Leaves are symbol of happiness and growth. Leafy vegetables are recommended especially when you are suffering from some kind of ailment as they're loaded with vitamins and antioxidants that are crucial for overall well-being. While we know numerous ways to include spinach in our daily diet, other edible leaves are unknown, underrated, and ignored. Let's know about 4 such leaves and ways to use them.
Turmeric leaves
Aware of the benefits of turmeric? You'll probably say yes. Turmeric has anti-inflammatory properties and is capable of providing relief from cold. The same way, turmeric leaves are also beneficial. You can use turmeric leaves in place of turmeric. People in Goa use it in a rice dish called patoli to give the rice the aromatic flavour of turmeric.
Basil leaves
This culinary herb of the family Lamiaceae is used worldwide. It has antioxidants and anti-inflammatory properties. Fresh basil leaves can be added to your salads, curry, desserts, soups, tea, and many other drinks. It will add its soothing aroma to your food without being overpowering.
Onion leaves
If you're wasting those leafy parts of your onions, then please stop! These leaves are very tasty, and you can use them in place of onions. They don't exactly taste like onions but will actually give a better flavour to your food. It has a subtle taste, and you can add them in more quantity compared to onions. Your fried rice will be a lot more awesome with some of these. Pakode made entirely with onion leaves are delicious.
Radish leaves
Just like onion leaves, radish leaves are also discarded by most people. You must know that radish leaves are edible and can be added to your pakodas if you want a crunchy texture and peppery hot flavour.
