 15-20 minutes. Mop them dry using a paper towel.
3. Storage :
   • While buying, look for the well-formed ears with light green coloured tight husks and clean, just about dry golden-brown silks. Gently pull down the husk from the tip-end to check for colour as well as the milk-stage of kernels. You may buy fresh-husked cobs wrapped in plastic paper. Look for the harvest date; buy only if they are fresh as the kernels soon turn sugars to starch and lose their sweet, juicy flavor. Avoid if the husk is dry as it indicates the stock is old and hence out of flavour. Do not buy overtly matured cobs either.
   • Once at home, use them as early as possible. If you have to store, keep them inside the refrigerator, preferably along with its husk, to maintain flavour, taste, and moisture. They stay well for up to two to three days if stored at 90 percent humidity 32 °F.
4. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Garlic - Other Tips

Garlic

1. Selection :
   • Purchase garlic that is plump and has unbroken skin. Gently squeeze the garlic bulb between your fingers to check that it feels firm and is not damp.
   • Avoid garlic that is soft, shrivelled, and mouldy or that has begun to sprout. These may be indications of decay that will cause inferior flavor and texture. Size is often not an indication of quality. If your recipe calls for a large amount of garlic, remember that it is always easier to peel and chop a few larger cloves than many smaller ones. Fresh garlic is available in the market throughout the year.
2. Special Tip :Before you go to bed at night, prepare this magic portion:
   • Finely chop or use the food blender to chop up two cloves of fresh garlic and let it expose to the air for a few minutes while you wash up your blender or chopping board.The chopping releases the enzyme allinase in the garlic.
   • Gather the chopped garlic on a spoon and swallow it with water.
   • The garlic will travel your entire digestive tract while you sleep and scavenge and neutralize all the toxins, carcinogens, harmful bacteria, fungi, viruses, foreign chemical before they can harm your healthy cells.
   • Swallowing the chopped garlic will not give you garlic breath, as long as you don’t chew it.
   • You brush your teeth and rinse your mouth before you go to bed anyway.In the morning, drink a big glass of water.
   • Your first bowel movement will have a strong garlic odour and you will know that the harmful stuff have been eliminated from your body.
   • Try it, especially if you have had a bad eating day.
3. Storage :
   • Store fresh garlic in either an uncovered or a loosely covered container in a cool, dark place away from exposure to heat and sunlight. This will help maintain its maximum freshness and help prevent sprouting, which reduces its flavor and causes excess waste. It is not necessary to refrigerate garlic. Some people freeze peeled garlic; however, this process reduces its flavor profile and changes its texture.
   • Depending upon its age and variety, whole garlic bulbs will keep fresh for about a month if stored properly. Inspect the bulb frequently and remove any cloves that appear to be dried out or moldy. Once you break the head of garlic, it greatly reduces its shelf life to just a few days.
4. Cooking :Too much heat for too long will reduce the activity of the health-promoting sulphur compounds that have formed by letting it sit for 5-10 minutes; it will also make garlic bitter. Therefore expose garlic to heat for as little time as possible (5-15 minutes).
5. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Cluster Beans - Other Tips

Cluster Beans

1. Selection :When you’re visiting the market to purchase the cluster beans, make certain that the beans usually are not too ripe. They must be gentle as well as soft. The more mature it will likely be the harder and much less delicious it will become. It is because it might be woodier as it grows old. Ensure that the beans don’t have any dark spots or even stains onto it, since it is a sign of the beans becoming old.In case you are purchasing the canned beans, then you need to make certain that the store features a excellent reputation, as well as the container ought to be air-tight as well as sealed.
2. Storage :Once you have purchased fresh cluster beans through the marketplace, and wish to keep it and also have it after a couple of days, then to keep them healthy and balanced, you need to take good care whilst saving it. Like the majority of veggies, the cluster beans shed their taste as well as quality in just a couple of days right after being purchased. Therefore, they must be ingested as quickly as possible. They must be covered with a plastic bag or perhaps a towel, or perhaps sealed within an air-tight package and after that chilled. Ensure that the beans are totally dry whenever you store them.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Capsicum - Other Tips

Capsicum

1. Selection :
   • Look for capsicums that are brightly coloured, plump and shiny with a tight skin.
   • Make sure that they are free from blemishes. Any dark spots on the surface could mean that capsicum has started to decay and rot.
   • Capsicums need to be heavy and firm. Avoid the ones which are soft, dull, shrivelled or pitted.
   • Also, make sure that the stem is intact, fresh and green.
2. Storage :
   • Fresh capsicums can be stored in a refrigerator for a period of 5 days in a plastic bag. It is a fact that green capsicums stay fresh longer than the yellow and red ones.
   • Cooked capsicums can be stored in airtight containers and then placed in cold storage. But this will remain edible for only a day or two.
   • Capsicums can also be frozen so that it can be stored for longer period of time. Whether blanched or not, they need to be cut into halves first and seeds removed before freezing. Unblanched ones should be tightly packed and sealed. Blanching means to cut the capsicum into small pieces and boil in water for 2-3 minutes and then tightly pack, seal and place inside the freezer. Remember that blanched capsicums stay fresh longer than the unblanched ones.
3. Usage :This vegetable is used in different ways of Cooking and even in more areas as a different substitute. Read more >>
   
   

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Vegetable - Tomato - Other Tips

Tomato

1. Selection :Fresh ripe tomatoes feature beautiful bright-red color and have a rich fruity flavor. In the markets, buy fresh, firm, uniform sized fruits. Avoid those with wrinkle surface, discolored spots, cuts and too soft and mushy.
2. Storage :Firm, yellow fruits can be placed in cool, dark place at room temperature for 2-3 days. However, ripe tomatoes are one of the easily perishable vegetables and should be stored inside the refrigerator. Use them while they are fresh to gain full benefits of vitamins and antioxidants.

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Vegetable - Tapioca - Other tips

Tapioca Root

1. Selection :
   • Tapioca roots are readily available in the markets all around the seasons. Buy well-formed, hard, cylindrical root that is heavy for its size. Cleaned, and processed yuca available in the US markets, usually imported from the Central America is generally waxed, and therefore, appears bright and shiny.
   • Avoid old stocks, as they are out of flavour and less appetizing. Do not buy if the tubers feature cuts, breaks in the skin. Also, avoid those with mold, soft spots, and blemishes.
2. Cooking :Tapioca should never be eaten raw as the root composes small quantities of cyanogenic glycosides, especially hydroxycyanic acid. Cyanide compounds interfere with cellular metabolism by inhibiting the cytochrome-oxidase enzyme in the human body. Peeling followed by cooking ensures them safe for consumption by removing these compounds.
3. Storage :Fresh roots can be kept at room temperature for about 5-7 days. However, peeled and cut sections should be placed in cold water and stored in the refrigerator for up to three days.
4. Serving :In order to make Tapioca safe to eat, boil the cut sections in water with sea salt added for about 10-15 minutes, until tender. Drain the water before using them in various cooking recipes.

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Vegetable - Sweet Potato - Other tips

Sweet Potato

1. Selection :
   • When buying sweet potatoes, go for the darker variety if available. The darker it is the higher the carotene content.Choose sweet potatoes that are firm and not wrinkled.
   • Avoid those that has a green discolouration that indicates the presence of a toxic substance called solanine.
2. Cooking :You can prepare sweet potatoes in ways similar to preparing potatoes. The skin contains the most nutrition so try not to peel off the skin. Give it a good scrub with a vegetable brush. Try steaming it, cool it, and run it through your food processor to make a nutritious smoothie, mixing with yogurt, honey and flaxseed oil.
3. Storage :Store sweet potatoes in the open, in a cool, dark and well-ventilated place, not wrapped up in plastic bags, and not in the refrigerator. They can keep up to ten days.

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Vegetable - Snake Gourd - Other Tips

Snake Gourd

1. How to Select :
   • When you visit the marketplaces to purchase the snake gourd, don't be misleaded and purchase old, stagnant as well as unhealthy veggies. Be sure that the snake gourd is good, strong aA personnd rounded at its edges. The color shouldn’t be too dark it must be kept to the lighter tones of green. Additionally, attempt to obtain the healthy, well shaped parwals, and never the water-soaked, wrinkled ones. You should never forget that the thinner the snake gourd is, the lesser amount of seeds it’ll contain. Therefore, choose the best ones, so as to appreciate its delightful flavour.
2. Cooking tips :
   • Pick snake gourd that looks fresh, green, and feels soft but firm when pressed.
   • Cook snake gourd with the peel. Tender snake gourds don't have any seeds, but slightly mature ones do; remove the seeds for a better taste.
   • Check for bitterness if the snake gourd is mature.
   • Wrap in plastic or place in a plastic bag and refrigerate to keep fresh for 4-5 days.

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