Vegetables

Green Fennel / Dill (हरा सोया) is a flavorful and nutrient-rich herb widely used in Indian, Mediterranean, and global cuisines. Known for its digestive benefits, antioxidants, and refreshing aroma, it is a key ingredient in soups, salads, pickles, curries, and herbal teas. Cultivated mainly in Madhya Pradesh, Rajasthan, Gujarat, and Punjab, Indian dill leaves (soya) and fennel greens are valued for their freshness, medicinal properties, and culinary versatility in both domestic and export markets.

Green Onion (हरा प्याज), also known as Spring Onion, is a versatile and flavorful vegetable widely used in Indian, Asian, and global cuisines. With its mild onion flavor and crisp texture, green onions are commonly used in salads, soups, stir-fries, and garnishing dishes. Rich in vitamins A, C, and K, antioxidants, and essential minerals, they are a nutritious addition to a healthy diet.

Beetroot (चुकंदर) is a highly nutritious root vegetable packed with essential vitamins, minerals, and antioxidants. Rich in iron, folate, fiber, and nitrates, it is known to boost heart health, improve blood circulation, enhance stamina, and support digestion. Beetroot is commonly used in salads, juices, soups, and curries. Its natural detoxifying properties make it an excellent addition to a healthy diet.

Bitter Gourd (करेला), also known as Bitter Melon, is a nutrient-rich vegetable widely used in Indian, Asian, and Ayurvedic medicine. It is packed with vitamins A, C, iron, and antioxidants and is well known for its blood sugar-regulating properties, making it beneficial for diabetics. Bitter gourd also supports digestion, boosts immunity, and promotes liver health. It is commonly used in curries, stir-fries, juices, and herbal remedies.

Bottle Gourd (Lauki - लौकी) is a nutrient-rich vegetable widely consumed for its health benefits, hydrating properties, and digestive aid. Grown in Madhya Pradesh, Maharashtra, and other states, Indian Bottle Gourd is known for its freshness, tender texture, and high water content. It is a key ingredient in Indian, Middle Eastern, and Southeast Asian cuisines and is also used in Ayurvedic medicine and juice production.