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Rice
Scientific name : Oryza sativa
Family : Poaceae (Grass family)
Rice has been cultivated in India since ancient times. Rice is the world’s principle staple food for millions of India, china, Indonesia, Bangladesh and Thailand account for 70% of world production and 60% of the consumption. Paddy grows in a wide range of climatic and vegetation zones from arid lands of Africa and Australia, mountain plateaus and temperate areas of Asia and Europe, to the tropical forests of Asia, and wet coastal plains in Asia and America. It is the only cereal crop that can withstand long periods of water inundation. Whilst 80% of world rice is cultivated under flooded systems, the diversity is such that crops can be grown under deep water or tank irrigated conditions and even in rainfed dry land conditions.
Wet land Paddy
These rice varieties are grown in lowland areas where the land is flooded by rainwater. If rainfall is not sufficient, the deficit is usually made up by artificial irrigation from river channels, tanks or wells. In South India irrigation is done via rainwater stored in tanks or wells. Wetland rice varieties are fine grained, high yielding and suitable for daily use. However, they are less robust and require more care than rainfed varieties.
Chinnaponni
It is originally from Madhurai region, Tamilnadu state. It is a farmer-developed variety. Grown under arid condition. It is a short duration crop grows to a medium height, profuse tillering, good grain and fodder yield, resistant to shattering, pest and disease. God cooking quality, crop matures at 130 – 140 days. It is suitable for both dryland and wetland paddy.
Salem sanna
It is originally from Salem region of Tamilnadu. Grown in monsoon and summer. Tall, profuse tillering, vigorous growth, good grain and fodder yield, reddish brown grain colour, late maturing, fine rice and white in colour. crop matures at 140 – 150 days.
Mysore mallige
Grown under semi arid condition, this variety is originally from Philippines, later it was identified and developed from Channapattana Taluk, Bangalore rural district. Medium tall, profuse tillering, vigorous plant growth, good grain and fodder yield, God cooking quality, Crop matures at 130 – 140 days.
Basumati black
Grown in monsoon and summer. Tall, profuse tillering, good grain and fodder yield, scented variety, black colour seeds, fine rice and red in colour. Crop matures at 150 – 160 days. Even the straw has aroma. The grains weigh comparatively heavier than other varieties. When it is milled it gives 65 kgs of rice per quintal when compared to 50 kgs from other varieties. There is great demand for this variety in the market.
Gandhasale
Grown in monsoon and summer. The variety is originally from Malnad region of Hassan district of Karnataka. It can be grown in all agro-climatic regions of Karnataka. It has very well adapted to the plains (bayaluseeme) also. Tall, profuse tillering, high yielding scented variety, good fodder yield, Grains are small, fine rice and white in colour. Crop matures at 140 – 150 days.
Navara
Grown in monsoon and summer. Tall, less tillering, low yielding, fine medicinal rice, grains are black and slightly red colour, Crop matures at 100 – 110 days.
Dry Land Paddy
During the rainy season, standing water can be found in low lying areas and the land remains water logged even though the water dries up after two or three days of rains. Such areas are not suitable for growing any other crop but dry land rice varieties. Dryland rice cultivation predominates in Bangalore rural, Tumkur, Chitradurga, and Chickamagalur districts of Karnataka. Generally sown during last week of June by the broadcast method it is ready for harvesting in November.
Bilimunduga
Grown under monsoon. Medium tall, profuse tillering, good grain and fodder yield, Fine rice and red colour rice, suitable for both dryland and wetland, Crop matures at 135 – 150 days.
Bilinellu
Grown under monsoon. Medium tall, profuse tillering, good grain and fodder yield, drought resistant, Crop matures at 130 – 140 days. Dark yellow colour seeds with slightly red colour rice.
Doddabairanellu
It grows profusely in extreme conditions and 10 days young plant can withstand without rains for 2 months. Tall, profuse tillering, good grain and fodder yield, suitable for both irrigated and rainfed, maturity at 140 – 150 days known for its nutritional value. Red colour rice. The crop is highly profitable due to external inputs. When it is milled it gives 65 kgs of rice per quintal when compared to 50 kgs from other varieties. There is great demand for this variety in the market. It has high nutritive value just like ragi. It has good cooking quality. The cooked rice will not get spoilt even if it is kept for two days.
Kempumunduga
Grown under monsoon. Medium tall, good grain and straw yield, drought resistant, Crop matures at 130 – 140 days, Purple grain colour, slightly red colour rice, good for cooking.
Gudubairanellu
Tall, good grain and straw yield, drought resistant, Crop matures at 130 – 140 days.
Karimunduga
Medium tall, profuse tillering, good grain and fodder yield, crop matures at 110 – 120 days. Black colour grains with red colour rice, drought resistant.
Ragi
Scientific name : Eleusine Coracana
Family : Fabaceae
Ragi is one of the hardiest of crops suited for dry farming, which can grow under conditions of very low rainfall, withstand severe droughts and revive again with a good shower with remarkable vigour. Yields of dryland ragi are much higher than yields of other dryland crops, and with irrigation, ragi yields can match those of rice. The crop is also remarkably free of pests and diseases compared to other grains – even grain staorage is easier. Ragi is grown in more than one season – either in kar (with early rains of April or May) or in hain (August). Ragi is rotated with crops like groundnut, sesamum, greengram, jola, horsegram etc.
Kempu ragi
Tall, profuse tillering with big earheads red colour bold seeds. Crop matures at 110 – 120 days. High yielding with guli method.
Ragalli shivalli
Medium tall, good yielding variety, high tillering with vigorous growth. Red colour seeds. Crop matures at 110 – 120 days.
Pichakaddi
Drought resistant, tall medium tillering, excellent cooking quality. Small earheads and good fooder yield, bold seeds, resistant to pest and disease. Crop matures at 120 – 135 days.
Bonda
Tall, medium tillering, good fodder yield maturity at 110 – 120 days.
Gutakindala
Medium tall, high yielding variety, it is susceptible to finger blast and ear blast disease, grain colour is red so it is liked by people, good grain and fodder yield, crop matures at 120 – 130 days.
Uganda 3624
Medium tall, less tillering and small earheads, white colour bold seeds. Good for roti preparation. Crop matures at 120 – 130 days.
Millets
Little millet (Same)
Scientific name : Panicum sumatrance
Family : Gramineae
Dodda same
Tall, less tillering, long earheads, good grain yield, maturity at 110 – 120 days.
Foxtail millet (Navane)
Scientific name : Setaria italica
Family : Gramineae
Kempu navane
Tall, less tillering, long earheads, red seeds, maturity 110 – 120 days, good grain yield .
Bili navane
Tall, less tillering, long earheads, white seeds, maturity 110 – 120 days, good grain yield.
Pearl millet (Sajje)
Scientific name : Pennisetum glaucum
Family : Gramineae
Dodda sajje
Tall, long earhead, good yield, maturity at 120 – 140 days.
Mullu sajji
Tall, less tillering, long earheads, with thorns on the earhead, good grain yield, bold seeds, maturity at 120 – 140 days.
Leafy Vegetables
Leafy vegetables, also called potherbs, greens, or leafy greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables are often short-lived herbaceous plants. Leaf vegetables are typically low in calories, low in fat, high in protein per calorie, high in dietary fiber, high in iron and calcium, and very high in photochemicals such as vitamin C, carotenoids, lutein and folic acid.
Amaranthus
Scientific name : Amaranthus spp
Family : Amaranthaceae
There are three varieties i.e. Red (Rajagere), green (Dantu), black (Kire). They can be grown as rainfed as well as irrigated. Crop duration is 3 to 4 months but can be used as vegetables after 25 days of sowing. The seeds are eaten as a cereal grain. They are black in the wild plant, and white in the domesticated form. They are ground into flour, popped like popcorn, cooked into porridge, can be used for cooking, and the seeds can be germinated into nutritious sprouts. They are a very good source of vitamins including vitamin A, vitamin K, vitamin B6, vitamin C, riboflavin, and folate, and dietary minerals including calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese.
Chakota
Scientific name : SCHLEICHERA OLEOSA
Family : Sapindaceae
This crop can be grown throughout the year provided water facility. Provides green leaves used as vegetable. Crop duration is 3 months.
Palak
Scientific name : Spinacea oleracea
Family : Amaranthaceae
This crop can be grown in kitchen garden during rainy season as well as in summer to get fresh leaf vegetable. Duration of the crop is 4 months.
Beans
Scientific name : Phaseolus vulgaris
Family : Fabaceae
There are many varieties of beans growing for vegetable purpose. Green pods as well as seeds are used as vegetables. Crop duration varies with the variety ranging from 45 days to 6 months. Green pods of black beauty, mud colour beans, sparkle red beans and ooty beans are preferred in curry preparation and seeds of double beans can be used in palav preparation. Some varieties are creeper and some are bushes.
Creepers
Double/palav beans, Purple red, Red beans, Pattanda avare, Karithamme beans, Crismus lima beans, Ooty beans, Aurangabad beans, Mud color beans.
Bushes
Sparkle red beans, Black beauty beans, Mysore beans, Bush bean.
Winged beans
Grown under rainfed / irrigated conditions. This is creeper bean, green pods can be used as vegetables. Crop duration is one year provided water requirement also known as saw bean.
Cluster bean
Grown under monsoon and summer. Seasonal herbs can be grown upto 6 months green pods can be used as vegetables. This crop can also be grown in kitchen garden throughout the year.
Field bean
There are different varieties some are creeper and some are bushes. Bush type varieties are commonly grows as inter crops with finger millet and jowar. Creepers are common in kitchen garden. Seeds of green pods can be used as fresh vegetables. Bush type varieties were used as fresh vegetables. Bush type varieties duration is about 6 months. Creepers are annuals.
Cow pea
Scientific name: Vigna unguiculata
Family : Fabaceae
Leguminous bush and creeper type varieties gives green pods which can be used as fresh vegetable. Crop duration depends on variety. Creeper type varieties are common in kitchen garden and bush type varieties are common in inter crop or mixed crop. Few varieties seeds of green pods also can be used as fresh vegetable.
Meter alasandi
Cowpea grown under monsoon and summer, tall, creeper, Medium maturing, Matures at 79 days.
Chilli
Scientific name: Capsicum annum
Family : Solanaceae
There are seasonal, annual and perennial chili growing for vegetable as well as dry chilli purpose. Suji menasu is the hottest chili among the chili varieties which is perennial. Green chilies are common ingredients in curry and salads. Dry chilli powder is essential ingredient for curry preparation.
Tomato
Scientific name: lycopersicon lycopersicum
Family : Solanaceae
Tomatoes are rich sources of vitamin C. Traditional tomatoes have more sour than hybrids. Usually grown in kitchen garden as well as in main field. Cherry tomatoes are more suitable for curry preparation. Tomatoes can replace tamarind in curry preparation. Green fruits and ripened fruits can be used as salad and vegetables. Crop duration is 3-6 months.
Okra
Scientific name: Abelmoschus esculentus
Family : Malvaceae
It is commonly called as bhendi. Green fruits can be used as vegetables which are rich in fiber content useful for diabetic patients. Commonly grown in kitchen garden as well as in main field. Crop duration 3-4 months. Some perennial okra varieties also available.
Pumpkin
Scientific name: Cucurbita maxima
Family : Cucurbitaceae
Different sized pumpkin fruits i.e. from 1 to 10 kg can harvest from seasonal creeper. Ripened fruits are suitable for vegetable purpose and can be stored upto 1 year. Rich sources of carbohydrates. Mantha kumbula is ideal for carrying and also popular in marketing. Commonly growing on bunds and towards fence in kitchen garden. One creeper will give 8-10 fruits in one season.
Bottle gourd
Scientific name: Lagenaria siceraria
Family : Cucurbitaceae
Green fruits can be used as vegetables and available different shapes like oblong and round. Crop duration 6 months.
Snake gourd
Scientific name: Trichosanthes cucumerina
Family : Cucurbitaceae
Seasonal climber usually growing during summer i.e. march to july. Each climber will yield 20 – 25 green fruits of 1 to 3 feet long which are used as vegetable.
Ridge Gourd
Scientific name : Luffa acutangula
Family : Cucurbitaceae
Green fruits are common vegetable throughout he year. Crop duration is 3 to 4 months. Crop needs staking to get higher yield.
Sponge gourd
Scientific name: Luffa aegyptiaca
Family : Cucurbitaceae
Climber will give more number green fruits which are used as vegetable after cooking rich in fibre content. Crop duration is 3 – 4 months.
Carrot
Scientific name: Cupaniopsis anacardioides
Family : Sapindaceae
A bush type vegetable growing for both root as well as leaf. A fresh rot can be eaten raw and used as vegetable in curry preparation. Rich source of beta carotene. Green leaves can also used as vegetable. Crop duration is about 3 months.
Cucumber
Scientific name: Cucumis sativus
Family : Cucurbitaceae
Seasonal climbers growing with staking and directly on the field. Crop duration is 3 – 4 months. Green fruits can be used as salads and vegetable after cooking.
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