Polpala Greens
Estimated Inventory, lb : 0
Description/Taste
Polpala is a branching plant comprised of upright cylindrical stems, alternating leaves, and fibrous roots. The pale green stems are thick, firm, and difficult to bend, varying in length with maturity. The small leaves, averaging 1 to 3 centimeters in length, range in shape from elliptical to lanceolate and typically feature a blunt tip on the non-stem end. The muted green leaves are enveloped in a coating of white to yellow hairs, giving the surface a fuzzy appearance, and there is prominent veining across each leaf with wavy edges. The leaves are pliable and easily torn, and tiny flowers appear in spike clusters along the stems. The flowers showcase green, white, and light pink hues. The fibrous roots are branching, hard, and white to tan, emitting a strong aroma reminiscent of camphor or ginseng. Polpala is edible raw, and the young stems and leaves are reserved for culinary purposes. These portions have a mild, green, and slightly bitter taste. The roots and leaves are also used for medicinal.
Seasons/Availability
Polpala greens are available year-round.
Current Facts
Polpala, botanically classified as Aerva lanata, is a perennial plant belonging to the Amaranthaceae family. The species produces upright, leafy branches that reach 2 meters in height, and the entire plant is used throughout Africa and Asia for medicinal purposes. Polpala and Polkudu Pala are the Sinhalese names for the plant, and it is also known as Mountain Knotgrass in English. In other regions of Sri Lanka and India, the species is called Ulinai, Sirupulai, and Hengaipu in Tamil, Gorakhganja, Gorakhbuti, Chhaya, and Khali in Hindi, and Atimabeda, Bhadra, Gorakshaganja, and Ashmahabhedah in Sanskrit. Polpala is a revered Ayurvedic herb in India and Sri Lanka, widely grown in home gardens for its healing properties. It is common for the entire plant to be sold in local markets in small bundles, as each element is used for varying purposes. The plants are incorporated in some culinary preparations throughout Africa and Asia, and the young leaves and stems are foraged from wild populations and gardens for use in fresh and cooked savory dishes.
Nutritional Value
Polpala greens are a source of fiber to aid in digestion and contain varying amounts of minerals, including potassium, calcium, magnesium, zinc, and iron. These minerals help the body balance fluid levels, support bone and tooth development, control nerve functions, and produce the protein hemoglobin for oxygen transport in the bloodstream. Polpala leaves and roots are also used in Ayurvedic treatments and possess antibacterial and anti-inflammatory properties. The plant is well-known for its use in detoxifying the kidneys, removing kidney stones, and treating urinary tract infections. Polpala greens are often boiled and made into tea and are sometimes gargled for soothing sore throats. The leaves and roots are made into pastes, which are topically applied to the head to help with hair loss, and other pastes are prepared from the entire plant to heal wounds. The roots are said to be used in treatments for headaches and snake bites.
Applications
Polpala young leaves and stems have a mild, green, and subtly bitter taste suited for fresh and cooked preparations. Only the tender and immature portions of the plant are used and can be added raw to various salads. Polpala greens are also incorporated into sambals as a condiment to main dishes and are popularly boiled into tea and other herbal drinks. In India and Sri Lanka, Polpala greens are often cooked into porridges known as kola kanda and are also heated and combined with spices in shredded side dishes called mallum. These sides are served with rice and used as vegetables in culinary dishes. It is recommended to consume Polpala greens before their flowers bloom for a better flavor and texture. In other parts of Asia, Polapala greens are simmered into curries, soups, and stews or added to lentil-based dal preparations. They are also stir-fried with coconut or cooked with jackfruit seeds and peas. Polpala greens pair well with spices like turmeric, chili powder, black pepper, cumin, and mustard seeds, as well as aromatics such as curry leaves, onions, and garlic. Fresh leaves should be immediately used for the best quality and flavor.
Ethnic/Cultural Info
Polpala flowers are among the traditional blooms in Dasapushpam, the ten sacred flowers of Kerala, India. The flowers of the Polpala plant are also known as Boor and Buikallan and are used fresh or dried in celebrations, as decorations, and for Ayurvedic purposes. Dasapushpam is famous for its use in Thiruvathira Kali, a women-centric Hindu celebration during the Malayalam month of Dhanu, which typically coincides with December or January. The annual festival is mostly celebrated in Kerala and Tamil Nadu and commemorates the marital union of the Goddess Parvati and Lord Shiva. During Thiruvathira Kali, women wear garlands of the ten sacred flowers on their heads during a dance around a lamp at midnight to honor the goddess. Each flower in Dasapushpam corresponds to a Hindu deity, and the Polpala flowers are associated with Lord Yama, the God of death. These flowers are believed to help bestow good health, remove destructive elements from the body, and are also incorporated into skin treatments, processed in oils for topical use.
Geography/History
Polpala is native to tropical regions of Africa and Asia and has been growing wild since ancient times. The species has been historically cultivated as a medicinal herb and is widely found in native populations and in small home garden plantings. Polpala thrives on disturbed ground, wasteland sites, fields, and forests up to 900 meters in elevation. The plants have also been spread via seed to areas outside their native region, but remain a small-scale crop rather than being commercially produced. In South Asia, the plants are prevalent throughout India and Sri Lanka and are notably foraged for Ayurvedic uses and culinary preparations. Today, Polpala is still grown in its native regions in Africa and Asia, primarily in South and Southeast Asia, and is also found in parts of Australia. The Polpala plants featured in the photograph above were sourced through a local vendor at the Narahenpita Economic Center in Colombo, Sri Lanka.
Recipe Ideas
Recipes that include Polpala Greens. One
is easiest, three is harder.| Food Corner |
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Sri Lankan Kola Kanda Recipe |
