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Bitter Gourd: Bitter Gourd Herb or Karela is seasonal vegetable and very bitter in taste it is a rich source of phosphorous. The needs of phosphorous in human body are fulfilled by regular use of bitter gourd is invigorating and keeps. It purifies blood, activates spleen and liver and is highly beneficial in diabetes. The bitter gourd is a common vegetable cultivated exten sively all over India. It is 10 to 20 cm. long, tapering at the ends and covered with blunt tubercles. The seeds are white in raw fruits and become red when they are ripe. There are two varieties of this vegetable. The large kind is long, oblong and pale green in color. The other kind is small, little oval and dark green. Both the types are bitter in taste. They turn reddish-orange when ripe. Bitter Gourd has excellent medicinal virtues. It is antidotal, antipyretic tonic, appetizing, stomachic, antibilious and laxative. The bitter Gourd is also used in native medicines of Asia and Africa.Gaillardia: These are annual or perennial herbs or subshrubs, sometimes with rhizomes. The stem is usually branching and erect to a maximum height around 80 centimeters. The leaves are alternately arranged. Some taxa have only basal leaves. They vary in shape. They are glandular in most species. The inflorescence is a solitary flower head. The head can have 15 or more ray florets, while some taxa lack any ray florets. They can be almost any shade of yellow, orange, red, purplish, brown, white, or bicolored. They are sometimes rolled into a funnel shape. There are many tubular disc florets at the center of the head in a similar range of colors, and usually tipped with hairs. The fruit usually has a pappus of scales.