Tuesday, 20 February 2018

The tender leaves and shoots are commonly served as vegetable in curry and boiled or fresh chutney. The preparation like kansoi, Eromba and Singju are worth mentioning in local food habit. There are also folk medicinal uses of this herb. The fresh juice acts as cicatrizonts; while the seeds as toni, purgative and emetic. In local treatment decoction of leaves and shoots is served as a stimulating wash for stomach ulcers.

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