Kartli has a long-rooted culture of orcharding – particularly, of apple, peach and vine-growing. Kartli kitchen is also prominent for its soups, like bread Kharcho, soups made of cornel, sieved Matsoni and rumex. Like in Kakheti, Kartli people love fresh herbs and vegetables, especially beans, potato, onion, cabbage, cucumber, tomato, radish, garlic, cress, coriander, parsley and celery. Local housewives preserve a variety of delicious pickles, the best among which is –  capers (Jonjoli) marinade.