Immunity5 min
Tender Neem Leaves Roasted in Ghee, a Spring Bite
A few tender spring neem leaves roasted in ghee with a pinch of salt, eaten once or twice in the season as a traditional bitter.
Using neem sensibly at home
Neem is the bitter tree whose leaves, twigs and oil appear in Indian homes for skin, scalp and teeth. It is mostly used on the outside; eating neem is kept to small, occasional amounts.
In many regions, tender neem leaves and flowers are eaten in spring, around Ugadi and Gudi Padwa, as a reminder that life has bitter and sweet. Roasting in ghee softens the bitterness. Keep it to small, occasional amounts.
Ingredients
- 6 to 8 tender neem leaves
- ½ tsp ghee
- A pinch of salt
How to prepare
- Wash and pat dry the leaves.
- Roast in ghee on low heat until crisp; sprinkle salt.
How to use
- Eat with the first bites of rice, once or twice in spring.
Helpful habits
- Use fresh green leaves; dry, yellow ones have little smell left.
Precautions
- Not for pregnant women, people trying to conceive, or young children.
- Never swallow neem oil, and never give it to children.
- Avoid eating neem in pregnancy or when trying to conceive.
- A home remedy, not a treatment. See a doctor if symptoms last more than a few days or get worse.
Frequently asked questions
Why eat neem in spring?
- Tradition links bitter tastes with the season change; it is a ritual, not a cure.
Can I eat neem daily?
- No; keep it occasional.
Can neem be used every day?
- On the skin and scalp, a few times a week is usual; eating it daily is not advised.
