Garlic leaves can be used in cooking as a flavorful addition to dishes such as stir-fries, soups, salads, and pesto. They can also be used to infuse oils or vinegars for added garlic flavor.
Steamed, fried, sautéed, BBQed, breaded, sweet and sour, bit of garlic - many different culinary uses.
Borage has culinary uses, the raw leaves are reminiscent of cucumber with a prickly texture. Borage blossoms are used as garnish and may be crystallized to decorate cakes.
Smoke tree leaves have potential uses in traditional medicine for treating conditions like diarrhea, coughs, and skin inflammation. They may also have antioxidant and anti-inflammatory properties, offering potential health benefits.
A culinary herb, both the leaves (to flavor eggs, fish, stews, and vegetables) and root (added to salads) are used. The seeds are chewed as a breath freshener. The flowers and leaves are natural dyes for wool fabrics.
Turkish bay leaves are commonly used in cooking to add flavor to soups, stews, and sauces. They have a strong, aromatic taste that enhances the overall taste of dishes. Additionally, bay leaves are believed to have anti-inflammatory and digestive benefits.
A herbetologist usually studies herbs and their uses in various contexts such as for culinary, medicinal, or aromatic purposes. They may also focus on the cultivation, properties, and potential benefits of different herbs.
It is used as a whipped cream propellant
Yeast is used to help bread rise.
Alagaw leaves can be used in traditional Philippine medicine to treat coughs, colds, and fever due to its antimicrobial properties. The leaves can also be used in culinary dishes as a flavoring agent or herbal tea for its aromatic and refreshing taste.
Pelican meat is not commonly consumed by humans due to its strong flavor and potential health risks. It is not recommended for consumption due to concerns about bioaccumulation of toxins in pelicans.
Fenugreek leaves have a milder flavor and aroma compared to the seeds, which are more bitter and pungent. The leaves are commonly used fresh in salads, curries, and as a garnish, while the seeds are often toasted or ground for use in spice blends, pickles, and curry powders.
what are the uses of maluggay leaves