You must try these lesser-known leafy greens found in India
What's the story
When it comes to leafy greens, there's more than just spinach, kale, and lettuce.
These greens are really good for your overall health and wellness because they have lots of vitamins, minerals, and fiber but are low in calories.
Check out these six rare and fascinating leafy greens indigenous to India that you should definitely give a shot.
Himalayas
Bichhu booti
In the beautiful Himalayan range, there grows a plant called bichhu booti, also known as stinging nettle.
Despite its thorny appearance, this plant is full of valuable nutrients.
This plant is believed to help with arthritis and manage blood sugar levels.
You can savor its goodness in a popular dish called kandalee ka saag or even enjoy it as a soothing cup of tea.
Jammu & Kashmir
Haak
Haak is a well-liked dish in Jammu and Kashmir.
It is consumed boiled, fried, and mashed.
One popular way to cook it is by stir-frying it with mustard oil, asafetida, and chili.
The boiled haak is often eaten by locals when they have respiratory issues like asthma or whooping cough, as it is believed to be nourishing.
It's also known to help with digestion.
Indian pennywort
Gotu kola
Gotu kola, a versatile medicinal plant, has been used in India for ages.
Also called brahmi, vallarai keerai, mandukaparni, manimuni saag, and Indian pennywort, it is packed with iron and dietary fiber.
This potent plant offers various health benefits, such as wound healing, treating varicose veins, reducing anxiety, and improving memory.
Its leaves are added to lentil curries, coconut-based gravies, and seafood stews.
Chakod
Chakramarda saag
The chakramarda saag, also known as chakod, chakunda, or cassia tora plant, grows abundantly in forested areas of Bihar, Jharkhand, Chhattisgarh, Karnataka, and Goa.
This plant is a rich source of iron and essential micronutrients like zinc, making it beneficial for boosting one's hemoglobin levels.
It also assists in the treatment of malaria, skin inflammation, and various dermal conditions like ringworm, itching, and psoriasis.
Lingru
Lingru
Lingru, also known as fiddlehead, is a nutritious plant that provides vitamins A and C, antioxidants, and omega-3.
Its shoots are packed with minerals like potassium, iron, and manganese.
People in Uttarakhand, Himachal Pradesh, and Assam often eat lingru as saag, a leafy green dish.
It has a meaty texture and a tangy taste, making it a delicious and healthy addition to meals.
Arbi
Arbi leaves
Arbi, also known as colocasia, is a common root vegetable in Indian kitchens.
But did you know that the large heart-shaped leaves of this plant can be eaten as well?
In various regions of India, like Bihar, Jharkhand, West Bengal, Uttar Pradesh, Uttarakhand, and Himachal Pradesh, traditional dishes are made using arbi ka patta (or, colocasia leaves).