Going to the grocer in the time of COVID-19 has become a stressful affair. So consumers have been looking at alternatives to procure vegetables.
There has been a spike in people turning to gardening and foraging for food. People are now turning back to many indigenous and uncultivated edible plants.
These have deep roots in the nutrient-rich traditional diets of Kerala and Tamil Nadu. Here are some edible plants that can be used in cooking:
– Wild colocasia
– Amaranthus viridis or ‘kuppa keera’
– Talinum triangulare or ‘sambar cheera’