1-11 of 2899 results
The tomato is the edible, often red, berry of the plant Solanum Lycopersicum, commonly known as a tomato plant. Nothing compares to the juicy taste of a red, ripe tomato straight out of the garden. These delectable fruits not only taste great but are quite easy to grow.
The cherry tomato is a type of small round tomato believed to be an intermediate genetic admixture between wild currant-type tomatoes and domesticated garden tomatoes. Tomatoes are an excellent source of vitamins A and C, and a good source of vitamin K and potassium.
Coriander is an annual herb in the family Apiaceae. All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking. Coriander has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fibre, manganese, iron and magnesium as well. Also, coriander leaves are rich in Vitamin C, Vitamin K and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.
Rainbow Swiss chard is distinguished by its bouquet of wrinkled, slightly savoyed rich green and bronze leaves and bright coloured stems. The leaves grow upright and tall from a dense rosette of ribbed stems in a myriad of colours including gold, pink, orange, purple, red, and white with bright and pastel variations.
Broccoli is a green vegetable that vaguely resembles a miniature tree. It belongs to the plant species known as Brassica oleracea. It’s closely related to cabbage, Brussels sprouts, kale and cauliflower, all edible plants collectively referred to as cruciferous vegetables.
Loose leaf lettuce comes in a wide range of red and green colour variations, from pale green to solid red-purple that can be so dark as to be almost black, with many varieties that combine both colours. Loose leaf is generally more nutritious and less crunchy than other varieties.