Last Updated – 13.November.2025

Following a discussion about the summer fruits of Kerala, a subscriber expressed interest in gathering information about Wild Edible Plants(WEP)/ foraged greens suitable for consumption. I first began compiling data on edible greens found only in Kerala and Tamil Nadu. But as I continued my search, I discovered many more varieties from different parts of India. That’s when I decided to expand my work to include greens from across our country.

Before we start, have you ever thought what is the significance of wild and foraged foods?

• Nutritional and Wellness Advantages – Wild and foraged foods are naturally occurring plants, fruits, seeds, and fungi that have nourished communities for countless generations. They typically offer greater amounts of vitamins, minerals, and antioxidants than domesticated crops. Wild leafy greens, berries, and tubers offer vital nutrients that enhance immunity and improve overall health. Including these foods in our diet increases variety and improves long term benefits.
• Environmental and Ecological Importance – Foraging enhances biodiversity and fosters sustainable food systems. In contrast to extensive agriculture that exhausts soil and relies on chemicals, wild plants flourish organically without damaging ecosystems. Sustainable extraction guarantees that these resources stay accessible for future generations, fostering climate resilience and preservation.
• Cultural and Heritage Knowledge – Indigenous communities have historically depended on foraging, maintaining extensive knowledge regarding edible plants and their applications.
• A Sustainable Route to Food Stability – As agriculture confronts issues such as climate change and soil degradation, wild foods present a robust alternative. They grow organically, need no pesticides, and flourish in various settings, rendering them a vital asset for food security.
• Wild and foraged foods provide sustenance for both body and ecosystem. Acknowledging their importance can assist us in progressing towards healthier, more sustainable food system while protecting biodiversity and traditional knowledge for future generations.

I’ll be keeping this list fresh and updated as I come across new plants! Each plant will have its very own blog post, packed with detailed info, delicious recipes, and extra tips. Just a heads-up, this list is all about the leafy greens that we love to cook with, but there are tons of other edible leaves out there that are great for medicinal purposes too. If you know of any tasty greens that I’ve missed, drop a comment below—I’d love to add them to the list!

And hey, don’t forget to click on the Common Names / Malayalam names for all the juicy details, including their uses in cooking, medicine, and so much more!

If you’re having trouble accessing the documents, just drop a comment and let me know! I’ve got a pretty big list to share on the blog, and I want to make sure everyone can get it.

Cultivated Greens –

References –

My friends – Subhashini(greensofkanakapura), Pradeep(onthego_blr), Arun(kephalos),  Deepa(Paticheri),  Shruti(Forgotten Greens)

• Flowers of India
• Route to roots
• A homemaker’s diary
• Rumi Cooks
• OOO Farms
• Dr. Tara Devi Sen
• Goya
• Odia Food Stories
• Bhukad Insan – Avinash Patnaik
• Sangeeta Khanna
• Sajeevan Kavunkara
• Dr.Sajeev Kumar from Annam Oushadham
• CEIBA Trust
• Sahaja Farms
• Atreeblr
• Herbeshwari – Dr. Poorvi Bhat
• Shyamalima Tamuly
• Mangalore mom – Savithri Rao
• DDS Sangham
• Priyanka J Patel
• Rama Lakshmi Dhavala
• Kanak Hagjer
• Eat the weeds
• Nambie Jessica Marak – The tribal chef & Master Chef
• Vikas Bhat
• Jungli foods by Venetia Kotamraju
• Nina Sengupta
• Herbs from Distant lands
• Srivathsa Govindaraju – Chiguru Eco space
• PURDUE University
• Forest on my Plate – Smrity Ramavarapu

Books & Ebooks

• Chasing Soppu
• Wild Food Zine by Locavore
• First Food book Series – Culture of Taste
• First Food book Series – Business of Taste
• First Food book Series – A Taste of India’s Biodiversity
• Indigenous Vegetables , Dr. Sunita Kushwah
• Putteerammana Purana, narrated by V.Gayatri(Kannada)
• Kalegalinda Aahara, Mallinatha Rachanna Hemadi(Kannada)
• Annam Oushadham by Dr Sajeev(Malayalam)
• Forgotten Trails Foraging Wild Edibles by Malemleima Ningombi and Harisha R.P
• Silent Cuisines by Sheetal Bhatt
• Edible Weeds and Naturally growing plants in Auroville – Coloring book by Nina Sengupta
• Edible Wild Plants of West Bengal, India by Dr. Pradyut Biswas
• Healthy Raan bhajya by Ashwini Chothe(Marathi)
• Arogyadayee Raan Bhajya by Dr. Madhukar Bachulkar(Marathi)
• Forest Foods of northern region of Western Ghats
• Plants for Human Consumption in India, B. Roy, A.C Halder & D.C Pal, Botanical Survey of India.

Disclaimer and Caution for Consuming Wild Greens

• Proper Identification – Ensure correct plant identification before use.
• Check Growing Environment – Avoid harvesting greens from polluted areas, as some may absorb harmful chemicals.
• Moderation & Allergies – Eat greens in moderation and watch for allergic reactions if you are prone to food allergies.
• Medical Advice – Consult a doctor if you take any specific medications before consuming any greens if you are unsure.
• Oxalates – Some greens have high oxalate content; eat raw in small amounts and cook well to reduce it.
• Rotation – Avoid eating the same greens daily; rotate based on availability.
• Environmental Impact –Rotating greens helps reduce excessive consumption.
• Mindful Harvesting – Leave roots, seeds, and some plant parts for regrowth; avoid uprooting entire plants unless for medicine.
• Gratitude – Show respect by expressing gratitude and seeking forgiveness from the plant.

I am also compiling the list of Edible Flowers of India. Don’t forget to bookmark these links as I would updating them regularly.!

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