Asian Vegetables brings together a wealth of information on over 40 varieties of fruit, vegetables and spices that are grown on the Indian subcontinent and form a distinctive part of the unique cuisine in that part of the world.
Each plant comes together with details of what to look for when buying, the different varieties available, their nutritional value, comprehensive cultivation instructions, useful colour photographs and much more. Most can be grown almost anywhere, though some will grow best and thrive in the warmer, wetter parts of this country. The author Sally Cunningham has personally researched, grown, cooked and eaten every plant mentioned in this book.
With this unique guide both the experienced gardener and those new to growing will bring variety and a fresh, new dimension to the food on their plates and the plants in their garden.
|Product dimensions:||6.40(w) x 9.50(h) x 0.40(d)|
About the Author
Sally Cunningham, has been a professional organic gardener for nearly 30 years. She has been Deputy Head Gardener at the prestigious Ryton Organic Gardens and worked on a variety of projects from setting up Community Allotments to gardener at Belgrave Hall, a garden founded in 1500. Her work with the Plantcultures project (run jointly by Kew Botanical Gardens and Leicester Museums) gave her an opportunity to fulfil a lifelong ambition. Since moving to Leicester in the early 80s she has been intrigued by the exciting mixture of food cultures of that city. What started out as fascination with the huge variety of fresh produce on sale in the Asian shops and market stalls, has turned into her life's work, researching, writing about, cooking and growing these delicious vegetables, fruits and spices.
Table of Contents
Leaves: Chauli, amaranth Haak, mustard greens Kela na patti and kela phulm, banana leaves and flowers Methi, fenugreek Pan, betel leaf
Beans: Chairi, yard-long bean Guar, cluster bean Kacha channa, green chick pea Liva, papri and valoor, lablab bean Toovar, pigeon pea
Roots: Arvi, taro, and patra, elephant's ears Garmar, Indian coleus Mooli, white radish Sakurkund, sweet potato
Fruits: Bhindi, okra Brinjal, aubergine Chichingga, snake gourd, and parwal, pointed gourd Dudhi, bottle gourd Karalla, bitter melon Khali turai and ghia turai, angled and smooth luffa Kontola, spiny cucumber Mandanmast, passionfriuit Papaya and babaco Tinda, Indian round melon Tindora, ivy gourd
Spices: Adraku, gingert Amada, mango ginger, and amb halad, zedoary Dhania, coriander Haldi, tumeric Karri patti, curry leaf Mirich, chilli Nimbu ghas, lemongrass
Ornamentals: Am, mango Amla and Harfi, Indian and star gooseberry Amrood, guava Ber, jujube Chikku, sapodilla Imli, tamarind Jackfruit Nimbu, lime, and magrut, kaffir lime Rambutan, lychee and longan Sahijan, drumstick Suran, kand and ratalu; yam Suppliers index
Appendix I. Plant names Appendix II. Additional banana varieties.