Garlic is an essential ingredient in so many recipes. Every home cook knows that having things on hand is important. Store whole garlic cloves in a dry, dark place at room temperature, store peeled or sliced ​​cloves in an airtight container in the refrigerator or freeze roasted or fresh garlic cloves in oil. Benefits of raw garlic include kicking off pesky infections. Lowers cholesterol.

Ginger is a staple in every kitchen. It is a highly versatile ingredient that appears in everything from savory to sweet dishes, including entrees, drinks, desserts and salads. It can also be a medicine. Consuming ginger can reduce fermentation, constipation, and other causes of gas and bloating. Ginger contains antioxidants. These molecules help control free radicals, compounds that can damage cells if they become too numerous.

Turmeric, and especially its most active ingredient, curcumin, has many scientifically proven health benefits, including improving heart health and possibly preventing Alzheimer's disease and cancer. It has inflammatory and antioxidant properties. It also helps improve symptoms of depression and arthritis.

Lemon is a popular fruit that people use in small amounts to add flavor to their food. Lemons add flavor to baked goods, sauces, salad dressings, marinades, drinks and desserts and are also a great source of vitamin C. Lemons are rich in fiber, and some beneficial botanicals. These nutrients provide several health benefits. In fact, lemons can support heart health, weight management, and digestive health.

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Sagat – African Spider Flower

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Related to ornamental Cleome, chinsaga/saga/saget is shorter (around 3 ft. high), bushier, and grown for its edible leaves. It is a bitter green, sometimes compared to mustard, and is full of nutrients and vitamins, and high in protein. A few of its many common names are shona cabbage, African cabbage, spiderwhisp, cat’s whiskers, and wild spider flower

This leafy, green vegetable is not to be confused with it’s poisonous European cousin. As a delicacy, it’s well known and loved in many households. Due to it’s bitter taste, it’s best mixed with other traditional veggies like Kunde and Terere.

Whether you call it Terere or dodo, this traditional Kenyan vegetable is a staple in most Kenyan homes. Its place among tradtional dishes is undisputable. Its tender leaves and slightly bitter taste are well-tempered with beef stew and a steaming hot plate of Ugali.

All parts of this wonderful plant are edible, and (at least here in Kenya) it’s leaves are far more popular as a meal than its grain produce. Kunde is best served sauteed with onions and salt as an accompaniment to a nice beef stew with ugali on the side

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