Rajkot, Gujarat, India
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The garden strawberry is cultivated worldwide for its fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes, and chocolates.
Mushrooms are used extensively in cooking, in many cuisines. Though neither meat nor vegetable, mushrooms are known as the "meat" of the vegetable world.
Basil is commonly used fresh in cooked recipes. In general, it is added at the last moment, as cooking quickly destroys the flavor. Basil (most commonly Thai basil) is commonly steeped in cream or milk to create an interesting flavor in ice cream or chocolates (such as truffles).
The fruit has an exceptionally sweet, malty flavor. The unripe fruit is hard to the touch and contains high amounts of saponin, which has astringent properties similar to tannin, drying out the mouth.
The radish is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchy salad vegetable.
The onion (Allium cepa) (Latin 'cepa' = onion), also known as the bulb onion or common onion, is used as a vegetable and is the most widely cultivated species of the genus Allium.
Methi (Fenugreek) is used as a herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Sotolon is the chemical responsible for fenugreek's distinctive sweet smell.
Baby corn is very small and immature. It typically is eaten wholecob included, in contrast to mature corn, whose cob is too tough for human consumption. It is eaten both raw and cooked.
It is commonly used in teas, soups, and curries. It is also suitable for use with poultry, fish, and seafood. Lemongrass oil is used as a pesticide and a preservative.
The fresh leaves are an ingredient in many Indian foods (such as chutneys and salads). Chopped coriander leaves are a garnish on Indian dishes such as dal. As heat diminishes their flavour, coriander leaves are often used raw or added to the dish immediately before serving. In Indian recipes, coriander leaves are used in large amounts and cooked until the flavour diminishes. The leaves spoil quickly when removed from the plant, and lose their aroma when dried or frozen.
Arvi (Colocasia) leaves as used to make a fried snack which is prepared by applying besan (gram flour) on the leaves and then frying them.
The usually deep purple roots of beetroot are eaten either boiled, or roasted as a cooked vegetable, cold as a salad after cooking and adding oil and vinegar, or raw and shredded, either alone or combined with any salad vegetable. The green, leafy portion of the beet is also edible. It is most commonly served boiled or steamed, in which case it has a taste and texture similar to spinach.
