Gum Berry
Known for its unique sticky-sweet pulp, gum berry or Lasora is often eaten raw and usually pickled when young.
Raw
Indian dill
Dill is a herb used fresh, in pickles, salads, and various Indian regional dishes.
Mung bean
A protein-rich legume, mung bean is eaten sprouted, boiled or ground.
Water celery
A wild, fragrant, leafy vegetable, Jatira is foraged and available in the local markets of Meghalaya.
Koinar flower
Unlike many edible flowers, Koinar is not used as a garnish but as a side dish to meals.
Kohlrabi
Used in regional Indian cooking and fermented preparations, Kohlrabi is an oft-overlooked winter vegetable.
Byadgi chilli
Byadgi chillies are known for their crinkly skin and deep red colour, famous during the colonial era for the trade practices around them.
Turnip
Turnips are hardy winter root vegetables valued for their mild sweetness, adaptability, and long-standing role in seasonal and regional food traditions.
Ponkh
Ponkh is a tender green variety of sorghum, harvested early in winter and roasted over fires.