The Tradition of Eating Fourteen Greens Before Diwali: Health Benefits and Ayurvedic Insights

Discover the Ayurvedic Importance and Health Benefits of Fourteen Types of Greens Consumed Before Kali Puja and Diwali

Many people are unaware of the deep connection between the tradition of eating 14 types of greens before Diwali and its roots in Ayurvedic medicine. This ancient practice, associated with Kali Puja, has been observed for centuries and offers numerous health benefits.

The Tradition of Fourteen Greens

The custom of consuming 14 varieties of greens on the day before Diwali, known as “Chaturdashi,” has been followed since ancient times. It is believed to have originated from texts like the Charaka Samhita, Sushruta Samhita, Ashtanga Hridaya, and Bhavaprakasha, which describe the medicinal properties of these plants. In the 16th century, Raghunandan, in his work Krittyatattva, also mentioned the significance of these 14 greens in his interpretation of the ancient text Nirnaya Amrita.

This practice is not just a cultural tradition but also has significant health benefits, as the greens used are rich in essential nutrients and medicinal properties.

The Fourteen Greens and Their Benefits

Here are the 14 types of greens traditionally consumed before Diwali, along with their health benefits:

1. Elephant Foot Yam (Oal): Known for its ability to treat piles, spleen enlargement, and dysentery. It is commonly used in Ayurvedic treatments for digestive issues.
2. Stem Amaranth (Keu): The juice of Keu leaves is an excellent digestive aid and appetite stimulant. It is beneficial for treating fever, diarrhea, skin diseases, arthritis, and constipation.
3. Chenopodium (Bethu or Bathua): Rich in Vitamin A, C, iron, calcium, magnesium, potassium, phosphorus, and zinc. Bathua greens help prevent constipation, anemia, acidity, and skin diseases, making them highly nutritious.
4. Cassia Occidentalis (Kalakasu): The juice of Kalakasu leaves is used to treat allergies, constipation, fever, and wounds.
5. Mustard Greens (Sarisha): A rich source of vitamins K, C, and E, and minerals like calcium, potassium, magnesium, and iron. Mustard greens are essential for boosting immunity and overall health.
6. Neem (Nim): Neem leaves or juice are commonly used to treat leprosy, skin diseases, and diabetes due to their antibacterial and anti-inflammatory properties.
7. Jayanti (Joyanti): This green is used in the treatment of diabetes, vitiligo, and intestinal worms.
8. Water Spinach (Shalicha): Also known as “Sancha shak,” it is beneficial for eye health, skin, and digestion. It also promotes breast milk production in nursing mothers.
9. Tinospora Cordifolia (Guduchi): Used in Ayurvedic treatments for diabetes, tuberculosis, constipation, arthritis, hepatitis, peptic ulcers, and more. Regular consumption enhances immunity.
10. Pointed Gourd Leaves (Potolpatra): These leaves are known for their blood-purifying and liver-protective properties. They are effective in treating constipation, boosting digestion, and lowering blood sugar levels in diabetics.
11. Fennel Greens (Shaluk or Shulfa): Commonly used in cooking and traditional medicine, fennel greens help increase breast milk production, treat children’s digestive issues, and alleviate eye conditions.
12. Purslane (Helencha or Hinche): This green is a powerful blood purifier and appetite stimulant. It is rich in antioxidants and helps increase hemoglobin levels. Regular consumption also helps in managing blood sugar levels.
13. Clerodendrum (Ghentu): Packed with flavonoids, these leaves are effective in preventing hair loss, asthma, coughs, fevers, and liver diseases. When applied to wounds, they promote rapid healing.
14. Water Clover (Sushni): Known scientifically as Marsilea quadrifolia, this plant is used as a green and herbal remedy in India and across Asia. Regular consumption of water clover helps alleviate insomnia, headaches, high blood pressure, asthma, body aches, and skin disorders.

Health and Economic Benefits of Consuming These Greens

In addition to their medicinal benefits, all these greens grow abundantly in West Bengal during this season. By incorporating them into your diet, you can not only maintain good health but also support sustainable practices by cultivating and preserving these plants.

These greens are nutrient-dense, making them a valuable addition to anyone’s diet. They help boost immunity, improve digestion, and prevent various ailments, including diabetes, skin disorders, and digestive issues. Furthermore, using locally grown greens is both economically and environmentally beneficial.

The practice of eating 14 types of greens before Diwali is not only a cultural tradition but also a scientifically backed health ritual. By consuming these nutrient-rich and medicinal greens, you can enhance your overall well-being and enjoy the numerous benefits they provide.