Most Nutritious Vegetable to grow from Seeds this Summer
Starting a Vegetable garden from seeds is all about knowing the right time and place.
This knowledge is gained from experience and Gardening experts, books as well as the internet.
By digging a bit deeper and going for a few details, you can make your vegetable garden thrive and flourish to give you a bountiful crop at the end of their cycle.
Vegetables are a necessity that is very important to be included in your diet to have a healthy mind and body as well as improve your lifestyle.
Growing vegetables ensures that the food you cook is made from fresh and organic materials.
It reduces the food expenditure and ultimately affects your savings. Here are a few vegetables that you can grow in your garden or backyard or even on your terrace or window.
Tomato or Tamatar as it is called, is a succulent, refreshing, and favorable ingredient that is used extensively in almost every cuisine.
They are also a great source of Vitamin E and also offers B6, Folate, Magnesium, Phosphorus, and Copper along with potassium, Vitamin A, C and K. they are good for skin and hair care as they are a good anti-oxidant and also help reduce heart problems and control blood sugar.
Plant them in loamy soil with at least 6-8 hours of sun. They require a steady supply of water as well as support for thein vines.
Apple Gourd or Tinda as it is called in India, looks like a cross between apple and pumpkin and is a year-round vegetable. It's known to help reduce diabetes, heart problems and also helps in weight loss.
It matures in 70-80 days and should be sown in a spot that receives full sun in a well-drained soil. It should be watered once a week as the vines prefer dry and warm weather.
Bitter gourd (Bitter Melon) or Karela as it is called, is a little bitter to taste and is high in phosphorus.
It is very beneficial for reducing Blood sugar, cholesterol levels, and is known for its nutritional properties. It also helps reduce weight, boost your immunity levels as well as purify the blood.
However, eating excess amounts of the vegetable can lead to adverse effects like diarrhea, vomiting, and stomach pain.
They should be sown in an organically rich, sandy soil and require at least 6 hrs. of sunlight.They also need to be watered regularly.
Bell pepper (Capsicum) or Shimla Mirch as it is called, is a favorable vegetable that is used extensively in Indian and Chinese cuisines.
These are mostly in light or dark green with variants available as well in red and yellow colors. They are a good source of vitamins A, B, and C (the red variant contains more Vitamin A and C).
They have been known to be beneficial in developing a healthy eyesight, Heart diseases, and Immunity booster and curing Iron deficiency. Capsicum grows well in the sun and loamy soil and requires 1-2 liters of water every week.
Okra (Lady Fingers) or Bhindi as it is called, is an entirely edible plant with its prominence in Indian Cuisines. They are mostly cooked Fried or in a sabzi with potatoes.
They are known to be rich in magnesium, folate, fiber, antioxidants, and vitamin C, K1, and A and are beneficial for heart and cardiovascular and blood sugar. They are also very beneficial for pregnant women and are traditionally recommended for a Healthy Baby.
They require a lot of sun and grow best in a loamy, Crumbly soil that is well-drained. They are drought tolerant and require around 1 liter of water once a week.
Onion or Kanda as it is called is tear-inducing vegetables that are added to almost every vegetarian and non-vegetarian dish.
They can also be eaten raw in salads in the form of slices or dices. They are rich in sulfur, polyphenol, and flavonoids as well as Vitamin A, B6, C, E, sodium, potassium, iron, and dietary fiber. They are known to reduce the chances of colorectal, laryngeal, ovarian, oral, and esophageal cancers.
They also help form bone density and reduce fracture rates. Plant them in a sunny spot in soil that is rich in nitrogen, and water them regularly for a healthy crop.
Pumpkin or Kaddu as it is called, is a healthy vegetable that is known traditionally for its various health benefits.
They are used extensively in stews, soup, and even deserts. The European ones are yellowish-orange in color while the Indian ones are greenish with minuscule white spots. They are an excellent source of Vitamin A, E, C, iron, folate, dietary fiber, and antioxidants.
Their health benefits are lowering the risk of heart disease, diabetes, and breast cancer, while fighting fatigue, boosting the immune system, maintaining optimum weight, and improving vision and digestion.
They prefer well-drained soil that is rich in potassium and phosphorus and requires a lot. They are also very thirsty and require at least a liter of water twice a week.