Family:  Rhamnaceae
Synonyms:Rhamnus filiformis ,Sageretia blumei, Berchemia oppositifolia, Berchemia parviflora  , Rhamnus parviflora  , Rhamnus terminalis , Rhamnus trigyna  , Sageretia oppositifolia , Sageretia parviflora  , Sageretia trigyna  , Ziziphus oppositifolia , Rhus filiformis, Sageretia elegans .
Common Name: Siru silaa, Khatpa ,Kherpa ,Khetpapda ,Kharpat ,Nirvisha ,Thread-leaf Buckthorn
Local Name:   Khat-mithu (खट-मिट्ठू).

Khat-mithu, is a resilient shrub or small tree of Western Himalayas, that can reach a height of 3–4 meters. It is commonly seen growing on slopes in dry deciduous forests, scrublands, rocky outcrops, sandy soils, hill slopes and open wastelands, up to 1800 m.  It is well recognized for its slender, thread-like branches and narrow, lance-shaped leaves. It grows in a variety of soil types—sandy, loamy, or clayeyand prefers slightly acidic to neutral pH levels (6.0–7.5). The plant blooms with small greenish-yellow flowers in clusters, eventually producing small, berry-like edible  drupes that turn red or purple when ripe. Khat-mithu propagate through seeds in natural habitat, it can be grown as a hedge around boundaries during the rainy season or spring,  either through seeds or via stem cuttings from mature plants. 

The young and tender leaves of Khat-mithu occasionally added to chutneys or cooked as vegetables in times of scarcity. They are typically cooked as part of mixed saag (green leafy dishes) or added to omelettes, chillas, pakoras, green juice  or soups. The leaves are appreciated for their mildly tangy flavor and are believed to aid digestion. The ripe fruits of Khat-mithu are edible and consumed by locals either raw or dried. Though slightly astringent, the berries are rich in sugars and minor antioxidants. They are sometimes fermented to make local wines or sun-dried for off-season use. Khat-mithu  is offered to deities, ancestors, or spirits as a symbol of respect and gratitude. It is  believed to offer protection against evil spirits and negative energies. It’s used in rituals for purification and cleansing It stands as a promising wild plant species with dual utility in food and medicine. While currently underutilized, it holds potential for future integration into herbal therapeutics and sustainable food systems With its adaptability and hardiness, Khat-mithu holds ecological significance and potential for various traditional and local uses yet to be fully explored.

Khat-mithu Plant

Large shrubs with climbing branches.

Branches often with short, stiff, thomy branchlets. 

Leaves short-petiolate, ovate-lanceolate, acute or acuminate, serrate, 5-12 cm long; lateral nerves 4-8 pairs. 

Flowers greenish-yellow, in long, terminal and axillary, tomentose panicles. Bracts ovate, brown, ciliate. Calyx-lobes brown, persistent. 

Drupes obovoid, black when ripe, edible.

Khat-mithu is in flowering and fruiting from  June-October. Its edible leaves are best harvested in spring and rainy season. While ripe fruits are in autumn period. As fruits are means of regeneration they need to be sustainably harvested either by habitat rotation or by keeping some on parent plant.

Edible Uses:

Young leaves, ripe fruits and mature seeds of Khat-mithu  are all edible. The leaves can be used in salads, cooked in chillas, paranthas, pakoras, omelette or leafy vegetable saag. Leaves can be dried and taken as tonic tea. Fruits eaten raw or cooked. Seeds can be roasted or ground into a flour.

Leafy vegetable saag:

Ingredients:

Khat-mithu  leaves, 100g (washed and chopped); Spinach, 50g (chopped); Mustard greens, 50g; Bathua (Chenopodium),50g (optional); Green garlic or garlic cloves, 5 to 6 (crushed); Ginger, 1-inch piece (grated); Green chilies,  1-2 (finely chopped); Onion, 1 (finely chopped); Tomato, 1 (optional, finely chopped); Ghee or mustard oil, 1 to 2 tbsp; Cumin seeds,1/2 tsp; Salt  to taste; Turmeric,1/4 tsp; Maize flour or gram flour, 1 tbsp (to thicken), Potato/Cheese (optional).

Methods: 

Clean and wash thoroughly all the greens.  Chop them finely. Boil or pressure cook the greens with a little water, salt, and turmeric for about 8–10 minutes (or 1 whistle in cooker). Let them cool slightly. Mash or blend the cooked greens into a semi-coarse paste (some people prefer hand-mashing for rustic texture).In a pan, heat ghee or mustard oil. Add cumin seeds. Once they splutter, add garlic, ginger, and green chilies. Add onion and tomato (if using), sauté till soft. Add the greens paste and mix well. Sprinkle maize flour or besan, mix thoroughly to avoid lumps. Cook on low flame for 10–15 minutes, stirring occasionally. Add boiled potato or cheese and cook for some time.  Adjust seasoning and consistency with a little water if needed. Finish with a drizzle of ghee or butter on top.

Chutney:

Ripe fruits, 100 g; Fresh coriander leaves , 20 g; Mint leaves, 100 g; Green chilies, 5–10;Garlic cloves; 2 to 3; Cumin seeds – 1 tsp; Black salt, ½ tsp; Rock salt to taste (optional) ; Jaggery or honey to taste; Lemon juice, 1 tbsp; Water adjust as needed.

Method:

Add all ingredients to a grinder or stone mortar. Add water gradually and grind to a smooth or coarse paste, as desired. Adjust seasoning to taste. Serve fresh and store in the refrigerator for up to 2 days.

Green Juice:

Khat-mithu  fresh leaves, 30 g; fresh mint leaves, 10 g; fresh coriander leaves, 10 g; fresh  spinach leaves,  20 g; lemon juice, 2 tsp; black salt, 1 g; honey or jaggery to taste.

Method

Wash all leaves thoroughly in clean water. Add Khat-mithu leaves, mint, coriander, ginger, and water to a blender. Blend until smooth. Strain the juice using a fine sieve or muslin cloth to remove fiber. Stir in lemon juice, black salt, and honey or jaggery if using.Serve immediately for maximum freshness and health benefits.

Khat-mithu Tea

Ingredients: 

2 cups water ,1 cup Khat-mithu   leaves ,Honey or sugar, to taste.

Method:

 Boil the water and add the Khat-mithu   leaves. Steep for 5-7 minutes, then strain & lastly Add honey or sugar to taste.

Omelette with Khat-mithu   leaves.

Ingredients: 

Khat-mithu leaves, 1 cup (finely chopped); Eggs, 2; Onion finely chopped,1;Green chili, 1 (finely chopped); Turmeric powder, a pinch; Salt  to taste; Black pepper, 1/4 teaspoon; Oil/ghee – 1 tablespoon for frying.

Method:

Wash the Khat-mithu leaves thoroughly and chop them finely. In a bowl, beat the eggs and add the chopped leaves, onions, green chili, turmeric, salt, and pepper. Mix well. Heat oil or ghee in a pan over medium heat. Pour the mixture into the pan and spread evenly. Cook on low heat until one side is golden brown, then flip and cook the other side. Serve hot with roti, rice, or bread.

Khat-mithu Seed Flour :

 Collect mature seeds from the plant. Dry the seeds thoroughly to reduce moisture content. Grind the dried seeds into a fine flour using a grinder or food processor. Sift the flour to remove any large particles or seed coat fragments.

Nutritional value:

The nutritional composition of 100g of Khat-mithu includes moisture (75.04 ± 0.01%), crude protein (2.01 ± 0.48%), crude fat (0.84 ± 0.02%), crude fiber (3.32 ± 0.20%), and crude ash (0.48 ± 0.03%). Its mineral content comprises K(639.4 ± 39.8 mg), Ca (44.1 ± 4.8 mg), Mg(57.5 ± 4.9 mg), Na (85.1 ± 17.9 mg), Mn(0.8 ± 0.0 mg), Fe (2.1 ± 0.5 mg), P (84.9 ± 4.1 mg), Mo(1.4 ± 0.2 mg), B(3.6 ± 1.2 mg), and Cu(1.6 ± 0.2 mg), with the total mineral content being 1,264.90 mg/100g ^1.2,3.

Seek professional advice before treating this plant medicinally.

Medicinal Uses: 

Khat-mithu has been traditionally valued for its rich medicinal uses. The leaves and twigs are commonly used in decoctions to treat fevers, diabetes, cough, cold, infections, eczema, acne,  dermatitis. and inflammatory conditions, indicating its potential antibacterial and anti-inflammatory effects. Crushed leaves are applied topically to wounds and skin ailments like boils and rashes for their healing properties. In some regions, bark or root decoctions are consumed to relieve indigestion,  cardiovascular and neurodegenerative diseases,  improve heart health and stomach discomfort. Phytochemical studies have revealed the presence of flavonoids and phenolic compounds, suggesting antioxidant activity ^4,5,6 . 

Other Use:

Khat-mithu has the ability to fix nitrogen from the air, making it a valuable resource for improving soil fertility. Its  roots and stems are used to create a natural dye and pigment ⁷.

Reference:

1. Kala, C.P. (2005):Ethnobotany and ethnomedicine of Indian Himalaya: Past, present and future.” Indian Journal of Traditional Knowledge, 4(3), 243–252.
2. Hyun, T. K., Song, S. C., Song, C. K., & Kim, J. S. (2015). Nutritional and nutraceutical characteristics of Sageretia theezans fruit. Journal of food and drug analysis, 23(4), 742-749.
3. Sundriyal, R.C. and Sundriyal, M. (2004); Wild edible plants of the Sikkim Himalaya: Nutritive values of selected species.” Economic Botany, 58(2), 286–299.
4. Kirtikar, K.R. and Basu, B.D. (1935). Indian Medicinal Plants, Vol. III. Allahabad: Lalit Mohan Basu.
5. Khare, C.P. (2007). Indian Medicinal Plants: An Illustrated Dictionary. Springer.
6. Zhang, H. et al. (2013). “Phytochemical and pharmacological studies on Sageretia species.” Journal of Ethnopharmacology, 148(1), pp. 32–45.
7. Singh, V. (1998). Ethnobotany of Rajasthan (India). Scientific Publishers.

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