Taag / ताग / Sunnhemp / Crotalaria juncea L.

It is not only anti-bacterial, antimicrobial and anti-fungal but also has the added cosmetic benefits of mehendi. The beautiful, dried leaves of this plant are crushed and prepared into a paste to use as dye for hands and nails. Juice from the leaves of the Terda plant, are used for snake-bites Flowers are also applied to burns. Dermatologically, the extract of this plant is used to moisturize the skin and prevent dandruff and split ends in hair. The leaves, seeds and stems are edible. In fact, the seeds are crushed into a powder and given to women during labor for strength. The indigenous people use this plant to cure rheumatism, fractures and fingernail inflammation. Now we know why it is used in lieu of mehndi. Alcoholic extract of this flower has been found to have superb antibacterial activity. This plant is also a fantastic anti-allergen and helps subdue itching and scratching resulting therewith. Certain tribes in India also use the extract of ground leaves to cure jaundice. A cooling tonic, also has anti-cancer properties.

Other Names

Local Name: Taag / ताग
Common Name: Sunnhemp
Botanical Name: Crotalaria juncea L.

Status & Habitat

Habitat: Herb
Occurrence: Farm bunds, Roadside, Hilly area, Barren land
Season of Availability: Year-round
Geography: India and Myanmar
Method of Propagation: N/A
Part used for Propagation: N/A

Edible Parts

Edible Parts: Young Leaves & Stems
Can be Eaten Raw: Yes, in small amounts

Method of Consumption

Raw: N/A
Ripe: N/A
Both Raw & Ripe: N/A
Dangerous Form to Consume: Leaves in Huge Amounts
As Food: Young Stems and Leaves are cooked with Chana Dal
As Medicine: - Leaves extract from ground also known to cure jaundice
- Seeds are crushed into a powder and given to women during labour for strength
Cooking Without Prior Boiling: N0
Boiling Before Cooking: Yes
Pickling: N/A
Brining: N/A
Fermenting: N/A
Drying for later Consumption: N/A
Overall Method: Flowers eaten raw or pickled with garlic and spices. Young Stems and Leaves are bolied prior and then cooked with Chana Dal

Nutritional & Medicinal Benefits

Nutritional Benefit: Rich in carbohydrates
Medicinal Benefit: - To treat Rheumatic aches, fractures and fingernail inflammation
- Leaves extracted from ground also known to cure jaundice
- Seeds are crushed into a powder and given to women during labor for strength
- The beautiful, dried leaves of this plant are crushed and prepared into a paste to use as Mehndi for hands and nails

Tribal Wisdom

Tribal Wisdom: - Juice from the leaves can be used on warts; flowers can be used for treating burns
- For Rheumatism, fractures and fingernail inflammation
- Cures jaundice
- Seeds are crushed into powder and given to women during labor for strength

Recipes / Usage

Tribal Recipe / Usage: Cooking Time: 20 min Serves: 2

INGREDIENTS
2 Bunches of Tender Terda Stems, Washed & Cleaned
50 gms Chana Dal / Toor Dal, Soaked for 2 hrs
2 Green Chillies, Chopped Finely
6 Pods of Garlic, Chopped Finely
1 Tsp Turmeric Powder
1 Tsp Cumin Seeds
1 Tsp Mustard Seeds
2-3 Tsp Souring Agent like Tamarind or Kokum
2 Tsp Cooking Oil
Salt to Taste

METHOD
Boil Leaves for 10 mins in a Pot covered with a Lid.
Let it Cool.
Squeeze & Discard Water.
Heat Oil in a Pan and Temper Cumin Seeds, Mustard Seeds, Turmeric, Garlic and Green Chillies.
Add Onion and Turmeric Powder and Cook till golden brown.
Add Takala Leaves and Steam Cook for 5-8 mins.
Serve with Rotis / Rice.

Image Gallery

Taag / ताग / Sunnhemp / Crotalaria juncea L.