Punarnava Raw Green Fresh Leaves

Punarnava (Boerhavia diffusa) leaves are traditionally consumed in a few simple ways, mainly in Ayurveda and folk cooking.

1. As a vegetable (most common)

Best if you have fresh leaves

How to prepare

1. Wash the leaves thoroughly.
2. Chop them finely.
3. Boil in water for 5–7 minutes (discard excess water if bitter).
4. Sauté lightly with oil, garlic, onion, or spices.
5. Eat with rice or roti.

Tip: Mixing with other greens (spinach, amaranth) reduces bitterness.

2. Leaf decoction (herbal water)

Traditional medicinal use

How to make

1. Take 1–2 teaspoons of fresh chopped leaves (or ½ tsp dried).
2. Boil in 1 cup of water.
3. Reduce to about ½ cup.
4. Strain and drink warm.

How often: Once a day, preferably in the morning.

3. Punarnava leaf juice

Stronger, bitter, but effective

How to prepare

1. Grind fresh leaves with a little water.
2. Strain the juice.
3. Drink 1–2 teaspoons mixed with warm water.

⚠️ Very bitter—many people mix it with honey or buttermilk.

4. As chutney (milder taste)

1. Lightly blanch the leaves.
2. Grind with coconut, green chili, garlic, and salt.
3. Eat in small amounts.

5. Dried leaf powder

If fresh leaves aren’t available:

• Dry leaves in shade
• Grind into powder

How to take:
½ teaspoon with warm water once daily.