તાંદળજો

• Prepare a manure-rich, sandy soil at least 5 inches deep in a pot.
• Water well and level the soil.
• Mix seeds from the packet with a spoonful of sand and sprinkle evenly, then cover with a fine, sifted layer of manure.
• Spray with water.
• Place the pot where it gets at least 4 hours of sunlight.
• Keep soil moist until shoots appear and grow to about 3 inches tall, then water only once the soil is dry.
• Avoid wetting the plant itself to prevent fungal infection.
• Young, soft plants can be pulled from the soil whole and cooked, stem and leaves together.
• Let 2-3 plants mature to set seed.
• Once the seed pods start to dry, stop watering and let the seeds dry fully.
• Crush the pods by hand to separate the seeds for replanting.
• Tandaljo can be planted and eaten almost right through to April.

• Once leaves grow large, they can be cut multiple times and cooked like other leafy herbs.
• Young leaves and tender stems are cooked as a leafy vegetable, and some species also produce edible grain-like seeds.

These uses are documented for information only and are not medical advice. Always verify the species and the plant part before use.

• agritech.tnau.ac.in
• powo.science.kew.org