Peperomia Pellucida or Mashithandu is a common green plant in Kerala. Used by Mallus to clean the Slate, it is not given any importance. This edible plant is good to make Salads and will scavenge all free radicals in the body. Powerful anti-oxidant, diuretic and renal disorders, lowers BP, Cough, Fever, Headache and Rheumatic Joint pain.
Purslane or Uppu Cheera is a common green plant in Kerala which is edible and highly nutritious also. It has the highest Omega-3 presence among plants.It is also a good source of 17 type of Vitamins and anti cancer flavanoids and is highly recommended for Liver cancer patients. It's anti fungal, anti inflammatory, anti bacterial & anti viral properties makes it one of the wonder veggies in Kerala.
The world is poised to fight a very serious problem of Food shortage by 2020 and beyond. The Climate change and natural disasters like Flash Floods, Severe Drought, Cyclones and Typhoons etc are testing the nerves of farmers worldwide. Crops are getting beaten up by the Global warming and Climate change. Food will be expensive and in short. Local Food security and turning to our own resources from nature will help to tackle the situation to a great extent. People all over the world has to explore the local edible plants and greens that can be included in their diet. A lot of species of edible plants are not used by modern people in their menu. Here is my humble initiative to introduce some local plants which are edible and highly nutritious and medicinal as well.
Parsley, Celery and Basil freshly cut from my backyard today morning.... I am planning to introduce a "Green Basket" at Green Kuriachira Open Market where these leaves along with other local edible leaves of Uppu Cheera, Muthil, Thazhuthama, Sambar Cheera, Muringa Ela etc. will be introduced along with the recipes on how to include them in our daily Menu. These leaves are medicinal and have great powers to relieve several ailments and enhance our health.