Festival of Uncultivated Green Leafy Vegetables

What if the uncultivated green leafy vegetables growing in our fields and along village paths could actually be valuable sources of nutrition? In Zaheerabad, a remarkable diversity of uncultivated leafy greens has been part of traditional food systems for generations. Names such as Adavi Pulla Kura, Adavi Soyakura, Adavi Punnaganti, Bankanti Kura, Budda Kasha, Chenngi, Doosari, Elakachevula Kura, Gorumadi Gunagu, Gurumashi, Jonnachemchali, Nalla Kasha, Pittakura, Poppukura, Sanna Payala, Tella Garjala, Thadaka Dobbudu, Thalaila, Tummi Kura, Chinna Tummi Kura, Uthareni, and Yennadri may sound unfamiliar, but these plants are edible and have considerable nutritional value.

To celebrate this forgotten food biodiversity and create awareness about its importance, the Deccan Development Society (DDS) organized the Festival of Uncultivated Green Leafy Vegetables on 16 August 2026 at the DDS–Krishi Vigyan Kendra, Didigi, Zaheerabad Mandal. Around 200 visitors from different regions participated in the event.

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Celebrating more than 50 Uncultivated Green Leafy Vegetables

The festival began with a visit to the biodiversity fields of Jharsangam and Pottapalli villages. Visitors interacted with DDS women farmers and learned about different uncultivated leafy greens, their traditional uses and methods of preparation. Many of these plants naturally grow around farms and along village roadsides, but they are often overlooked. The women farmers shared their traditional knowledge and experiences, giving visitors an opportunity to understand how these greens have been collected, cooked and consumed in rural households for generations.

Following the field visit, visitors explored an exhibition of uncultivated leafy greens at the DDS–Krishi Vigyan Kendra premises. More than 50 types of greens, along with informative posters, were displayed and explained. The highlight of the festival was a millet-based lunch prepared using nearly 30 types of uncultivated leafy vegetables. The meal offered visitors a unique opportunity to taste these traditional greens and experience how biodiversity can be transformed into nutritious and culturally rich food.

Traditional Knowledge Meets Nutrition

Following the lunch, an interactive session with experts and local farmers was held with the participants. Smt. Mogulamma, a farmer from Pottapalli, spoke about the nutritional value of leafy greens and their traditional use in supporting health. Smt. Kashamma of Humnapur, who has been associated with DDS for nearly 40 years, emphasized the importance of including traditional greens such as Pundi Kura, Doggali Kura, and Bachali Kura in everyday diets. Smt. Lakshmamma of Humnapur recalled how leafy greens were traditionally consumed with sorghum flour, particularly during drought periods. She highlighted their contribution to taste, strength and overall well-being.

Smt. Hemalatha, SMS (Home Science), DDS–KVK, highlighted the nutritional importance of uncultivated leafy vegetables, particularly as sources of micronutrients.  In the present scenario many people are suffering with hidden hunger where people consumes enough daily calories or food, but their diet lacks the essential vitamins and minerals needed for healthy growth and development. There is urgency to address these food and nutrition security issues through additional ways. One such avenue that has potential to address the nutritional insecurity issues is increased utilization of Neglected and underutilized leafy vegetables. She emphasized their potential role in addressing hidden hunger, where diets may provide sufficient calories but lack essential vitamins and minerals.

Smt. Usha shared traditional knowledge about greens such as Chitramulam, Addasaram, Kashapandu, and Nela Usiri, which are traditionally associated with liver health. Sri Satyanarayana Raju of Disha Foundation, associated with DDS since 2012, appreciated DDS for promoting traditional Telangana crops and encouraging the consumption of locally available foods. Dr. Ramakrishna (Orthopaedician) reminded participants that good health begins with our own food choices. He stressed the importance of micronutrients, particularly iron and calcium, and their role in preventing nutritional deficiencies such as anaemia.

Bringing Forgotten Foods Back to the Plate

The Festival of Uncultivated Leafy Greens was more than an exhibition or a food festival. It was a celebration of biodiversity, traditional knowledge, nutrition and the relationship between communities and their local food systems. The event demonstrated that many uncultivated leafy vegetables growing unnoticed in our fields can have an important place on our plates. By documenting traditional knowledge, promoting their culinary use, and creating awareness about their nutritional potential, DDS and KVK are helping bring these forgotten uncultivated greens back into public attention.