It has two parts; Part-I deals with General Considerations and Part-II with Production Technology. The former has one chapter dealing with Overview; the latter is spread over six sections covering the production technology of 21 temperate vegetables including Cole Crops (Cabbage, Cauliflower, Knol Khol, Sprouting Broccoli, Brussels Sprout and Chinese Cabbage), Bulb Crops (Onion, Garlic and Leek), Root Crops (Radish, Carrot, Beet Root and Turnip), Fabaceous Vegetables (Pea and Broad Bean), Leafy Vegetables (Lettuce, Palak and Spinach) and Perennial Vegetables (Asparagus, Globe Artichoke and Rhubarb). Each crop is dealt under choice of cultivars, climate and soil requirements, sowing time, seed rate and sowing, preparation of field and planting, spacing, nutrient management, water and weed management, use of chemicals and growth regulators, other intercultural practices, crop protection, harvesting, yield, post-harvest handling, and marketing. Simple and lucid language has been used for easy understanding of the beginners. The book is illustrated with tables and photographs. Questions are set at the end of each chapter under outcomes assessment to assess the understanding of the students.