Vegetables that develop naturally with none cultivation or care are known as wild greens. These vegetation primarily develop in forests, wilderness, edges of farmlands, and barren fields. In the early days of the monsoon season, these greens can be found for consumption. Along with being greens, a majority of them are additionally medicinal vegetation.

Most of the favored greens that we all know of are current introductions in our kitchens. Indians have been consuming wild greens for 1000’s of years, however sadly, we misplaced the observe someplace on the daybreak of contemporary occasions. Tribals and rural Indians nonetheless worth these wild greens. An attention-grabbing truth is that some wild greens have a devoted cult following in city areas & huge cities the place they’re offered in particular markets.

Following are among the monsoon season wild greens in India, that you could be need to lookup in your native veggie market:

1. Bharangi (Rotheca serrata)

Plant half cooked as a vegetable: Tender leaves.

Indian vegetable Rotheca serrata

2. Dinda (Leea indica)

Plant half cooked as a vegetable: Tender Shoots.

wild edible Leea indica

3. Safed Musli (Chlorophytum tuberosum)

Plant half cooked as a vegetable: Leaves.

Chlorophytum tuberosum

4. Takla (Cassia tora)

Plant half cooked as a vegetable: Tender leaves

Cassia tora edible plant

5. Kurdu (Celosia argentea)

Plant half cooked as a vegetable: Teder leaves

Celosia argentea

6. Bamboo (Dendrocalamus strictus)

Plant half cooked as vegetable or pickled: Tender bamboo shoots.

Dendrocalamus strictus edible plant

7. Shevala (Amorphophallus commutatus)

Plant half cooked as a vegetable: Inflorescence (tender flowering stalks).

This short-lived vegetable is taken into account as a delicacy in Thane & Palghar districts of Maharashtra.

Amorphophallus commutatus

8. Kartoli (Momordica dioica)

Plant half cooked as a vegetable: Young inexperienced fruits

Momordica dioica

9. Kawla (Smithia hirsuta)

Plant half cooked as a vegetable: Tender leaves

Smithia hirsuta

10. Korla (Bauhinia malabarica)

Plant half cooked as a vegetable: Tender leaves

Bauhinia malabarica

11. Kuda (Holarrhena pubescens)

Plant half cooked as a vegetable: Tender fruits (pods)

Holarrhena pubescens edible plant

12. Wild arvi/ Raan Aalu (Colocasia esculenta)

Plant half cooked as a vegetable: Leaves

Colocasia esculenta

Apart from these, there are are tons of of extra wild greens with totally different frequent names, cherished throughout India by locals. All of those greens are cooked in desi fashion through the use of native spices and components.

You might need to learn extra about perennial greens in India.

Picture courtesy: Seema Hardikar, FERN.

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