5 types of desi saag to consume in October

The season of saag is here. The month of October marks the perfect time to relish fresh, seasonal saag as the weather begins to cool and the winter greens make their way into local markets. Varieties like sarson, palak, bathua, methi, and chaulai are packed with iron, calcium, fiber, and essential vitamins that help strengthen immunity and keep energy levels high. They offer an earthy flavor when cooked in ghee along with garlic and spices and go well with both roti and rice. Here are five types of desi saag to consume in this month.

Why to eat: It is rich in iron, calcium, and vitamins A, C, and K. They also contain other important minerals such as zinc, manganese, phosphorus, potassium, calcium, magnesium, and copper. And as per studies, glucosinolates in mustard greens are bioactive plant compounds contributing to anti-inflammatory and potential anticancer properties, with ongoing research into their health effects.
How to make: Simply wash the sarso saag leaves and then cook them with garlic, green chilies, and a touch of ghee. Make sure to add some besan or makki ka atta for added flavour along with some palak.

Why to eat: Commonly available during winter in Bihar and UP, it is also known as Chenopodium album, lamb’s quarters, goosefoot, or pigweed. Rich in potassium, zinc, phosphorus, calcium, and other antioxidants, this arrow-shaped green is also a blood purifier too. It is also packed with amino acids that aid digestion. As per a study, it is a nutrient-rich leafy green with multiple health benefits supported by its antioxidant, anti-inflammatory, digestive, detoxifying, and bone health-promoting properties, making it a valuable addition to a healthy diet.

How to make: Mix it with spinach or mustard greens for a rich,earthy saag and cook it in ghee along with garlic, green chilli, salt, and some black pepper.

Why to eat: Palak Saag, commonly known as spinach, is a dark leafy green that is good for skin, hair and bone health as well. It is helpful in improving blood glucose, lowers the risk of cancer, and improves bone health as well. It is also rich in iron, calcium, and magnesium.
How to make: It can be added to dal, paratha, or soup to boost their nutritional value. Also, one can puree the leaves and add to roti or paratha dough.

Why to eat: Also known as amaranth leaves, this saag is commonly found in the foothills of the Himalayas and also in the coastal areas of South India. It is rich in calcium, sodium, vitamin A, E, C, iron, and folic acid. It comes in green, gold, purple, and red colour.
How to make: One can lightly sauté with garlic and spices or add to dal for a hearty side dish.

Why to eat: It is also known as fenugreek leaves and is a winter green that is known for its antimicrobial properties. This low-calorie saag also contains antioxidants like trigonelline and diosgenin, which have surprising health benefits.

How to make: One can make methi paratha, methi thepla, or methi aloo for a comforting meal.

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Disclaimer: The information provided in this article is meant for general knowledge only and should not be taken as medical advice. Always talk to your doctor before starting any new routine.