Indigenous vegetables — plant species consumed in specific locations as part of traditional diets — have the potential to diversify cropping systems, increase farm income, and add a range of vital micronutrients to diets. AVRDC – The World Vegetable Center collects and characterizes indigenous vegetables, analyzes their nutritional content, develops safe production methods, and distributes recipes to promote greater consumption of these valuable plants.
Vegetable fern (Diplazium esculentum)
High in antioxidants, the curly fronds of vegetable fern are an attractive and tasty addition to meals.