India, Feb. 4 -- In my childhood, I often visited my neighbour's house when her dadi (paternal grandmother) cooked the food. She was not very rich or financially strong and cooked with local wild ingredients inclding chhuchh (Nasturtium officinale). It was wonderful for me, and I keenly observed her how she cooked it simply. It was very tasty and healthy. Chhuchh is a water plant that grows locally on the riverbanks or near ponds in Himachal. I really enjoyed it. I now cook it at my home.

Historically, the plant has been used as a stimulant and to prevent scurvy due to its rich vitamin C content. It is traditionally used to treat various chest and respiratory issues, including coughs, bronchitis, upper respiratory tract infections, and a...