Beng Saag, An Indian Green That Gets Its Name From Frogs

Edible greens have been used extensively in Indian cuisine across the country. These leafy vegetables are often the key ingredient in a recipe. While we are all familiar with a variety of popular greens such as spinach, Malabar spinach, mustard green, amaranth, and so on, a few have received less attention. Indian pennywort is a type of versatile medicinal herb that has been utilised for millennia in India. Gotu kola, brahmi, vallarai keerai, mandukaparni, and manimuni saag are some more names for it. But its most distinctive moniker is beng saag. The name is derived from baeng (the Bengali word for frog), as the chorus of frogs heralding the arrival of rain coincides with the emergence of this tasty green. Let's learn more about it and ways to add this edible green to our diet. 

Also Read: Bitter For Better: The Tale Of Indian Leafy Greens

Benefits of beng saag

It has numerous health benefits due to its high iron and dietary fibre content. It can mend wounds, treat varicose veins, reduce anxiety, and improve memory function. According to Birsa Agricultural University (BAU) scientists, if you have jaundice, a pinch of Beng saag is all you need to get back on your feet. BAU researchers recently executed a study and discovered that Cantella Asiatica, also known as Beng Saag, has several medical benefits. According to the survey, drinking the juice collected from the herb's root thrice a day could alleviate jaundice in almost 99 per cent of patients. When applied to the legs, the root paste can also be used to treat jaundice. In addition to being a blood purifier, beng saag is served as an appetiser. Furthermore, it can keep vomiting and fever symptoms under check.

Diverse culinary use

According to the same survey, Beng saag has approximately 71.67% moisture and 9.34% crude protein. The fat content is really low. Beng saag is widely available since it can grow in almost any place. These leaves, which have a pleasantly pungent taste with a hint of fenugreek-like bitterness, are used in lentil curries, coconut-based gravies, and seafood stews in many Indian kitchens. Tribals consume it in many forms, such as chutney (instant pickle), bhunjari, and squash, and many consume it raw.