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22 Jul 2015
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Red Radish

Radishes are popular vegetables, valued for their distinctive flavor and crunchy texture. How many types of radishes are there? The number of different types of radishes is nearly endless, but radishes can be spicy or mild, round or oblong, big or small, with radish varieties available in colors ranging from reddish-purple to rosy pink, black, pure white or even green.

We at Evergreen Organics cultivate two of the common Radish Types:

Cherry Belle – This round, red radish is a common variety often found in your local supermarket. It is delicious in salads.

Daikon Long White – Daikon are huge radishes that can reach lengths of 18 inches, measuring 3 inches in diameter.

22 Jul 2015
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Okra

OKRA, LADIES FINGER, BHINDI

Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants. Okra is also a good source of calcium and potassium. Okra, commonly known as lady’s fingers, is used in various recipes. This vegetable is of high medicinal and nutritional value. it can be eaten raw, cooked, or steamed depending on the diet plan. it helps in normalizing blood sugar levels, relieves constipation acts as a respiratory soother.

Health Benefits of Eating Okra

  • It’s low on calories
  • It contains no saturated fats or cholesterol.
  • It can help stabilize blood sugar levels.
  • It contains lots of dietary fiber.
  • It’s rich in vitamin A and other antioxidants.
  • It’s a rich source of vitamin C, which helps with the body’s immunity
  • It’s a good source of minerals, including iron, calcium, magnesium and manganese.
  • It contains vitamin K, which is important for bone health and plays a major role in blood clotting.
22 Jul 2015
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Curry leaves

Aromatic leaves, belonging to the neem family, are also called 'Meetha Neem', because these are not bitter like neem. They are used very widely in Indian cooking, especially the South and the West. The curry tree is native to India. Curry leaves are green leaves with a strong aroma and a different flavor which is very Southeast Asian.

They are used as a tempering, imparting subtle aroma to the dishes. It is a very popular seasoning in Asia, especially in curries where they're used fried in tempering for rasams, sambhar, dals, chutneys, dhoklas and upmas. Toasted/roasted leaves with a crunch are crushed and used in soups.

Commonly used as seasoning, this leaf adds a special flavour to every dish. But there is more to the humble curry leaf than simply flavour. Packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins like vitamin C, vitamin A, vitamin B, vitamin E, curry leaves help your heart function better, fights infections and can enliven your hair and skin with vitality.

Here are few health benefits of kadi patta: