Daikon or mooli, Raphanus sativus var. longipinnatus, is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, napiform root
It is a deep-red colored root vegetable, packed with essential nutrients. While beetroot can be eaten raw, and is quite delicious, it is also cooked or pickled across cultures in the world
Sponge Gourd, scientifically known as Luffa Tori, is a unique and versatile vegetable with a fascinating dual purpose. While it starts as a tender, edible gourd with a mildly sweet taste, it eventually matures into a natural luffa sponge when left to ripen
green cucumbers have slightly smaller seeds and thinner skin than other varieties. Rich in Vitamins A and C, calcium, iron and magnesium, cucumbers also contain an enzyme called erepsin which is extremely beneficial for digestion
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