Nunar (Kashmiri Purslane): A Culinary Herb and Traditional Remedy

Many wild plants have long been used as food and medicine in Kashmir's scenic valleys, where traditional wisdom blends with the abundance of nature.

- DR SHABNUM CHOUDHARY

The plant called locally as "Nunar," or Portulaca oleracea, is one of the most important of them. Although it is frequently considered a common weed in other parts of the world, nunar is a beloved culinary herb in Kashmir that is firmly ingrained in the ethno-botanical practices of the area. It is prized not just for its unique, slightly acidic flavor but also for its profound medical capabilities. Because of its adaptability to a variety of environments, it is a readily available source of medicinal advantages for the local population.

Centuries of observation and empirical knowledge that have been passed down through the generations are the foundation of Kashmir's traditional usage of nunar as medicine. In Kashmiri folk medicine, plants are frequently categorized according to their "heating" or "cooling" qualities. Nunar is typically thought to have cooling capabilities, which makes it a popular treatment for ailments linked to the body's inflammation or excess heat. This emphasizes its cooling properties and is consistent with its typical culinary preparation as "Nunar Yakhni," a dish cooked in yogurt sauce.