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.
Ethiopian kale (Brassica carinata)
Ethiopian kale (Brassica carinata)
Fruit (siliques) of Ethiopian […]
Bird’s nest fern (Asplenium australasicum)
Bird’s nest fern (Asplenium australasicum)
Production of bird’s nest fern under […]
White mugwort (Artemisia lactiflora)
White mugwort (Artemisia lactiflora)
Common Names
White mugwort, wormwood, ghostplant, […]
Pumpkin (Cucurbita moschata)
Pumpkin (Cucurbita moschata)
Pumpkin flowers ready for […]
Honewort (Cryptotaenia japonica)
Honewort (Cryptotaenia japonica)
Honewort leaves: Attractive […]
Ivy gourd (Coccinia grandis)
Mature and immature ivy gourd fruit. […]