VEGETABLES

Its name is from Latin caulis (cabbage) and flower. It is an annual plant that reproduces by seed. Typically, only the head (the white curd) is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower is nutritious, and may be eaten cooked, raw or pickled. The edible […]

Bhain or Lotus Root grows inside the water as it required too much water for its growth. It leaves remain out the water.

Very similiar to potatoes in both texture and taste, colocasia or taro is easy to cook. It goes really well with meat dishes. This dish from North India tastes especially good with plain boiled rice and Lehsuni Daal (garlic flavored lentils) or Rajma (red kidney bean curry).

The carrot has a thick, fleshy, deeply colored root, which grows underground, and feathery green leaves that emerge above ground. It is known scientifically as Daucus carota, a name that can be traced back to ancient Roman writings of the 3rd century. Carrots belong to the Umbelliferae family along with parsnips, fennel caraway, cumin and […]

A warm season plant, Angled loofah is a fast growing annual climbing vine, native to India. Nutritive value of this vegetable is low. But even then, consumption-wise it is a popular vegetable.The plant has fast climbing wines which grow up to a considerable height, with leaves which are lobed severally. The plant produces flowers, both […]

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