OOO Farms Wild Food Taag

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.

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