1. Wheatgrass: Wheatgrass is prepared by sprouting the seeds of the common wheat plant. It gained popularity as a food supplement in the 1930s, after s series of experiments by Charles F.Schabel, an agricultural chemist, demonstrated remarkable health benefits. In his experiments, he fed freshly cut wheatgrass to sickly hens. Not only did the dying hens recover their strength, they even started producing eggs at a higher rate than healthy hens!
2. Mint: Mint is the general name for plants in the Lamiaceae family. It derives its name from Greek myth of Minthe, a naiad who was transformed into a mint plant. The distinct aroma and flavour of mint comes from menthol, a chemical with a unique ability to stimulate the cold receptors in the skin.This is why mint-flavoured drinks and candies allow us to fell cool and refreshed without actually causing a change in temperature.
3. Basil: Basil - or sweet basil - is a herb commonly used in Italian cuisine. It has highly fragrant leaves and is rich in essential oils that confer a number of health benefits due to their antioxidant and antimicrobial properties. Basil can even be used to repel insects and deter the growth of fungus!
4. Shallot: The shallot is a variety of onion with a mild flavour and a multitude of culinary uses. The humble bulb is indispensable to cuisines all around the world - in Asia, it is widely used in curries and as a condiment, while in Europe, caramelised shallots add the final zing to any meat or seafood dish. It can even be pickled as an accompaniment to one's nightly cocktail!
5. Chilli:Chilli plants encompass a wide variety of species, from mild bell peppers to the fiery Bhut Jolokia, 400 times hotter than tabasco sauce. Chilli fruits contain the chemical capsaicin, which binds to pain receptors in the mouth and throat, leading to the sensation of spiciness and heat. Chilli plants were originally from the Americas, but have since spread all over the world and are used in many different types of cuisine.