Leafy saga

Of the 106 species of leafy veg­eta­bles con­sumed in south­ern Odisha, 78 are wild species—each with a dis­tinct taste and medicinal prop­erty SNIGDHA DAS

Down to Earth - - FOOD -

AS WIN­TER sets in, the fra­grance of leafy greens fills the kitchens across Odisha. This is the time when na­ture is boun­teous, and a va­ri­ety of potherbs can be found grow­ing in kitchen gar­dens, road­sides, graz­ing fields, un­der­growths in forests, along wa­ter bod­ies… al­most ev­ery­where. The leaves are no longer spoiled by mois­ture or in­fested with germs and worms. And saaga bha­jaa (cooked green leaves) be­comes a reg­u­lar fea­ture on the menu of Odias.

Peo­ple in Odisha typ­i­cally rel­ish a wide va­ri­ety of potherbs, both do­mes­ti­cated and wild. While they have a cul­tural sig­nif­i­cance—saaga bha­jaa is an in­te­gral part of the plat­ter of­fered to deities dur­ing fes­ti­vals—they play an im­por­tant role in the food and nu­tri­tional se­cu­rity of those liv­ing in ru­ral and tribal ar­eas.

The Am­bil­iti saaga has a sour taste and can help re­lieve scurvy and skin dis­or­ders

Newspapers in English

Newspapers from India

© PressReader. All rights reserved.