Knol khol, also known as kohlrabi, is a cool-season vegetable with a swollen, bulb-like stem that is eaten as a crisp, mildly sweet and nutty-flavored root.

A desi summer favorite—long, slender fruits with a refreshing crunch. This variety is valued for its cooling properties and high market demand in peak summer.

Green peas, also known as garden peas, are cool-season legumes valued for their sweet, tender peas inside their pods. They are commonly used in soups, stews, and salads. . They are usually grown by direct sowing into well-drained soil.

French beans, also known as green beans or string beans, are crisp, tender legumes harvested while still immature. They are popular for their mild flavor and versatility, used in a variety of dishes from salads to stir-fries.

Fenugreek is an aromatic herb with both culinary and medicinal uses, known for its slightly bitter, nutty flavor. The leaves are used fresh or dried in cooking, while the seeds are commonly used as a spice or in herbal remedies.

A fast-growing, heat-tolerant cucumber that thrives in Indian fields. Produces crisp, mildly sweet fruits suitable for salads, pickling, and fresh market sales.

Cowpea, also known as black-eyed pea, is a versatile legume with a mild, nutty flavor and a creamy texture. It is rich in protein, fiber, and essential nutrients, making it a nutritious addition to soups, stews, and salads. Cowpea plants are well-suited to warm climates and can be grown as both a summer crop and cover crop.

Coriander is an aromatic herb with delicate, feathery leaves and a distinctive, fresh flavor. Both the leaves and seeds (coriander) are used in cooking, adding a bright, citrusy note to dishes. It thrives in cool weather and is a staple in many global cuisines.

One of India’s most popular open-pollinated chili varieties. Pusa Jwala features slender, wrinkled fruits with a strong punch of heat, ideal for drying and spice production.

Brinjal, also known as eggplant, is a versatile vegetable with glossy, deep purple skin and a mild, slightly bitter flavor. It thrives in warm climates and is used in a variety of dishes, from curries to grilling. Rich in antioxidants, it adds both taste and nutritional value to meals.