Herbs, or green leaves, are always denominated saag,[23] these are produced at all seasons of the year, in many varieties; the more substantial vegetables, as potatoes, turnips, carrots, &c., are called turkaaree.

The red and green spinach is brought to the market throughout the year, and a rich-flavoured sorrel, so delicious in curries, is cultivated in most months.  Green peas, or, indeed, vegetables in general, are never served in the plain way in which we see them at our tables, but always in stews or curries.  The green mango is used invariably to flavour their several dishes, and, at the proper season, they are peeled, cut, and dried for the year’s consumption.  They dislike the acid of the lemon in their stews, which is never resorted to when the green mango or tamarind can be procured.

The fruits of India in general estimation with the Natives are the mango and the melon.  Mangoes are luscious and enticing fruit; the Natives eat them to an excess when they have been some hours soaked in water, which, they say, takes away from the fruit its detrimental quality; without this preparatory precaution those who indulge in a feast of mango are subject to fevers, and an increase of prickly heat, (a fiery irritable rash, which few persons are exempt from, more or less, in the hot weather); even biles, which equally prevail, are less troublesome to those persons who are careful only to eat mangoes that have been well soaked in water.  The Natives have a practice, which is common among all classes, and therefore worthy the notice of foreigners, of drinking milk immediately after eating mangoes.  It should be remembered that they never eat their fruit after dinner, nor do they at any time indulge in wine, spirits, or beer.

The mango in appearance and flavour has no resemblance to any of the fruits of England; they vary in weight from half an ounce to half a seer, nearly a pound; the skin is smooth, tough, and of the thickness of leather, strongly impregnated with a flavour of turpentine; the colour, when ripe, is grass green, or yellow in many shades, with occasional tinges and streaks of bright red; the pulp is as juicy as our wall-fruit, and the kernel protected by a hard shell, to which fine strong silky fibres are firmly attached.  The kernel of the mango is of a hot and rather offensive flavour; the poor people, however, collect it, and when dried grind it into flour for bread, which is more wholesome than agreeable; in seasons of scarcity, however, it is a useful addition to the then scanty means of the lower orders of the people.  The flavour of the fruit itself differs so much, that no description can be given of the taste of a mango—­even the fruit of one tree vary in their flavour.  A tope (orchard) of mango-trees is a little fortune to the possessor, and when in bloom a luxurious resort to the lovers of Nature.