Cabbage
Cabbage
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Cabbage is a leafy vegetable known for its dense, round or elongated shape and smooth, green or purple leaves. With a mild, slightly peppery taste, cabbage is a versatile ingredient in various cuisines worldwide. It’s often used in salads, slaws, stir-fries, and soups. Cabbage is a good source of vitamins, particularly vitamin K and vitamin C, and is appreciated for its crunchy texture and ability to be cooked or eaten raw.
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Potato
PotatoThe potato is a starchy, tuberous vegetable that is widely cultivated and consumed around the world. With a neutral taste and a versatile texture, potatoes can be prepared in numerous ways, such as boiling, baking, frying, or mashing. They are a good source of carbohydrates, vitamin C, and dietary fibre, making them a staple in many cuisines and dishes.
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Green Lime
Green LimeGreen Lime
Green LimeGreen lime, also known as the Persian lime or Tahiti lime, is a small citrus fruit with bright green skin and a juicy, tangy flavour. These limes are often used to add a zesty kick to a wide range of dishes and beverages, including cocktails, salad dressings, and seafood. They’re a popular choice for their refreshing taste and high vitamin C content, making them a versatile ingredient in both savoury and sweet culinary creations.
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Courgette
CourgetteCourgette, also known as zucchini, is a tender and mild summer squash with a green or yellow hue. It’s delicate flavour and versatile nature make it a favourite in various dishes. Courgette can be grilled, sautéed, roasted, or used in salads, and it’s prized for its tender texture and ability to absorb the flavours of complementary ingredients. This vegetable is a nutritious addition to a wide range of culinary creations.
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