Family: Rosaceae (Rose family)
Synonyms:  Potentilla bicolor, Potentilla coccinea, Potentilla bifurcate, Potentilla nepalensis willmottiae, Potentilla willmottiae, Potentilla ‘Miss Wilmott’
Common Name: Nepal cinquefoil.
Local Name: Dori Ghas (डोरी घास)  

Dori Ghas is a perennial herbaceous plant well Known for its striking pink to reddish flowers and adaptability to diverse climates.  It is a native of the Himalayan region found predominantly in the hills of Nepal, Bhutan, and northern India, including Himachal Pradesh, Uttarakhand, and Jammu & Kashmir ^1,2.

 Dori Ghas is a resilient plant of hills, commonly seen growing between an altitude of 2200-3000 m on open slopes, meadows, forest clearings, grazing grounds,  grassy slopes,  along roadsides and near streams where soil moisture is adequate. 

The flowers, a highlight of this species, bloom between June and September, painting the Himalayan meadows with shades of pink and red. Their striking coloration attracts pollinators, contributing to the ecological health of its native regions. 

Dori Ghas is a low-maintenance, hardy plant that thrives in well-drained loam and can tolerate both alkaline and slightly acidic soils. It prefers full sun but can also grow in partial shade, making it versatile for various garden settings. Once established, it is drought-tolerant and requires minimal watering. It is easy to propagate through seeds, division, or cuttings.  It adds vibrant color with little care, so it  is ideal for ground cover, borders, or erosion control. Itcarries significant ecological, medicinal, and cultural value¹. Although Dori Ghas is not a widely recognized edible plant, but some traditional communities utilize it in specific way.  Its young leaves or roots occasionally boiled and consumed as a vegetable or added to soups for their mild flavor and nutritional content. Its flowers  sometime used as a natural garnish in salads, imparting a pop of color and mild flavour ^3,4.

Dori Ghas is harvested from wild habitat as a source of food, fodder and medicine for local personal uses. 

Dori Ghas Plant:

Perennial bearing fibrous roots.  

Stem erect covered with fine hairs, slender, and branching, growing to a height of 20–60 cm., providing a protective layer against environmental stresses.

Leaves 5-foliolate, often 3-foliolate in the upper part; leaflets sessile, ovate or oblong-ovate, unequal, coarsely serrate, glabrous or pubescent above, white tomentose beneath.

Flowers in terminal panicles. Five-petaled, bright pink to reddish with darker markings near the base, forming a star-like pattern. Central disc yellow, containing numerous stamens, enhancing its attractiveness to pollinators.

Fruit small, dry achenes aggregated in clusters, facilitating seed dispersal by wind and animals.

Edible Uses:

Though not widely known for its culinary applications, Dori Ghas holds promise as a wild edible plant. With growing interest in wild food plants, the time is ripe to explore its incorporation into modern cuisines. Young leaves, starchy roots and tender shoots can be cooked as vegetables, while the vibrant flowers make a stunning addition to salads. Here are a few recipes inspired by traditional and modern culinary practices:

 Wild Green Stir-fry

Ingredients: 

Fresh young leaves and tender shoots of Dori Ghas, 2 cups; 1 tablespoon olive oil or mustard oil;  2 cloves garlic, minced; 1 small onion, sliced;  Salt and pepper to taste; A pinch of red chili flakes (optional); 1 teaspoon lemon juice.

Method:

Wash the young leaves and shoots thoroughly. Blanch them in boiling water for 2–3 minutes, then drain and set aside. Heat oil in a pan over medium heat. Add garlic and onion, sautéing until golden brown. Add the blanched Dori Ghasleaves and stir-fry for 5–7 minutes. Season with salt, pepper, and chili flakes, if using. Sprinkle with lemon juice before serving. Serve hot as a side dish or with steamed rice.

Herbal Soup with Dori Ghas

Ingredients:

Dori Ghas leaves, 1 cup chopped; 1 medium potato, diced; 1 small carrot, diced; 1 clove garlic, minced; 2 cups vegetable broth or water; 1 tablespoon butter or ghee; Salt and pepper to taste; 1 teaspoon cream (optional, for garnish)

Method:

In a pot, melt butter or ghee and sauté garlic until fragrant.  Add potato and carrot, cooking for 5 minutes. Stir in the chopped Dori Ghas leaves and cook for another 2 minutes. Add vegetable broth or water, bringing the mixture to a boil. Simmer for 15–20 minutes until vegetables are tender. Blend the soup using an immersion blender for a creamy texture, or leave it chunky if preferred. Season with salt and pepper. Garnish with a swirl of cream before serving.

Dori Ghas Herbal Tea

Ingredients:

Dori Ghas dried  leaves , 1 tablespoon or  2 tablespoons fresh leaves; 2 cups water; 1 teaspoon honey or jaggery (optional); A slice of lemon

Method:

Bring water to a boil in a small pot. Add the dried or fresh Dori Ghas leaves and simmer for 5–7 minutes. Strain the tea into a cup and sweeten with honey or jaggery, if desired. Garnish with a slice of lemon and enjoy it warm.

Paranthas:

Both its roots and leaves can be used creatively in recipes, such as paranthas, to make a nutritious and flavorful dish.

Ingredients:

Boiled Dori Ghas roots, 1 cup (mashed); leaves, 1 cup (finely chopped); Whole wheat flour, 2 cups; Onion, 1 small (finely chopped, optional); Green chilies, 1-2 (finely chopped, optional); Ginger, 1 tsp (grated, optional); Cumin seeds: ½ tsp; Carom seeds (ajwain): ½ tsp; Salt to taste; Ghee or oil; Water: As required (for kneading)

Method:

In a mixing bowl, combine whole wheat flour, salt, cumin seeds, and carom seeds. Gradually add water and knead the flour into a smooth dough. Cover and set aside for 20 minutes. In a separate bowl, mix the mashed boiled Potentilla roots and chopped leaves. Add finely chopped onion, green chilies, grated ginger, and salt. Mix well to form a uniform filling. Divide the dough into small portions and roll each into a ball. Roll out one dough ball into a small circle using a rolling pin. Place a generous amount of the Potentilla filling in the center of the circle. Gather the edges of the rolled dough to seal the filling inside and form a pouch. Flatten the pouch gently and roll it out again to make a parantha, ensuring the filling doesn’t spill. Heat a tawa or flat skillet over medium heat. Place the rolled parantha on the hot skillet and cook for about 1-2 minutes until bubbles appear on the surface. Flip the parantha and spread a little ghee or oil on the cooked side. Flip again and spread ghee or oil on the other side. Cook until golden brown and crisp. Serve the parantha hot with yogurt, pickle, or chutney of your choice.

Vegetable curry from boiled roots and leaves of Dori Ghas.

This simple yet nutritious curry incorporates the earthy flavors of boiled roots and the freshness of its leaves into a hearty dish.

Ingredients:

Boiled Dori Ghas roots, 1 cup (cubed or mashed, as preferred); Dori Ghas leaves: 1 cup (finely chopped); potato, 1 medium (optional, cubed); onion, 1 medium (finely chopped); tomato, 1 medium (pureed or finely chopped); green chilies, 1-2 (optional, slit); garlic, 2-3 cloves (minced); ginger, 1 tsp (grated); turmeric powder, ½ tsp; red chili powder, ½ tsp; coriander powder, 1 tsp; cumin seeds, ½ tsp; Mustard seeds, ½ tsp; salt to taste; oil, 2 tbsp; water as required; fresh coriander for garnishing

Method:

Boil roots until tender, peel (if necessary), and cube or mash them. Wash and finely chop the leaves. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter. Add minced garlic and grated ginger. Sauté for 1 minute until fragrant. Add chopped onions and green chilies. Cook until onions are golden brown. Add turmeric powder, red chili powder, and coriander powder. Stir for a few seconds. Add the tomato puree or chopped tomatoes. Cook until the oil separates and the mixture thickens. Add the boiled roots (cubed or mashed) and potatoes (if using). Mix well with the spice base. Add the chopped leaves and stir. Pour in enough water to create a curry-like consistency or a dry vegetable dish, as preferred. Cover and simmer for 10–15 minutes, stirring occasionally, until the flavors blend and the leaves are tender. Add salt to taste and mix well. Garnish with fresh coriander leaves before serving.

Dori Ghas Pakoras (Fritters)

Ingredients:

Dori Ghas  leaves, finely chopped, 1 cup; 1 cup gram flour (besan); 1 small onion, finely chopped; ½ teaspoon turmeric powder; ½ teaspoon red chili powder; Salt to taste; Water (to make batter); Oil for deep frying.

Method:

In a mixing bowl, combine gram flour, turmeric, chili powder, and salt. Add water gradually to form a thick batter. Mix in the chopped Dori Ghas   leaves and onion. Heat oil in a pan. Drop small spoonfuls of batter into the hot oil. Fry until golden brown and crispy. Serve hot with mint chutney or ketchup.

These recipes showcase the versatility of Dori Ghas in creating simple yet nutritious dishes. By incorporating it into modern diets, we can promote its culinary value and preserve traditional knowledge.

Chilla (Kachru)

Ingredients:

Dori Ghas  leaves (young and tender),1 cup (finely chopped); Gram flour (besan), 1 cup; Rice flour, 2 tablespoons (optional, for crispiness); finely chopped onions,1-2;  Green chili, 1-2 (finely chopped); Ginger, 1 teaspoon (grated); Carom seeds (ajwain), 1/2 teaspoon; Turmeric powder, 1/4 teaspoon; Red chili powder, 1/4 teaspoon (optional); Salt, to taste; Water, as needed; Oil or ghee for cooking

Method:

In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, and salt. Add water gradually to form a smooth batter with a pouring consistency. Stir in the finely chopped Dori Ghas   leaves, green chilies, ginger, and carom seeds. Mix well. Heat a non-stick or iron skillet over medium heat. Grease lightly with oil or ghee. Pour a ladleful of the batter onto the skillet and spread it evenly into a thin circle.  Drizzle a few drops of oil or ghee around the edges. Cook for 2-3 minutes or until the edges start to lift and the bottom turns golden brown. Flip and cook the other side until golden and cooked through. Serve the hot Dori Ghas chillas with chutney, tea, or a pickle of your choice.

Food Value:

Dori Ghas   leaves are a powerhouse of nutrients, offering a range of health benefits. Rich in vitamin C, they boost immunity and aid collagen synthesis, while their beta-carotene content, a precursor to vitamin A, supports eye health and skin regeneration. These leaves also provide essential minerals like iron, potassium, and magnesium, which are crucial for hemoglobin production, muscle function, and maintaining electrolyte balance. As a good source of dietary fiber, they promote healthy digestion and help prevent constipation. Packed with antioxidants such as flavonoids and polyphenols. Additionally, their carbohydrate content serves as a low-calorie energy source, making them an excellent addition to a balanced and healthy diet ^4,5,6,7.

Seek professional advice before treating this plant medicinally.

Medicinal Uses

Traditional healers in the Himalayan region have used Dori Ghas  for its therapeutic properties for centuries. Recent studies also hint at its bioactive compounds’ potential benefits. The leaves, rich in tannins, are used as a poultice to promote wound healing and prevent infections⁸. Decoctions made from leaves and roots are used to reduce inflammation and swelling, particularly in cases of sprains and minor injuries⁶.Infusions are consumed to treat diarrhea and dysentery, attributed to the plant’s astringent properties. Known to relieve stomach discomfort and aid digestion⁵. Herbal teas made from the flowers and leaves are used to manage common colds, coughs, and mild fevers^9,10. The presence of flavonoids and phenolic compounds in shoots and roots show antioxidant and anticancer properties.  suggests its potential as a natural antioxidant^11,12.

Ecological Significance:

Dori Ghas plays a vital ecological role in mountainous ecosystems, particularly in the Himalayas. Its deep roots stabilize soils and prevent erosion on slopes, while its flowers attract pollinators like bees and butterflies, supporting biodiversity. The plant contributes to nutrient cycling by enriching soil with organic matter after decomposition, enhancing soil fertility in nutrient-poor areas. Additionally, it interacts with soil microorganisms, promoting overall soil health. As a resilient species, Dori Ghas helps maintain ecosystem stability and supports sustainable practices through its traditional medicinal uses and cultural significance.

References

1. Shrestha, R., & Joshi, B. (2009). Ethnobotany of Potentilla species in the Himalayas. Nepal Journal of Science and Technology, 10(1), 1-9.

2. Bhattarai, K. R., & Shrestha, B. B. (2014). “Diversity and ecological significance ofHimalayan flora.” Journal of Himalayan Studies, 8(2), 56–68.
3. Kunkel, G. (1984). Plants for human consumption. Koeltz Scientific Books. Koenigstein, Germany: 1985Volume, 39176.
4. Singh, G., & Kumar, R. (2018). Potential wild food plants of the Indian Himalayas.” Journal of Wild Edibles, 14(2), 91–98.
5. Manandhar, N. P. (2002). Plants and People of Nepal. Timber Press.
6. Kunwar, R. M., Mahat, L., & Bussmann, R. W. (2010). “Medicinal plants, traditional knowledge, and practices in Nepal.” Current Botany, 2(1), 27–33.
7. Rawat, G. S. (2010). “Himalayan vegetation and conservation priorities.” Mountain Research and Development, 20(4), 34–49.
8. Chopra, R. N., Nayar, S. L., & Chopra, I. C. (1956). Glossary of Indian Medicinal Plants. CSIR.
9. Joshi, A. R., & Joshi, K. (2000). “Indigenous knowledge and uses of medicinal plants in Nepal.” Ethnobotany, 12, 34–45.
10. Kumari, S., Seth, A., Sharma, S., & Attri, C. (2021). A holistic overview of different species of Potentilla a medicinally important plant along with their pharmaceutical significance: A review. Journal of Herbal Medicine, 29, 100460.
11. Tomczyk, M., Pleszczyńska, M., & Wiater, A. (2010). Variation in total polyphenolics contents of aerial parts of Potentilla species and their anticariogenic activity. Molecules, 15(7), 4639-4651.
12. Praveen, M., Ullah, I., Buendia, R., Khan, I. A., Sayed, M. G., Kabir, R., … & Yaseen, M. (2024). Exploring Potentilla nepalensis Phytoconstituents: integrated strategies of network pharmacology, molecular docking, dynamic simulations, and MMGBSA analysis for cancer therapeutic targets discovery. Pharmaceuticals, 17(1), 134.