Mysuru festival showcases over 200 indigenous greens, traditional knowledge

The two-day Desi Soppu Mela got underway in Mysuru at the Nanjaraja Bahadur Choultry, bringing together farmers, environmentalists, and agricultural experts to celebrate and conserve indigenous edible greens. The event is jointly organised by Sahaja Samrudha, Keystone Foundation - Using Diversity, Hulikadu Farmers Producer Company, and ICAR–JSS Krishi Vigyan Kendra, Suttur.

Inaugurating the festival, Neelamma Kemannanavar, a woman farmer from Thimmapur in Haveri, shared her personal connection to this botanical heritage. She recalled how elders in her community introduced her to edible greens growing along field bunds, agricultural lands, ponds, and water bodies. This traditional knowledge, she noted, now allows her to identify over 100 varieties of greens. She stressed the importance of passing this wisdom to younger generations, warning that the increasing use of herbicides is causing the diversity of these edible plants to disappear.

The festival also served as a platform for releasing the book "Sakkath Soppu". Ramachandran G., Senior Programme Coordinator at Kerala-based Keystone Foundation, who released the book, pointed out a striking global statistic: while more than 3,000 plant species are used as food worldwide, people today regularly consume only about 30. The remaining species are primarily used by local and indigenous communities, and this knowledge is fading among the youth. He described the greens festival as an excellent platform to reintroduce this knowledge.

Other speakers underscored the nutritional and practical value of these plants. G. L. Muralidhar Gungurumale from the Centre for Environment Studies, Shivamogga, noted that plants often dismissed as weeds are actually rich in nutrients and possess enormous diversity. Srivatsa Govindaraju, Founder of Chiguru EcoSpaces, Bengaluru, called for promoting indigenous greens that are rich in nutrients and medicinal properties, suggesting that school children should be made aware of their importance.

Gnanesh B. N., Head of ICAR–JSS Krishi Vigyan Kendra, Suttur, who presided over the programme, highlighted the practical relevance of greens in the current climate context. He noted that Mysuru has faced a 49% rainfall deficit this year, making greens an extremely important crop as they require less water and can be harvested within just two months.

More than 200 varieties of greens are on display at the festival. Farmers from the Nagarahole region have brought Berake Soppu and Anne Soppu, while those from Kanakapura's forests have brought Seegae Soppu. Dryland greens such as Kirkasali and Gurji come from farmers in Kundgol, and a group from Wayanad, Kerala, is showcasing medicinal and wild greens.

Beyond the displays, visitors can sample traditional dishes such as Ragi Mudde with Bassaru, Jowar Roti with Kirkasali Palya, and Greens Chapati. The Kolagondanahalli Women's Group from Kanakapura is introducing Ragi Shavige, Urakki Unde, and a meal featuring Kalale Soppu Saaru. The festival also offers indigenous rice, millets, pulses, organic value-added products, indigenous vegetable seeds, and fruit saplings, including Juice Bilva saplings known for their resilience to water scarcity.