Fresh Vegetables

India produces every kind of vegetable – leafy greens, salad vegetables, root vegetables, “flower vegetables” such as broccoli, “fruit vegetables” such as tomato, and peppers and bulb vegetables such as onions and fennel. The crops are managed according to factors such as: Season. Method of sowing. Beetroot, onion, green pepper, cabbage, cauliflower, legumes, eggplants, coriander and fennel, baby spinach, cloves, and cucurbits are the most common veggies in India.

Vegetables are the leaves, stems, roots, or other parts of certain plants that people eat. Vegetables usually come from herbaceous plants. Herbaceous plants have stems that are softer than the woody stems of bushes and trees. Many vegetables grow aboveground.

Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds.