Phytolacca acinosa Roxb _ Jharka (झरका)

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stara1982 March 10, 2019 Uncategorized


Family: Phytolaccaceae
Common name: Himayan pokeberry, Indian pokeberry
Local name: Jharka (झरका)

Jharka , is a lesser-known wild plant found in the mid to high-altitude regions of Himachal Pradesh and other parts of the Himalayas. Traditionally used by locals for its medicinal and edible young shoots (after proper processing to remove toxicity), this plant holds immense untapped potential as a source of income for rural communities.

Jharka growing wild.

some of the books on Indian plants, Phytolica acinosa, is reported to grow on places having a very wide climatic range, even at an elevation of 500 m.  There seems to be some confusion in identification of this species.  The Phytolica acinosa, we are describing here is a plant of temperate region and is rarely seen growing below 1800 m.

Close-up of Jharka flower.

         

The young shoots of Jharka, when boiled and cooked properly, are consumed as a seasonal green vegetable. Rich in antioxidants and traditionally believed to support digestion and immunity, its inclusion in ethnic diets reflects deep-rooted ecological wisdom. Some communities also use it for treating skin infections and swelling, adding to its ethno-medicinal relevance.

The raw leaves of jharka taste bitter and therefore cannot be eaten.  Though cattle eat it, but it is not fed to milch cattle.  Villagers who keep milch cattle say that if cows or bullalos eat jahrka plants, their milk turns bitter and does not remain fit for use.  Not only milk, but even the paneer (Indian cottage cheese) made from this milk, also develops a bitter taste.  But after cooking, the bitter component disappears and it tastes normal like other pot herbs.

Due to lack of awareness and fear of its mild toxicity, Jharka is often neglected or wasted. Scientific validation of its preparation methods and nutritional value, along with training programs, could revitalize its use and open new livelihood avenues, particularly for women and tribal communities who have preserved this knowledge for generation

Morphology of Plant.

Jharka plant

A  herbaceous plant, growing up to 1-1.5 m.

Leaves large, lanceolate, 15-25 cm, long-pointed, and narrowed at the base to a short stalk.


A plant of jharka

Flowers green white, borne in erect cylindrical clusters, opposite the leaves; spikes are 5-15 cm long;  flowers are 7 mm across, with 5 obovate, spreading petals; stamens,  8-10;  carpels, fleshy , dark purple. 

Fruits are crowded and borne on erect cylindrical clusters, purple at maturity.

Seeds kidney shaped, blue black.

The season for harvesting  is typically early spring to mid-summer, i.e., from March to June in the mid to high-altitude regions of Himachal Pradesh and other Himalayan areas.

Jharka leaves harvested for cooking.

Edible uses:

Leaves and tender twigs of jharka are prepared as saag.  This can be done by cooking them in the following way:

Ingredients:

Chopped leaves and tender twigs, 1 kg; mustard oil, 3-4 table spoons; coriander powder 1 table spoon; fenugreek powder, ½ table spoon; cumin seed 1 tea spoon;  turmeric powder, 1 table spoon; red chillies, 2-3; medium sized chopped onions 3-4; garlic, 4-5 cloves; ginger paste ½ table spoon and salt, according to taste.

Method:

Chopped leaves and tender twigs are boiled till they become soft.  These are then meshed manually or in a mixer and sautéed with hot mustard oil and the spices listed before in sequence. This sautéed saag is then ready and can be served as such or can be mixed with 2 or 3 chopped onions before serving.

Jharka saag ready to serve

Oats with Jharka Greens – A Nutritious Fusion of Tradition and Modern Diet.

This simple yet wholesome recipe blends the modern goodness of oats with the traditional and nutrient-rich wild green Jharka. Known for its antioxidant and digestive benefits, Jharka adds a pleasant earthiness to this savory oats porridge. The plant must be properly processed before use to remove its mild toxicity. This dish is ideal for breakfast or a light dinner, especially during the early spring season when Jharka shoots are tender and available fresh.

Jharka chopped leaves for oat preparation.

Ingredients:

To prepare, take ½ cup oats, 1 cup chopped tender Jharka greens (boiled in water for 5–7 minutes and drained), 1 ½ cups water, ¼ cup chopped onion, 1 teaspoon grated ginger, 1 tablespoon ghee or oil, 1/3 teaspoon cumin seeds, salt to taste, and a pinch of turmeric.

Methods.

Begin by heating ghee in a pan, then add cumin seeds and allow them to splutter. Add the grated ginger and chopped onions, and sauté till golden. Stir in the pre-boiled Jharka greens and cook for 2–3 minutes. Add turmeric, oats, salt, and water. Let it cook on a low flame for about 7–8 minutes, stirring occasionally until the oats soften and the mixture reaches a thick, porridge-like consistency. Serve warm, optionally garnished with roasted seeds or a spoon of curd.

This dish not only supports health but also promotes the traditional use of wild edibles like Jharka in modern meals—an excellent way to keep local food wisdom alive.

Jharka oats ready to serve

Seek advice from a professional before using this plant medicinally.

Medicinal uses:

Local people use jharka plant to get relief from body pain.  Its young shoots, after proper boiling to remove toxicity, are consumed as a green vegetable and are believed to support digestion and act as a mild laxative, helping in detoxifying the body. In folk medicine, the plant is used for its anti-inflammatory and pain-relieving properties; boiled and mashed shoots or root paste are sometimes applied externally to reduce swelling, rheumatic pain, and skin irritation.

Habit, habitat and uses of Jharka

Rich in bioactive compounds like saponins and flavonoids, Jharka is also considered beneficial for boosting immunity and combating oxidative stress. Traditional healers occasionally use it in the treatment of boils, minor wounds, and skin conditions. However, due to its naturally occurring toxic compounds, especially in the roots and mature plant parts, it must always be properly processed—typically by boiling and discarding the water—before any use, whether culinary or medicinal. Pharmacologically the plant is accredited with antiasthmatic, antifungal, expectorant, antibacterial and laxative properties.

Source of Income.

The tender shoots of Jharka are   sustainably harvested in early spring and sold in local markets, especially where traditional greens are valued. In local market of Himachal Pradesh a bunch of few leaves is sold for 20 to 30 Rs. Promoting Jharka as part of “wild food walks” or local cuisines in homestays can generate awareness and additional income.

Jharka leaves offered for selling.

Other uses:

    In China, the roots of this plant are also reported to be eaten.  However, in North India, only the leaves and tender twigs are eaten and that too after boiling.

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