Vegetables and Herbs

Vegetables and Herbs names in English balochi

vegetables and herbs with brief descriptions

List of vegetables and herbs with brief descriptions of each:

Vegetables with brief descriptions

Carrot

A root vegetable, typically orange, though other varieties come in purple, yellow, and white. Carrots are sweet and crunchy and are often used in salads, soups, and as snacks.

Potato

A starchy tuber grown underground. Potatoes come in various colors (brown, red, purple) and are versatile, used in mashed potatoes, fries, and stews.

Tomato

Though botanically a fruit, tomatoes are commonly treated as vegetables. They are juicy, sweet-tart, and used in salads, sauces, and soups.

Spinach

A leafy green vegetable that’s rich in iron and vitamins. Spinach is commonly used in salads, smoothies, or cooked into various dishes.

Broccoli

A green vegetable with a tree-like structure, composed of dense clusters of tiny flowers. It’s high in vitamins C and K and is often steamed, roasted, or added to stir-fries.

Zucchini

A summer squash with a mild flavor and tender texture, often used in stir-fries, casseroles, or baked goods like zucchini bread.

Cauliflower

A white, compact vegetable from the cruciferous family. It has a mild flavor and is often used as a low-carb substitute for grains and potatoes.

Cucumber

A long, cylindrical vegetable with a refreshing, watery texture. It’s often used in salads or eaten raw with dips.

Bell Pepper

A sweet pepper available in various colors such as red, yellow, green, and orange. It’s crisp, juicy, and used in salads, stir-fries, or stuffed with fillings.

Onion

A bulb vegetable with layers of papery skin and a strong, pungent flavor. Onions are essential in many cuisines for flavoring soups, stews, and sauces.

Peas

Small, round legumes that grow in pods. They are sweet and tender, often added to soups, salads, and stews.

Asparagus

A spring vegetable with long, slender stalks that are tender when cooked. It has a distinct flavor and is often roasted or grilled.

Eggplant

A glossy, purple vegetable with a spongy texture. Often used in Mediterranean dishes like ratatouille and moussaka.

Sweet Potato

A starchy root vegetable with sweet flavor and orange flesh. It’s high in vitamins and often baked, mashed, or roasted.

Kale

A dark leafy green that’s packed with nutrients like vitamin A, C, and K. Kale can be eaten raw in salads or cooked into soups and stews.

Cabbage

A leafy green or purple vegetable with a dense head. It's commonly used in salads (like coleslaw), soups, or fermented into sauerkraut.

Leek

A vegetable related to onions, with a mild, sweet flavor. Leeks are used in soups, stews, and casseroles.

Radish

A small, round root vegetable with a peppery flavor. Radishes are often used in salads or as a garnish.

Artichoke

A thistle-like vegetable with edible leaves and a heart. It has a slightly nutty flavor and is typically steamed or boiled.

Pumpkin

A large, round squash with a tough rind and sweet, fibrous flesh. Often used in pies, soups, and roasted dishes.

Herbs with brief descriptions

Basil

A fragrant, leafy herb commonly used in Italian cooking, especially in pesto, salads, and pasta dishes. It has a sweet, peppery flavor.

Rosemary

A woody herb with needle-like leaves and a piney, aromatic scent. It's used in meats, especially lamb, as well as roasted vegetables.

Thyme

A low-growing herb with small, fragrant leaves. Thyme adds a savory flavor to meats, stews, soups, and roasted vegetables.

Mint

A cool, refreshing herb often used in drinks (like mojitos), desserts, or savory dishes like lamb. It has a strong, menthol flavor.

Parsley

A mild, fresh herb with curly or flat leaves. Parsley is often used as a garnish or in sauces, salads, and soups.

Cilantro

Also known as coriander in some regions, this herb has a bright, citrusy flavor and is often used in salsas, guacamole, and curries.

Oregano

A pungent, savory herb commonly used in Mediterranean and Italian cuisines. Oregano is key in pizza, pasta sauces, and grilled meats.

Chives

A mild, onion-flavored herb with thin, hollow green stalks. Chives are used to garnish dishes like baked potatoes, soups, and salads.

Sage

A woody herb with soft, grey-green leaves and a savory, slightly peppery flavor. It's often used in stuffing, sausages, and roasted meats.

Dill

An aromatic herb with feathery green leaves and a tangy flavor. Dill is frequently used in pickles, salads, and seafood dishes.

Tarragon

A flavorful herb with long, slender leaves and a slightly licorice-like taste. Tarragon is commonly used in French cuisine, especially in sauces.

Lavender

A fragrant herb with purple flowers, known for its floral, calming scent. Lavender is used in both culinary dishes and desserts like lavender cookies or ice cream.

Bay Leaves

A fragrant, aromatic leaf used to flavor soups, stews, and sauces. It is removed before eating, as it is too tough to consume.

Lemon Balm

A citrus-scented herb from the mint family. It’s used in teas, salads, and desserts, offering a mild lemon flavor.

Fennel

An herb with feathery fronds and a mild anise or licorice flavor. Fennel is used in Mediterranean cooking and can be added to salads, roasts, or soups.

Marjoram

A sweet, mild herb related to oregano, with a slightly floral flavor. It is often used in Mediterranean and Middle Eastern cooking.

Chervil

A delicate herb with parsley-like leaves and a mild, aniseed flavor. Chervil is often used in French cuisine, in sauces or as a garnish.

Arugula

A leafy green with a peppery, mustard-like flavor. Arugula is often used in salads or as a garnish for pizzas and pasta.

Savory

A herb with a peppery, slightly bitter flavor, commonly used in bean dishes, meats, and vegetables. It’s often used in French and Mediterranean cooking.

Curry Leaves

A fragrant, dark green leaf used in Indian and Southeast Asian cuisines. Curry leaves are added to hot oil to release their aromatic flavor.

This is just a snapshot, but there are many more varieties out there depending on regional cuisines and growing conditions! Let me know if you'd like more details on any specific herb or vegetable.

Balochi Language online

Vegetables and Herbs - سبزی - Subzee
Potato - پٹاٹا - patata
Bringal - بھٹاگ،وانگڑ - bhtaag, wangarh
Onion - پيماز - peemaaz
Turnip - شلگم - Shalgum
Gourd - کوسنچ،کدو - koseenj, kadoo
Kale - بند گوبى - Bandh gobhee
Cauliflower - پل گوبى - pul gobhee
Luffa - ترى - thuree
Slice - پالک - palik
Carrot - گزرک،گجر - gazrag, gajjer
Mint - پودينہ - Podeena
Beet - چکندر - Chikundar
A desert herb - لمپک، مگیر، سہہ گرگو، سوچنکو، زمپد، سونڈم، ڈنڈلو، سرپشرکو،ہالکو، گربسک، جبو، رزا، - lumpak, magair, sia gargo, sochinko, zampad, sondum, dandlwo, sreshako, Garbask
Cumin a condiment - کٹومبو - cutombwo
Ginger - ادرک - Adrak
Sweet potato - کٹومبو،پنڈال - cutombwo, pandaal
Pumpkin - شکرکوسينچ،مزن کوسينچ - Shakar koseenj, mazan kossenj
Fennel fruit - زر،وھشيںرز - Zr, wahsain zr
Lady's finger - بھنڈى،بنڈا - banda, bendee
Pot herb - سبزى،ساگ،کاہک،گربسک،پيملک - Sabzee, saag, kahak, Garbask, peemlak
A herb - پترونک - pethonk
A herb found in the corn - شمش - shamsh
Radish - مولى - moolee
Cucumber - تر،بادرنگ - thar, Baadring
Coriander - گھينچ،دھنيا - Gehench, dhanyaa
Peas - مٹر - mattar
Bean - بانکلینک - baanklenk