Agro Elite

Bundi, Rajasthan

The exceptionally exotic taste of the Garden Pea is the most relished characteristic that makes it uniquely popular amongst all beans. Though botanically it is a fruit however we relish its taste as a delicate vegetable. The moment it blends with any other vegetable, its sweet taste reigns the delicacy of any dish and every chef realizes what wonders it can create.

A cool season crop, Garden Pea is the most treasured possession of any ideal garden. Botanically Garden Peas are included in a vast family of legumes and are distinctively classified as Pisum sativum var. sativum.

Garden Pea is an annual herb though its growth factor is largely dependent on the climate and temperature. A green colored pod shaped fruit, Garden Pea is majorly grown as a cold season vegetable. Garden pea can hardly tolerate the bright rays of sun and is extremely delicate towards harsh summers. It is advisable to grow peas in slightly acidic and well drained soil as they blossom to their fullest in such conditions. There are a number of varieties of Peas, which can be classified as short peas and vine peas. The vine peas have characteristic thin tendrils from leaves that coil with any available support to reach a maximum height of about 2meters. Generally stems from other plants and their dry branches are used to provide support to these tender green Pea plants. Garden Pea is self pollinating plant therefore it doesnt require to be pollinated by any other plant. These are some of the prominent features which have made the Garden Pea a favorites among scientists and thats the reason why renowned genetic scientist Gregor Mendel experimented genetics on the Pea plant.

Two major varieties of Garden Pea

• Pisum sativum var. macrocarpon which is commonly known as snow pea.
• Pisum sativum var. macrocarpon ser. cv. is called sugar or snap pea or mange-tout in the common language.

Following are the major diseases which hamper the growth of Garden Peas:

• Bacterial diseases: bacterial blight, brown spot, etc.
• Fungal diseases : Anthracnose, Black leaf, Downy mildew, Near wilt, and many more
• Nematodes, parasitic diseases: Cyst nematode, Root-knot nematode
• Viral diseases: Pea leaf roll, Pea stunt, Pea streak, etc.

Garden Pea has been ruling our kitchens for ages now. In Indus Valley Civilization Peas were prominently pre soaked and stored for their future usage. However today almost all forms of cooking have been experimented on this tender and fruity vegetable.

Boiling and steaming is the easiest method of cooking the peas and this enhances the sweet taste of the peas along with making it more nutritious and easy to be digested.

The popularity of Peas reached worldwide and therefore cultivation of Peas saw great increase. Along with various preservation techniques whooping in, Peas became available year-round and not in merely spring.

Green and tender Peas can be boiled and flavored with butter or anything according to taste and be served as a proper delicacy. Little sprinkled salt and pepper adds to the sweet and raw taste of the peas.

Garden Peas are also used in various stir-fried dishes and are an integral part of American and Chinese cuisines and their taste can be reinvented at any time of the year by soaking in the water for a few hours.

Garden peas can be preserved by canning, drying or freezing. Fresh peas can also be used in pot pies, salads and casseroles.

When the seeds begin to splutter, add the onion paste and saute till fat separates. Now add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates. After this add the peas, potatoes and the green chillies and saute over high heat till the vegetables look glossy. Finally add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leaves. And get ready for a shower of compliments.

Make a paste by grinding together half the onions, the garlic and coriander seeds. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate. Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown. Add the turmeric and the paste mixture and fry until the ghee starts to separate. Now throw in the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat. Pour in the water and simmer gently for 20 minutes. Ready to serve hot.

Wash the unpeeled carrot well. Chop it into 2 cm cubes. Add green peas, onion and ginger slices. Wash the mint sprigs. Separate the leaves from stems. Tie the stems in a bunch with a thread. Place carrot and peas mixture in a pressure cooker. Add 2 cups of water and pressure cook for 10 minutes.

Cool till it is just warm. Discard the mint stems and blend the vegetable mixture. Add milk, salt and pepper. If the soup is too thick, add some more milk or water. Heat thoroughly and serve garnished with chopped mint leaves.

Ginger, or zingiber officinale, is a perennial plant having thick branching aromatic rhizomes and leafy reedlike stems. For centuries, ginger has been widely used as a spice throughout the world, especially in Asian countries. A native to China and India, this plant is widely cultivated in Southeast Asia, West Africa, and the Caribbean. It needs a minimum annual rainfall of 150cm, temperatures of 30C or over, a short dry season and a deep fertile soil. Known for its slightly biting and hot flavour, this spice is widely used in preparing gingerbread, ginger ale, gingersnaps and Asian dishes. It adds delicacy to the dish by its rich, sweet, warm and woody aroma.Ginger paste in combination with garlic and onion is widely used in preparing almost every meat dish by the Indians and the Pakistanis. It is also used as a flavouring agent to add more warmth in tea. It takes its name from the Sanskrit word stringa-vera, which means with a body like a horn, as in antlers.

The pungency in ginger is due to the presence of a volatile oil. The dried rhizome contains approximately 13% volatile oil which is the source of gingers characteristic aroma; an oleoresin contains the pungent properties.

An IntroductionOkra, also termed as ladys finger, is a flowering plant in the mallow family. This plant is known for its edible green fruits, or long green pods. Its scientific name is abelmoschus esculentus and also hibiscus esculentus. For centuries, this green vegetable has been widely grown across the entire African region. The species apparently originated in the Ethiopian Highlands, though the manner of distribution from there is undocumented. African slaves brought it to USA.

It is cultivated in the entire warm temperate and tropical regions of the world for its fibrous fruits or pods containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable. The plant prefers warm climate and tolerates poor soils with heavy clay and intermittent moisture. It is in the same plant family as hibiscus and cotton.

Okra/ladys finger is one of the most common vegetables of the South-Asian countries. It is used in preparing many yummy and delicious dishes. When cut, it releases a sticky material with thickening properties, often used in soups and stews. Gumbos, Brunswick stew, and pilaus are some well-known dishes which frequently use okra.

RecipesPretty common in the Asian and African countries, ladys finger dishes are also popular in American and western countries. Following is a few detail of widely known and discussed recipes of this green pod:

An Introduction to Potato?Often termed as the king of all vegetables, potato is a starchy, tuberous crop vegetable of the solanaceae family. It is one of the few vegetables that mixes well with other vegetables and is known for adding a delicacy to any dish. Potato is one of the most widely used vegetables in Western temperate climates and the worlds most widely grown tuber crop as well. This starchy crop is also the fourth largest food crop of the world in terms of fresh produce after rice, wheat, and maize.

Domesticated for over 10, 000 years, this plant is probably native to the Andes, where it was cultivated by the Incas. There are more than one thousand known varieties, but only a fraction of this number are

cultivated commercially. This delicious vegetable is also a good source of nutrients, minerals and vitamins. A rich source of Vitamin C, potatoes are naturally fat-free and carry very low amount of calories.

An average potato consist of about 80 percent water and 20 percent solid matter; whereas starch makes up about 85 percent of this solid mass and the rest is protein. It also contains a considerable amount of vitamins including niacin, riboflavin and thiamine

EtymologyThe word potato originates from the Spanish word patata (the name used for potato in Spain). In many countries and cultures, it is known by different names. In France it is termed as pomme de terre; whereas aardappel is the name for potato in Dutch. In Hindi and several other Indian languages and Nepali, the potato is called alu or aloo, while in Gujarati the potato is called bataka or batata.

Potato PlantThis bushy and dark green plant with compound leaves, is somewhat similar to the tomato plant. It

can grow up to 3 feet tall. The leaves of potato are slightly wider at the base of the leaflet and has a darker green color. The plant bears yellow to silver flowers with yellow stamens. It has a thick, uneven shaped plant stem (tuber) that grows underground. This eatable tuber is also called a potato.

Nutritional ValueAs a powerhouse of nutrients, vitamins and minerals, potatoes are the perfect base for a balanced diet. They are rich in Vitamin C, niacin, riboflavin and thiamine. Besides this, it also contains many minerals such as calcium, iron, magnesium, phosphorus, potassium, sodium, and sulfur.

An Introduction to AsparagusBotanically termed as asparagus officinalis, asparagus is a flowering plant of the lily family. A native to Europe, Northern Africa and Western Asia, it is now widely grown in both hemispheres and throughout temperate and tropical regions. The exact origin of this vegetable is not known because many wild types can be found throughout Europe and Asia. However, the most likely location is around the Mediterranean Sea where cultivation has been practiced for over 2000 years, first by the Greeks and then by the Romans (around 200 B.C.).

An Introduction to CabbageThe word cabbage (botanically brassica oleracea, capitata group) refers to several leafy garden plants of the Mediterranean origin. These small plants have a short stem and a globular head of tightly overlapping green to purplish leaves. This cold seasoned crop is a member of the mustard family which also includes vegetables like collards, broccoli, brussels sprouts, cauliflower and kale. All members of the family differ in shapes and colour. Some are flat or round, while some are conical. As far as their heads are concerned they are compact or loose.

The word cabbage originates from the French word caboche, a colloquial term for head. The Scots

termed its stalk as castock, and the British call its head a loaf. It can be cooked in a variety of ways or eaten raw, as in slaw.

As the cabbage plant grows, its leaves increase in number, forming a ball-shaped head at the center of the plant. This cruciferous vegetable contains higher concentrations of Vitamin C, minerals, and dietary fiber.

Cauliflower (Brassica Oleracea) is a cool season vegetable that is considered a delicacy. It is an annual plant that is grown in fields. The head is eaten while the stalk and surrounding thick, green leaves are used in vegetable broth or discarded. Cauliflower originated over 2, 000 years ago in gardens of Asia Minor and the Mediterranean. It was consumed throughout western Europe around 16th century. China and India are the top producers of cauliflower and broccoli. About half of all cauliflower is raised in China and one fourth in India. In Europe and USA it is grown in Spain and California respectively.

VarietiesTraditional varieties include Snowball, Hybrid White, Super Snowball, Snow Crown, Mayflower, Candid Charm, Mormon, Agrahani, Poushi, Maghi, Snow White, Snow Grace. Self-blanching varieties are Self Blanche, Early Tuscan, Late Tuscan. Heirloom varieties include All the Year Round, Early Pearl, Early Snowball, Igloo, Violetta Italia and Walcheren Winter. Commercial varieties includue Fremont, Igloo and Snow Crown. A comprehensive list of varieties is maintained at North Carolina State University.

Farming Requirements Soil:Cauliflower is grown on many different types of soil but does best in a rich, well drained soil with a high moisture-holding capacity. A high humus content in the soil will provide better aeration and water

Planting:Plant on 8 to 10 inch ridged rows 36 to 38 inches apart and 15 to 20 inches between plants in the row. To insure proper contact of soil with the roots, water with 5 lb of soluble high phosphate fertilizer per 100 gal of water applied at one half pint to each transplant. For fall crops, cauliflower can be planted by seeding directly in the field and thinned to the desired in-row spacing when the plants have 3 to 4 true leaves. Precision seeders are very helpful in reducing seed usage and thinning labor. Approximately 1 to 2 lb per acre of seed are required when seeded directly in the field.

Irrigation:One inch of water every 5 to 7 days, from rainfall or irrigation, is highly desirable to produce large yields of high quality heads. Cauliflower is quite sensitive to stress, thus, be sure to irrigate.

Fertilizer:Cauliflower requires a rich soil. In absence of a soil test, a general recommendation would be 80 lbs of nitrogen, 80 lbs P2O2and 80 to 100 K2O plus 15 to 20 lb of borax per acre. Without boron, hollow stems with internal brown discoloration can result. This fertilizer should be broadcasted or mixed into the row. Sidedress 4 weeks after transplanting, with 30 lb of nitrogen. On sandy soil an additional sidedressing may be necessary following excess rain. Home gardeners should mix 2 level Tbsp of borax with 5 qt of fertilizer and apply this to 100 ft of row. Mix the fertilizer thoroughly with the soil.

Cauliflower requires high magnesium levels and shows deficiency symptoms readily when soils are too acid or the element is in short supply. In sandy loams of the Coastal Plain, magnesium at the rate of 100 lb of MgO2 per acre may be beneficial. Molybdenum deficiency which produces whiptailing of the leaves is also prevalent on very acid soils.

A Tasty FoodCauliflower can be roasted, boiled, fried, steamed or eaten raw. When cooking the outer leaves and thick stalks are removed, leaving only the florets. The leaves are also edible but are most often discarded. The florets should be broken into similar-sized pieces so they are cooked evenly. After eight minutes of steaming, or five minutes of boiling, the florets should be soft but not mushy (depending on size). Stirring while cooking can break the florets into smaller, uneven pieces. Cauliflower is often served with a cheese sauce, as in the dish cauliflower cheese or with a meat gravy. Low carb dieters can use cauliflower as a reasonable substitute for potatoes for while they can produce a similar texture, or mouth feel, they lack the starch of potatoes; cauliflower is used to produce a potato substitute known as fauxtato

A Brief IntroductionCommonly known as brinjal or an aubergine, Eggplant is an edible purple-colored fruit of the family Solanaceae. This member of the nightshade family has a shiny skin typically dark purple, but occasionally white or yellow. This egg-shaped vegetable is regarded as a satisfying substitute for meat in many countries of the world. This member of the nightshade family is closely related to the tomato and potato.

well. When raw, the fruit is hard, with a bitter taste. On the contrary, once cooked the fruit bears a tender texture. Popular purple-fruited varieties (cultivars) are Black Beauty and a number of hybrid varieties.

Since this plant is capable of enhancing the ambiance of a garden, it is also used for ornamental purposes. These ornamental plants bear white, brown, yellow, and green fruits and are widely used as a garden plant. China is the largest producer of eggplant in the world and contributes around 55% of the worlds output. Other major producers are India (28% of the worlds produce), Egypt, Turkey, and Japan.

An IntroductionLeeks refers to a sweet and moderately flavored vegetable which is closely associated with onions and garlic. Scientifically termed as allium ampeloprasum var. porrum (L.), they are a part of the Alliaceae family. Renowned for its delicate and sweeter flavor, leek adds a subtle touch to recipes without overpowering the other flavors that are present. Due to their mild flavour, many onion-haters love this ground vegetable.

This sweet and mild flavoured vegetable is an inseparable element of many renowned dishes. Leeks are most commonly used in soups, most notably in vichyssoise, a lovely soup composed of potatoes and leeks and served cold excellent for summer day lunching.

An IntroductionNature has gifted incredible qualities in certain species. Bitter gourds or bitter melons are one of such species which contain innumerable health benefits and healing properties. Scientifically termed as momordica charantia, it is an edible fruit of tropical and subtropical vine of the family cucurbitaceae. The family also includes other trailing or climbing plants like pumpkin, squash, cucumber, etc. A native to tropical and sub-tropical regions, bitter gourds are widely grown in South and Southeast Asia, China, Africa, and the Caribbean.

This bitter edible fruit has been used for innumerable purposes by many cultures of the world. It is one of the most popular vegetables in China, Taiwan, Vietnam, Thailand, India and the Philippines. The plant is grown mainly for its bitter fruits although the young leaves and tips are edible too. They are widely believed to be among the first cultivated plants of the world.

An IntroductionOne of the oldest cultivated plants in the world, bottle gourd is a climbing plant which bears hard-shelled and bottle-shaped gourds as fruits. This delicious vegetable is also known by the names of bottle squash, calabash gourd, doodhi and lowki. A rich source of vitamins, iron and minerals, it is an excellent diet for people having digestive problems. Since it contains low calories, bottle gourd is an awesome foodstuff for shedding extra calories and maintaining optimum health.

For centuries, a wide range of cultures throughout the world, have used this annual vine for different purposes. Researchers have discovered bottle gourds remains from Mexican caves dating from 7000 BCE. Traces of this gourd have also discovered near Egyptian tombs belonging to the 4th millennium BCE. Even today, its popularity graph is surging up and bottle gourds are widely used for preparing many delicious recipes. When dried, this variety of gourds are used as a bottle, utensil, or pipe by many people all across the globe.

Botanical DescriptionBottle gourds is an annual vine (lagenaria siceraria) having white flowers and smooth, large, hard-shelled gourds. Grown most often in warmer climates, this squash grows from 6 to 36 inches long and 3 to 12 inches in diameter.

Nutritional ValueA rich source of minerals and vitamins, bottle gourds contains many healing and medicinal properties. The cooked vegetable is not only easy to digest but also contains cooling, calming (or sedative), diuretic properties. It contains low calories also has iron, Vitamin C and B complex. Regular consumption of this vegetable provides relief to people suffering with digestive problems, diabetics and convalescents.

Culinary UsesDue to its delicate and nutty flavour, bottle gourds are widely used for preparing many delectable recipes. It serves greatly to hot curries as well as cooling yogurt dishes like Raita. As a vegetable, it is widely used in southern Chinese cuisine as either a stir-fry or in a soup. It can be used like squash but it has a firmer, crisper texture.

Other Uses

• Dried and empty bottle gourds are used as a utensil in households across West Africa
• In some tribal areas of the world, dried bottle gourds are used for storing locally made liquors
• They are used to clean rice, carry water and also just as a food container
• In African nations, musicians use this vegetable in making musical instruments like the kora (a harp-lute), xalam (a lute), ngoni (a lute) and the goje (a traditional fiddle)
• In Argentina, Uruguay, Paraguay, and Brazil, calabash gourds are dried and carved into mates, the traditional container for the popular caffeinated tealike drink (also called mate) brewed from the yerba mate plant.

An IntroductionSponge Gourd or Loofah/Lufah refers to any of several tropical annual climbers, cultivated for its edible young fruits. This member of the gourd family also grows as an ornamental plant in many parts of the world. The fruit of two main species viz. luffa acutangula and luffa aegyptiaca, is widely used as a vegetable in many Asian and African countries. It is one of the most popular vegetables of India. Matured sponge gourds are also used as a bath or kitchen sponge after being processed to remove everything but the network of xylem.

Primarily cultivated in India and the Middle East, where the name originates, sponge gourd is also grown in other warm, dry regions. As a hot weather crop, this plant prefers warm, dry climates, and is very sensitive to frost. The plants need to be watered regularly, but should not be allowed to become waterlogged.

Culinary UsesIn many African and Asian countries, Sponge Gourd are a commonly used as vegetables. Almost all spices of this annual vine are edible, but they must be consumed before they mature, or they will be too woody and fibrous to eat. When cooked, it gives a sweet and delectable aroma. In India it is cooked in variety of ways. Torai Bhurta is quite popular among Indians and Pakistanis. In some menus, it is also described as Chinese Okra.

Medicinal PropertiesSponge gourd possess many healing and medicinal properties and is quite useful in asthma, skin diseases and splenic enlargement. Researchers discovered that its regular consumption is helpful for rheumatism, backache, internal hemorrhage, chest pains as well as hemorrhoids.

As a SpongeIt serves wonderfully when used as a kitchen and bathroom sponge. Its dried fibrous interior acts as a natural skin shiner. Like other sponges, loofah will collect bacteria if it is kept moist and warm, an environment common to bathrooms. As a dry brush, it will gently remove the surface layer of dead skin, leaving the skin smooth and conditioned.

When used as a kitchen sponge, it makes a great abrasive sponge for removing stubborn food particles from dishes and counter tops. It is also gentle enough to use on delicate things like coated cookware which cannot withstand normal abrasives.