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Monsoon brings with it that much-needed fresh burst of greenery and a bounty of wild edibles that have traditionally been part of our diets for generations at a stretch. Many varieties of wild greens thrive during the rains and offer several health benefits, despite common myths about avoiding leafy vegetables during the rainy season. These seasonal greens are not only full of nutrition but also integral to regional cuisines across India. From Kerala to Assam, each state has its own treasure trove of wild monsoon edibles. Let's explore such greens that you should try this monsoon.
Pathila Thoran
In Kerala, Karkidaka Masam, falling in the months of July and August, is a period when Hindus dedicate themselves to spiritual activities and cleanse themselves with medicinal herbs. Pathila Thoran, a dish prepared with leaves of ten different medicinal plants, forms the usual staple in the monsoons. Commonly used leaves are those of colocasia, elephant yam, cow pea, and stinging nettle. All these leaves are sautéed with onions, green chilies, ginger, and turmeric, with an addition of coconut and at times cooked moong dal. Pathila Thoran is known for its immune-boosting properties, helping to fight infections and aid digestion during the monsoon.
Water Spinach
With the onset of rains, water spinach, locally known as anne soppu, springs up magically around the peripheries of fields in Karnataka. Its slender leaves can be stir-fried, added to lentils or made into a curry. The thick stalks are used to make bassaru, a popular dish accompanied by ragi mudde. Water spinach, or kalmi saag, is consumed in heaps in North India and West Bengal; it's very rich in vitamins and minerals, so it is definitely a very good additive to monsoon diets. This green has been foraged during the season as it goes underground during other times.
Fiddlehead Fern
Wild greens like the fiddlehead fern, locally called dhekia saak in Assam and lingra in Uttarakhand, are found in streams and fresh water swamps that come alive during the monsoon. Young fronds of the plant are rich in calcium, phosphorus, iron, and vitamin B; these are used in pickles, stews, and stir-fries. These ferns are seasonal delicacies with a distinct taste and high nutritional value, hence a very valued addition to the diet. They have to be cleaned with a wet cloth before cooking to remove scales and make them ready for use in culinary items.
Gongura
This perennial plant is especially liked during the monsoon, as it contains high levels of Vitamin C and zinc, increasing the immunity system. Its long stems keep it relatively safe from soil contamination. Gongura leaves are used in chutneys, pickles, and curries. This green is not only delicious but helps in fighting infections; hence, a monsoon must-have.
Chayote Leaves
Chayote is one among the many gourd family vegetables that are available in plenty during the monsoon in Manipur. The vegetable is eaten with its fruit and leaves alike, as the latter becomes tender and juicy during the rainy season. Chayote leaves go with potatoes, dry meat, or at times bamboo shoots. Leaves of this vegetable are similarly used with pumpkin. Thus, these greens are a versatile and healthy food item to consume during the monsoon. Chayote leaves contain a good amount of dietary fiber, vitamins, and minerals, which help improve overall health and well-being.
Rugda Mushroom
Rugda grows at the root of Sal trees in the forests during rains in the monsoon and is considered vegetarian mutton of Jharkhand. These grape-shaped mushrooms with their rubbery exterior and yolk-like black interior give a meat-like flavor. Rugda, rich in protein and minerals, and its availability make it a wholesome and satiating ingredient in various dishes. Tribal women in places like Bundu and Tamar trawl for these mushrooms and sell them in markets, thus providing fresh supply during the season.
