Uncultivated food plants in Sri Lanka.
Due to the fertile soil of Sri Lanka, many medicinal and nutritious plants grow well in the natural environment. Many of these plants have been underestimated because people think of them as weeds. The main reason for this was the introduction of foodstuffs for the consumption of the colonial rulers as our country was a victim of foreign invasions. The knowledge our people had on those plants they consumed those days has gone. The village people and our ancestors knew about the beneficial properties of these plants and incorporated them into their daily diet. Of course it is unfortunate that the young generation and many urban and suburban people are unaware of the medicinal properties of such plants and consume vegetables mixed with agrochemicals.
This article is about such underestimated medicinal plants that can be incorporated into daily diet.
01. Mirabilis jalapa
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The sinhalese name for Mirabilis jalapa is “Hendirikka” which bears small colorful flowers. Flowers of different colors can be seen. The flowers bloom in the evening and fade in the morning. This plant is a herb with cold properties. Used in treatment for burns, the leaves are ground on a stone with cold water and applied to the wound.
Method of Preparation for consumption: The cleaned and washed young leaves are finely chopped and stir fried for 05 minutes with grated coconuts, green chillies, red onions and salt.
02. Cassia alata
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This plant grows to a height of about five feet With long rounded leaves and bears a yellow inflorescence. The cleaned leaves are boiled and ground with grated coconut and used to cure all ailments in the feet. For rashes, the leaves are ground with lime juice into a paste and applied on the rash. The cleaned leaves are mixed with other medicines and used to kill snake venom.
Method of Preparation for consumption: Finely chop the cleaned leaves. Add onion, red onion, green chillies and grated coconut in required quantity and stir fry with cooking oil for about 5 minutes.
03. Tamarindus indica
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The Sinhala name for Tamarindus indica is Siyambala. Siyambala is a large tree with small leaves and produces sour pod-like fruits. Although fruits of siyambala are used commonly to add sour taste to food, many people are not aware that siyambala leaves are eaten. This plant has a heaty property as well. Siyambala leaves are made into porridge and given to loosen the stomach during constipation. In the treatment of pus, the cleaned leaves are boiled with coconut and applied onto the wounds.
Method of preperation for consumption: The leaves of Siyambala can be eaten as a salad or as a stir-fry. For that, the cleaned leaves are finely chopped and mixed with chopped red onions, green chilli, grated coconuts, and salt. You can eat it as a salad or stir fry with coconut oil for 10 minutes.
04. Stachytarpheta indica
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The Sinhala name of Stachytarpheta indica is “Balu Naguta” Woody erect shrub with long prominent spike inflorescences. blue to purple flowers have a white throat and 5 lobes. Only about 2 - 3 flowers are open at a time on the spike, lasting for one day and replaced by a new set the next day. It is ideal for butterfly gardens as a nectar plant. Used in treatments for joints and wounds. This plant has cooling properties.
Method of preperation for consumption : Young leaves of this plant are used to make coconut - stir fry. (finely chopped young leaves are mixed with chopped red onions, chopped green chilies, grated coconut and fry with cooking oil
05. Terminalia catappa
Sinhala name of Terminalia catappa is “kottamba”. Kottamba trees can be seen street sideways and their fruits are spread on the ground neglected by the people. The nut of the Kottamba can be eaten raw or cooked as a curry. The curry is similar to cashew nut curry. Kottamba seeds promotes healthy bones, improves Immune System, promotes brain health, prevents constipation, regulates blood pressure.
Method of preperation for consumption : First crush the almonds and take out the seeds. Clean the seeds properly. After that add and mix red chilli powder, curry powder, turmeric powder, maldive fish, chopped onions, red onions, green chili, some curry leaves, a piece of pandan leaf. Pour some coconut milk and cook. If you like, you can temporize it to make the curry more delicious.
06. Vernonia cinerea
The Sinhala name of Vernonia cinerea is “Monarakudumbiya”. Leaves of the plant are edible. The plant bears small purple color flowers. Whole plant is used to make traditional medicine in treatment for skin diseases, wounds, insomnia, worm diseases, oedema,urinary calculus, hemorrhoids.
Method of preperation for consumption : This is how to make porridge from this medicinal plant. Grind young leaves of “Monarakudumbiya” with grated coconut and take out the juice. Cook a cup of Brown rice. Add crushed garlic and ginger into the rice and then add the “monarakudumbiya” juice into it. Add salt as per your taste and heat it until it boils. Then serve.
07. Hibiscus rosa sinensis
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Hibiscus rosa sinensis is known as “Rathu pokuru wada mal” which bears beautiful red flowers. This flower is used to make a smoothie which cools the body. Used to treat urinary infections and kidney disease in traditional medicine.
Method of preperation for consumption : This is how to make a smoothie from Hibiscus rosa sinensis. To make the smoothie you need 5 flowers of Hibiscus rosa sinensis. Lime juice, passion fruit, pineapple pieces, sugar and salt as per your taste and ice cubes. First boil some water and add the flowers and let it brew for 10 minutes and strain the water. Then add passion fruit juice, lime juice, salt and sugar. Finally add the pineapple pieces and ice cubes.
08. Desmodium triflorum
Desmodium triflorum is known as “Udupiyaliya” in Sinhala. Use in treatment for gastritis, diarrhea and dysentery.
Method of preperation for consumption : “Udupiyaliya” leaves are consumed as a porridge or as a stir - fry. This is how to make porridge from “Udupiyaliya” leaves. Grind udupiyaliya leaves with grated coconut and take out the juice. Mix the juice with a cup of cooked brown rice. Then add crushed garlic and ginger. Add salt per your taste and heat it for about 10 minutes.
09. Pouteria campechiana
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The sinhala name of Pouteria campechiana is “Lawulu” The edible part of the tree is its orange-yellow fruit, and the fruit is rich in vitamin A. the fruit can be eaten fresh, and has the texture of a hard-boiled egg yolk. Treats osteoarthritis, prevents Cancer, Immunity booster, good for the eyes, aids in Digestion, prevents anemia, promotes healthy bones.
Method of preperation for consumption : The ripe fruit can be made into jam, pancakes, and flour. This is how some village people in Sri Lanka make a meal from Lawulu fruit. It is called lawulu pittu. Cut the fruits (3-4 fruits) into pieces and let them dry. Grind the dried fruit pieces and make a powder. Add 50g of rice flour, grated coconut and salt to the powder you made. Steam the mixture until it is cooked.
10. Gliricidia sepium
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Gliricidia sepium is a medium-sized tree that grows 10–12 m high.The flowers are located on the end of branches which are edible. These flowers have a bright pink to lilac color that is tinged with white. The leaves are used to produce fertilizers. G. sepium is also used for its insect repellent. Gliricidia is rich in protein and calcium, two nutrients found at only low levels in non- leguminous tropical forages.
Method of preperation for consumption : This is how to make fried Gliricidia flower curry. Take some Gliricidia flowers and remove its pollen. (only petals are edible). Fry some dried sprats and keep it aside. Then take some oil into a pan and fry onions, curry leaves, a piece of pandan leaf, chopped green chilies and red chili pieces. When the color is changed to golden, add the petals of Gliricidia flowers and temporize well. Add salt as per your taste. Finally add the fried sprats and mix well.
References :
Research on usage of indigenous Green Leafy vegetables by the community in order to increase the health standards, Ekabadda Samuhika Sanvidana Parshadaya, 2005
Research on the importance of conservation of uncultivated food crops to improve economy and health of the rural communities in Sri Lanka, National Federation for conservation of traditional seeds and agri resources, 2004