Lots of new leaves, in fact! Often used as salad fillers or unseen herbs that add oomph to dishes, edible green leaves are some of the most nutrient-dense foods. From basil and moringa to the humble cabbage, we explore all the various ways that these leaves can benefit us.

CORIANDER
Some animal studies have shown that these leaves help lower blood sugar levels and improve the profile of fats in the body. Also, experiments conducted in Japan have discovered that the herb helps the body flush out the heavy metal toxins like lead, cadmium and mercury.

GOTU KALA
Also known as Brahmi and Indian pennywort, this herb appears to increase mental acuity. Research alleges that the herb boosts memory, improves learning capabilities, and possibly some of the memory loss associated with Alzheimer’s disease. An overall nervous system tonic, gotu kala is regarded as one of the most spiritual and rejuvenating herbs in ayurveda and is used to promote a sense of calm.

MORINGA LEAVES
Within the tiny leaves of the moringa, or drumstick plant, is something of a nutrient trove. Weight for weight, these leaves offer four times the calcium found in milk, twice the protein in milk, three times the potassium found in bananas and seven times the vitamin C found in oranges.

CABBAGE
A member of the cruciferous family of vegetables, the cabbage is rich in compounds that stimulate production of the enzymes involved in detoxification. The ability to scavenge and expel toxins makes cabbage, along with other members of the cruciferous family, a well-established cancer fighter.

SPINACH
High on the nutrition scale, spinach is predominantly rich in flavonoid compounds that act as antioxidants and anti-cancer agents and studies have found these substances to be particularly powerful against stomach, skin, breast and prostate cancer. Furthermore, the vitamin K provided by spinach is important for maintaining bone health.