1. Arbi (Colocasia) Leaves Among the best root vegetables, arbi leaves are grown in abundance in different regions of India. While the plant’s corm is eaten widely, its leaves are used to make curries, stir-fries and snacks.

In Gujarat and Karnataka, they are stuffed with rice flour to make snacks while in Assam, they are used to make salads.

2. Rugda Mushroom, Jharkhand Also known as putu, rugda mushrooms are often seen in Jharkhand in monsoons. They are used to make curries for their meat-like flavour. They add a delightful crunch with their shell-like exterior.

3. Bamboo Shoot, Northeast India Bamboo is grown abundantly in various parts of Northeast India. The edible bamboo shoots are made into soups, side dishes, stir-fries, salads, and so on. People in Mizoram prefer small and young shoots of Melocanna baccifera (mautak) and Phyllostachys mannii (locally called naga bamboo), which are sweet in taste.

4. Phodshi Bhaji, Maharashtra Also known as safed musli, mulshi, or karli, the leafy vegetable is available for about two weeks after the monsoon showers. It is stir-fried, made into sabzi with channa dal, or used to make crispy pakodas.

5. Gavti Almi Mushrooms, Goa Also known as olmi, gavti almi is a wild edible mushroom available in Goan markets during the monsoon season. Olmi grows on termite mounds, and hence cannot be cultivated commercially. This makes these mushrooms very expensive and well-loved in the area.

6. Singhara (Water Chestnut), Across North India Commonly known as singhara, this monsoon vegetable is seen across north Indian cities. It is an aquatic vegetable that grows in sluggish water or fresh water lakes in India. It can be eaten as is, or dried and ground to a flour.

7. Dhingri (Himalayan Oyster Mushroom), Himachal Pradesh and Uttarakhand Primarily found in Himachal and Uttarakhand, these fungi grow on decaying wooden logs or the dying trunks of deciduous and coniferous trees. Packed with flavour, they are either shaped like a shell or a spatula, and are seen in a wide range of colours like white, cream, grey, yellow, pink, or light brown, depending on the species.

8. Lingdu/Dhekia Shaak (Fiddlehead fern), Himachal, Uttarakhand, Assam Fiddlehead ferns, also known as lingdu or dhekia shaak are known for their unique shape and woodsy flavour. They have a tender, crisp, and succulent texture and should be cooked soon after being picked, as they do not stay fresh for too long.