Pandan Leaves
Pandan can be readily recognised by the distinctive scent of its leaves. Its common form, when it is regularly harvested for its leaves, has a slender stem with long thin leaves, which have a distinctive M cross-section. The leaves have small spines along the edges and under the mid-rib
Pandan can be readily recognised by the distinctive scent of its leaves. Its common form, when it is regularly harvested for its leaves, has a slender stem with long thin leaves, which have a distinctive M cross-section. The leaves have small spines along the edges and under the mid-rib
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Shalgam is mostly white-skinned, with upper 1 to 6 centimetres, which protrude above the ground are purple or red or greenish. The interior flesh is white and has tap root below swollen storage root, Turnip root and leaves have a pungent flavour
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Daikon or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root
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