Other Products / Services #1384150

Brief History
Findings and records suggest that onions were originated several thousands years ago in South Asia. In Caananite Bronze Age settlements, traces of onion remains were found alongside fig and date stones dating back to 5000 BC. It is regarded as an inseparable element of almost every Indian cuisine. Though a portion of Indian population did not consume this vegetable due to religious forbiddance, it is one of the most widely cultivated vegetable of the country.

When onion was introduced in Egypt, it became more than just food. Archaeological findings suggest that the ancient Egyptians worshipped the onion, believing that its spherical shape and concentric

A Brief Introduction
Zucchini or Courgette is a variety of summer squash with smooth and dark green skin. Its cylindrical shape resembles a cucumber. Along with some other squashes, it belongs to the species Cucurbita pepo. Courgette is the British, and particularly the New Zealand name for zucchinis. It can be yellow, green or light green, and generally has a similar shape to a ridged cucumber. However, certain cultivars can produce round or bottle-shaped fruit. This this oval squash-like gourd is also known by the name of vegetable marrow, in some parts of the world. Like all summer squash, Zucchini also has its ancestry in the Americas.

The Americans and the Australians know this moderately long cylindrical summer squash by the name of Zucchini; whereas the Britons and the New Zea-landers know this green-skinned crop as courgette. Zucchini is perhaps the best known and most popular of the summer squashes. It can be steamed, grilled, sauted, deep-fried, and baked. Zucchini is a member of the cucurbit family and is related to watermelons, gherkins and cucumbers.

In a culinary context, zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit, being the swollen ovary of the female zucchini flower.

Nutritional Value
Being a good source of Vitamin A, Zucchini is regarded as a healthy food by the global dietitian fraternity. Low in calories, these cylindrical shaped fruits also contain a healthy supply of manganese, folate, and potassium. Theyre often a great food if youre dieting, since manganese is known for its ability to speed up the metabolism.

Growing Zucchini Plant
It is one of the easiest vegetables to cultivate in temperate climates. You do need to plant two plants since the squash depends upon cross-pollination by honeybees in order to fruit. A single plant is capable of growing an impressive amount of zucchinis.

Culinary Uses
As a versatile vegetable, zucchini can be steamed, grilled, sauted, deep-fried, and baked. Their fresh and delicate flavour make them perfect for various culinary purposes. Their slices are widely used into stews and soups. They performed extremely well when used in pasta sauce or in spicy zucchini bread or muffins. On a few occasions, they are used in preparing desserts. Additionally you can make zucchini pancakes that are savory, or use zucchini in lasagna. In Italy, zucchini are served in a variety of ways, especially breaded and pan-fried. In France zucchini is a key ingredient in Ratatouille, a stew of summer vegetables in olive oil, cooked for an extended time over low heat.

What is Cheese Spread?
Cheese spreads are soft, white, smooth, creamy variety of cheese with a mild, slightly acidic flavor. Besides their use as a spread on crackers, bagels and bread (often in combination with chopped nuts, jams and jellies), cheese spreads are used extensively in baked goods, such as cheesecake, and in icings.All traditional cheeses are made from some type of milk, whether it is from a cow, goat, sheep or even a water buffalo, camel or horse. The rigid packaging of the products makes it convenient with an easy-to-open lid since it is targeted more towards the modern/high-end consumer. The freshness seal preserves the quality and integrity of the cheese.

The Distinct Aroma and Flavor
The aroma of cheese spread on a pizza base or just on plain wheat bread is truly irresistible. Cheese spread consumption over the years has been on the increase both in urban and rural settings. What is it about cheese that makes it such an all time favorite through generations all over the world? It is its distinctive mellow and nutty flavor. The other important reason being that it is an essential source of high quality, nutritional proteins. It is also an important source of calcium.

Maize is an annual cereal crop, belonging to the grass family of Gramineae. It composes of kernels having long ears. These kernels are used in the form of grains as food for both humans and animals and also as a source of oil. Maize is also known by the name of corn in many countries. Maize or corn is a rich source of carbohydrates, Vitamin B, proteins and minerals. Most of commercial maize grows at a maximum height of 2.5 ft. In India, maize is also known as bhutta in Hindi.

A wide variety of maize or corn is available in the market. Following are the types of corn that are commonly produced in India:

• Dent Corn: There is indentation on the top part of the kernel, because of which it is known as a dent corn. This indentation is caused by the shrinkage of starch present in the crop. Dent corn can be of two types, namely yellow and white corn


• Sweet Corn: It is sweet in taste and is primarily produced for human consumption. It is available in any grocery store in cans


• Popcorn: Popcorn is a type of maize that explodes from the kernel and when heated, gets puffed up. The term pop implies that the kernel pops open as the corn heats up because of a rapid expansion of moisture present in the kernel


• Flint Corn: Also known as Indian corn, it has a hard outer shell and comes in a variety of colors like white, red, etc.

Maize first came into being in Mexico, where it was domesticated around 9000 years back. It was cultivated from a wild grass known as teosinte, that had kernels which were not long and were also not placed together. From there, it soon propagated to the New Wold in 1500 BC and by the 16th century, maize was being cultivated throughout the globe. Maize soon became the staple diet of North and South America when Columbus set his foot in these two continents. In fact, corn was not just a staple food for many, but was also an important means of trade and was used as a form of currency.

There are several stages in the growth of maize and each stage requires careful practice and analysis of the condition best suitable for its growth. The various stages are:

• The maize crop is planted in early April and goes on till the late of May. The plant emerges from the surface of the soil after one to three weeks from the date of planting


• At around the middle of the growing priod, i.e., in July, the plant gains the maximum height and this is when the pollen is shed from the tassels to fertilize at least two ears from the plant that has been planted


• The kernels start to grow after 7-8 weeks of pollination and reach at their maximum weight in September. After this, the plant loses its color, and everything, from kernel to stalks to leaves begin to dry


• After the kernels have dried at a rate of at least 15-22 percent, the process of harvest is undertaken. In the harvesting process, a special machine known as pick-sheller is used to remove the ear from the plant as well as the husk from the ear, and shells the grain by removing the kernels from the cob

Maize has a wide variety of uses that ranges from both human to industrial. Maize is used as a livestock, forage or silage for animals. Humans eat maize or corn in the form of popcorn, porridge, beverage, etc. In terms of industrial usage, the grains of the maize are used in the transformation of plastics and fabrics. Ethanol, produced from maize, is being used as an additive in gas to prevent pollution levels and reduce the use of petroleum.

Maize is processed through milling process to out every germ harmful rodents present in it. The various milling processes are:

• Wet Milling: In wet milling, the corns are soaked in a solution of warm water and sulfur dioxide in a process known as steeping. The kernels present in the corns are softened as result of this process and are then pulped in mills. They are then separated into various parts like hulls, germs, gluten and starch


• Feed Milling: In feed milling, the whole kernels are grounded and mixed with various vitamins, salt, etc. that make it nutritious enough to be fed for the poultry


• Dry Corn Milling: In dry corn milling, the corn or maize is tempered and cleaned with hot water and steamed for about 2-6 hours to soften the bran and the germ so that it becomes easier for them to be separated from the endosperm. The coarse, granular material is sifted using a sifter machine and then the miller extracts the oil and the corn flour from the kernel.

Maize is a rich source of Vitamin B1, Vitamin B5, Vitamin C, dietary fibers, etc. The presence of thiamin in maize helps in keeping the memory power intact, thereby preventing the dreaded Alzheimers disease. Folate, a good source of Vitamin B helps in preventing birth defects and also helps in lowering the level of Homocysteine that has the potential of damaging the blood vessels. Consumption of corn also prevents the occurrence of lung cancer as it is rich in beta-cryptoxanthin, an orange-red carotenoid found in corn in large proportion.

Rice bran is the hard outer part of the grain that consists of aleurone, a form of protein found in the protein granules of maturing seeds, as well as pericarp, the outer and edible layer of the rice kernel. Apart from these two, it also contains germs and endosperm of the rice kernel. Rice bran is obtained as a by-product during the rice milling process and the outer layers or parts are removed at the time of whitening or polishing of the husked rice. It composes of many nutritious substances like protein, fat, fiber, various anti-oxidants, etc. that have a beneficial effect on human health. Because of its multi-nutritional properties, rice bran is being consumed by humans for thousands of year

A major rice bran fraction contains about 13% oil and 44.3% of highly unsaponifiable components. This fraction also contains gamma-oryzanol, beta-sitosterol and tocotrienol that help in lowering the levels of plasma contained in the lipid profile. It also contains a major amount of dietary fibers like beta glucan, gum and pectin. The oil present in the rice bran is a rich source of Vitamin E, Vitamin B, minerals and other essential acids.

Before consuming rice bran, it is important to stabilize it by means of heating or baking, and later by drying the bran before it is termed ready to be consumed by the humans. The reason for the stabilization of rice bran is something that should be noted carefully. In a simple milling process of rice, an enzyme known as lipase is formed in the bran layer, that comes in close contact with the brans oil. This leads to a rapid destruction of the bran, immediately after the bran is removed from the kernel. Thus, it leads to the destruction of the proteins and nutrients present in the bran, rendering zero utility for consumption.

Rice bran serves many important usages for both humans & animals as well for commercial purposes. The following are the various uses of rice bran:

• For Enriching Food: Rice bran is used to enrich breads, cereals, etc. which help in increasing the intake dietary fibers


• As a Source of Edible Oil: Rice bran is a rich source of edible oil. While raw rice bran contains 12-18% oil, parboiled rice bran contains 20-28% oil. Rice bran oil absorbs only 25% of oil as compared to other forms of oil


• For Making Soaps: The presence of High Free Fatty (FFA) makes it suitable for the manufacture of soaps


• For Making Protective Coatings: The rice bran oil is also used to prepare paints, varnishes, enamels, etc.


• As Animal Feed: Rice bran contains a high amount of protein and other nutritious components, thereby making it an excellent source for animal feed. It is particularly given to horses to increase their weight. It is also given the aging dogs as an energy supplements.

Rice bran contains many important nutrients that are essential for the body. Following are the various health benefits associated with the use of rice bran:

• It helps in reducing the level of cholesterol, thereby reducing the risks of heart attacks in human beings


• The presence of dietary fibers and whole grains helps in preventing the occurrence of Type II diabetes


• Rice bran also helps in reducing high blood pressure as well as intestinal cancer.

Since rice bran develops a bad taste soon after the milling process because of the presence of lipase, an enzyme, in the bran layer, it becomes essential to stabilize the bran to avoid it to become rancid. A simple method of stabilizing rice bran is by making use of dry heat extruder to reach a temperature of 270 F for a short period of time. It is this temperature that helps in deactivating the enzymes. The entire process is very simple and when done in a proper manner, it prevents the deterioration of bran, thereby making it much more healthy and safe to consume.

Following are some interesting facts that explain the popularity of rice bran and its long term usage by many people across the globe:

• The rice bran and rice germ consist of a mere 8% of the entire kernel, yet they collectively make 65% of the kernels nutrients


• Rice bran contains a wide range of protein, vitamins, minerals and more than 120 known naturally occurring antioxidants


• Around 5 to 8 kg of rice bran can be produced from a 100 kg of rice paddy


• The powder obtained from rice bran serves as an excellent source of exfoliation of skin. It prevents wrinkles, absorbs the dirt and pores from the skin and many other similar uses.

Black Gram or we can say Urad originated in India where it has been spreading its wonderful taste in many different ways for ages now. Cultivated in almost all parts of India, this leguminous pulse has inevitably marked itself as the most popular pulse and can be most appropriately referred to as the king of the pulses. Whether it be the very special Dal makhni of Punjab or the Vada Sambhar of South India, the taste rules the hearts of one and all alike. Indian immigrants have popularized the taste worldwide as well.

No doubt, it has managed to impress the entire world with its mouthwatering taste and numerous other nutritious qualities. In Japan, the very health conscious people eat these seeds by soaking them in water overnight and then serving them as fresh bean sprout salad.

Popularly known as Urad in most parts of India, Black Gram is a highly valued pulse crop. It is a very prominent member of the widespread Asiatic Vigna crop family. The annually grown pulse opens up many doors of opportunity for its cultivators who exploit these qualities of Black Gram by using it as a rotational crop with other prominent cereal crops. And why not as it provides them to enjoy a double bonanza.

The color ranging from dark black to dull grey distinctively mark the different varieties of Black Gram. Sophisticated with numerous other qualities Black Gram remains unbeatable in nutrients as well.

Black Gram is a perfect combination of all nutrients which include 20 to 25% proteins, 40 to 47% starch, ash, fats, carbohydrates and essential vitamins

• Being a proper leguminous crop, Black gram has all the essential nutrients which it makes to turn into a fertilizer. with its ability to fix nitrogen it restores soil fertility as well


• It proves to be a great rotation crop enhancing the yield of the main crop as well. For the best yields it should be grown in the seasons from mid September to October and March to April


• A very short growth and yield period of 90 to 120 days it ensures to be a convenient crop for its cultivators


• It is a very popular pulse and is a vital constituent of Indian recipes and mouthwatering delicacies


• It possesses great adaptibililty powers which makes it a suitable crop even in dry and intermediate conditions.

One of the major disease of Black Gram is Tan Spot which is caused by Curtobacterium flaccumfaciens. It can be easily diagnosed by the leaf spots appearing on the plant however when the damage is serious then it results in stunting of the plant, retarding growth of pods and seeds. Therefore this disease severely affects the harvest. Charcoal Rot is another important disease commonly observed in Black Gram. It hampers seed growth and results in poor harvest and even degrading of quality of seeds. Various diseases caused by fungi, bacteria and viruses are generally common to Black Gramal though it does not affect their production much.

Much harm is done due to Sclerotinia, which results in severe seedling loss in stressed crops which are sown amidst cereal crops. Little damage is caused due to different kinds of leaf and stem pathogens for example, powdery mildew and bacterial blight . Other than Regur ( a very popular variety of Black gram in Australia), others are less tolerant to these pathogens. Another well known disease called legume little leaf disease which as the name suggests is very common amongst all legumes. It is caused by mycoplasma, a harmful bacteria

Certain flower feeders like Green mirids and thrips cause flower and pod abortion which results in less yields and uneven maturity. A variety of caterpillars like Heliothis and Maruca feed on developing flowers and seeds which eventually causes major reductions in seed yield as well as quality. Different kinds of bugs such as the green vegetable bug, red banded shield bug, pod sucking bug and brown bean bug as a method of feeding themselves stick their proboscis into pods and seeds and cause severe damage to the seeds.

However agriculture specialists have scientifically designed a variety of insecticides and pesticides to drive away the fear of all these insects, pests and also to enable the plants to be strong enough to be able to fight all the diseases.

Wash the soaked gram and kidney beans and discard the water in which they were soaked. Boil them in a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). After boiling for 25 minutes add the yoghurt, cream and half the quantity of chopped green chilli(es). Keep on low heat for 15 minutes. For the tempering, heat the butter in a pan till very hot. Add the cumin seeds and let them splutter. Now, add asafoetida, the remaining chopped onions, green and red chillies, garlic, ginger and fry till the onion are slightly browned. Add the chopped tomatoes and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes. Serve hot with cumin rice.

Wash and soak urad dal for six hours. Grind into a fine paste. Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well. Heat oil in a Pan. Wet your palms and take batter into the palms. Shape into balls and make a hole with the thumb in the centre like a doughnut. Deep-fry this in medium hot oil until golden brown and crisp. Serve hot with sambhar and coconut chutney.

Drain the black gram and grind to a smooth paste. Mix black gram paste with the remaining ingredients. Add a little water and knead to make a soft dough. Keep aside for 1 hour. Before frying, knead the dough again with well-greased palms and on a well-greased table top. Divide the dough into lemon-sized balls. Roll each ball out carefully into a 5 inch. diameter disc. Heat the oil in a wok (kadhai); fry the discs, one by one, turning them over frequently, on high heat till golden. They will be slightly white on the edges. Remove with a slotted spoon and drain the excess oil on paper towels.

Serve hot with aloo dum

Rosemary is regarded as the herb of fidelity Elizabethan sweethearts carried a sprig of rosemary as a sign of fidelity. If one sprinkle or dust some rosemary around the house it is said to bring good luck and protection. In ancient Greece students wore garlands of rosemary or braided rosemary into their hair to improve their memory during exams. Rosemary has been used widely at weddings, funerals and even to ward off the plague. In wedding ceremonies bouquets of the herb were tied and dipped in gold as presents for wedding guests.

Sir Thomas Moore believed the herb to be sacred to remembrance and friendship. In Hamlet, Ophelia said, Theres rosemary, thats for remembrance. According to legend, rosemary was used to awaken Sleeping Beauty. Though everyone knows it tastes good with lamb, it is also instrumental in helping digest fatty meat, which is why it is also good with roast vegetables. Rosemary tea drunk first thing in the morning is a useful hangover cure.

Rosemary is an aromatic, woody, perennial, evergreen Mediterranean herb. It has light blue or pink flowers and grayish-green leaves which are used as a seasoning in cooking and to scent cosmetics. The leaves look like flat pine-tree needles, deep green in color on top while silver-white on their underside.

Rosemary is drought tolerant, requires little fertilizer and always looks crisp and graceful even on a hot summer day. The pine-scented bushy evergreen thrives in sunny locations and loves well-drained soils. It is native to the sunny hillsides and open valleys along the Mediterranean coast of Portugal, Spain, Morocco and Tunisia.

It is a member of the mint family, which includes other popular seasonings such as basil, oregano, sage, and thyme. Rosemary is a common ingredient in French and Italian dishes. The flavor hints of both lemon and pine. It can be used to flavor stews, entrees, soups, and casseroles, and may be added to various dressings. It is a component of the popular Italian seasoning.

• Since the eternal times rosemary has been known as the herb of remembrance.


• Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans


• It was in the old times said that rosemary will grow particularly well in gardens tended by strong-willed women.


• Young brides traditionally carried a sprig of rosemary in their wreaths or wedding bouquets. The young couple may even have been brought together with the magic of a touch of rosemary, as in the refrain of an old ballad: Young men and maids do ready stand/With sweet rosemary in their hands.


• Greek scholars wore a bit of the pungent herb in their hair when studying in order to improve their levels of concentration.


• The fragrant herb was exchanged between friends as a symbol of loyalty


• Rosemary was tossed onto the graves of departed loved ones. In ancient Egypt the herb was buried with the pharaohs.


• Gypsy travelers sought rosemary for its use as a rinse for highlighting dark hair or as a rejuvenating face wash


• In the fourteenth century, Queen Isabella of Hungary used an alcohol extract of the flowering herb to treat gout


• In the 16th and 17th centuries, rosemary became popular as a digestive aid in apothecaries


• Rosemary was believed to have magical powers to banish evil spirits. It was burned in sick rooms as a disinfectant, and was used to ward off the plague

The shift in the consumer preference towards natural herbs and spices have in recent times boosted the demand for rosemary. Spain, France and Egypt are the largest producers of Rosemary. The herbs is widely used in the European countries for culinary and medicinal use. While most of the rosemary oil is produced in France, Dalamatia, Spain and Japan.

Rosemary herb is available in whole-leaf form (fresh and dried) as well as powdered form. It is used primarily as a seasoning in a variety of dishes including fruit salads, soups, vegetables, meat (particularly lamb), fish and egg dishes, stuffings and dressings. Rosemary leaves are added to marinades for Lamb as it helps in taming the strong taste. It can be tastefully added to dishes that feature potatoes, squash, tomatoes, peas and carrots. When used sparingly, rosemary adds an interesting flavor to cakes, baked apples and biscuits. Apart from being used as a flavoring agent it is also used as a preservative. Following are few quick serving tips:-

• Add fresh rosemary to omelets and frittatas


• Rosemary is a wonderful herb for seasoning chicken and lamb dishes


• Add rosemary to tomato sauces and soups


• Puree fresh rosemary leaves with olive oil and use as a dipping sauce for bread.

Rosemary is a good source of the minerals iron and calcium, as well as dietary fiber. Fresh rosemary has 25% more manganese (which is somehow lost in the process of drying) and a 40% less calcium and iron, probably due to the higher water content.

The stimulant and analgesic properties of the herb makes it useful in many medicinal preparations. The fresh or dried leaves and flowering tops of rosemary are used for a variety of medicinal benefits. In traditional European medicine, rosemary has been used internally as a tonic, stimulant, and as a carminative to treat flatulence. It is also used to treat dyspepsia, mild gastrointestinal upsets, colds, headaches, and nervous tension. In India and China, rosemary leaves are used to treat headaches. In America rosemary has been for long been used as an antispasmodic, to stimulate the appetite and improve digestion. Today, rosemary is recognized for its ability to stimulate bile secretion and for its anti-inflammatory properties. People gargle rosemary tea to help heal mouth ulcers and canker sores.

Rosemary oil can be distilled from the leaves of the plant, mixed with a vegetable oil, and used for massage. Applied externally this oil is used for relief from muscular and arthritic pain. In Europe, rosemary oil is used to treat rheumatic conditions, bruises, and circulatory problems. When applied externally the oil appears to stimulate an increased blood supply. In addition, rosemary oil or some freshly cut sprigs can be added to bath water to soothe aching muscles and joints.

Two of the most important ingredients in rosemary, which are thought to be largely responsible for many of these therapeutic actions, are caffeic acid and rosemarinic acid both are potent antioxidant and anti-inflammatory agents.These two natural acids are effective at reducing inflammation which may contribute to asthma, liver disease and heart disease.

It is a shrubby perennial plant. Sage belongs to the genus Salvia of the mint family (Limiaceae). Though in general terms sage refers to common sage i.e. Salvia officinalis. This genus includes approximately 700 to 900 species of shrubs, herbaceous perennials, and annuals with almost world-wide distribution.

The center of diversity and origin appears to be Central and South Western Asia. Fresh, dried whole or powdered, sage is available throughout the year. In fact, sage is very useful both as a medicine, for the headache when made into tea and for all kinds of stuffing, when dried and rubbed into powder. Is known to have a soft, yet sweet savory flavor.

Sage is regarded very highly since the earliest of times for its culinary as well as medicinal properties. Its reputation as a panacea is even represented in its scientific name, Salvia officinalis, derived from the Latin word, salvere, which means to be saved.

An ancient proverb states, Why should a man die who has sage in his garden? The ancient Greeks used it to treat consumption, ulcers and snake bites. Sage was regarded as sacred by the Romans and was associated with immortality. It was believed to increase mental acuity. It was used in the Middle Ages as a healing herb to treat fevers and epilepsy, memory loss, eye problems, infection, and intestinal problems. Charlemagne had it grown in his royal gardens. Both the Roman and the Greek civilizations used it as a preservative for meat, a tradition that continued until the beginning of refrigeration. Arab physicians in the 10th century believed that it promoted immortality, while 14th century Europeans used it to protect themselves from witchcraft. The Chinese also were quite partial to this herb and 17th century Dutch merchants found that they would trade one chest of sage leaves for three of their tea.

The culinary sage is highly aromatic and is best used fresh, when its flavor has been described as a mix of rosemary, pine and mint, or citrusy; when dried, it has a more camphorous flavor.

The flavor of sage is very delicate therefore it is best to add the herb near the end of the cooking process so that it will retain its maximum essence.

• Mix cooked navy beans with olive oil, sage and garlic and serve on bruschetta


• Use sage as a seasoning for tomato sauce


• Add fresh sage to omelets and frittatas


• Sprinkle some sage on top of your next slice of pizza


• Combine sage leaves, bell peppers, cucumbers and sweet onions with plain yogurt for an easy to prepare, refreshing salad


• When baking chicken or fish in parchment paper, place some fresh sage leaves inside so that the food will absorb the flavors of this wonderful herb.

No herb is more popular than the mint. It is the herb that flavors our toothpaste, breath fresheners, cough drop and chewing gum invokes a cool, refreshing feeling. There are over 600 varieties of mint are known. All the plant varsities feature square stems, opposite leaf arrangement, and flowers in terminal heads, spikes or whorled arrangement. The leaves usually are creased, serrated, round to oval, and pointed at the tip. Purple, pink or white blooms appear in mid- to late-summer.

Mint is a plant of the genus Mentha. It is characterized by aromatic foliage and nearly regular flowers. True mints have square stems, oppositely arranged aromatic leaves. Small flowers usually pale purple, pink, or white, are arranged in clusters, either forming separate whorls or crowded together in a terminal spike. All Mentha species contain volatile oil in resinous dots in the leaves and stems.

Mint has been an important herb since the early starts of civilization. The Greeks believed mints could clear the voice and cure hiccups. Romans are responsible for carrying the herb throughout Europe. Mint was known to be treasured as an important aromatic herb in medieval times. People scented their baths and strew their homes with mint because of its fresh scent. In the eighteenth century, mint was valued for its medicinal uses. Remedies for everything from colic, to digestive odors, to mad dog bites called for mint. When the colonists came to the New World they brought along their mints for teas for headaches, heartburn, indigestion, gas and insomnia. They also drank mint tea for pleasure, not only because it tasted good, but also because it wasnt taxed.

Mint has also come to symbolize hospitality in many cultures. In ancient Greece, mint leaves were rubbed on dining tables to welcome guests, while in the Middle East, the host still traditionally offers mint tea to guests upon their arrival.

The species name Mentha is derived from Roman mythology. Minthe was a lovely young nymph who caught the eye of Pluto, the ruler of the underworld. When Plutos wife Persephone found out about his love for the beautiful nymph, she was enraged. She changed Minthe into a lowly plant, to be trodden underfoot. Pluto couldnt reverse Persephones curse, but he did soften the spell somewhat by making the smell that Minthe gave off all the sweeter when she was tread upon. The name Minthe has changed to Mentha and become the name of the herb, mint.

As for the origins of mints reputation as the herb of hospitality, Greek mythology tells us the story. Two
strangers were walking through a village. The villagers ignored them and offered neither food nor drink. Finally an old couple, Philemon and Baucis, offered them a meal. Before the four sat down for their meal, the couple rubbed the table with mint leaves to clean and freshen it. The strangers turned out to be the gods Zeus and Hermes in disguise. As a reward for the hospitality Philemon and Baucis had shown them, the gods turned the humble home into a temple. Mint thus became the symbol of hospitality.

Mint is one of the herbs that has it all. It grows like a , is perfectly safe for use, and is an excellent remedy for reducing symptoms related to digestion. It is well known for its properties related to indigestion, stomach cramps, menstrual cramps, flatulence, upset stomach, nausea, vomiting, and colic in children. Make a Tea out of fresh or dried leaves for a tasty and refreshing after-dinner stomach soother. For the younger crowd, it can also be heated with milk for the same effect (and they will like it).

Mint also can be used as an appetite stimulant. It reduces hunger for a short time, but when the effects wear off the hunger returns stronger than before. For those lucky enough to need to gain a few pounds, a tea might be tried 30 minutes before a meal for appetite stimulation.

Peppermint is much more effective as a medicinal herb than Spearmint, which is mostly a culinary herb. However, use Spearmint in place of Peppermint in cases of digestive problems or colic in very small children, as Peppermint may be a bit too strong.

For a refreshing and cleansing facial wash, place a handful of bruised Mint leaves (any kind) in a quart-sized pan of cool water. Let sit for an hour or so, then chill in the refrigerator and use as desired. Mint combined with Rosemary in a vinegar is reported to help control dandruff (place the sprigs in a bottle that can be tightly sealed, and let sit for at least a week out of direct sunlight).

Rue herb belonging to the genus Ruta. It is a redolent evergreen subshrub distributed throughout temperate and tropical regions and most abundant in South Africa and Australia. The leaves are used in flavorings, beverages and herb vinegars and also in the making of cosmetics and perfumes.

The leaves can be described as being bipinnate or tripinnate, with a feathery appearance and green to strongly glaucous blue-green in colour. The flowers are yellow, with 4-5 petals, about 1 cm diameter, and borne in cymes. The fruit is a 4-5 lobed capsule, containing numerous seeds.

The leaves were used extensively in Middle Eastern cuisine in the earlier days, as well as in many ancient Roman recipes but because it is very bitter in taste it is usually not compatible to majority modern cuisine styles. Though it is still very much in use in certain parts of the world, specially in North Africa.

Rues fragrance is strong, characteristically aromatic and sweet; it cannot be compared with any other spice. The taste is rather bitter, even more so when dried. Rue fruits (berries) taste similar, but stronger and somewhat hot.

Most Western European languages have similar names for rue: English and French rue, Dutch ruit and German Raute all go back to Latin ruta, which itself was borrowed from Greek rhyte. The ultimate origin of the word is not known. Quite interestingly, several names of rue have chance homonyms: English rue may also mean remorse, French rue street and German Raute rhomb, equilateral parallelogram.

In the New Testament, rue has been mentioned as peganon, a name still used in Modern Greek as apiganos. There have been attempts to link that name with Greek pegos strong and thus the Indo-European root PEK strengthen, but the semantic connection is unclear.

Romans cultivated rue herb which they called it Mars herb, because it was used as a purifying agent for cleaning Iron (the metal of mars). They grew this herb around temples of Mars. It was also considered to be the Mars herb, because it can be as fierce as the god Mars. Its essential oil can be a very irritating agent and can easily cause burns and blisters on skin if applied.

Herb of grace was also widely used in the Middle Ages. Rue was hung under the door as a protection from evil spirits. People used to throw the bunch of rue in their enemy cursing him (that is where the expression rue the day has come from). In some European countries special amulets were made out of rue herb.

Rue was a very common spice in ancient Rome, very often it was used for country-style food like moretum, a spicy paste of fresh garlic, hard cheese and herbs (coriander, celery, rue); nevertheless, its name was often used to mean bitterness, especially in poetry.

Today it is still to a certain extent is in use in Italy however rues popularity is greatest in Ethiopia. Fresh rue leaves are sometimes used as a coffee flavoring) and rue is also sometimes mentioned as a component in the national spice mix, berbere. Ethiopian cuisine is unique in using not only rue leaves, but also the dried fruits (rue berries) with their more intensive, slightly pungent flavor that is well preserved on drying.

The bitter taste is reduced by acids; thus, a leaf or rue is often used to flavor pickled vegetables, make a salad more interesting or add a very personal touch to home-made herbal vinegar. Owing to its general affinity to acidic food, rue goes well with spicy Italian tomato sauces containing olives and capers together with marjoram, basil and lovage.

However, if a cook wants rue flavor without bitterness, he/she might make use of the fact that rue leaves excrete the essential oil much more quickly than the bitter rutin. Thus, the fresh leaves may be soaked in a slightly boiling sauce for a short time (at the most one minute) and discarded after wards. Rue is popular for flavoring liquors. Besides stimulating the appetite, bitter liquors have some tonic and even bile-stimulating properties, all of which are advantageous after a rich feast. One of the most common liquors containing rue is grappa con ruta, an Italian brandy flavored with a small branch of rue (per bottle). For this, the related Fringed Rue is usually preferred.

Shikakai has been used for hair cleansing in India for centuries. The word shikakai means fruit for hair and is a traditional variety of shampoo. Shikakai acts as an natural astringent for hair enhancing as it consists binding properties. It clears dandruff and cleans the dirt accumulated on the scalp. Being a natural conditioner for hair, it strengthens hair roots and promotes luxuriant growth. The powder/the extract has certain vital properties that act as coolants for the scalp. This powder has to be mixed with water and used as a paste on the hair instead of shampoo.

Shikakai is a prickly, scandent shrub, growing in tropical jungles shrub throughout India, particularly in Deccan. The scientific name/Latin name of shikakai is Acacia concinna. It belongs to the Leguminosae family.

The leaves of this woody plant are bipinnate. It has yellow flowers with anxillary heads. The pods are brown, wrinkled and notched when dry. There are 6 to 10 seeds in a pod usually. These days it is commercially cultivated in India and Far East Asia.

• Actually the bark of shikakai is high on saponins chemical compound; these act as foaming agents. Therefore shikakai is such a good cleaning agent and hence has been traditionally used as a detergent. Owing to the presence of this chemical compound shikakai is used in Bengal for poisoning fish and are documented to be potent marine toxins.


• The leaves because of the presence of oxalic, tartaric, citric, succinic and ascorbic acids, as well as two alkaloids, calyctomine and , taste acidic and are used in chutneys. Apart from this the leaves are also used as an infusion in anti-dandruff preparations.


• Extracts of the ground pods have been used for various skin diseases.


• An extract of the shikakai leaves is used to cure malarial fever.


• A decoction of the pods relieves biliousness and acts as a purgative.

The leaves of a perennial Eurasian herb of the mint family, having aromatic leaves. The dried leaves are used as seasoning are pleasantly pungent or tart in taste kind of spicy flavor. The flavor makes it a perfect addition to traditional Italian and Mexican cuisines. Unlike some herbs, whose fresh characteristics mellow upon drying, oreganos flavor and aroma intensifythe dried form is actually preferred to fresh in many dishes. Oregano and basil are natural complements, and combined, they are indispensable in pizzas, pastas and other Italian dishes.

Botanically speaking oregano refers to the Origanum vulgare, which is known as wild marjoram in Europe owing to its close resemblance to the herb that is known as sweet marjoram. It is a small shrub with multi-branched stems covered with small grayish-green oval leaves and small white or pink flowers. In Mediterranean climates oregano grows as a perennial plant, but in the harsher climates of North America, they grow as annuals. The English used oregano as an ingredient in snuff and as a perfume in sachets.

The English word oregano derives from the Latin origanus/origanum which in turn originated in the Greek oreiganon. The Greek word was probably a corroboration of two words oros + ganos i.e. mountain + brightness, ornament, probably alluding to the plants bright beauty in its hillside habitat.

Legend has it, the Greek goddess Aphrodite created aromatic oregano as a symbol of joy and grew it in her garden on Mount Olympus. Perhaps we should not be surprised that oregano was believed to bring happiness. After all, it seems to cure almost everything. (One of the ancient Greek names for oregano was panakes or all heal.)

In addition to oreganos association with Aphrodite, Greek goddess of love and beauty, the herb is linked to the goddess Artemis, protector of childbirth. Artemis often was depicted wearing a crown of dittany of Crete (Origanum dictamnus) and ancient Greek women also wore the wreaths during labor.

The blooming of the beautiful purplish flowers of the Oregano plant on the mountains had a symbolic and spiritual meaning for the ancient Greeks, the herb springing up on the graves of the dead signified that the happiness of the deceased person in the afterlife. Oregano floral wreaths were very commonly worn by couples at both Greek and Roman marriages, this floral wreaths of the herb was taken to symbolize the joyfulness of the wedding and the happiness of the couple.

But the plants medicinal value is more than an ancient fable. Oregano helps to settle flatulence and stimulates the flow of bile. Strongly antiseptic, may be taken to treat respiratory conditions such as coughs, tonsillitis, bronchitis and asthma. It is also considered to be a useful promote of menstruation. The diluted oil can be applied externally to toothache or painful joints.

Egyptians valued Oregano for its ability to disinfect wounds and speed the healing process. After Aristotle observed that tortoises ate snakes and then ate Oregano to avoid dying, he recommended it as an antidote for poisoning. Aromatherapy PA by Roberta Wilson.

Oregano Oil is one of the strongest antiseptic and antiviral essential oils. It boosts immunity and is especially effective against allergies, Candidiasis, chronic fatigue syndrome, and fungal infections. It stimulates sluggish lymphatic circulation. During convalescence or in states of general weakness, the body can be strengthened and energized by Oregano. Its antibacterial action makes Oregano ideal for spraying in a sickroom to cleanse or sterilize it and to prevent the spread of infection.

Respiratory ailments as asthma, bronchitis, colds, flu, sore throat, and even whooping cough respond well to Oregano Oils ability to fight bacterial and viral infections, relieve congestion, loosen and release phlegm, and soothe coughs, while it eases aches and pains and reduces muscle spasms. Oregano alleviates the pain and inflammation of joint and spinal problems such as arthritis, backache, bursitis, carpal tunnel syndrome, rheumatism, and sciatica. It is often used in a pack or poultice to treat sprains, swelling, and stiffness Oregano is helpful for all digestive disorders, particularly those resulting from nervousness. It eases indigestion that results from eating too rapidly. It calms the stomach, can stimulate appetite, relieves diarrhea, and can even cure hiccups. Oregano can soothe headaches, migraines, and nervous tension. Its antiseptic abilities help to fight infection of earaches. Some people report success in preventing or minimizing motion sickness by drinking Oregano herb tea. Others recommend chewing fresh Oregano leaves to provide temporary relief from painful toothache.

The anti-inflammatory action of Oregano Oil helps to heal wounds and skin infections, as well as to relieve skin disorders such as dermatitis, eczema, psoriasis, and seborrhea. Because it has strong antifungal and antiseptic properties, it can fight fungal infections of the skin such as athletes foot and jock itch. Massage diluted Oregano Oil into the fingernails to fight fungal infections there. Applied topically, it helps reduce chronic skin infections. Oregano is a powerful insect repellant; it may help to alleviate skin parasites, such as lice, because of its antiparasitic activity.

Oregano can often stimulate the flow of menstruation when used in a sitz bath or when massaged on the abdomen. It also relieves the pain of menstrual cramps and helps to overcome insomnia.

Oregano can effectively be combined with pickled olives and capers or lovage leaves; other than most Italian herbs, oregano harmonizes even with hot and spicy food, as is popular in Southern Italy. It can be used to flavor any culinary recipe or dishes, such as pizza, pasta, all sorts of tomato based dishes, different Italian sauces. Oregano can be used green in salads, it can be used to flavor shellfish and added to cheese spreads, it can be used in vegetable casseroles and soups, oregano can also be used in meat stews, with poultry, and other meat dishes including pork and , lamb and veal dishes. Oregano leaves can be crushed and then added during the last ten minutes of cooking to a dish to bring out the maximum flavor and aroma. The herb should not be excessively used. Fresh sprigs of the Greek oregano can be used to flavor olive oil.

Oregano is an excellent source of vitamin K and a very good source of iron, manganese and dietary fiber. In addition, oregano is a good source of calcium, magnesium, vitamin A, vitamin C and omega-3 fatty acids.

Ashwagandha is a wonder plant predominantly found in India. Widely used for its therapeutic value, ashwagandha has been present in ayurvedic formulations since the ancient times. Backed by contemporary western science and a long history of medicinal use in India, this herb shows great potential for athletes and anyone who wants to maintain good health.

It is a stout shrub which has small red berries enclosed in inflated papery orange-red seed cases. Ashwagandha is native to the Indian subcontinent. It grows in abundance across in India, Pakistan, Sri Lanka and Bangladesh. Though in recent times it is know to be flourishing well in the climatic conditions of North America. Apart from the arid highlands of India subcontinent and North America, it is also cultivated in northern Africa and the Middle East.

Ashwagandha belongs to the Solanaceae or nightshade family. Ashwagandha is used widely to treat inflammation, fevers, and to protect against infection or illness. It is also used to boost the immune system, improve memory and to promote overall well being in matters of health.

The scientific name of Ashwagandha is Withania somnifera. But apart from that it is also known as Indian Ginseng, Winter cherry, Ajagandha, Kanaje Hindi, Chinese Lantern Plant, Bladder Cherry, Physalis Alkekengi and Samm Al Ferakh.

The shoots of the Ashwagandha shrub are used in in food and in India seeds of the Ashwagandha are used to thicken milk. It has similar properties as ginseng. Ashwagandha is heat neutral which means it has no warming or cooling properties. Unlike ginseng which is a warming herb. Ashwagandha is usually crushed and used in a traditional Ayurvedic formula called shilajit. Since the ancient times Ashwagandha has been used widely for the following purposes:-

• Tremors


• Inflammation


• Infectious Diseases


• Longevity


• Sexual Enhancing

Ashwagandha helps persons suffering with stress, weakness, tissue deficiency, the elderly, overwork, lack of sleep, nervous exhaustion, sexual debility, problems of old age, loss of memory, loss of muscular energy, insomnia, weak eyes, cough and glandular swelling.

It is used by both men and women ahwagandha is regarded as a very good herb and that acts to calm the mind and promote sound, restful sleep. Actually ashwagandha works as an adaptogen, as it promotes the bodys ability to maintain homeostasis. It also helps to prevent or minimize imbalances that may lead to occurring of any disease, which may be due poor diet, lack of sleep, mental or physical strain, or chemical toxins in the environment.

The modern medical uses of Ashwagandha are varied. One area in which it has been particularly helpful is in the treatment of mental health issues. According to studies conducted by various institutes, it has been so found that anxiety sufferers if taking 40 ml doses twice a day of a solution with its major ingredient of Withania Somnifera; then within 30 days all anxiety symptoms including panic attacks and paranoia had virtually disappeared. Therapists have also found the herb useful in treating depression, alcohol dependency and schizophrenia.

A Salt
Salt or a sodium chloride *(NaCl)* is a dietary mineral essential for the existence of animal life. Also known by the names of common salt, table salt, or halite, this chemical compound is responsible for the salinity of the ocean and of the extracellular fluid of many multicellular organisms. It is used as a condiment and a food preservative but doesnt contain calories, proteins, or carbohydrates. Approximately 0.3933 grams of sodium, and 0.6067 grams of chlorine is present in one gram of sodium chloride.Salt is a necessary constituent of the human body. It is the only mineral for which we have an innate craving. The sodium and chloride elements of the salt helps the kidneys to regulate the bodys fluid levels, besides maintaining the life-sustaining balance of acids and bases.

Oranges belong to the category of citrus fruits and are of the Citrus sinensis family. The citrus trees are of the same genus, Citrus, and remain largely interbreedable, that is to say that there is only one super species. Some citrus fruits include oranges, grapefruit, lemons, limes, etc. The fruits belonging to the citrus family are considered berries, as they are fleshy, soft, have seeds, and are derived from a single ovary.

Oranges are believed to be hybrids between the pomelo (Citrus maxima) and tangerine (Citrus reticulata) and are considered to be a hesperidium kind of a berry. The orange tree is a small flowering tree, which grows to a height of about 10 m. It has evergreen leaves, which grow to a length of about 4-10cm long. The seed inside an orange is referred to as the pip, whereas the thread like structures attached to the peel and the flesh are termed as the pith.

Origin
The Orange fruit traces its origin to South-east Asia. The word orange, is an adaptation of the Sanskrit word narangah. The oranges, which were brought to Europe from India or China were of Citrus aurantium variety, the bitter orange. It is also referred to as the Chinese Apple or Applesin by many people. It is believed that the Duch, Portuguese, Spanish and Arab sailors planted citrus trees along their trading routes to prevent scurvey.

Production of Oranges
Oranges are grown in groves, and are grown extensively throughout the world. Brazil, USA and Mexico are amongst the top orange producing countries of the world. As the orange trees are sensitive to frost, care should be taken to prevent frost formation on the leaves, bark and branches. So, when sub-freezing temperatures are expected, the best part is to spray the tree with water, to protect it from temperatures that have dropped below the freezing point.

Nutritional Profile

Oranges are rich in Vitamin C and are also a good source of dietary fiber. They are also good sources of other vitamins including vitamin B1 and Folate, as well as Vitamin A, Thiamine, Vitamin B6, Calcium and Potassium.

Nutritive Values per 100 gms.

• Vitamin A: 190 I.U.


• Vitamin B: Thiamine .08 mg.


• Vitamin C: 49 mg.


• Calcium: 33 mg.


• Phosphorus: 23 mg.


• Potassium: 300 mg.

Varieties of Oranges

• Bahianinha:It is a variety of the Washington Navel and is exported mainly from Brazil. It is small in size and has a thin rind, which is dimpled and easy to peel. The pulp of the fruit is crisp, sweet, and is generally without seeds. This variety of oranges forms 30% of Brazils citrus crop and is grown mainly in Sao Paulo


• Berna:This variety is grown mainly in Spain, the place where it originated. These oranges are moderately sweet and are ideal for cooking as they have almost no seeds. They are medium in size, having ten to twelve segments. The rind of the fruit is yellow-orange and the pulp is golden in colour, and has a pear like taste.


• Blood (Maltese):Rich in colour, these oranges are small sized and are ideal for making sorbets and desserts. Their taste is an exquisite blend of oranges, raspberries, and concord grapes. The pulp colour ranges from red to reddish purple, and its rind from an orange to an orange deeply suffused with red. They are believed to have originated in Italy, and is now extensively grown in Spain and Malta


• Persian Orange:They are a variety of bitter-sweet oranges, which are widely grown in southern Europe. They were brought to Europe by the Portuguese in the 15 th century from India. Now sweet, these oranges grow in different shapes and sizes, depending upon the growing conditions. There are usually upto 10 segments inside each orange


• Naval Orange:In an orchid in Brazil, a single mutation gave rise to the yield of the navel oranges. They are also known as the Washington, Riverside, or Bahie navel. The mutation causes the orange to produce a second orange at its base, much like a conjoined twin. This formation looks like that of the human navel, and thus the name. As they have no seeds, therefore the process of cutting and grafting is the only way to produce them


• Valencia Orange:It is a variety of sweet oranges, which is used for juice extraction. It is a fruit, which grows late and enjoys a large demand, when the navel oranges are out of season. This orange was chosen the official mascot of the FIFA World Cup, which was held in Spain in 1982.

Uses of Orange
Oranges can be put to multiple uses, be it for food or for cosmetic purposes. Oranges are relished all in themselves and are also used in many recipes to add to them a zingy taste. Orange juice is an indispensable part of a healthy breakfast, and gives you the desired energy to carry out your tasks throughout the day. Orange oil is a widely used aroma therapy oil, which aids in relaxing the senses. The bees bred in an orange grove produce an orange flavoured honey, which is extremely good to taste. Almost all the parts except the pip and the pith are used to make marmalade.

Orange peels are used by gardeners as skull repellents. The powder made with the orange peels is an excellent face mask ingredient, and if used regularly, adds a glow to the face. Orange juice added in the face packs give a new life to the skin by removing the dead cells.

What are French Beans?
French beans are defined as the unripe fruits of any kind of beans, especially common beans, the pods of which are known as string beans. Scientifically known as Phaseolus vulgaris, the other names by which they are commonly known are green beans, runner beans, climbing beans, wax beans, etc. Though they are typically referred to as string beans, many of their contemporary varieties no longer have fibrous strings that were once a common feature of the earlier varieties. The size of French beans is about four inches in length and have a slight point at both their ends. The color of the French beans is deep emerald and tiny seeds can be found within their pods.

History of French Beans
French beans are thought to have been originated in South and Central America. The cultivation of French beans was started 7000 years ago, by the Indian tribes settled in Tehuacan Valley of Mexico and in Callejon de Huaylas, Peru. When Christopher Columbus returned from his second voyage to the New World in the year 1493, he brought French beans with him in the Mediterranean region. French beans were considered to be rare to find and expensive but soon became one of the commonly used beans in the 19th century. In France, French beans were introduced in the year 1597 by the Conquistadors.

Cultivation of French Beans
The land for the growth of French beans should have a good tillage as well as a good depth. The soil should be properly pulverised as it can increase soil capping. As far as the climatic conditions are concerned, French beans are very sensitive to frost but cannot stand hot conditions either. Thus, ideally, they can be grown in the frost free portion of the year. The ideal temperature for the growth of French beans is between 15C to 27C while the minimum temperature required for the germination of seeds of French beans is 10C. French beans can grow in a variety of soils but are highly sensitive to high boron content in soils.

Nutritional Components of French Beans
French beans are a healthy option for many health conscious people as they are rich in many vital nutrients that are considered essential for the proper growth and metabolism of the body. The various nutrients that are found in French beans can be described as follows:

• Vitamins:Vitamin A, Vitamin C, Vitamin D, Vitamin E, Riboflavin, Niacin, Thiamine, Vitamin K, Folate and Pantotheinic Acid


• Minerals:Iron, Calcium, Magnesium, Manganese, Phosphorus, Potassium, Sodium and Zinc


• Other Nutrients:Amino Acids, Carbohydrates, Dietary Fibers, Water, Sugar, Protein, Omega-3 Fatty Acids, etc.

An Introduction
Cucumber is a long, green and cylinder-shaped edible fleshy fruit of a creeping plant (cucumis sativus). A native to India, these plants have been cultivated for thousands of years. This fruit is used primarily for pickling and for slicing as a salad. In India, salad is incomplete without this green fruit. Cucumber raita, (Mixture of cumber and card) is another popular recipe in India.

Besides being widely used for culinary purposes, cucumbers are also used in facial creams, lotions, and cleansers. This anti-inflammatory agent is known for its astringent and soothing properties.

Plant Description
Cucumber is a warm season annual vining plant that produces stiff hairs on the leaves and stems which can be irritating to human skin when touched. Since this plant is herbaceous, it is easily susceptible to moisture stress. Its triangular leaves are simple, alternate and lobed, located at the base of the main axils. Perfect flowers are rare in cucumbers. Most cultivars produce separate male and female flowers on the same plant. For pollination, insects are required. Honey bees are the primary pollinators in the field.

Cucumber plant requires a well drained light friable soil for maximum yield. It prefers hot climate, i.e.

a daily temperature is 65-75 F. The plant requires proper irrigation for its vigorous growth. It needs water during blossoming and fruiting. The fruit is roughly cylindrical, elongated, with tapered ends, and may be as large as 60 cm long and 10 cm in diameter.

Brief History
Cucumbers originated in India 3000 years ago between the Bay of Bengal and the Himalayas. It was one of the oldest crops which have been cultivated by humans. The cucumber was mentioned in the Bible, and was being grown in North Africa, Italy, Greece, Asia Minor, and other areas at the beginning of the Christian era. It was introduced in England in the 1300s. In Haiti, cucumber seeds were planted by Columbus, and in year 1539, cucumbers were grown in Florida by the natives, reaching Virginia by 1584.

Nutritional Value
Cucumber, the edible fruit of cucumis sativus is a member of the gourd family. It contains 95% water; a 50-g portion provides 0.3g of dietary fibre and supplies 5kcal (20kJ). It is very good for skin and contains anti-inflammatory properties.

Popular Cucumber Recipes
Cucumber is popular everywhere, right from the small shanty hut of an Indian village to the five star restaurants of New York. It is the basic ingredient of a salad. Following are the popular cucumber cuisines of India:

• Cucumber Soup


• Cucumber Salad


• Curd Pachadi


• Vegetable Raita


• Cucumber Sandwich


• Kachumber


• Ranch Salad


• Vellarikka Pachadi


• Tzatziki


• Curd Curry


• Low Fat Salad


• Cucumber Mint Raita


• Cucumber Achar, to name a few.

What are Mushrooms?
Mushroom is a fleshy fruiting body of a fungus, especially of a basidiomycete of the family Agaricaceae. In fact, mushroom is a common name for an edible agaric which has a fleshy and non-fleshy texture. It can grow above or underground. Mushroom arises from the mycelium, which may live hundreds of years or a few months, depending on its food supply. Many people know that mushrooms can be used as food, but at the same time they can serve as sign of the presence of a wood decay fungus. The majority of mushrooms are edible, and only a few contains toxic agents and are poisonous. Since they does not contain chlorophyll, the pigment used by plants to produce their own food and energy; mushrooms differ from plants.

Popularly, mushroom refers to the edible sporophores, while toadstool refers to inedible or poisonous sporophores, but there is no scientific distinction between the two names. In some cultures, mushrooms were even regarded as sacred and their use was prohibited to ordinary people. It is believed that the Romans were the first people to use edible mushrooms for food. What was regarded as an elite food item earlier has now grown commercially and is commonly available in almost all parts of the world.

People who collect mushrooms for consumption are known as mycophagists, and the act of collecting them for such is known as mushroom hunting, or simply mushrooming. Shiitake, maitake or hen-of-the-woods, oyster, and enoki are the names of some varieties which are widely used for human consumption.

What is Radish?
Botanically termed as raphanus sativus, the radish is a herbaceous plant grown for their crisp and peppery-tasting roots. This plant of the mustard family with a pungent root was domesticated in Europe in pre-Roman times. Some of the roots are long and tapering, others are globular; the latter are commonly known as turnip radishes. A native to China, this vegetable is grown and consumed in every corner of the globe.

Radishes are available in various varieties, with white, red, or black roots of different shapes and sizes. Being a fast growing plant, they can be ready for harvest in less than a month. The best quality

roots are produced in spring or fall when temperatures are in the range of 50 to 65F, with ample moisture. Certain species of radishes are grown for their seeds; oilseed radishes are grown, as the name implies, for oil production. In China, they are generally pickled in brine; whereas radishes are considered as a staple food in Japan.

Varieties
Generally, radishes can be classified into four main types viz. summer, fall, winter, and spring. They differ considerably in their colours, shapes and types, such as black or multi-coloured radishes, with round or elongated roots that can grow longer than a parsnip. They are similar to beets as far as their colour is concerned, but radishes are usually smaller, smoother, and brighter in color.

Plant Description
A cold climate crop, radish is an annual or biennial plant of Chinese origin belonging to the plant order capparales. This plant of the mustard family is grown for its thickened root, which is eaten

The Garden Strawberry or the strawberry is the most widely cultivated berry throughout the world. The strawberry plant belongs to the family of the Rosaceae, and is often referred to as the accessory fruit. The fleshy part of the fruit is derived not from the ovaries, but from the peg at the bottom of the bowl shaped hypanthium that holds the ovaries. The garden strawberry was first grown in Europe in the 18th century and represents the accidental cross of Fragaria virginiana from eastern North America, which is rich in flavour, and the Fragaria chiloensis from Chile, which is large in size. Today, these strawberries have been replaced by the Woodland Strawberries, which have been commercially cultivated.

Nutritional Value
Strawberries are a treat to the taste buds, eyes and senses. Apart from being so delicious, these berries are a rich source of nutrition too. They are rich sources of vitamins A, B, and C, and also contain ample amounts of calcium, phosphorous, potassium, carbohydrates, etc. They are also rich in Folic acid, which helps in preventing birth related defects

Origin and History
Strawberries were cultivated by the Romans as far back in history as 200BC. In the medieval times, a soup made from strawberries, borage and soured cream was traditionally served to newly-weds at their wedding breakfast. When the colonists arrived in America in 1780, the native Americans were already eating the strawberries. The first strawberry hybrid was developed in USA. Though strawberries are mostly used as desserts or as additions in milk products, there are also a number of recepies, which can be made from them like pies, soups, etc.

Health Benefits of Strawberry

• Regular consumption of strawberries helps in removing harmful chemicals/toxins from the blood


• Strawberries are also a rich source of folic acid and help cure a sluggish liver and to prevent/reduce birth defects involving the brain


• Strawberries contain the highest levels of Phytoestrogens, which can help in the prevention of breast & cervical cancer


• The berry is full of antioxidants and is therefore effective in fighting the signs of aging


• According to researchers, strawberries have been reported to help cases of syphilis


• They are highly recommended for gout, rheumatism, constipation, high blood pressure, catarrh and even skin cancer


• The strawberry, when cut into half and rubbed on teeth and gums, helps in removing tarter from teeth and also strengthens and heals the gums.

An Introduction to Turnip
Turnip or brassica rapa, is a widely cultivated root vegetable of the mustard (Cruciferae) family. This white-fleshed vegetable is commonly grown in temperate climates. Since turnip is frost and drought tolerant, it is easy to grow even in extreme weather conditions. Small and tender varieties of turnip are consumed by humans, whereas larger varieties including Rutabaga are grown as feed for livestock.

This vegetable has served as a vital food source in northern nations because they keep well over the winter, providing a valuable form of vegetable nutrition. Fresh turnips are available year-round, with the peak season from October through February. Its green leaves (greens) are often cooked like spinach and often used in a spring green salad mixture.