A collection of fresh edible fruits, fresh edible mushrooms, and fresh edible plants and vegetables is referred to as a wild food. The wild fruit is a flower that has grown into a variety of pieces, each with their own distinctive identity and purpose. Wasteland is a place where wild flowers, vegetables, and mushrooms can flourish. On wet days, wasteland is also a place where wild mushrooms can grow. The wild foods have been discovered to be a potent alternative to pancreatic protection and cholesterol-lowering for the body. The recommended daily requirements in the body are met by their leaves, stems, roots, or any other living portions that contain deposits of nutrients, vitamins, and minerals.
These edible wild plants, including mushrooms, vegetables, and fruits, feature complex leaves, developed seeds, enormous roots, or aerial shoots, and come in a variety of hues and scents. The term "wild" refers to their environment. The history of wild foods is extensive and fascinating. They have served as representations of battle, politics, beauty, health, spirit, and soul. Paleontological evidence indicates that the wild foods were available 41 million years ago. They are currently becoming more common in homes as "fresh freeze foods."
When they are in season, look for them in your neighbourhood market or perhaps in an organic store to save a tons of money.
Breakfast
The drumstick, now more popularly known as the superfood moringa, is a common ingredient in Keralan dishes such sambar and avial and, on more celebratory occasions, prawn and drumstick curry. Even a soothing drumstick stew made with coconut milk, onion, and green chilies can be prepared on a rainy day. The flower is prepared similarly to how the tender leaves are while making thorans in a coconut oil stir-fry. The prawn and drumstick dish is a terrific way to get acclimated to the acquired taste of moringa if you've never used drumstick before. Even though the curry is typically eaten for lunch, it goes incredibly well with puttu or sannas, so why not have some? The curry is gentle, creamy, and fragrant curry pairs incredibly well with puttu or sannas, even though it is typically eaten at lunch.
Lunch
A natural acidifier is gongura, the leafy greens associated with Andhra Pradesh and Telangana. If you don't want your cuisine to be extremely tart, the red-stalked kind should be balanced with the green-stalked version. To give meat curries like mutton their distinctive tanginess, gongura is often used. It can also be cooked into a paste and then fried in oil to make the spicy condiment thokku, which is enjoyed equally by vegetarians and meat eaters. Like the moringa, gongura thrives in the wild and doesn't require much care to grow in resilient soil and water conditions and to withstand drought. The Andhra form of dal, which incorporates gongura, or Roselle, provides texture and tanginess, breaking the monotony of lentils, and is the most substantial lunch option.
Snacks
The patra has pride of place in the Gujarti farsan, their collection of teatime delicacies, in a population that is fascinated with munching. This versatile snack is created from steamed colocasia leaves that have been wrapped and cut into cross-sections that resemble lovely pinwheels, then covered with a sweet-and-sour besan paste. The aesthetically arresting wild green Fiddlehead Fern of Uttarakhand, which coils inward like the cross-section of a croissant, is still regularly foraged. When fresh, it is used into a sabzi; however, outside of Uttarakhand, the dried leaves are rehydrated and used as momo stuffing and as greens in omelettes. The patra is a wonderful teatime dessert that is worth trying your hand at despite its forbidding appearance.
Dinner
Haaq is a flavorful seasonal green that is a staple to every meal and is Kashmir's most well-known cultural export (second only to the wazwan). No meal is complete if there isn't some form of haaq on the table for Kashmiris. This green, carefully blanched to keep its crispness and tempered in oil, has intense flavours that are balanced by garlic cloves and red chilli. An easy, wholesome, and light dinner is a generous serving of haaq with rotis or rice.
The majority of kitchens in Kerala, Andhra Pradesh, and coastal Karnataka love basella, also known as the Climbing Malabar Spinach. This tropical leafy green is a backyard plant with broad, glossy heart-shaped leaves that is rich in protein and antioxidants. Look out the Mangalorean recipe for basella and adapt with prawns or clams, which is a favourite combination on the coast, when you want to create something that is sure to surprise and delight for a dinner party or celebration.