Sarana Leaves
Estimated Inventory, lb : 0
Description/Taste
Sarana leaves vary in size and appearance, depending on growing conditions, maturity at harvest, and the specific type. The leaves are collected when young and tender, each individually averaging 1.5 to 4 centimeters in diameter, and the entire plant, including the leaves with their stems, is elongated and slender, around 25 to 30 centimeters in length. The leaves also have an oval, round, broad, and flat shape with slightly wavy edges and prominent veining. The green leaves grow in opposite formation along the stems and have a semi-rubbery, smooth, taut, and pliable consistency. The stems are cylindrical, flexible, and pale green. When the leaves are broken in half, it is common for droplets to be released, indicating their high moisture content. Sarana leaves release a fresh, green, and vegetal aroma, and the young stems and leaves are edible raw or cooked. The leaves are mostly prepared cooked and have a mild, green, and slightly bitter taste.
Seasons/Availability
Sarana leaves are available year-round.
Current Facts
Sarana leaves, botanically classified as Trianthema portulacastrum, are a low-growing species belonging to the Aizoaceae family. The leaves grow on spreading vines that form dense mats across the ground and can expand to around one meter in length. The name Sarana is a common moniker used in Sinhalese, the primary language spoken in Sri Lanka, and the species is also known as Heen Sarana. In other languages used throughout India and Sri Lanka, Sarana leaves are known as Sharunnai, Charu Velai, and Shavalai in Tamil; Sabuni, Svetsabuni, and Sabuni in Hindi; Ghelijehru, Galijeru, and Ambatimadu in Telugu; Dirghapatrika, Charatika, and Dhanapatra in Sanskrit; and Bishkapra and Desert Horse Purslane. Sarana leaves can be harvested when young and tender, typically around 20 days after sowing. It is important to note that there are several types of Sarana leaves grown worldwide, which may vary in color, leaf shape, and overall appearance. The plants are not commercially cultivated and are considered a foraged species for culinary and medicinal purposes. In some regions, Sarana leaves are also viewed as a common weed. Sarana leaves are bundled and sold through local markets for use in various cooked savory culinary preparations.
Nutritional Value
Sarana leaves are a source of fiber to aid digestion and contain vitamins A, B, and C to maintain healthy organs, contribute to energy production, and strengthen the immune system. The leaves also provide varying amounts of minerals, including potassium, iron, calcium, copper, magnesium, and manganese. These minerals help balance fluid levels within the body, maintain healthy organ functions, produce red blood cells, and support bone and tooth development. In Ayurvedic practices, Sarana leaves are valued for their antioxidant, anti-inflammatory, antimicrobial, and antifungal properties. The leaves are a natural diuretic that helps reduce fluid retention, prevent kidney stones, and cleanse the kidneys. Other parts of the plant, including the roots, are used in various natural medicines to reduce symptoms associated with fevers, diseases, and swelling.
Applications
Sarana leaves have a mild, green, subtly bitter taste suited for fresh and cooked preparations. The greens are typically cooked and combined with grains or potatoes, as they have a high moisture content that the other ingredients can partially absorb. Sarana leaves are primarily utilized as a culinary green in India and Sri Lanka, where they are often cooked in coconut paste for a sweeter flavor. Cooked greens are served over rice or roti. Sarana leaves are also stir-fried with aromatics or blanched and prepared as a simple side dish to meats. In Sri Lanka, Sarana leaves are used to make mallung, a shredded vegetable dish. Worldwide, Sarana leaves are incorporated into curries, soups, and stews. Sarana leaves pair well with aromatics like onions, garlic, and chile peppers, spices such as mustard seeds, curry leaves, and turmeric, tomatoes, and shredded coconut. Whole, unwashed greens should be immediately used for the best quality and flavor.
Ethnic/Cultural Info
Sarana leaves are notably added to dal recipes, which are stew-like dishes made from dried, split pulses such as beans, lentils, or peas. Most sources state that the flavor of Sarana leaves complements lentil-based dals the most, and the word dal is derived from the Sanskrit “dala” to mean “split.” The history of dal dates back to ancient times, and archaeological evidence suggests the existence of lentils in the Indus Valley Civilization, which spanned from 3300 BCE to 1300 BCE. Scientists hypothesize that lentils were a staple food in this civilization. Over time, dal was mentioned in ancient Indian texts and recorded as an everyday and celebratory dish, with new variations created across regions and social classes. In the present day, dal is written several ways, including dahl and daal, and this mirrors the extensive number of recipe variations unique to family, region, and culture. Sarana leaves cooked with dal are valued as a nutritious dish and are considered comfort food, often consumed in Southern India. The herbal, green nature of the leaves complements the earthy, mild, and savory nuances of the spices and lentils, creating a healthy, filling, and comforting meal.
Geography/History
Sarana leaves have debated origins, with possible sites in tropical areas of Asia, Africa, and the Americas. The species has been growing wild since ancient times and has naturalized worldwide outside its native regions. Sarana leaves thrive in tropical and subtropical regions and are mostly foraged from wild and naturalized populations. The plants are not commercially cultivated and are primarily used by communities in their growing regions. Today, Sarana leaves are found in crop fields, riverbeds, roadsides, home gardens, and paddy fields. The species is collected for medicinal and culinary use and is sold in local markets in its growing region. The Sarana leaves featured in the photograph above were sourced through a vendor in the Narahenpita Economic Center in Colombo, Sri Lanka.
Recipe Ideas
Recipes that include Sarana Leaves. One
is easiest, three is harder.| Food Corner |
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Sarana Leaves With coconut |
| Food Corner |
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Watercress Stir Fry in Sri Lakan Style |
