Vegetables Produced in PAKISTAN

in Chronological order By Allah Dad Khan

Vegetables grown in PakistanMore than 45 kinds of vegetables are grown in numerous eco-systems in Pakistan from the dry zone to the wet zone, low elevation to high elevation, rain fed to irrigated and low input to very high input systems such as plastic houses. During summer and spring season, tomato, chilies, brinjal, potato, cucumber, gourds and okra are abundantly available. During rainy season, gourds, cucumber, beans, okra and brinjal are common.

Vegetables grown in Pakistan contd

The winter season is the most important for growing a wide variety of vegetables including, cauliflower, cabbage, lettuce, spinach, onion, potato, carrot, radish, turnip, coriander, fenugreek and peas. Vegetables produced in different zones by using different production technologies during different seasons are traded across regional markets of Pakistan in order to meet consumer demand across the country.

Vegetables grown in Pakistan contd

• Varied agro-climatic conditions prevailing in different provinces of the country also contribute to year round production of different kinds of vegetables. Thus many vegetables can be grown and seen in the market during any season.

1.Artichoke

The globe artichoke (Cynara cardunculus var. scolymus) is a variety of a species of thistle cultivated as a food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence ) together with many bracts , on an edible base

2.Arum

Corms of taro (Colocasia esculenta), a member of the Arum Family (Araceae). Corms are short, underground stems which lack the numerous eyes (buds) of potatoes. Like potatoes they are rich in starch grains (amyloplasts). Taro corms are rich in the soluble starch called amylose (soluble in hot water). The starch that is prevalent in most amyloplasts from other species is amylopectin (insoluble starch). Since they contain about 3% sugar, they are more like a sweet potato

3.Asparagus

• The fleshy green spears of asparagus are both succulent and tender and have been considered a delicacy since ancient times. This highly prized vegetable arrives with the coming of spring, when its shoots break through the soil and reach their 6-8 inch harvest length.

4.Beans

Bean is a common name for large plant seeds of several genera of thefamily Fabaceae(alternatelyLeguminosae) which are used for human or animal food

5.Beetroot

The beetroot is the taproot portion of the beet plant, also known in North America as the table beet, garden beet, red or golden beet, or informally simply as the beet. It is several of the cultivated varieties of beet (Beta vulgaris) grown for their edible taproots and their greens. These varieties have been classified as B. vulgaris subsp. vulgarisConditiva Group

6.Bitter Gourd

Momordica charantia, known as bitter melon, bitter gourd,bitter squash or balsam-pearin English, has anyotherlocalnames Goya fromOkinawanand karela fromSanskrit are also used by English-language speakers.

It is a tropicalland subtropicalvineof the familyCucurbitaceae, widely grown inAsia Africaand the Caribbeanfor its edible fruit which is extremely bitter. Its many

varieties differ substantially in the shape and bitterness of the fruit.

7.Brinjal ( Egg Plant)

Eggplant (Solanum melongena) or aubergine is aspecies of nightshade grown for its edible fruit.It is known in South Asia,Southeas Asia and South Africaas brinjal. While "eggplant" is the common name in American, Canadian, and Australian English, "aubergine" is much more common in British English. Other common names are melongene,garden egg, or guinea squash

8.Broccoli

Broccoli is an edible green plant in the cabbage familywhose large, flowering head is eaten as a vegetable.

The word broccoli comes from the Italian plural ofbroccolo, which means "the flowering crest of acabbage", and is the diminutive form of brocco, meaning "small nail" or "sprout". Broccoli is often boiled or steamed but may be eaten raw

9.Brussels sprout

The Brussels sprout is a member of the Gemmifera Group of cabbages(Brassica oleracea, grown for its edible buds. The leafy greenvegetablesare typically 2.5–4 cm (0.98–1.6 in) in diameter and look like miniature cabbages. The Brussels sprout has long been popular in Brussels,Belgiu, and may have originated and gained its name there

10.Bottle Gourd

Bottle gourd,Lagenaria siceraria (synonymLagenaria vulgaris Ser.), also known as opo squash or long melon, is a vine grown for its fruit, which can either be harvested young and used as avegetable or harvested mature, dried, and used as a bottle,

11.Cabbage

Cabbage(Brassica oleracea or variants) is a leafy green or purple biennial plant, grown as an annualvegetable crop for its dense-leaved heads. Closely related to other cole cropssuch asbroccoli cauliflower, andbrussels sprouts,

12.Cantaloupe

Cantaloupe (alsocantelope, cantaloup,muskmelon (India and the United States), mushmelon,rockmelon, sweet melon,honeydew, Persian melon, or spanspek (South Africa)) refers to a variety of Cucumis meloa speciesthe familyCucurbitaceae Cantaloupes range in weight from 500 g to 5 kg (1 to 10 lb). Originally,

13.Carrot

The carrot (Daucus carotasubsp. sativus) is a root vegetable usually orange in colour, though purple, red, white, and yellow varieties exist. It has a crisp texture when fresh. The most commonly eaten part of a carrot is ataprootalthough the greens are sometimes eaten as well

14.Cauli flower

Cauliflower is one of several vegetables in the species Brassica oleracea, in the familyBrassicaceae. It is anannual plant that reproduces by seed. Typically, only the head (the white curd) is eaten. The cauliflower head is composed of a whiteinflorescence meristem

15.Choongan

16.Coriander

Coriander also known as cilantro Chinese parsley or dhania,is an annual herb in the family Apiaceae

17.Cucumber

Cucumber (Cucumis sativus) is a widely cultivated plant in thegourd family, Cucurbitaceae. It is a creeping vine that bearscylindrical fruits that are used as culinary vegetables. There are three main varieties of cucumber: slicing, pickling, andburpless. Within these varieties, several different cultivars have emerged.

18.Fenuegreek

• Fenugreek is believed to have been brought into cultivation in the Near EastWhile Zohary and Hopf are uncertain which wild strain of the genusTrigonella gave rise to domesticated fenugreek, charred fenugreek seeds have been recovered from Tell Halal,Iraq (carbon datedto 4000 BC) and Bronze Agelevels ofLachishand desiccated seeds from the tombofTutankhamen. Cato the Elderlists fenugreek with cloverandvetchas crops grown to feed cattle.

19.Garlic

20.Ginger Ginger (Zingiber officinaleRoscoe) is a flowering plant in the family Zingiberaceae whoserhizome, ginger root or simplyginger, is widely used as aspice or a medicine.

21.Hot pepper ( Chillies)

The chili pepper (also chile pepper or chilli pepper, fromNahuatlchīlli is the fruitof plants from the of thenightshade family Solanaceae. In Britain, Australia, New Zealand, South Africa, India,and other Asian countries, the word "pepper" is usually omitted

22.Kale

Kale or borecole(Brassica oleraceaAcephala Group) is avegetable with green or purple leaves, in which the central leaves do not form a head. It is considered to be closer to wildcabbage than most domesticated forms of vegetables

23.Lettuce

Lettuce (Lactuca sativa) is anannual plant of the daisy familyAsteraceae. It is most often grown as a leaf vegetable, but sometimes for its stem and seeds. Lettuce was first cultivated by the ancient Egyptians who turned it from aweed, whose seeds were used to produce oil, into a food plant grown for its succulent leaves,

24.Marrow

25.Mint

26.Musk melon

Muskmelon (Cucumis melo) is a species of melon that has been developed into many cultivated varieties. These include smooth-skinned varieties such as honeydew, Crenshaw, and casaba, and different netted cultivars(cantaloupe, Persian melonand Santa Clausor Christmas melon)

27.Mustard

Mustard is acondimentmade from the seeds of a mustard plant(white or yellow mustard, Sinapis hirta; brown or Indian mustard,Brassica juncea; or black mustard, B. nigra). The whole, ground, cracked, or bruised mustard seeds are mixed with water juice, or other liquids, and sometimes other flavorings andspices, to create a paste or sauce ranging in color from bright dark brown. The tastes range from sweet to spice

28.Okra

Okra or Okro (Us ˈoʊkrə orUK /ˈɒkrə/; Abelmoschus esculentus Moench), known in many English-speaking countries as ladies' fingers,bhindi, bamia, ochro orgumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters ofWest African, Ethiopian, andSouth Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world

29.Onion

The onion (Allium cepa L.) (Latin 'cepa' = onion), also known as the bulb onion orcommon onion, is a vegetableand is the most widely cultivated species of the genus Allium. This genus also contains several other species variously referred to as onions and cultivated for food, such as theJapanese bunching onion(A. fistulosum), the Egyptian onion(A. ×proliferum), and theCanada onion (A. canadense)

30.Peas

Peas are a cool-season crop, now coming in three separate varieties to suit your garden and cooking needs. They are: Pisum savitum, which includes both garden peas (sweet pea, inedible pod) and snow peas (edible flat pod with small peas inside) andPisum macrocarpon, snap peas (edible pod with full-size peas).

31.Potato

The potato is a starchy,tuberouscropfrom the perennial nightshade Solanumtuberosum L. The word "potato" may refer either to the plant itself or, more commonly, the edible tuber

32.Pumpkin

Pumpkin is a cultivar of the squash plant, most commonly of Cucurbita pepo, that is round, with smooth, slightly ribbed skin and deep yellow to orange coloration. The thick shell contains the seeds and pulp. Some exceptionally large cultivars of squash with similar appearance have also been derived from Cucurbita maxima

33.Radish

The radish (Raphanus sativus) is an edible root vegetable of the Brassicaceae family that was domesticated in Europe in pre-Roman times. Radishes are grown and consumed throughout the world, being mostly eaten raw as a crunchysalad vegetable

34.Ridge Gourd

35.Shallot

36.Snake Gourd

37.Spinach

Spinach (Spinacia oleracea) is an edibleflowering plant in the family Amaranthaceae. It is native to centraland southwestern Asia. It is an annual plant(rarely biennial), which grows to a height of up to 30 cm. Spinach may survive over winter in temperate regions

38.Sponge Goud (luffa)

Luffa is a genus of tropical and subtropical vinesin the cucumber (Cucurbitaceae) family.In everyday non-technical usage, the luffa, also spelledloofah, usually means the fruit of the two species L. aegyptiacaand L. acutangula. The fruit of these species is cultivated and eaten as a vegetable

39.Sweet potato

The sweet potato (Ipomoea batatas) is a dicotyledonousplant that belongs to the familyConvolvulaceae. Its large,starchy sweet-tasting, tuberous roots are a root vegetable.

40.Sweet pepper ( bell pepper)

Bell pepper, also known asJon's head or a pepper (in the United Kingdom, Canada and Ireland) and capsicum/ˈkæpsɨkəm(in India, Pakistan, Bangladesh, Australia, Singapore and New Zealand), is a cultivar groupof the species Capsicum annuumCultivars of the plant produce fruits in

different colors, including red, yellow, orange, green,

41.Tinda GourdThe tinda and plural calledtinday (in Urdu ٹنڈه or ٹنڈ), also called Indian round gourdor apple gourd or Indian baby pumpkin, is a squash-likecucurbitgrown for its immaturefruit, a vegetable especially popular in South Asia. It is the only member of the genusPraecitrullus. "Tinda" is also called tindsi in Rajasthan.

42.TomatoThe tomato is the edible, often red fruit/berry of the nightshadeSolanum lycopersicum,commonly known as a tomato plant. The species originated in the South AmericanAndes and its use as a food originated in Mexico, and spread throughout the world

43.Turmeric

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family

44.Turnip

The turnip or white turnip(Brassica rapasubsp. rapa) is aroot vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock

45.Water melon

Watermelon (Citrullus lanatus var. lanatus, familyCucurbitaceae) is a vine-like (scrambler and trailer)flowering plant originally from southern Africa. It is a large, sprawling annual plant with coarse, hairy pinnately-lobed leaves and white to yellow flowers. It is grown for its edible fruit,

46.Zucchini

• Zucchini orcourgette (is asummer squash which can reach nearly a meter in length, but which is usually harvested at half that size or less. Along with certain other squashes and pumpkins, it belongs to the speciesCucurbita pepo. Zucchini can be dark or light green. A related hybrid, the golden zucchini, is a deep yellow or orange color.