Faparko saag, buckweat shoots

 

Faparko saag, buckwheat shoots. 

Binomial name Fagopyrum Esculentum.

Also called buckwheat lettuce or buckwheat greens. 

They are rich in taste and easy to grow. 

In Nepal, faparko saag are basically cooked like other greens as being seasonal greens. Fapar [buckwheat] is basically grown for grains but people eat the greens as cooked or raw. 

While buckwheat leaves and buckwheat microgreens [sprouts] are indeed edible, these nutrient-dense leaves contain a poisonous substance, fagopyrin, which can make us sick when consumed in large amounts. That is why it is safe to eat while cooked. 

More about buckwheat shoots as reference –

http://www.thedailygardener.com/buckwheat/

http://www.townsendletter.com/Dec2004/buckwheat1204.htm

Sauf ko saag, dill leaves

Sauf ko saag, soup ko saag, dill leaves.

Binomial name Anethum Graveolens.

In Nepal, sauf ko saag are basically cooked as other greens. It goes very well with potatoes.

More about dil as reference-

https://www.organicfacts.net/health-benefits/seed-and-nut/dill.html

methi saag, fenugreek leaves

Methi saag, fenugreek leaves.
Binomial name Trigonella Foenum