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Eating Radish Leaves

You can eat radish leaves: They have a strong taste and are suitable for many different dishes. We give you an overview of how you can use radish greens in the kitchen.

Radish leaves often end up in the kitchen waste, but they can be used in many ways when cooking and are even healthy: like radishes themselves, they mainly contain mustard oils, which can help the body fight off bacteria and viruses. They also promote digestion.

The taste of radish leaves is strong and spicy. They can complement dishes, but also provide the main aroma. In this article we summarize what you should pay attention to if you want to eat radish leaves and in which dishes they are best used.

Eating radish leaves: You have to pay attention to this

In order for you to eat radish leaves, they should be as fresh and intact as possible. When shopping, make sure you choose a bunch of radishes with as few wilted or broken leaves as possible. Then use the green as quickly as possible. This is especially important if you want to eat the radish leaves raw, for example in the form of a salad. Then use leaves that are as young and crisp as possible. But even for recipes in which you have to puree the leaves, they should still be green and firm – wilted radish leaves have already lost a lot of their taste.

Before you process radish leaves, you should therefore first sort them. Discard wilted, yellow, or rotten specimens. Collect the fresh and green leaves in a sieve and then rinse them thoroughly under running water.

Tip: Vegetables from conventional cultivation are usually treated with chemical-synthetic pesticides, residues of which can still be found on the finished product. If you cook with radish leaves, be sure to use organic quality or use vegetables from your own garden. In our guide we will show you how easy it is to plant, care for and harvest radishes.

Eat radish leaves: raw in salads, in smoothies or as pesto

When the radish leaves are young and fresh, they taste particularly good raw. You can use them, for example, as an addition to a green salad or a wild herb salad. With their spicy taste, they are an interesting addition to other leaf salads. But you can also prepare a pure radish leaf salad. An unobtrusive dressing like a simple vinaigrette goes best with this, so that the natural flavor of the leaves is not lost.

By the way: The slight hairiness of the radish leaves can feel unusual when you eat them. If this bothers you a lot, you can make sure to use the smaller leaves for salads: they are the youngest and not as hairy.

You can also use raw radish leaves in a green smoothie instead of in a salad. However, you should also add other ingredients here so that the flavor of the leaves does not take over.

Another tasty way to use up the greens is radish leaf pesto. You can simply use our basic recipe for pesto as a guide: Make pesto yourself: Healthy recipe with simple ingredients. Use about 100 grams of radish leaves for a jar of pesto.

Eat radish leaves warm: A good substitute for spinach

You can use radish leaves in the warm kitchen in a similar way to spinach. The easiest option is to sauté them in a little oil and diced onion and garlic, if you like, until they wilt. You can get suggestions here: Cooking spinach: this is how it works. You can also prepare the radish leaves like creamed spinach or use them instead of spinach in other dishes – for example in spaghetti with spinach or a vegetarian casserole.

In addition, radish leaves are good to eat in the form of soups: you can mix smaller amounts with vegetable soups, for example. If you want to emphasize the flavor more, you can also try a radish leaf soup with few other ingredients:

To do this, sauté a bunch of radish leaves with a chopped onion in a little oil, add two chopped potatoes and pour a liter of vegetable stock over the whole thing.
Let the soup simmer for about 20 minutes, then puree and season to taste.
If you like, you can top it off with some cream or a plant-based cream substitute.

Eat radish leaves as a snack

You can also eat radish leaves in the form of vegetable chips. Just follow our basic recipe: Make your own vegetable chips – this is how it works. A delicious herb quark goes well with this as a dip – if you like, you can add chopped raw radish leaves to it.

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Food

10 Amazing Facts About Sorrel Leaves

Do not pass sorrel through a meat grinder – this leads to the destruction of vitamin C. In cooking, sorrel is used as a filling for pies, soups, salads are prepared with it. What do you know about sorrel leaves?

  1. Sorrel is called “Rumex” in Latin.
  2. For a long time, in some countries, sorrel was considered exclusively a weed, while in others this plant has long been successfully eaten.
  3. The people often called sorrel “wild beet” or “meadow apple”.
  4. The French proclaimed sorrel as one of their national vegetables. The second they consider carrots.
  5. There are over 150 species of this plant, but not all of them are edible. Many of them are just weeds and nothing more.
  6. Sorrel leaves contain mineral salts, proteins, calcium, magnesium, potassium, vitamins, citric, and malic acid. Sorrel should not be minced – this leads to the destruction of vitamin C.
  7. In cooking, sorrel is used as a filling for pies, soups, and salads are prepared with it. There are many recipes where sorrel is the main ingredient.
  8. In France, they make mashed sorrel with the addition of sweet mustard, and they also use sorrel to make the famous French herb soup.
  9. In England, the popular “green sauce” – sorrel puree with sugar and vinegar, which is served with cold boiled veal.
  10. In Greece, national “green” soups are prepared from sorrel leaves, dandelion leaves, young nettle, and soft sheep’s cheese.

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Egypt

Can you explain the process of making “molokhia,” a popular Egyptian dish made from jute leaves?

Introduction to Molokhia

Molokhia is a famous Egyptian dish that is made from jute leaves. The dish is known for its unique flavor and is a favorite among locals and tourists alike. It is a nutritious meal that is rich in iron, calcium, and vitamins, making it a popular choice among health-conscious individuals. The dish can be served with rice or bread and is often enjoyed with family and friends.

The History of Molokhia

The history of molokhia dates back to ancient Egypt, where it was considered a delicacy by the pharaohs. The dish was often served to guests at royal banquets and was believed to have medicinal properties. The word “molokhia” is derived from the Arabic word for “king,” highlighting its regal status in Egyptian cuisine. Over time, the dish gained popularity among the common people and became a staple in Egyptian households.

Ingredients Required for Making Molokhia

To make molokhia, you will need fresh jute leaves, garlic, coriander, chicken or meat broth, and salt. Some prefer to add onions or tomatoes for additional flavor. You can also use vegetable broth instead of chicken or meat broth to make a vegetarian version of the dish. It is essential to use fresh jute leaves as dried leaves can affect the taste and texture of the dish.

Preparation of Jute Leaves

To prepare jute leaves for cooking, you will need to wash them thoroughly with water and remove any dirt or debris. Then, separate the leaves from the stems and chop them into small pieces. Some people prefer to blanch the leaves in boiling water for a few minutes before cooking to reduce the slimy texture of the dish.

How to Cook Molokhia

To cook molokhia, start by sautéing garlic and coriander in a pot with some oil. Add the jute leaves and broth and let it simmer for about 30 minutes. Add salt to taste and continue cooking until the leaves have softened and the soup has thickened. You can also add meat or chicken to the dish for added flavor and protein.

Serving Molokhia

Molokhia is traditionally served with rice or bread. It is often garnished with lemon juice or a side of pickled vegetables. The dish is usually served hot and is perfect for cold winter nights.

Molokhia Variations

There are many variations of molokhia, depending on the region and personal preference. Some people prefer to add okra or spinach to the dish, while others like to add tomato paste or cumin for added flavor. In some regions, molokhia is served as a soup, while in others, it is a thick stew.

Conclusion: Molokhia, a Traditional Dish with Modern Twist

Molokhia is a traditional Egyptian dish that has stood the test of time. Its unique flavor and health benefits have made it a popular choice among locals and tourists alike. With its versatile ingredients and cooking methods, molokhia is a dish that can be customized to suit individual tastes. Whether served as a soup or stew, with meat or vegetables, molokhia is a dish that is sure to satisfy and impress.

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Angola

Matapa (Stewed Cassava Leaves with Ground Peanuts)

Introduction to Matapa

Matapa is a traditional Mozambican dish made from stewed cassava leaves and ground peanuts. It is a popular dish across the country and is often served during celebratory events, such as weddings and religious ceremonies. Matapa is a flavorful and nutritious dish that is enjoyed by Mozambicans and visitors alike.

The dish is typically prepared with fresh cassava leaves, which are boiled and then blended with ground peanuts, garlic, onion, and coconut milk. The mixture is then simmered over low heat until it thickens and becomes a rich, creamy stew. Matapa is often served with rice or xima, a Mozambican staple made from maize flour.

Despite being a simple dish, Matapa is full of flavor and texture. The combination of the creamy stew and the nutty flavor of the ground peanuts creates a satisfying and comforting meal.

Preparation and Cooking of Matapa

To prepare Matapa, you will need fresh cassava leaves, ground peanuts, garlic, onion, and coconut milk. Begin by washing the cassava leaves and removing the stems. Then, boil the leaves in a large pot of water for about 20 minutes, until they are tender.

Next, drain the water and blend the cassava leaves with the ground peanuts, garlic, and onion. Add this mixture to a large pot and simmer over low heat, stirring occasionally. Add the coconut milk and continue to simmer until the stew has thickened and the flavors have melded together.

Matapa is a versatile dish and can be modified to suit different tastes. Some versions of the dish include shrimp or other seafood, while others use different types of nuts or spices. The key is to experiment and find a version that you enjoy.

Nutritional Benefits of Matapa

Matapa is a nutritious dish that is full of vitamins and minerals. Cassava leaves are a good source of vitamins A and C, as well as calcium, iron, and protein. Peanuts are a great source of healthy fats, protein, and fiber, and can help to lower cholesterol levels.

Coconut milk is also a good source of healthy fats, and can help to improve heart health. The combination of these ingredients makes Matapa a healthy and satisfying meal that is perfect for any occasion.

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Food

Birch Leaves: Effect

Birch leaves have been used medicinally for centuries because of their diuretic properties. The medicinal plant can develop its potential particularly well if you prepare a birch leaf tea from it.

Birch leaves: you need to know this before using it

The birch was revered by the Celts and still has a permanent place among medicinal plants. Their draining effect is considered useful for a variety of ailments:
urinary tract infections
skin problems
colds
rheumatism
gout
The flavonoids from the leaves of the birch are responsible for the water-repellent effect. These secondary plant substances ensure that you excrete up to 15 percent more water than you take in. They support your body in all detoxification processes and, above all, relieve the kidneys and skin. Since you lose fluid through the flushing active ingredients, you should drink a lot to compensate. Water and unsweetened teas work best.

With its light green leaves, the birch has always been a symbol of spring. During this time you can also collect the young leaves and then dry them. To do this, spread them out on a tray or hang them up and store them in a dark room or box. The leaves are dry when you can rub them with your fingers. You can find the native tree mainly in wide open spaces or at the edge of the forest and recognize it by its distinctive white bark. If you can’t find any birch trees in your area, you can buy the already dried leaves from your pharmacy.

Caution: If you have edema caused by heart or kidney problems, you should avoid birch leaf tea. The same applies if you have a birch pollen allergy.

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Food

Curry Leaves: Origin and Use of The Spice

Curry leaves are popular for cooking, especially in Asian cuisine. The leaves are rather unknown to us, but they are said to have health benefits. Here you can learn more about the effects and uses of curry leaves.

The dark green, oval leaves of the curry tree are called curry leaves. It belongs to the rue family and reaches a height of four to six meters.

Attention, do not confuse:
Curry leaves have nothing in common with classic curry powder. Because curry powder is an English spice mixture made from various Indian spices.
The curry tree is also not related to the curry herb. The herb comes from the Mediterranean region and grows up to 60 centimeters tall.
In this article, you will learn where curry leaves come from and how to use them in the kitchen.

Curry leaves: origin and effect

The curry tree is native to the Indian subcontinent. The tree is now widespread in large parts of Asia, including Sri Lanka, Nepal, Laos, Vietnam and Thailand. For the sale of the curry leaves, cultivation takes place mainly in India.

The leaves are oval and distinctly darker on top than on their underside. Curry leaves are not only valued in Asian cuisine. The leaves are also used in traditional Ayurvedic medicine. This is due to the valuable ingredients in the leaves. These include, among others:
flavonoids
antioxidants
phenolic acid
essential oils
Scientists have also studied the effects of curry leaves in recent years. They came to the following conclusions:
In 2016, the European Journal of Pharmaceutical and Medical Research succeeded in proving the antibacterial effect of the leaves in a study. Researchers consider the leaves to be a possible alternative to antibiotics for multi-resistant germs.
Another study from 2014 looked at the antioxidant effects of the leaves. The active ingredients of the curry leaves reduce oxidative stress, fight free radicals and support the body in cell renewal. This effect could also play a role in the treatment of cancer patients in the future.
In addition, the ingredients have a positive effect on blood sugar and cholesterol levels, as a study found out in 2012.

Cooking with curry leaves

Curry leaves have a spicy, slightly nutty, pungent aroma. Since curry leaves come from Asia and only develop their full flavor when fresh, they are not very common here. You are most likely to get curry leaves in well-stocked Asian shops. Unfortunately, they are hardly available in organic quality.

Curry leaves are particularly good for these dishes:
vegetarian curry
vegetable stew
asian soup
chutney
How to use curry leaves:
Depending on the size, you will need one to four leaves for a meal for four people.
Fry the curry leaves so that they develop their aroma as best as possible.
Cook the curry leaves along with the other ingredients, similar to bay leaves.
You can remove the leaves before serving, but you can also eat them without any problems.
You can usually get the leaves from us in dried form. However, since they lose a large part of their aroma when they dry, you should double the amount from recipes. If you are lucky and have large quantities of fresh curry leaves, it is best to freeze them to benefit from their full aroma for longer.

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Cooking Tips

Kohlrabi Leaves: The Leaves are so Tasty to Use

You don’t have to throw away the kohlrabi leaves. We will show you how you can use the leaves sensibly and even conjure up delicious dishes from them.

Many remove the kohlrabi leaves in the supermarket and dispose of them. We recommend that you buy kohlrabi with leaves, for example at the regional weekly market. The leaves are rich in magnesium and vitamin C. They can also be used for delicious dishes.

If you keep small animals like guinea pigs or rabbits, you can also feed them kohlrabi leaves.

Kohlrabi leaves as a substitute for aluminum foil

When grilling, you should avoid aluminum trays and aluminum foil – for the sake of your health and the environment. Simply wrap your grilled food in kohlrabi leaves and fix them with wooden skewers. You can fill the grill packs according to your taste. Various types of vegetables, such as tomatoes or zucchini, olives or tofu are particularly tasty. Depending on your taste, a marinade made of oil, pepper and salt goes well with it.

You can simply eat the kohlrabi leaves afterwards. They are flavorful and ensure that you grill your vegetables without any waste.

Spinach substitute made from kohlrabi leaves

You can conjure up a tasty, spicy substitute for spinach from kohlrabi leaves. All you need is:

Leaves of 3 – 5 kohlrabi bulbs
1 onion
1-2 cloves of garlic
Salt pepper
3 tbsp oil
And this is how it works:

Wash the kohlrabi leaves and remove the stalks with a knife.
Cut the kohlrabi leaves into strips.
Peel the garlic cloves and the onion. Cut the onion and mince the garlic.
Heat the oil in a pan. Briefly sauté the diced onions and the chopped garlic in it.
Add the chopped kohlrabi leaves to the pan.
Let it simmer for 25 to 30 minutes over low heat. Add some water if needed.

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