The forgotten Indian herbs your grandparents grew that modern kitchens need again

Before exotic spices and superfoods became common, Indians used various local herbs for culinary and medicinal purposes. Many such herbs grew abundantly in home yards and gardens. While few have fallen into disuse in modern households, there are many advantages that justify bringing them back into practice for their culinary use.

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Curry leaves are an ingredient still used by many Indians, although the new generation often ignores them. Curry leaves are very important to a large number of dishes throughout South India and beyond. They provide far more flavor when fresh as opposed to when they are dried.

Several sets of grandparents would cultivate the mint plant for much more than making chutneys; it could be used as a drink, as a soothing drink during summer times, and to ease digestion problems. Mint would add a zesty touch to salads, yogurt dishes, rice dishes, and drinks.

The kulfa plant would have grown wild in several Indian gardens and been eaten as a leaf vegetable. Very nutritious with a slight sour taste, it is good for consumption as a salad ingredient, in curries, and in stir-fries. Although treated like a weed in some countries, kulfa is actually a very useful culinary plant.

Often seen in village kitchen gardens, punarnava is a herbaceous perennial plant whose leaves are edible and used in soups and stir-fries. As suggested by its name, which means “renewed again,” punarnava regenerates itself easily even after being chopped.

Brahmi was one herb that was regularly planted in moist areas of home gardens and was also incorporated into many home recipes. The soft leaves have a light flavor profile and could be included in chutney, herb tea, and some local food items. Brahmi has been able to stay alive through time thanks to its association with traditional wellness practices, even though it is rarely used in cooking.

Despite its current use in exotic tea blends and cooking worldwide, lemongrass has been grown in India for many years. The aromatic shoots can be incorporated into tea blends, soups, curries, and infusions. Lemongrass is very hardy and does not need much maintenance at all.