HERBS AND LEAFY VEGETABLES

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HERBS: An herb is a plant for flavor, scent, medicinal or other qualities other than its food value. Herbs are used in cooking, as medicines, and for spiritual purposes.

LEAFY VEGETABLE:  Leaf vegetables, also called potherbs, green vegetables, greens, or leafy greens, are plant leaves cooked and eaten as a vegetable.

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ENGLISH	TELUGU	HINDI	IMAGE	INFO
Amaranthus (or) Chinese spinach	Thottakura (thotakura)	Amaranth	*	They are a very good source of vitamins including vitamin A, K, B6, C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
Basil	Tulasi	Tulsee patta	*	Basil is a aromatic herb and it has  a strong sweet flavor which is slightly acidic
Bay leaves (or) Laurel leaves	Biryani akku (or) Masala akku	Tej patta	*	It has slightly bitter, savory.
Cilantro (or) Parsley	Kothimeera	Ajmoda	*	An herb with long, slender stalks, small, curly dark green leaves and a slightly peppery, tangy fresh flavor.
Colocassia Leaves (or) Taro Leaves	Chama akulu	Patra Bajia	*
Carom Leaves	Vaamu aku	Ajwain ka patta	*	It is a herb.
Catnip			*	Catnip is a herb belongs to mint family It has rough mint-like leaf with a strong, pungent scent. Leaves make a relaxing  Catnip tea, good for coughs and colds. Cats love the aroma and taste
Chives			*	It is a most common herb with strong flavor which is used to cook with in dishes and salads. The parts of the plant used are the leaves, flowers, or bulbs.
Curry Leaves (or) Sweet Neem Leaves	Karivepaaku	Kari Patta, Kadipatta	*	It has good aroma and give good flavour to curry. Curry leaf has a good amount of vitamin A, Calcium, Phosphorus,Iron   Vitamin C and Fiber It also has high levels of oxalate's
Drumstick leaves	Munaga akku	Muranka bhaji	*	The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron, and potassium. The leaves are cooked and used like spinach
Dill Leaves		Ajwain ke phool	*	The green or blue-green dill leaves are feathery and soft. The leaves and seeds are flavorful seasonings (often used in making pickles). Dried dill leaves are commonly known as dill weed.
Fenugreek Leaves	Menthikura	Methi	*	Fenugreek greens and seeds are rich in nutrients. The seeds contain (1)fibers, which lowers the blood sugar levels,and (2)Steroidal saponins may . stop the absorption of cholesterol into the body cholesterol into the body.
Henna Plant	Gorintaku	Henna	*
Lettuce			*	Lettuce is a temperate plant grown for its leaves, which are used in salads, sandwiches, and several other dishes. Lettuce should always be washed thoroughly before eating. One excellent way to do this is by using a Salad spinner
Malabar (or) Malabar Spinach (or) Climbing Spinach	Bachhali Kura	Poi	*	Malabar spinach is high in vitamin A, vitamin C, iron, fiber and calcium. It is low in calories by volume, but high in protein per calorie.
Mint leaves	Pudeenaa (or) Podina	Pudina	*	An herb with a fresh, peppery flavor and highly aromatic.
Neem Leaves	Veepa aku	Margosa	*
Oregano			*	Earthy and intense with hints of clove and Balsam
Purslane	Gangapaayala aaku koora (or) Peddapaayala aaku koora	Chota Lunia	*	It is a fleshy green herb that provides a mild flavor as a salad green. An excellent herb for scorbutic troubles (disease caused by a lack of vitamin C)
Rosemary			*	The fresh and dried leaves are used frequently in traditional Mediterranean cuisine; they have a bitter, astringent taste and are highly aromatic, which complements a wide variety of foods.
Sage			*	Sage is a herb with strong odored and bitter tasting. It is commonly used in cooking.
Spinach	Palakura	Palak	*	Its with a flavor that is slightly bitter tasting. Spinach is a great source of anti-oxidants, folic acid, magnesium and vitamin K. Spinach is also high in fiber and an excellent source of vitamin C.
Sorrel Spinach	Chukka Kura	Katta Palak	*	The leaves are very high in vitamin C and have many uses.
Sorrel Leaves	Gongura	Pitwaa	*	These are very low in calories, and rich in protein when compared with other leafy vegetables. They are rich in calcium and phosphorus and have appreciable amounts of Vitamin C.
Tamarind Leaves	Chintachiguru	Imli Patte	*	Tamarind leaves is cathartic, astringent and, antiseptic. It  is also a blood purifier.
		Varak	*	Varak is a silver leaf used as a decoration for both sweet and savory dishes. Extremely thin sheets of gold or silver that are applied to food to add rich coloring. It is Flavorless and odorless.