The lateral concept that comes to everyone's mind when we talk about wild plants is a plant that grows in the wild/forest or barren regions. Surprisingly, several of these wild plants can be eaten by people. Not only that but there are several vegetables that grow wild and can be eaten throughout the monsoon season. The majority of these wild plants are widely available to tribe members and rural Indians. If you're curious about what these are, keep reading to learn more about wild plants and veggies.
1. Wild Colocasia
The wild colocasia plant contains calcium oxalate, which must be eliminated by boiling or baking the plant. According to some scholars, it has a large amount of starch as well as nutritional fibre. The leaves of wild colocasia are high in vitamins and minerals, making them beneficial to the general public. Before cooking this plant, make sure to boil or bake it for a long time to remove the acidity.
2. Talinum Triangulare
This plant, also called waterleaf or sambar cheera, is used in southern cooking methods. It can be used in a variety of curries to thicken the meal. It has medical characteristics as well and can be used to treat diabetes and measles. This plant is high in vitamin A, as well as calcium, phosphorus, and iron.
3. Amaranthus Viridis
Amaranthus Viridis, also known as Jangli Chaulai in Hindi, is a common wild plant whose leaves and young plants are occasionally relished as a vegetable by stir-frying them. It's also a medicinal plant, with diuretic and purgative leaves that can be used to treat inflammations, boils, and haemorrhoids. It is popular in southern India and is known as kuppai-k-kirai.
4. Nelumbo Nucifera
It is a sacred flower that grows in the wild and is widely known as the lotus. All portions of this plant are said to be edible, but only with considerable caution. You can create anything with it, from chips to fox nuts to a great curry.