The document discusses various edible wild plants that grow in Bangalore, India. It profiles over 30 types of "soppu" or edible greens collected and used by Puttamma, a 60-year-old woman. It describes each plant's uses as food and/or medicine and how Puttamma prepares dishes like berke soppu using mixtures of different soppu. It emphasizes that knowledge of these traditional food sources is disappearing as younger generations are no longer learning about them.

1. We have virtually disconnected ourselves from the land around us and all of the valuable gifts it contains. Disconnected.. (part 2)

2. Incredible Edibles edible plant foods-uncultivated.. A GUIDE TO THE EDIBLE DELIGHTS GROWING RIGHT AT YOUR FEET

3. Edible Wild Plants Defined Edible wild plants are wild plants with one or more parts that can be used for food if gathered at the appropriate stage of growth, and properly prepared. Edible wild plants could be weeds growing in urban areas to native plants growing in deep wilderness.

4. You will meet women like Puttamma around you who have lived on nothing but what the land provides. They have developed the knowledge and skill to make do with what they have been given.

5. This small documentation on nooru jaati soppu is dedicated to those women who have lived on nothing but what the land provides. Soppu is kannada for greens. which are edible and used as food.. My dream is to collect 100 kinds of edible greens. I am optimistic about it. In one place (that too in Bangalore) I was able to document more than30 edible plants!! Whatever I have documented in this slide presentation is from only one big patch of land near Kaggalipura (Kanakpura road,bangalore) where puttaamma usually collects her greens . The knowledge is from one resource person- Puttamma who is a soppu seller. Savita Uday Buda,The FolkloreFoundation

6. Gathering your own food. uncultivated foods Knowledge of non-domesticated food resources is part of traditional and tacit ecological knowledge, and is largely transmitted through socialization within cultural and household contexts. Uncultivated plant food is nothing new in our culture, especially for the indigenous people. The whole notion of 'weed' doesn't really exist Puttamma learnt about soppu from Munitayamma 30 years back. She is in this job since then .Puttamma is 60 years old now. Her daughter is working in a Garment factory and son is a driver. Sadly next generation knows nothing about this knowledge .

7. Daglaare soppu/keere soppu We found this in plenty growing wild.

8. Amaranth.(dantina soppu) Can eat leaves like spinach. Eat raw or cooked. 8-10 small onion (sambar onion) 1 tsp thick tamarind extract 1 tbsp sambar powder 1 small grape-sized jaggery Salt acc. to taste for tempering: 1 tsp Oil 1/4 tsp mustard seeds pinch of asafoetida 3-4 curry leaves 1 tbsp coriander leaves (finely chopped) Method: Cook the toor dal in pressure cooker for 3-4 whistles Meanwhile, wash the amaranth leaves and chop it finely. In a broad pan, cook the onions and amaranth leaves until soft. Drain the water and keep it aside. Take a vessel; add the tamarind paste, jaggery, salt, water (use the water, used to cook the amaranth leaves) Boil the mixture until the raw smell of tamarind is gone Add cooked toor dal, amaranth leaves and onion to this mixture Add sambar powder; reduce the flame and boil it for another 5 minutes Prepare the tempering by adding oil to a tadka pan. When oil is hot, add mustard seeds When mustard seeds splutter, add asafoetida and curry leaves Pour this tempering this over the sambar prepared. Mix well and serve it with ragi balls or rice PS: Dont add too much water while cooking dal or cooking leaves as it may make the sambar watery.

9. goni soppu ( masuvappan soppu) Dodd goni soppu Sanna goni soppu Massoppu = masida soppu = well mashed greens ...this is an attempt to translate massoppu from Kannada to English A medley of spinach and lentils spiced with green chillies, coriander a d garlic seeds is massoppu. Again a dish popular among rural folk of southern Karnataka. Mudde Massoppu goes well

10. Kanne soppu (commelina communis) We found this between the cultivated field Releasing head ach, (cooling) applying on heat boils on eye lashes, releasing from constipation Medicine and food In China it is used as a medicinal herb with febrifugal, antipyretic, anti-inflammatory, and diuretic effects. Additionally, it is also used for treating sore throats and tonsillitis. Recent pharmacological investigations have revealed that the Asiatic dayflower contains at least five active compounds. One of these, p-hydroxycinnamic acid, shows antibacterial activity, while another, D-mannitol, has an antitussive effect. In China and India the plant is also used as a vegetable and fodder crop

11. Adkudkan soppu/komme soppu? (2nd type)

12. Nelanelli soppu Puttamma says it has medicinal value as well .She is happy that she gets 10 rupees for the bunch Used as medicine as well as food

13. Mullu harive soppu (2 types)

14. Kasre soppu It is a creeper spreads on the ground. Puttaamma says it looses its moisture very quickly, So that they pluck it just before leaving

15. Hongone soppu It has a distinct aromatic flavor when cooked and is a veggie with bunch of medicinal properties. commonly known as sessile joyweed or dwarf copperleaf . Few of the medicinal properties of Honagone Soppu are : 1. Stems and leaves are used for eye ailments 2. Shoots with other ingrediants used to restore virility 3. Decoction is taken with little salt to check vomiting in blood 4. Stirfried with a little pepper and salt and eaten helps to reduce weight It is under investigation from Taiwan scientists for its hepatoprotective (Liver Protection) properties. Ratnamma says it is available in all the seasons

16. Hongonnesoppu grows near water body. There are 4 varieties of this spices that are edible. Hongone soppu Kere hongone soppu good for eyes. Ratnamma tells a story on old woman getting her eyes back when her daughter in law served only stem to her blind mother in law while they ate leaves native

17. Kannada:Hongagone Soppu, Konkani: Koypa, Tamil: Ponnangani Kerai, Telugu: Ponnangantikura, Malayalam: Ponnankannikkira, Hindi:Garundi, Honagone Soppu stirfried with herbs and spices is a joy to eat with hot rice or chapathi . The aroma of these leaves blended with spices is very inviting. Ingrediants : Leaves of Hongone Soppu : 3 big cups (Wash and Cut) Green Chillies : 4 (slit vertically) Onion: 1 medium size (diced to cubes of 1/2") Garlic: 1 pod (minced) pepper: 1/2 tsp Sambhar Powder/: 1tbsp turmeric: a pinch Oil: 1tbsp Tadka Ingrediants: Mustard & urad dhal Heat oil in a wide pan, add mustard. When mustard stops crackling, add urad dhal fry till it turns brown followed by garlic, fry till garlic turns brown and then add green chillies; Onion follows, and then is the turn of pepper& turmeric to go in. When onions turn transcluscent add finely chopped greens, mix and cover cook for 3-4 mins till the leaves get cooked. Once the leaves are cooked add sambhar powder and mix, add cooked lentils. Simmer on low heat for about a min or two and remove the pan from stove and let it cool. Keep the pan covered with a lid. Serve after 3 mins. This will allow the flavors to mix well with soppu/leaves. Serve hot with rice or chapathi. Homegrown Honagone Soppu It is also a easy to grow plant. I just planted a few stems with roots and my pot is now full of this green leafy veggie!

18. Ganke soppu/kaasi soppu Preparation: Ratnamma Consistency –Chtni type. Boil the tender leaves with little water, 1chopped onions,garlic(1pod),red chilly 3-4.Grindc.Add salt. or churn with ½ t spoon cumin seed. Eat with ragi balls or hot rice. Additionally add 1cup milk and boil.

19. Utraanike soppu Puttaamma took some time to recall the name of this plant. I felt the need to document this knowledge before we all forget these names

20. Adkudkan soppu (1st type) Puttaamma showed plants in the field as we got down from the bus.

21. Kudgelidi soppu Berke soppu is bunch of leaves from various edible plants Collectively they add diversity and flavor to the diet while providing protein, energy, vitamins and essential minerals. Most of the available edible leaves are being used as Berke soppu. Free Lunch (and Dinner)!

22. Botanical Name: Cassia tora Kannada name: togache togate Sanskrit : Chakramarda,Dadmari,Dadrughra,Taga commonly known as : chinese senna, coffee pod, foetid cassia, java bean, low senna, peanut weed, sickle pod, sickle senna, stinking cassia, tora, tovara, wild senna use the young, newly emerged (Balak Patti) leaves of Charota as vegetable. They collect the young leaves and prepare the vegetable using Sarson Ka Tel (Mustard oil). It is one of the most preferred pot herbs of Chhattisgarh

23. Botanical name:Emilia sonchifolia DC.\ kannada name: Ilikivi soppu/haal moolangi soppu Uses: The use of Emilia coccinea as a vegetable leaves are chopped and cooked alone or with pulses such as peas and beans Crushed green leaves are used to treat wounds, sores and sinusitis. Dried powdered leaves are also applied to sores. Roots or leaves are boiled and the decoction is used to treat syphilis. The roots are used to treat colic in babies Puttaamma uses its leaves as berke soppu

24. Scientific name : Oxalis corniculata Family : Oxalidaceae Local kannada name: Hulichikki Sanskrit: Changeri, Amlapatri The edible leaves, flowers, and fruit capsules are rich in vitamin C. Puttamma uses this leaves in berke soppu mixture. Huli chikki that adds a wonderful lemony flavor to any dish.

25. 2 varieties of basle soppu can be used as spinach preparation Cultivated..

26. Harive soppu Dantin soppu

27. Aaane mullu soppu Elephants are scared of this plant. It has deadly thorns and hurts elephant if they step on it. Ratnamma says elephants avoid these paths!

28. Anne soppu Ratnamma was very keen to show me this plant. After a long search we found this in a farm. Ratnamma was so excited calling it bangaara (gold) and started plucking quickly. Puttamma says her children grew up eating anne soppu. Sadly we found this only in one place.

29. Akbarke soppu At last Puttamma was able to find one. I wondered these plants are on the verge of disappearing..?. Puttamma says it is very good for nursing mother.

30. Many more to recognize!! Garagana soppu, agse soppu, haal soppu,utraanike soppu, unt maavan soppu,tonde soppu, nukkee soppu,kesuvina soppu,hittuluka,nela maavu,haalu kudi,haalballi.maragesu,pandavara harige,kallu kesu,urage soppu,…… every region has its own green treasure… So I encourage you to go look up a couple of these plants--it may save your life someday! They are the future plants which are going to survive in any condition When the last tree has been cut, When the last river has dried up, When the last fish has been caught, Perhaps human beings will realize that they can’t eat money…

31. Disappearing door to door sellers of locally available greens..

32. In every season, nature provides us with a detailed curriculum of study. Explore the field from nearby village and uncultivated areas in mid monsoon with local women Learn what they offer, and you'll come back with an abundance of vegetables at the height of their goodness, as well as an education in ecology unavailable in the confines of the classroom . Ecology education..