Forgotten Flavors: Sri Lanka’s Wild Edibles Making a Comeback

Heenbovitiya

Introduction

In the age of fast food and processed meals, there’s a quiet revolution brewing in home kitchens and boutique restaurants across Sri Lanka. It’s not about imported cheese or gourmet sauces—it’s about our forgotten wild edibles. These humble, hyperlocal plants are packed with nutrients, cultural value, and a taste of heritage.

🌱 What Are Wild Edibles?

Wild edibles are naturally growing plants that have been traditionally used for food or medicine but are no longer commonly eaten. These include:

• Heenbovitiya (Osbeckia octandra) – a local leafy plant used in porridge.
• Nelum Ala (Lotus root) – crunchy and subtly sweet, used in stir-fried dishes or soups.
• Anguna Leaves – a bitter leaf once commonly boiled or sautéed.
• Kekiri – wild cucumber used in old-style curries.

🍲 Traditional Dishes Making a Return

Across Sri Lanka, a few chefs and health enthusiasts are reviving recipes such as:

• Heenbovitiya Kenda (Herbal porridge for liver detox)
• Raja ala (mix with jaggery and coconut milk as dessert)
• Nelum Ala Tempered Salad – served chilled with onions and a hint of lime
• Anguna tempered with coconuts (tempered bitter greens to stimulate appetite)

🌍 Why It Matters Today

• Nutrient-Dense: Wild greens are rich in antioxidants, minerals, and fiber.
• Sustainable: No pesticides, no farming. They grow naturally and support biodiversity.
• Cultural Preservation: Reconnecting with these foods brings back traditional knowledge, especially from rural grandmothers and Ayurvedic texts.
• Zero-Waste Cooking: Many of these edibles use stems, roots, and leaves that are often discarded in modern cooking.

🍃 Where to Find Them?

• Village Markets – Especially in places like Badulla, Monaragala, and Matale.
• Ayurvedic Stores – Some dried versions are sold as herbal supplements.
• Your Garden! – Many wild edibles grow freely during the monsoon.

🌿 Heenbovitiya Kenda

(Herbal porridge for liver detox)

📝 Ingredients:

• 1 cup Heenbovitiya leaves (washed and chopped finely)
• 3 tbsp raw red rice (washed)
• 2 ½ cups water
• 1 cup second extract coconut milk (thin milk)
• ½ cup thick coconut milk
• ½ tsp salt (or to taste)
• A small piece of crushed ginger (optional)

👨‍🍳 Method:

• In a clay pot or saucepan, combine red rice and water. Boil for 10–15 minutes until rice is soft.
• Add chopped Heenbovitiya leaves and thin coconut milk. Cook on medium flame for another 10 minutes.
• Add salt and crushed ginger if using.
• Finally, stir in the thick coconut milk and simmer gently for 2–3 minutes.
• Remove from heat. Serve warm.

🌸 Nelum Ala Tempered Salad

(Chilled lotus root salad with lime and onion)

📝 Ingredients:

• 200g Nelum Ala (lotus root, peeled and sliced thin)
• ½ onion (sliced thinly)
• 1 green chili (sliced)
• Juice of ½ lime
• Salt to taste
• ½ tsp mustard seeds
• 1 sprig curry leaves
• 1 tbsp coconut oil

👨‍🍳 Method:

• Boil Nelum Ala slices in salted water until tender but still firm (about 10 minutes). Drain and cool.
• In a bowl, mix boiled lotus root with sliced onions, green chili, and lime juice.
• Heat coconut oil in a small pan, temper mustard seeds and curry leaves. Pour this over the salad.
• Mix well. Adjust salt and lime as needed.
• Chill in the fridge for 15–20 minutes before serving.

Final Thoughts

In a time when global food trends dominate the media, Sri Lanka’s forgotten wild edibles offer a powerful counter-narrative. They’re healthy, hyperlocal, and carry stories of survival, resilience, and wisdom. Maybe it’s time to bring them back to our plates—not as novelty, but as nourishment.