Category Archives : Vegetables


The tomato is one of the most important vegetables in most regions of the world. It is a short-lived perennial annual plant. It has vigorous tap root, extensive fibrous roots, solid, hairy stems and spirally arranged, mainly oval leaves. The fruit is a fleshy, round or lobed, smooth or furrowed, red, pink or yellow berry […]

Beet Root

  Beet is believed to be a native of the Mediterranean region of Europe or around West Asia.  It has been used as a vegetable for the last 2000 years, even by early.  Greeks and Romans. It is now widely distributed in the tropics and is cultivated in the Caribbean, Malaysia, Indonesia, Philippines, Central, East […]

Bitter Gourd

The bitter gourd is a common vegetable cultivated in the tropics. It is 10 to 20 cm. long, tapering at the ends and covered with blunt tubercles. The seeds are white in raw fruit and become red when they are ripe. There are two varieties of this vegetable. The large kind is long, oblong and […]


  (The information provided on this site is for informational purposes only and is not intended as a substitute for advice from your Physician or other health care professional. These are the forgotten recipes compiled by the author H.K. Bakhru an expert naturopath of India.)   The cabbage is one of the most highly rated […]


The carrot appears to have originated in Central Asia, with a secondary distribution in Asia, Europe and North Africa around the Mediterranean. It is cultivated in India, Malaysia, Indonesia, Philippines, Central, East and West Africa, South America and the Caribbean.   Food Value Nutritionally the carrot is an extremely rich source of vitamin A. The […]


Cucumber is believed to have been known to ancient Egyptians, Greeks and Romans and was available in India and China in the sixth century AD. It has now spread throughout the world.   Food Value      Nutritionally, the cucumber has a relatively high mineral content. Its skin is most valuable as the cell salts and […]

Bengal Gram (chick-pea)

Bengal gram is one of the most important pulses in India. It is consumed in the form of whole dried seeds and in the form of dhal, prepared by splitting the seeds in a mill and separating the husk. Seeds angular with pointed beak and small hilum. All parts of the plant are covered with […]


Fenugreek is considered to be a native of Eastern Europe and Ethopia. It is also found growing wild in north-western India. It has been used since ancient times both as a food and medicine by the people living on the shores of Mediterranean and in Asia.   Food Value      Cooking fenugreek by steaming is […]


Mint is a popular spice, used extensively in Indian cooking. It is an erect, branched perennial herb with underground modified stems. The shoots produced from these are four-angled, and bear oval-shaped leaves which are simple, delicate, thin, dark green in colour and fragrant.   Origin and Distribution Mint is a native of temperate Europe. Ancient […]


Onion, a pungent edible of the lily family, is one of the oldest cultivated vegetables. It is considered a food of exceptional value for flavoring and seasoning. Onion is a biennial herb, usually grown as an annual. All its parts produce a strong onion odour when crushed. It has superficial root system, a very short […]