In the process of gardening or agricultural activities, numerous weeds are removed and discarded. It is worth exploring the possibility of utilizing these weeds in a profitable manner. Certain weeds are abundant in nutrients, making them a beneficial addition to your salad blend.
It is important to exercise caution, however, as not all edible plants are safe for consumption. It is crucial to differentiate between herbs with medicinal qualities and those suitable for consumption. When choosing foraging locations, it is essential to take into account soil toxicity. By familiarizing yourself with various plants, you can discover new seasonal recipes and enhance the diversity of your meals.
Let’s see some of these weeds which we see often in our surroundings.
Indian Pennywort
Synonyms- Bengali- Thankuni, Hindi- Brahmi
Indian Pennywort, also known as Asiatic Pennywort, thrives in wetland areas, where it is commonly found. Referred to as Centella asiatica or simply centella, this plant is recognised as a medicinal herb. Its kidney-shaped leaves make it easily distinguishable, as they spread across the ground in wetland environments.
This plant extract has been utilized in the conventional medical system for its antioxidant properties, wound healing abilities, cognitive enhancement, anxiety reduction, strengthening of weakened veins, stimulation of the nervous system, rejuvenation, and sedative effects.
Additionally, it has been reported to have radioprotective, antinociceptive, anti-inflammatory, gastric ulcer treatment, and antiepileptic properties. The leaves and stems can be consumed in their raw form and possess a strong, fragrant aroma, reminiscent of parsley. While some individuals enjoy consuming the leaves independently, a majority prefer them when combined with other mild green leaves. “Thankari patar bora” similar to “pakoda” can be made easily with Gram flour or Rice flour. Or anybody can use this in fish curry, lentils shukto, or in their salad for added advantages.
Wild Amaranth (Pigweed)
Synonyms- Bengali- Notey shak, Hindi- Rajgira
The annual herb species, Amaranthus graecizans L., commonly known as wild amaranth, thrives during the summer and can be found in Africa, Asia, and Southern Europe.
Also Read: From a weed that helps in dysentery to the one for kidney problems, here are 5 herbs you should know about
Amaranth leaves, also referred to as “Pigweed,” are commonly used as a leafy green vegetable similar to spinach. In addition to the leaves, the seeds of wild amaranth can also be consumed after roasting. These seeds are a valuable source of protein.
The tender and mild-tasting young leaves of pigweed can be enjoyed in salads or used to make teas. On the other hand, the mature leaves can be cooked in a similar manner to spinach. Furthermore, amaranth leaves are rich in proteins, as well as vitamins A and C, and various minerals.
Wild Amaranth (left) and Asthma Plant
Asthma Plant
Synonyms- Bengali- Dudhiya, Hindi- Bara dudhi
Euphorbia hirta, commonly referred to as Asthma Plant, thrives in open grasslands, roadsides, and river banks. Upon breaking the stem, a white latex will be observed seeping out. The leaves are elliptical in shape and bear flowers at every leaf node. This plant is indigenous to Asian countries and is utilized in Ayurvedic Medicine within India.
A decoction is administered for asthma and bronchitis. New mothers consume it in various ways to enhance lactation. It can be eaten in a salad or paired with fish paste or fish sauce dip to relieve stomach pains caused by heat stroke. Additionally, it is believed to strengthen the nerves and blood vessels in the respiratory system. The juice extracted from crushing the stem, leaf, flower, fruit, and root is used to combat fatigue in individuals with asthma.
It is recommended to be taken with water after each meal to aid digestion and is considered beneficial for both the heart and the air passages. Furthermore, it is utilized to treat symptoms such as vomiting of blood, loose stools, and chest pain. The sap of this substance is described as having a sweet, bitter, sharp, and salty taste, and it possesses heating properties. It is known to enhance semen production and stabilize pregnancy. Moreover, it is used to alleviate fevers, coughs, colds, and runny noses.
Benghal dayflower
Synonyms- Bengali- Dholpata, Kanshire, Hindi- Kana, Kankawa
Commelina benghalensis, also referred to as the Benghal dayflower, tropical spiderwort, or wandering Jew, is a perennial plant that originates from tropical regions of Asia and Africa.
The leaves are prepared by cooking them until they have a mucilaginous texture and a slightly bitter flavour. They can be chopped and cooked on their own or with other vegetables, and then served with a staple dish like ugali or rice.
Benghal dayflower
Older leaves are typically considered too acidic and bitter for consumption. Eating a large amount of these leaves may lead to diarrhea. The rhizomes, on the other hand, are starchy and mucilaginous. In India and Sudan, they are frequently cooked and consumed, as they are believed to be a nutritious food option.
It is utilized worldwide for its therapeutic properties such as being a poultice and treatment for high blood pressure, female infertility, throat and eye infections, burns, skin irritations, leprosy, dysentery, oral thrush in infants, eye inflammation, burns, throat infections, foot discomfort, wound recovery, urinary pain, soothing agent, skin softener, sedative, bitter tonic, cooling agent, laxative, and for managing Malaria.
Indian sorrel
Synonyms- Bengali- Amrul, Hindi- Amrul
Oxalis corniculata, commonly referred to as sleeping beauty or creeping woodsorrel, is an herbaceous plant with medicinal properties. It thrives in damp, shaded areas of subtropical and tropical regions and has been traditionally utilized for various ailments under the name “khatti-booti”.
Indian sorrel
Leaves can be consumed either in their raw state or cooked. They can be added to salads, cooked alongside other mild-flavored greens as a potherb, or used to impart a tangy taste to various dishes. These leaves are available throughout the year, except during extremely cold winters. Although they possess a delightful sour flavor, they are quite small and require careful harvesting.
In terms of nutritional composition, the leaves consist of approximately 86% water, 2.3% protein, 0.8% fat, 8.2% carbohydrates, 150mg calcium, 78mg phosphorus, 8mg iron, 0.6mg niacin, 78mg vitamin C, and 6050µg beta carotene. Additionally, the leaves contain a percentage of oxalate ranging from 7% to 12%. On the other hand, flowers can be consumed raw, offering a pleasant acidic taste and serving as a delightful addition to any salad.
