Holy Basil
Season: All year round | Flavor: Pungent, Astringent with a Cooling effect
Its called Queen of Herbs and blends well with hot & spicy foods.
Benefits : Source of Vitamin A & C. Other nutrients that can be found in holy basil are dietary fibre, Potassium, Manganese, Magnesium, Calcium, Iron and Zinc. But the strength of the holy basil's nutritional profile lies in the phytochemical compounds
Primary uses : In stir-fried dishes
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Pak Choy
Season: All year round | Flavor: Between Cabbage and Spinach
Its also known as Bok Choy, looks like a squat celery with chunky stalks, glossy deep-green leaves
Benefits : Contains vitamins C, A, and K, and excellent sources of Calcium, Magnesium, Potassium, Manganese, and Iron, Pak Choi deserves its reputation as a powerhouse among vegetables.
Primary uses : Can eat raw or cooked or in soups
Broccoli
Season: All year round | Flavor: Slightly sweet, earthy taste
Vegetable with long juicy stem topped with tiny florets, part of Cabbage family.
Benefits : Good source of dietary fiber, Pantothenic acid, vitamin A (in the form of carotenoids), B1, B6, E, Manganese, Phosphorus, Choline, Potassium and Copper. Broccoli is also a good source of Magnesium, Omega-3 fatty acids, protein, Zinc, Calcium, Iron, Niacin and Selenium.
Primary uses : Soups, salads, stir-fried dishes
Pandan Leaf
Season: All year round | Flavor: Sweet
Long, narrow, bright green leaves with mild & pleasant aroma.
Benefits : Very potent for pain relief. Pandan leaves contain laxative properties that can act as a pain reliever from headache, ear pain, chest pain, and arthritis. If you feel cramps, you can use pandan leaves as a traditional cure to help reduce your cramps.
Primary uses : Used in sweet & savory dishes, from rice, juices to desserts.
Asparagus
Season: All year round | Flavor: Delicate, sweet after cooking.
Most delicate taste in the tips & served in number of ways around the world.
Benefits : Has Pantothenic acid, Calcium, Magnesium, Zinc and Selenium, dietary fiber, protein, vitamin A, C, E (Alpha Tocopherol), B6, K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.
Primary uses : In soups, salads and stir-fried with main dishes.
Chinese Kale
Season: All year round | Flavor: leafy, like a cross between broccoli rabe and bok choy
Also known as Kailan – has great texture and crunchy leaves & stems yet tender enough to enjoy it raw.
Benefits : Low in Sodium, and very low in Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Vitamin B6, Iron, Phosphorus, Zinc and Copper, Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Calcium, Magnesium, Potassium and Manganese.
Primary uses : Smoothies, Salads and stir-fried dishes