Forgotten Greens

Forgotten Greens Come let's explore the world of wild, edible, medicinal greens that grow in every nook and corner of our streets and gardens.

The name of the plant says it all.Meet Keshavardhini - literally translating to “that which grows hair.”Botanically know...
10/06/2026

The name of the plant says it all.

Meet Keshavardhini - literally translating to “that which grows hair.”

Botanically known as Centratherum punctatum, this cheerful little plant with its purple button-like flowers is native to Brazil but has found a place in gardens and traditional medicine systems far from its homeland. Crush a leaf or flower head between your fingers and you are greeted by an unexpected surprise… a sweet, resinous fragrance that smells remarkably like pineapple.

Across Ayurvedic and Siddha traditions, Keshavardhini has long been valued as a hair care herb. The leaves and flowers are traditionally infused in coconut oil and used as a nourishing hair tonic, believed to support scalp health, strengthen roots, reduce dandruff, and help manage premature greying. Its very name reflects the reputation it has earned over generations.

Beyond its medicinal uses, it is also a remarkably easy plant to grow. Fast-growing, hardy, and covered in vibrant purple blooms, it thrives in pots, balconies, and gardens with very little fuss, rewarding both people and pollinators alike.

Have you come across this plant growing near you? What is it called in your language? Tell us all you know about this medicinal herb in your comments. 

Meet this naturalised w**d that grows abundantly across landscapes throughout India. More than just a plant adorning roa...
07/06/2026

Meet this naturalised w**d that grows abundantly across landscapes throughout India. More than just a plant adorning roadsides and vacant lots, it also finds its way onto our plates.

One of the most resilient, low-maintenance, succulent wild edibles growing in our neighbourhoods, it thrives with very little care. Its beautiful tiny pink flowers bloom in the morning and gently close by evening.

The leaves are rich in mucilage, making them an excellent addition to the diet. They can be added to soups, salads, dals, stir-fries, and even used as a stuffing for momos.

Its succulent stems are particularly prized in cooking. In parts of South India, they are often added to sambar, where their tender, fibrous, and juicy texture absorbs the flavours of the dish beautifully. This culinary association has even earned the plant one of its Malayalam names—Sambar Cheera.

We know this wild edible is known by many different names across regions, and we'd love to hear what it's called where you live.

Do you have a favourite recipe using this plant? Share its local name, stories, and culinary uses in the comments below! 👇🏽

Join us this June as we explore the world of w**ds: the most misunderstood plants around us. Weeds, as we know them, def...
03/06/2026

Join us this June as we explore the world of w**ds: the most misunderstood plants around us. Weeds, as we know them, defy our ideas of how cities, farmlands, and forests should look. In some places, they’re seen as a nuisance; in others, as a blessing.

Join us for this 4-part series as we dive into Weedology : the science of w**ds.

- June 7 | Rethinking Weeds: Beyond Myths and Misconceptions
- June 14 | Know Your Weeds & Eat Them Too
- June 21 | Weeds as Soil Indicators
- June 28 | Backyard Herbalism

You can register for the full course (highly recommended) or sign up for individual sessions that resonate with you.

If this work feels meaningful, do share it within your circles.

Head to the link to learn more and register.
**dology **ds

Join us this June as we explore the world of w**ds: the most misunderstood plants around us. Weeds, as we know them, def...
03/06/2026

Join us this June as we explore the world of w**ds: the most misunderstood plants around us. Weeds, as we know them, defy our ideas of how cities, farmlands, and forests should look. In some places, they’re seen as a nuisance; in others, as a blessing.

Join us for this 4-part series as we dive into Weedology : the science of w**ds.

- June 7 | Rethinking Weeds: Beyond Myths and Misconceptions
- June 14 | Know Your Weeds & Eat Them Too
- June 21 | Weeds as Soil Indicators
- June 28 | Backyard Herbalism

You can register for the full course (highly recommended) or sign up for individual sessions that resonate with you.

If this work feels meaningful, do share it within your circles.

Head to the link to learn more and register: https://rzp.io/rzp/VrCzZ1r
**dology **ds

I've been noticing this plant along the roadsides in my neighbourhood quite a lot lately. Its seed pods are drying up an...
29/05/2026

I've been noticing this plant along the roadsides in my neighbourhood quite a lot lately. Its seed pods are drying up and splitting open, scattering seeds everywhere.

This isn't the first time I've encountered it. In fact, it seems to follow me wherever I go, appearing time and again during my explorations of wild edible and medicinal greens across India.

I first paid close attention to it in 2020 during an online festival we organised at Forgotten Greens. Someone from Uttarakhand shared that the seeds of this plant, known locally as Jhakhiya, are used as a tempering spice. Since then, I've looked at it differently whenever it crosses my path.

What fascinates me is that the very same plant is known by a completely different name in many parts of South India. Whenever I pointed it out to local knowledge holders, they would say, "Oh, that's dog's mustard".

As someone interested in plant names and the stories they carry, I couldn't help but wonder; why "dog's" mustard?

My first thought was that perhaps it was because the plant grows abundantly in disturbed spaces, roadsides, and neglected corners. Maybe, I joked to myself, dogs use it for tempering too!

In many Indian languages, prefixes such as nai (dog) or kukkur are often attached to plants that are wild, w**dy, uncultivated, or considered lesser-known relatives of useful species. This sticky herb whose leaves, flowers, and seeds release a strong, pungent smell when crushed. This distinctive odour may also have contributed to its canine association.

Interestingly, this naming pattern extends beyond Indian languages. In botanical traditions too, references to dogs have often been used to indicate plants that are wild, uncultivated, or perceived as inferior to their cultivated counterparts.

It makes me wonder: do names like these shape how we perceive plants? Do they influence which plants we value and which we dismiss as w**ds?

Yet this so-called "dog's mustard" has much to offer. The leaves and young seed pods are edible, while the dried seeds are used as aculinary ingredient in parts of India. The plant is also medicinal, though I haven't worked with it enough personally to write about its uses.

In nature, there are look-alikes — doppelgängers, if you may call them that. What’s fascinating is that they not only re...
10/05/2026

In nature, there are look-alikes — doppelgängers, if you may call them that. What’s fascinating is that they not only resemble each other but often share similar properties too. If one thrives in dry, arid landscapes, nature somehow creates its counterpart in comparatively moist regions.

and decided to create a comparative post on two fascinating “jelly plants” found in nature, because learning about plants becomes far more fun when we notice their similarities and differences.

Cyclea peltata and Cocculus hirsutus are both climbing plants from the Moonseed family (Menispermaceae). When their leaves are crushed in water, strained, and left to rest, they set into a beautiful green jelly. They may look alike, yet each has its own character — one with glossy leaves, the other with soft velvety leaves.

Swipe through to know more about these doppelganger greens. Know more about them, share with us in the comments 👇🏽👇🏽

Here we are with our first offering from Rewilding Academy - a learning initiative by Join us this June as we explore th...
03/05/2026

Here we are with our first offering from Rewilding Academy - a learning initiative by

Join us this June as we explore the world of w**ds: the most misunderstood plants around us. Weeds, as we know them, defy our ideas of how cities, farmlands, and forests should look. In some places, they’re seen as a nuisance; in others, as a blessing.

Join us for this 4-part series as we dive into Weedology : the science of w**ds.

- June 7 | Rethinking Weeds: Beyond Myths and Misconceptions
- June 14 | Know Your Weeds & Eat Them Too
- June 21 | Weeds as Soil Indicators
- June 28 | Backyard Herbalism

You can register for the full course (highly recommended) or sign up for individual sessions that resonate with you.

If this work feels meaningful, do share it within your circles.

Head to the link to learn more and register - https://rzp.io/rzp/VrCzZ1r
**dology **ds

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