Family:  Apiaceae (Carrot family)
Synonyms: Chaerophyllum pecten-veneris ,Myrrhis pecten-veneris ,Selinum pecten-veneris ,Wylia pecten-veneris,
Common name:  Shepherd’s needle, Venus’ comb, Storks needle, Cheedhi kanga , Lady’s comb.
 Local Name:   Jangli Saunf, Ban Saunf (जंगली सौंफ).

Jangli Saunf, is a delicate, erect annual herb, typically 15–45 cm in height. Belonging to the carrot family and exhibits finely divided, feathery leaves with slender stems Jangli Saunf, holds a humble yet fascinating place. In India, especially in the north-western Himalayan foothills. “Owing to its resemblance to fennel in both appearance and mild aroma, it is locally referred to as ‘Jangli Saunf’ or ‘Ban Saunf’.  Jangli Saunf is well-known for its distinctive needle-like fruits, which give rise to the name “Shepherd’s-needle.” This herb grows wild during spring in cultivated fields, field margins, and open grassy slopes, easily grown from seeds thrives particularly in loamy soils and is often found as a winter-season weed in wheat and barley fields, especially in temperate to sub-temperate climates between an altitude of 800-1800

Jangli Saunf   prefers full sun and moist but well-drained soil. Though considered a weed by many modern farmers, this plant was once well recognized for its culinary and medicinal properties. The tender shoots and leaves are occasionally used as a potherb in rural areas, either cooked exclusively or mixed with other available greens. Its light fennel-like aroma adds a subtle flavour to dishes¹. The herb was also once included in traditional spring green mixes, much like Chenopodium or Fumaria. As modern agricultural practices have led to the decline of many seasonal wild herbs, Jangli Saunf is becoming increasingly rare in some areas. Raising awareness of its benefits and incorporating it into seasonal wild herb collections could not only revive its use but also strengthen the bond between traditional knowledge and sustainable living. In folk medicine, Jangli Saunf” is valued for its digestive and carminativeproperties. The seeds, like other members of the Apiaceae family, are mildly aromatic and were traditionally chewed to ease stomach discomfort. A decoction of the plant has been used for its diuretic and cleansing effects, especially during seasonal transitions. Despite its reputation as a weed, Jangli Saunf is considered a bio-indicator of fertile and moist soils. Its presence in fields often points to good organic content in the soil. In regenerative agriculture, such species are being reconsidered as indicators of soil health and potential biodiversity boosters. Jangli Saunf is harvested from natural habitat as a source of food, fodder and medicine for local personal uses.  It can be cultivated directly by sowing seeds in early spring after the last frost. 

Encouraging its recognition, cultivation and usage could contribute to the revival of culinary diversity and natural health practices.

Jangli Saunf Plant:

Erect, annual herbs, 15-50 cm high, usually branching a little above the base.

Branches glabrous.

 Leaves 5-20 cm long, pinnately decompound into fine segments; segments narrow, linear, acute, slightly hairy on the margins. 

Umbels simple or compound; peduncles elongating to 2-5 cm in fruit. Involucre bract 1, linear or none. Rays 1-3. Involucel of several bracts, lanceolate, oval or ovate, ciliate. 

Flowers white, 3-4 mm across. 

Fruits 2.5-4.5 cm long, clavate, bluntly vertically ridged, hispid at least along the margins above; beak twice as long as the seed. 

Jangli Saunf can be harvested in different stages for varied uses. The young aerial parts are best collected from late winter to early spring, when the plant is tender and suitable for culinary use. It enters the flowering and fruiting stage from March to April, with its aromatic seeds maturing by late spring to early summer. These edible seeds can be used as a spice or for medicinal purposes. Since seeds are the primary means of propagation, it is important to ensure sustainable harvesting—either by practicing habitat rotation or by leaving a portion of the seeds on the parent plant to allow natural regeneration.

 Edible Uses:

Jangli Saunf is an edible plant. Its tender leaves, young stems, and fruits are all used in cooking. The leaves are often eaten raw in salads, boiled and tossed with a little oil, or added to pies. The young stems and shoot terminals can also be enjoyed raw or cooked, making it a versatile and tasty addition along with leaves to dishes like chilla, omelette, soup, tea, stir-fry and leafy vegetable saag along with other greens in following manner. 

Jangli Saunf Soup

Ingredients:

Jangli Saunf leaves, 1 cup (washed and chopped); Onion, 1 small (chopped); Garlic cloves, 2 (minced); Carrot, 1 small (diced); Tomato, 1 (chopped); Cumin seeds, 1/2 teaspoon; Black pepper, a pinch; Salt, to taste; Olive oil or ghee, 1 tablespoon; Water, 3 cups; Fresh coriander leaves, 1 tablespoon (chopped, for garnish)

Method:
Heat olive oil or ghee in a pot and add cumin seeds. Once they splutter, add chopped onion and garlic, and sauté until softened. Add diced carrot and chopped tomato, and cook for another 3–4 minutes. Add the chopped Jangli Saunfleaves and stir. Pour in 3 cups of water, add salt and black pepper, and bring the soup to a boil. Reduce the heat and let it simmer for 10–15 minutes, allowing the flavors to meld together. Once done, blend the soup if you prefer a smooth texture, or leave it chunky for a rustic feel. Garnish with chopped coriander leaves and serve hot.

Jangli Saunf Bhaji (Wild Fennel Stir-fry)

Ingredients:

Jangli Saunf leaves, 1 cup (chopped and tender); Onion, 1 small (finely chopped); Garlic cloves, 1–2 (finely chopped); Green chili, 1 (optional, finely chopped); Mustard oil or ghee, 1 tablespoon; Cumin seeds, 1/4 teaspoon; Turmeric powder, 1 pinch (optional); Salt, to taste; Lemon juice, 1 dash (optional)

Method:
Heat mustard oil or ghee  in a pan and let it smoke lightly if using mustard oil. Add cumin seeds and let them splutter. Then add finely chopped garlic cloves and green chili, sauté for a few seconds. Add finely chopped onion and cook until translucent. Add a pinch of turmeric powder if using. Stir in chopped Jangli Saunf leaves, mix well, and cook on low heat for 5–7 minutes, stirring occasionally until the leaves wilt and release their aroma. Add salt to taste. Finish with a dash of lemon juice if desired and serve hot with roti or rice.

Jangli Saunf Omelette

Ingredients:

Eggs, 2; Jangli Saunf leaves, 1/2 cup (washed and finely chopped); Onion, 1 small (finely chopped); Green chili, 1 (finely chopped, optional); Fresh coriander leaves, 1 tablespoon (chopped, optional); Milk, 2 tablespoons (optional, for a softer omelette); Salt, to taste; Black pepper, a pinch; Oil or butter, 1 tablespoon. 

Method:
Crack the eggs into a bowl. Add Jangli Saunf leaves, onion, green chili, coriander leaves, salt, black pepper, and milk if using. Beat well to combine everything. Heat oil or butter in a non-stick pan over medium heat. Pour the mixture into the pan and spread it evenly. Cook until the base sets, then carefully flip and cook the other side until golden and cooked through. Serve hot with roti, paratha, or bread.

Jangli Saunf Chilla

Ingredients:

Jangli Saunf leaves, 1/2 cup (washed and finely chopped); Gram flour (besan), 1 cup; Onion, 1 small (finely chopped); Green chili, 1 (finely chopped, optional); Ginger, 1 teaspoon (grated); Fresh coriander leaves, 1 tablespoon (chopped, optional); Turmeric powder, 1/4 teaspoon; Cumin powder, 1/2 teaspoon; Red chili powder, 1/4 teaspoon (optional); Salt, to taste; Water, as needed; Oil, for cooking

Method:
In a mixing bowl, combine gram flour, chopped Jangli Saunf leaves, onion, green chili, grated ginger, coriander leaves, turmeric, cumin powder, red chili powder (if using), and salt. Add water gradually to form a smooth, pancake-like batter. Heat a non-stick pan and lightly grease it with oil. Pour a ladleful of batter onto the pan and spread it into a round shape. Cook on medium heat for 2-3 minutes until the bottom is golden, then flip and cook the other side until crisp and golden brown. Serve hot with chutney or yogurt.

Jangli Saunf herbal tonic Tea

Ingredients:

Jangli Saunf leaves & fruits, 1 tablespoon (fresh, washed, and chopped); Water, 1 cup; Fresh ginger, 1 teaspoon (grated); Lemon juice, 1 teaspoon (optional); Honey, 1 teaspoon (optional); Black pepper, a pinch (optional)

Method:
In a small pot, bring 1 cup of water to a boil. Add the chopped Jangli Saunf   and grated ginger. Let it simmer for 5–7 minutes to extract the flavors. Strain the tea into a cup, discarding the leaves and ginger. If you like, add a pinch of black pepper for an extra kick. Sweeten with honey and add lemon juice to taste. Stir well and enjoy this refreshing and healthy tonic tea, perfect for digestion and boosting immunity.

Nutritional value:

The nutritional composition of Jangli Saunf reveals its potential as a valuable wild food plant. It contains 81.31% moisture, 3.82% crude protein, 7.32% total carbohydrates, 3.10% ash, 0.63% total lipids, and provides an energy value of 50.23 Kcal per 100 grams. The plant also contains 0.76% total sugars, including 0.64% reducing sugars and 0.12% non-reducing sugars, along with 0.11% pectin. Its lipid content includes 0.43% saponifiable lipids and 0.20% non-saponifiable lipids² .

Mineral analysis shows that Jangli Saunf is rich in essential elements Na, 381 mg; K, 2206 mg; Mg, 370 mg; Ca, 3200 mg; Fe, 200 mg; Cu, 54 mg; Zn, 16 mg; Mn, 9 mg; Cr, 0.40 mg; Ni, 2.40 mg, and P, 518 mg per 100 grams³. The fatty acid profile indicates that it contains 31.83% total saturated fats, 12.02% total monounsaturated fats, and 31.29% total polyunsaturated fats³.

Seek Professional Advice before treating this plant medicinally. 

Medicinal use:

Traditionally, Jangli Saunf has been utilized in folk medicine across the Western Himalayas for a range of conditions, including ulcers, infections, mouth and throat irritations, body pains, toothaches, digestive disorders, and skin ailments. The young leaves have been consumed as a mild digestive aid, believed to stimulate appetite and alleviate minor gastrointestinal discomfort ⁴. In some traditions, the plant has been valued for its diuretic properties, helping to promote the elimination of excess fluids and support kidney function⁵. Topical applications of crushed leaves have been used to reduce minor inflammations and relieve joint pains, while infusions prepared from the aerial parts were employed to soothe coughs and throat irritations⁶. The young shoots were traditionally consumed in spring as a general tonic to replenish vital nutrients after the harsh winter months ⁷.

Recent studies have highlighted additional medicinal potentials of Jangli Saunf, including its ability to reduce chronic inflammatory diseases, aid in blood coagulation, and alleviate toothaches. The plant is also commonly prepared as a tea, and research has demonstrated its ability to decrease tumor necrosis factor-alpha (TNF-α) levels and inhibit nitric oxide synthesis ^8,9. Furthermore, the root of Jangli Saunf contains a bitter principle that imparts antiphlogistic, astringent, and eupeptic properties. This has supported its traditional use in treating dyspepsia, gastroenteritis, cystitis, nephritis, and pyelitis. Additionally, the plant exhibits notable antioxidant properties¹⁰, further contributing to its therapeutic significance.

Spiritual Use:

Jangli Saunf is a plant with a long and interesting history. Although it is not very common in modern spiritual practices, it still carries a lot of old meanings and traditions. In the past, people connected Jangli Saunf to harvest, fertility, and protection. The plant gets its name because its fruit has fine, comb-like bristles, which reminded people of ancient harvest goddesses, especially in old cultures. It was often linked to the idea of the “last sheaf” — the final bundle of grain gathered at harvest time, which was seen as very special and sometimes magical.

In some old folk beliefs, Jangli Saunf was also connected to wise old women or healers, sometimes called “Old Wives” or “Witches.” These women were respected for their knowledge of plants and healing. This connection likely comes from traditions where women played important roles in harvest and healing ceremonies.

Because of its strong ties to harvest and growth, Jangli Saunf became a symbol of fertility (the ability to grow new life) and protection. Today, while it’s not a major part of big religions, some people still use it in small personal rituals or magical practices — for example, to bring good luck, encourage fertility, or create a feeling of safety.

References:

1. Aglaia, L.T. (2014). Wild food plants of India.
2. Imran, M., Khan, M.A., & Hussain, J. (2007). Nutritional evaluation of some selected wild edible plants of Pakistan. Pakistan Journal of Botany, 39(3), 659–665.
3. Zeghichi S, Kallithrka S, Simopoulos AP, Kypriotakis Z (2003) Nutritional composition of selected wild plants in the diet of Crete. In: Simopoulos A, Gopalan C (eds) Plants in human health and nutrition policy. World Rev Nutr Diet. 91:22-40
4. Facciola, S. (1990). Cornucopia: A Source Book of Edible Plants. Kampong Publications, Vista, California.
5. Grieve, M. (1931). A Modern Herbal. London: Jonathan Cape.
6. Duke, J. A. (2002). Handbook of Medicinal Herbs (2nd ed.). CRC Press, Boca Raton, Florida.
7. Chevallier, A. (1996). The Encyclopedia of Medicinal Plants: A Practical Reference Guide to over 550 Key Herbs and Their Medicinal Uses. Dorling Kindersley, London.
8. Alli, L. A., Adesokan, A. A., Salawu, O. A., Akanji, M. A., & Tijani, A. Y. (2011). Anti-inflammatory and analgesic activities of the leaf extracts of Scandix pecten-veneris L. (Umbelliferae). Journal of Medicinal Plants Research, 5(18), 4442–4446.
9. Amin, M. J., Ahmad, A., & Beg, A. Z. (2013). Antimicrobial and antioxidant activities of Scandix pecten-veneris extracts. Asian Journal of Pharmaceutical and Clinical Research, 6(3), 121–124.
10. Ayoola, G. A., Coker, H. A. B., Adesegun, S. A., Adepoju-Bello, A. A., Obaweya, K., Ezennia, E. C., & Atangbayila, T. O. (2008). Phytochemical screening and antioxidant activities of some selected medicinal plants used for malaria therapy in Southwestern Nigeria. Tropical Journal of Pharmaceutical Research, 7(3), 1019–1024.