Occurrence: Moist and dry deciduous forests and also in the plains; Very common by the waysides in very poor soils and on stone revetments.
Season of Availability: Monsoon
Geography: Not yet determined, however is naturalized in most parts of the world.
Method of Propagation: Seed propagation
Part used for Propagation: Seeds
Edible Parts
Edible Parts: Leaves
Can be Eaten Raw: Roots, yes.
Method of Consumption
Raw: Yes, Roots
Ripe: N/A
Both Raw & Ripe: N/A
Dangerous Form to Consume: Raw rest of the plant.
As Food: Leaves may be cooked as an herb, used as a vegetable or added to soup; seeds may be cooked and added to cereals.
As Medicine: Root decoction is taken in case of urinary obstruction; paste of the leaves is applied to eyes to relieve swelling; leaf juice dropped into eyes helps relieve conjunctivitis.
Cooking Without Prior Boiling: Not required
Boiling Before Cooking: Not required
Pickling: N/A
Brining: N/A
Fermenting: N/A
Drying for later Consumption: N/A
Overall Method: Leaves may be cooked as an herb, used as a vegetable or added to soup; seeds may be cooked and added to cereals.
Nutritional & Medicinal Benefits
Nutritional Benefit: High moisture and vitamin C content.
Tribal Wisdom: Root decoction is taken in case of urinary obstruction; paste of the leaves is applied to eyes to relieve swelling; leaf juice dropped into eyes helps relieve conjunctivitis.
Recipes / Usage
Tribal Recipe / Usage: Sabji:
- Heat oil, garlic, mustard seeds, dried mirchi and onion to a kadai and mix.
- Add 1/4 cup moong dal, haldi, and ginger garlic paste and mix.
- Add chopped up Punarnava and mix again.
