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<p>Importing a new version from external source</p> <p><b>New page</b></p><div>Sun-dried vegetables, locally known as &#039;&#039;hokh syun&#039;&#039;, are consumed as fresh produce dwindles. During summer, vegetables are peeled, chopped, salted and sun-dried to preserve them for winter. The various varieties of &#039;&#039;hokh syun&#039;&#039; include dried tomatoes (&#039;&#039;ruwangun haech&#039;&#039;), dried fenugreek leaves (&#039;&#039;meeth&#039;&#039;), dried lotus stem (&#039;&#039;nadir haech&#039;&#039;), dried Iberian knapweed (&#039;&#039;kretch&#039;&#039;), dried shallot leaves (&#039;&#039;praan&#039;&#039;), dried mint (&#039;&#039;pudna&#039;&#039;), dried bottle gourd (&#039;&#039;al haech&#039;&#039;), dried turnip slices (&#039;&#039;gogji haech&#039;&#039;), dried quince (&#039;&#039;bamchount haech&#039;&#039;), dried collard greens (&#039;&#039;hoech haak&#039;&#039;) and dried spinach (&#039;&#039;hoech palak&#039;&#039;). In the Charar Sharief area of central Kashmir, dried pears, locally known as &#039;&#039;tang haech&#039;&#039; are considered a delicacy.</div>

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