Punarnava Leaves as a Seasonal Green Sabzi
Tender punarnava (spreading hogweed) leaves cooked like any leafy green in the rainy season. A traditional vegetable, not a medicine; ask a doctor before using it as a herb.
Important: this remedy is only a supportive home measure. Keep taking any medicine your doctor has prescribed, monitor your readings, and consult your doctor before adding anything new.
A wild green in the kitchen
Punarnava, or spreading hogweed, grows as a weed in the rains. In several regions its small, tender leaves are cooked as a leafy vegetable. It is used in Ayurveda as a herb too, but as a vegetable it is simply a seasonal green.
Wash well, chop and cook with mustard seeds, garlic and a little grated coconut. This is a food idea and not a treatment for swelling, kidney issues or any condition.
Ingredients
- 2 cups tender punarnava leaves
- 1 tsp oil
- ½ tsp mustard seeds
- Grated coconut, salt
How to prepare
- Wash leaves thoroughly and chop.
- Cook with oil and mustard seeds until wilted; finish with coconut.
How to use
- Serve a small bowl with dal and roti.
- Eat only when in season.
Helpful habits
- Identify the plant with someone who knows it.
- Use clean, pesticide-free leaves.
Precautions
- Identify the plant correctly before cooking.
- Pregnant women should avoid it.
- Swelling or kidney problems need a doctor.
- A vegetable, not a medicine.
Frequently asked questions
Is it the same as the herb powder?
- The leaf as a vegetable is a food; herbal use is separate.
Where can I find it?
- Rural markets in the rains.
Is it bitter?
- Mildly.
