Wild edible greens salad is the recipe from various wild edible plants. I also share the recipe in the Indonesian language on cookpad.com. An Indonesian forest is a suitable place as a home for many plants. Tropical rain forest areas have high rainfall so that the water is abundant throughout the year. There are so many edible plants. Starting from the plants in the emergent layer, upper canopy, lower canopy, to the forest floor.

For example, the Badui community in Banten Indonesia always tries to live in synergy with nature. To meet their daily needs, they not only use materials available in the forest as needed. But they did, without destroying the ecosystem and maintaining the continuity of the flora and fauna in it. So that to this day, the preservation of nature in their area is still maintained

Because the forest has long been a place to support the lives of the surrounding community. They use the forest for their daily needs. Starting from food, medicine, materials for shelter, and others. So that they have local wisdom to always protect the forest around them

Vegetable Is Healthy Food

In fact, vegetables are a source of healthy food. Consuming vegetables every day becomes a recommendation of FAO. Luckily, Indonesia has a very large variety of vegetables. Today, most of the vegetable plants in Indonesia have gone through a long domestication process and are the result of plant breeding.

Many native Indonesian vegetables are underutilized because they are rarely consumed every day. Even though the nutritional content is not inferior to other vegetables. Many of them are currently only wild plants and are not the choice for the cultivation of vegetable farmers in Indonesia.

Below is a menu of some edible plants that are common in Indonesia. I made this food when during one of my explorations and practicing food foraging in the rainforest of West Java. I give this recipe wild edible greens salad.

Ingredients To Make Wild Edible Greens Salad:

Edible greens:

  • Sintrong (Crassocephalum crepidioides)
  • Pohpohan (Pilea melastomoides)
  • Tespong (Oenanthe javanica)
  • Antanan (Centella asiatica)
  • Antanan Gajah (Hydrocotyle bowlesioides)
  • Selada Air (Nasturtium officinale)
  • Bayam Kremah (Altenanthera sessilis)
  • Jotang (Acmella paniculata)
  • Bulu Ayam (Myriophillum aquaticaum)
  • 2 species of wild Begonias (Begonia sp.)
  • Totongoan (Debregeasia longifolia)

Seasoning

  • Mayonnaise
  • Shallot

Steps To Make Wild Edible Greens Salad:

  • Pour the mayonnaise into the container
  • Slice the shallots and then put in the mayonnaise and stir until evenly distributed
  • Wash all ingredients and drain
  • Cut and slice all ingredients to size according to taste
  • Separate the wild begonias stem slices and the Totongoan fruit
  • Place in a container and stir until evenly mixed, except for Begonia stems and Totongoan Fruit
  • Add mayonnaise according to taste, stir until evenly distributed
  • Add slices of wild begonias and Totongoan fruit on top of the Salad
  • Wild edible greens salad ready to serve

Muryanto Paiman

always love to learn from nature.  Passionate on studying plants in some aspects: the DNA, Identification, propagation, and their uses

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