Celeriac, also known as celery root, knob celery, or turnip-rooted celery, is a nutrient-dense, low-calorie root vegetable often overlooked in modern diets. A appearance—gnarled, rough skin on the outside and a creamy-white interior—celeriac hides immense nutritional potential beneath its rustic exterior. A member of the same plant family as celery, parsley, and carrots, celeriac has…
The charming, creamy-white miniature pumpkin known as the Baby Boo may look more decorative than nutritious, but don’t let its petite size and ornamental popularity fool you. Underneath its ghostly pale skin lies a wealth of health-promoting nutrients and phytochemicals. Baby Boo pumpkins belong to the Cucurbita pepo species and are a variation of miniature…
The azuki bean (Vigna angularis), also spelled “adzuki,” is a small red legume that has played a central role in East Asian diets for centuries. Commonly used in both sweet and savory dishes in countries like Japan, China, and Korea, the azuki bean is much more than a culinary delight—it is a treasure trove of…
Basil (Ocimum basilicum), often referred to as the “king of herbs,” is a fragrant, leafy plant that has held a revered position in traditional medicine and culinary arts for centuries. While commonly known for its culinary uses—such as enhancing pasta, pesto, and salads—basil’s therapeutic potential is vast and deeply rooted in Ayurveda, Traditional Chinese Medicine,…
Chayote (Sechium edule), also known as vegetable pear or mirliton squash, is a member of the gourd family, Cucurbitaceae. Although native to Central America, particularly Mexico, chayote is now widely cultivated and enjoyed in many tropical and subtropical regions. Its mild taste, crisp texture, and versatility in both raw and cooked dishes make it a…
Cilantro (Coriandrum sativum), also known as coriander leaves or Chinese parsley, is a staple herb in global cuisine, celebrated not only for its fresh, citrusy flavor but also for its remarkable health benefits. While it garnishes dishes from tacos to curries, this humble herb is far more than a flavor enhancer. It is a medicinal…
Cantaloupes, often celebrated for their sweet, succulent flavor and high water content, are more than just a summertime delight. Known scientifically as Cucumis melo var. Cantalupensis, this melon variety belongs to the Cucurbitaceae family and is packed with essential nutrients, antioxidants, and health-enhancing properties that make it a valuable addition to a balanced diet. Commonly…
Dill (Anethum graveolens), an herb cherished for its feathery green leaves and distinctive aroma, has been a cornerstone of culinary and medicinal traditions for thousands of years. Native to the Mediterranean and southern Russia, dill is now cultivated worldwide and valued not only for its flavor but also for its potent health-promoting properties. From aiding…
Garbanzo beans, also known as chickpeas, are one of the world’s oldest cultivated legumes. These nutty-flavored, beige-colored pulses have traveled from ancient Mesopotamian kitchens to modern superfood lists with a reputation for offering substantial health benefits. Whether roasted, mashed into hummus, blended into soups, or tossed into salads, garbanzo beans are not only versatile and…
Gourds, a diverse group of fruits belonging to the Cucurbitaceae family, have been cultivated and consumed for thousands of years across cultures and continents. Known for their wide array of shapes, colors, and culinary uses, gourds encompass varieties such as bottle gourd (lauki), bitter gourd (karela), ash gourd (petha), ridge gourd (turai), snake gourd, sponge…