#11 Sweet Potato Greens
Chop the leaves of sweet potato greens and saute them to add in salads, sandwiches, and different recipes of your choice.
#12 Asian Eggplant
The deep-purple eggplant has a soft and spongy texture. It is rich in fibers and carbs. You can bake, roast, or grill it. It can also be used in curries and mashed eggplant preparation
#13 Cluster Beans
Cluster beans are rich in fiber and proteins that help the digestive system. Its seeds are dried and powdered as flour. They can be eaten in steamed, fried, or boiled form. You can also add them to curries.
#14 Snake Cucumber
Snake Cucumber grows on the creeping vine. Mild and melon flavored cucumber is rich in vitamins, magnesium, and potassium.
#15 Napa Cabbage
Napa Cabbage has a mild flavor with a peppery tone. It can be consumed raw in salads, stir-fries, and steamed food.
#16 Chickpea Greens
The chickpeas have tender leaves with a taste so out-of-the-world. It’s prepared as spinach in the Indian subcontinent. You can add the leaves to salads or sandwiches after sautéing.
#17 Amaranth Greens
Amaranth Greens give so many health benefits to offer because they are rich in phytonutrients, antioxidants, minerals, and vitamins. The leaves can be eaten raw in salads or used in stir-fries, soups, and simmered dishes.
#18 Daikon Radish
Daikon Radish is low in calories and hence beneficial in weight loss. It can be eaten raw in salads or stir-fried. You can bake or boil to use them in soups and stews.
#19 Welsh Onion
Welsh Onion has mild and crunchy sheaths that have an onion-like taste; both its leaves and bulbs are edible. The leaf sheaths work well with salads, stews, and baked fish.
The green stalks and fringed leaves of Mizuna have a peppery flavor. It’s an excellent addition to salad mix, stir-fries, and risotto.