Talong /Eggplant

Eggplant, aubergine, or brinjal is a plant species in the nightshade family

Solanaceae. Solanum melongena is grown worldwide for its edible fruit. Most
commonly purple, the spongy, absorbent fruit is used in various cuisines. Although
often considered a vegetable, it is a berry by botanical definition.

Scientific name: Solanum melongena

Rank: Species
Higher classification: Nightshade

Varieties:
1. Graffiti Eggplant

Graffiti eggplant, sometimes called Sicilian eggplant, get its name from its purple and white stripes. Unfortunately,
the stripes do disappear when the eggplant is cooked.

2. Italian Eggplant
While it may look a whole lot like the standard globe eggplant you find at the grocery store, Italian
eggplant is distinct. It’s slightly smaller, but still quite large and fat, and the flesh tends to be more
tender.

3. Japanese and Chinese Eggplant

Characterized by their long, narrow shape, both Japanese and Chinese eggplant can be hard to
differentiate.

4. Fairy Tale Eggplant

This tiny eggplant is easily the cutest one around. This heirloom variety has purple and white stripes
and is no bigger than the palm of your hand. They can be prepared in the same way as larger eggplants,
but take especially well to grilling since they’re so tender.

5. White Eggplant
There are lots of white varieties out there, but what sets them all apart is, of course, their pure white
skin. Inside, however, is the same eggplant flesh we all know and love. Prepare it just like you would
any standard eggplant.

6. Indian Eggplant
Also called baby eggplant, this variety is small and squat with a dark reddish-purple color. You can
use it in an Indian preparation like a curry, but it’s also great roasted or stuffed.

7. Little Green Eggplant

This heirloom variety is plump and round with a pale green-colored skin. It has a mild flavor and
cooks up extra creamy. It can be used in any recipe that calls for regular eggplant.

8. Thai Eggplant
Thai eggplant is tiny, round, and greenish-white in color. This variety is hard to find, but if you do
get your hands on it, try adding a handful to a Thai curry.

SEASON: Although available year-round, eggplant is at its peak from July to October. CHOOSING:
When selecting, look for eggplants with firm, glossy skin..
 Okra/Lady finger
Definition of lady's-finger. : any of various plants
with finger-shaped parts: such as. a : any of several
legumes (as kidney vetch or bird's-foot trefoil)

Season. The optimum time of seed sowing varies greatly

depending upon climate, varieties and their temperature
requirement for growth. Normally the crop is sown
between January-March and June- August.
Abelmoschus esculentus Scientific Name

Varieties:
1. BABY BUBBA HYBRID
This plant is appreciated for its small size and suitability for cultivation in containers and small garden plots.
2. BLONDY
. Seeds are open-pollinated.
3. BURGUNDY
Plants may reach five feet in height and up to 48 inches in diameter.
4. CAJUN DELIGHT
An excellent choice for a short growing season in cooler climates, this hybrid matures in 50-55 days. It will reach a
maximum height of four feet.
. CLEMSON SPINELESS
‘. Known for being the industry standard and the most popular type on the market, ‘Clemson Spineless’ was an All-
America Selections winner in 1939, and has remained a favorite ever
6. COW HORN
If you’re in the South where the growing season is long, and looking for an ornamental conversation starter, this one’s for
you.
7. EMERALD
‘Emerald’ seeds are available from True Leaf Marketin one- and four-ounce, and one- and five-pound packages. Seeds
are heirloom and open-pollinated.
8. GO BIG
Plants are tall, topping out at up to seven feet with a diameter of up to five feet.
Dark green pods are 7 inches long. Harvest in 60-65 days.
9. HILL COUNTRY RED
An heirloom from the Texas Hill Country of South Texas, plants top out at six-feet tall, adding structural interest to the
garden.Thick green fruits tinged with red grow up to six inches long. Plants mature in about 64 days.
10. LOUISIANA GREEN VELVET
Plants may reach eight feet tall and bear eight-inch, dark green, spineless pods.
This exceptionally large plant bears fruit abundantly, and makes a bold statement in the landscape. Expect maturity in
about 65 days.
11. PERKINS LONG POD
This heirloom is an early variety suitable for growing in northern and southern climates. It reaches maturity
of about 55 days.Plants may grow to five feet in height, and bear straight green pods that are about four
inches long
12. RED VELVET
Plants grow to five feet with a diameter of up to 48 inches, a good size for container or small-space
gardening. Scarlet red fruit is slightly ribbed and can grow up to six inches long. Expect maturity in 55-60
days.
13. SILVER QUEEN
‘Silver Queen’ is a southern belle who loves the heat of summer, and isn’t tolerant of cold weather.Plants
mature in about 80 days, another indicator that this cultivar is suitable for warm regions with a long season
for edible gardening.An heirloom variety with a large habit that will reach up to six feet tall, it produces
creamy-colored ivory-green pods that can grow to seven inches long.
 Ampalaya/Bitter Gourd
Momordica charantia (colloquially: bitter melon; bitter apple; bitter gourd; bitter
squash; balsam-pear; with many more names listed
below)[1] is a tropical and subtropical vine of the
family Cucurbitaceae, widely grown in Asia, Africa,
and the Caribbean for its edible fruit. Its many
varieties differ substantially in the shape and
bitterness of the fruit.

Bitter melon originated from the South Indian state of Kerala and was introduced
into China in the 14th century.[2] It is widely used in the cuisines of East Asia, South Asia,
and Southeast Asia. Although the crop can be grown throughout the year, the most
profitable growing seasons are from October to December and from May to July because most of the areas are being planted to rice
during these periods.

Varieties:
1. Pusa Do Mausmi

It is a selection from local collection, suitable for spring, summer and rainy season cultivation.
This variety has been released by the I.A.R.I., New Delhi. The fruits reach edible maturity, in
about 55 days from sowing. Fruits are dark green, long, medium thick, club shaped with 7-8
continuous ridges, 18 cm long at edible stage and 8-10 fruits weigh about one kilogram.
2. Arka Harit

It has been released by the IIHR, Bangalore. It has medium sized, spindle shaped fruits with
green skin, thick flesh, moderate bitterness and less number of seeds. It grows well both in
summer and rainy season but maximum yield is obtained during rainy season. Fruits are ready
for harvesting in 12-14 days after pollination. It yields about 120 quintal fruits per hectare in 100-
110 days duration.
4. VK-I (Priya)

It is a selection from Kerala Agricultual University. The fruits are extra long (about 39 cm long). It
takes about 60 days from sowing to first harvest. On an average, there are 55 fruits per plant.
5. MDV- l

This is a long fruited and high yielding bitter gourd variety. It is medium branching and early
flowering variety. The vine bears about 20-25 fruits per plant and the per hectare yield is about
250 quintals.
6. Pusa Vishesh

This variety has been released and recommended for cultivation as summer season crop by the
I.A.R.I., New Delhi. The vine is dwarf and bushy and easy to manage. The fruits are attractive
green, fusiform with many irregular broken smooth and glossy ridges on the surface.
 Kalabasa/Squash
A pumpkin is a cultivar of a squash plant, most commonly of Cucurbita
pepo, that is round with smooth, slightly ribbed skin, and most often deep
yellow to orange in coloration. The thick shell contains the seeds and
pulp.
Summer squashes are frost-tender, warm-season annuals. Sow squash seeds
in the garden–or set out seedlings started indoors–only after the soil has warmed
to at least 60°F, usually no sooner than 3 weeks after the last frost in spring.
Place of origin: Mexico
Family: Cucurbits

Varieties:
'Honey Bear' Squash
This plump variety may look like little green pumpkins, but they're actually acorn
squash. Known for their sweet flavor, they're also mildew tolerant.

'Bonbon' Squash
The 'Bonbon' variety gets its name from its sweet flavor and creamy
texture. They're easy to grow and can reach up to four pounds.

'Gold Rush' Squash

The supermodel of the squash world, the 'Gold Rush' is bright yellow,
smooth and uniformly shaped.

'Bush Delicata' Squash

Green and white on the outside and filled with sweet orange flesh on the
inside, the 'Bush Delicata' squash is full of vitamin A and has a long
shelf life.

'Sunshine' Kabocha Squash

Winner of the 2004 All-America Selections Vegetable Award, the
'Sunshine' squash has reddish-orange skin and a flattened globe-like
appearance.

Yellow Summer Squash

Yellow squash includes a smooth-skinned, straightneck variety and a
crookneck variety that is known for its curved neck and "lumpy" skin.
Yellow squash is a vigorous grower and homeowners often only need a
few plants.

Acorn Squash
Acorn squash starts out a dark green that turns bright orange as it
matures. Each vine produces 4-5 plants and are small enough to be
grown in deep containers. Sweet acorn squash is a favorite in savor.
 Patola/Sponge gourd
Luffa is a genus of tropical and subtropical vines in the cucumber family
(Cucurbitaceae).
In everyday non-technical usage, the luffa, also spelled loofah, usually
refers to the fruit of the two species Luffa aegyptiaca and Luffa
acutangula. The fruit of these species is cultivated and eaten as a
vegetable. The fruit must be harvested at a young stage of development
to be edible. The vegetable is popular in India, China and Vietnam.[2]
When the fruit is fully ripened, it is very fibrous. The fully developed fruit
is the source of the loofah scrubbing sponge which is used in bathrooms
and kitchens. Luffa are not frost-hardy, and require 150 to 200 warm
days to mature
By October you should have big, green Luffas.
Pick your Luffa sponges BEFORE they're hit by
frost even if they're still green. Technically you
aren't supposed to pick them until they're dried out
and brown, but in Zone 6 it's rare for them to get to
that stage

Sponge gourd
Plants

Description
Luffa aegyptiaca, the sponge gourd, Egyptian cucumber, or Vietnamese luffa, is
a species of Luffa cultivated for its fruit. The plant is an annual vine, native to
South Asia and Southeast Asia.

Luffa acutangula
Plants

Description
Luffa acutangula is commercially grown for its unripe fruits as a vegetable.
Mature fruits are used as natural cleaning sponges. Its fruit slightly resembles a
cucumber or zucchini with ridges. It ranges from central and eastern Asia to
southeastern Asia

Luffa operculata
Plants

Description
Luffa operculata is a species of Luffa. It is cultivated for its fruit, which when fully
ripe is strongly fibrous and is used as a fibrous scrubbing sponge for household
cleaning. The fruit is a capsule with spikes. The fruit is dark-brown when mature.
It is also grown in gardens and yards as an ornamental plant
 Repolyo/Cabbage
Cabbage or headed cabbage is a leafy green, red, or white biennial plant
grown as an annual vegetable crop for its dense-leaved heads. Wikipedia
Scientific name: Brassica oleracea var. capitata
Higher classification: Wild cabbage
All the groups of cabbages are grown in exactly the same way, just
the sowing times vary.
1. Spring cabbage: Sow in July/August; transplant in
September/October.
2. Summer cabbage: Sow from late February/early March (under
cloches or similar cover) until early May; transplant in May/June.

Varieties:
1. Cannonball Cabbage
This is a small, green cabbage variety that is sometimes described as a mammoth Brussels sprout, and them most common variety
found at grocery stores and markets. They only grow to be about 12 inches across (which still makes for a lot of delicious greenery)
with very dense leaves, making it perfect for shredding into coleslaw or sauerkraut.
2. Bok Choy
Bok choy is in fact a type of cabbage, but develops thick, white and watery-crisp stems and leaves that are green and tender. More
akin to Swiss chard or spinach than a regular head of cabbage, bok choy makes an excellent addition to sautéed vegetable sides, stir-
fries and Asian inspired soups.
3. Choy Sum
Sometimes labeled as ‘Chinese Cabbage’ choy sum can be found at mot grocery stores and all Asian food markets. This cabbage looks
similar to bok choy, but is slightly slimmer and longer, with crispier stems and very tender leaves. It’s great chopped into an Asian
salad with oranges and peanuts.
4. Early Jersey Wakefield Cabbage
This cabbage variety originates from Yorkshire in the U.K., but has morphed into a classic American heirloom over the centuries. The
green cabbage has a heart or cone shaped head, which forms into a point that is surrounded by similar shape pale green leaves. These
cabbages usually weigh 3-4 pounds and are excellent for plain steaming or light sautéing.
5. January King Cabbage
This curly-leafed cabbage displays gorgeous blue-green leaves with brushes of purple and dapples of turquoise. As the name implies,
this cabbage variety enjoy cool weather and can even be planted in the fall for winter harvests. Rather small at 1 pound a head, this
showy cabbage is great roasted and served as a unique side dish.
6. Napa Cabbage
Oblong in shape with crisp stems and frilly, greenish yellow leaves, this cabbage variety is sweet and softer than the average green
cabbage. It is delicious raw in salads as a dumpling filler or steamed with other leafy greens and drizzled with lemon juice.
7. Portugal Cabbage
Another type of green cabbage, Portugal cabbage originates from the Mediterranean region. The plant features large, spread and
ribbed leaves but forms no head; the rib part of the leaf and the top of the stem are the parts that are eaten. The leaves are tough but
fantastic in a hearty Portuguese style soup!
8. Red Drumhead Cabbage
Red cabbages are typically tougher and deeper in flavor than green cabbages, and were traditionally harvested in the fall for pickling.
Plant breeding has now allowed for more tender varieties of red cabbage that can be shredded into salads and coleslaws. Red cabbages
are great options for veggie patches, as they tend to attract less worms and produce large, round heads.
9. Savoy Cabbage
The crinkly leaves of the beautiful savoy cabbage are deep green along the edges, turning yellow toward the base. The flavor of a
savoy is earthy but mild, and smaller heads are perfect for grating or slicing into salads and stir-fries. Savoy cabbage is also a great
choice for fermented foods like homemade kimchi!
10. Walking Stick Cabbage
This 2 to 3 foot tall variety looks more like kale than cabbage, the leaves of which can be steamed or lightly sautéed when young.
Originally from Great Britain, the larger leaves of this cabbage were once used as wrappers for baking hearth breads. The cabbage
received its name from the strength of the stem, which is often saved for use as a walking stick, plant stake or bean pole.
11. Winnigstadt Cabbage
German in origin, the Winnigstadt cabbage displays dark green, glossy leaves in a large and dense head with a small point. This
cabbage requires ample growing space, with its outer leaves spreading up to 3 or 4 feet across, and unfortunately often attracts worms.
Sweeter in flavor than most other cabbages, this variety is ideal for raw salads and coleslaw, but is also an excellent choice for
sauerkraut.
 Petchay/Chinese Cabbage
Chinese cabbage can refer to two groups of Chinese leaf vegetables often used in
Chinese cuisine: the Pekinensis Group and the Chinensis Group. These vegetables are
both variant cultivars or subspecies of the turnip and belong to the same genus as such
Western staples as cabbage, broccoli, and cauliflower.
Pechay can be grow from mid to low elevations throughout the year but makes their best growth
and good quality produced are in cool conditions. However, during the dry season it can be grown
with good irrigation in a sandy to clay loam type of soil with a pH ranging from 5.5 to 6.5

1. Napa Cabbage Also known as: Chinese cabbageNapa cabbage is probably the most well-known, as it’s also available
in non-Asian supermarkets. It’s a large vegetable with white stalks and pale green leaves arranged cruciferously. The
shape is oblong. Napa has a mild taste and a soft texture when cooked, and it’s the key ingredient in Korean kimchi.
Napa is best used in stir-fries and soups, but is also great eaten raw.

2. Gai LanAlso known as: Chinese broccoli, kai lanGai lan is a dark-green vegetable with thick, glossy stalks, large
leaves, and small yellow flower heads in the center. It’s a little more bitter than broccoli, but the stalks taste similar to
broccoli stalks. It’s usually steamed and served with oyster sauce, although it can be used in stir-fries if the stalks are
blanched first.

3. Pea ShootsAlso known as: Snow pea shoots, snow pea tips, snow pea leaves, pea tendrilsSnow pea shoots have
hollow stems with tender leaves, and thin, wispy tendrils. They have a mild, delicate flavor and are often stir-fried
with garlic, cooked in soups, or eaten raw in salads.

4. Bok ChoyAlso known as: Pok choy, bok choi, Chinese white cabbageBok choy is a vegetable sold in either mature or
baby form and is easy to find now in conventional grocery stores. Mature bok choy has white stems and dark-green
leaves; baby bok choy is smaller and light-green in color. It has a mild flavor similar to chard, and is best used in stir-
fries, braises, soups, and stews.

5. Yau ChoyAlso known as: Yu choy sum, yu choy, yao choy, Chinese oil vegetable, sometimes labeled choy sum or
choi sum (although that can technically refer to any variety of baby Chinese greens)Yau choy (translated from Chinese
to mean “oil vegetable”) has dark-green leaves and pale, thin stems, and sometimes is attached with edible yellow
flowers. Use yau choy the same way as bok choy — steamed or stir-fried.

6. Gai ChoyAlso known as: Chinese mustard greens, Chinese mustard, Indian mustardGai choy is a large vegetable
that is a dark yellowish-green color. Usually some of the stems and leaves are ruffly and curled. It has a bit of a
mustardy, spicy “bite” to it. Red mustard greens have a flavor similar to wasabi.Gai choy is usually pickled, stir-fried,
stewed, or braised. It’s recommended that it’s blanched first if you want to remove some of the bitterness.

7. Water SpinachAlso known as: Water spinach, Chinese water spinach, ong choy, river spinachThis tall, leafy green
has hollow stems and tender leaves with a mild, sweet flavor. Unlike regular spinach, water spinach does not leave
that weird coating on your teeth you when eat it. It is traditionally stir-fried with a pungent shrimp paste in Chinese
cooking, but can be used in much the same way traditional spinach is used, although it does not wilt down as much
and stays relatively crunchy.

8. Chinese CeleryChinese celery looks like traditional celery, but has much thinner stalks and usually has the leafy
tops attached. It has the same aroma and flavor of celery, although some say it is more intense in flavor than
traditional celery. The stalks can be a bit fibrous, but Chinese celery is great in soups and stir-fries — and both the
stalks and leaves are used.

9. Shanghai Bok ChoyThis version of bok choy has light-green leaves and pale yellow-green stalks. It has a sweet,
delicate flavor and can be used in much the same way as baby bok choy.

10. Amaranth Greens -You’re probably more familiar with amaranth seeds and flour, but the beautiful greens, which
used to be seen as weeds, are edible both raw and cooked. Amaranth greens come labeled as white (although mostly
green in color) or red (with red or purple streaks) varieties, contain a lot of protein, and have a delicate flavor and
generally tender, hollow stems. Cook into stir fries or soups or eat raw but note that there may be a slight astringent
flavor. Look for younger varieties and avoid bunches with budding flowers, which indicates maturity.
 Sili
Capsicum, the pepper, is a genus of flowering plants in the
nightshade family Solanaceae. Its species are native to the
Americas, where they have been cultivated for thousands of
years. Following the Columbian Exchange, it has become
cultivated worldwide and it has also become a key element in
many cuisines.
Scientific name: Capsicum
January and February are the perfect months to turn up
the heat and start sowing some fiery chilli peppers!
Although you can still sow them right up until the end of
April, early sowing gives your chilli peppers plenty of
time to ripen before the end of summer.
Bell pepper

The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant
produce fruits in different colours, including red, yellow, orange, green, white, and purple. Bell
peppers are sometimes grouped with less pungent pepper varieties as "sweet peppers"

Scientific name: Capsicum annuum Group

Jalapeño

The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A
mature jalapeño chili is 5–10 cm long and hangs down with a round, firm, smooth flesh of 25–38
mm wide. It can have a range of pungency, with Scoville heat units of 3,500 to 8,000.

Scientific name: Capsicum annuum 'Jalapeño'

Sweet and chili peppers

Capsicum annuum is a species of the plant genus Capsicum native to southern North America
and northern South America. This species is the most common and extensively cultivated of the
five domesticated capsicums.

Scientific name: Capsicum annuum

Habanero

The habanero is a hot variety of chili pepper. Unripe habaneros are green, and they color as they
mature. The most common color variants are orange and red, but the fruit may also be white,
brown, yellow, green, or purple. Typically, a ripe habanero is 2–6 cm long.

Scientific name: Capsicum chinense Habanero Group

Poblano

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called
ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in
chiles rellenos poblanos.

Scientific name: Capsicum annuum var. annuum 'Poblano'

Sitaw/Yard long bean
yard-long bean
(yärd′lông′, -lŏng′)
A type of cowpea (Vigna unguiculata subsp. sesquipedalis) native to sou
thern Asia, having drooping pods that can grow up to a yard long and ar
e eaten as a vegetable. Also called asparagus bean.
Direct sow after all danger of frost is past and the soil is workable. If
you are worried about not having a long enough season for them to
mature, you can warm the soil by covering it with black plastic, a few
weeks before your last frost date. Sow yard long bean seeds about 1
inch deep spaced about 6 inches apart.

Yardlong Bean, Black Seed

Dark green pods with firm texture.

Yardlong Bean, Purple Pod

Unique pod in purple color. Tender and firm pods.

Yardlong Bean, Red Seed

Dark green pods. Small seed cavity.

 Onion/Sibuyas
onion
a vegetable with a strong smell and flavour, made up of
several layers surrounding each other tightly in a round shape,
usually brown or red on the outside and white inside:
Onions like cool weather in the early part of their growth, so plant them in spring
— except in mild-winter areas, where onions are grown as a fall or winter crop.
Generally speaking, onions grow tops in cool weather and form bulbs when the
weather warms.

Onion Varieties
 Onion Varieties.
 A. Red onion: There are seven red onion varieties explained here.
 Pusa White Round: The bulbs are white, suitable for dehydration, roundish flat, about 4.65
cm long and 6.21 cm wide. ...
 D. Imported varieties: White Portugal, Silver Skin, Australian Brown, Sweet Spanish, Red
Italian, Early Grano.