Nature: Generally, this vegetable is found in the vegetables of the house and other fertile left places during the rainy season. There are two jilmil vegetables. One looks red and tall. The other is white and stressed. Its leaves are very fine.
Quality: This vegetable eliminates the disease of white discharge. Jilmil leafy greens should be dug with garlic and ginger in stomach ailments and its juice should be cured and fed. It destroys the worm worms. There are two types of hormones that women need after prepartum and postpartum. Those two hormones are estrogen and oxyto ‘sin’ and both these hormones are found in jilmil leaf. Even if there is a dry cough, the patient recovers by cooking and feeding its curry. Jilmil vegetables are beneficial in acidity, ajinkish, constipation. The juice of the whole plant is beneficial in treating enlarged spleen, air disease (flatulence), urticaria etc. It affects our well-being in many ways such as good skin, eyesight growth, keeping nerves strong, increasing blood cells, preventing heart disease, muscle cramps, eliminating constipation, strengthening the body, strengthening bones etc. The yolk cooked in combination with some other vegetables provides a lot of vitamins, minerals and biochemicals to our body and keeps the body healthy.
Cooking style: It is better to eat jilmil vegetables with khutara mitti kanduri, lassi, coriander, etc., and fried dry with onions. Jilmil Saak, Lyjabari, Matikaduri, Mariya Shak (Futuki Forest), Bon Jaluk, Doron Ban, Spinach, Mandhania, Lai, Mulashak Leaves, Losakir Ag, Hathi Khutra’s Kumlia Puli or Pao, Jati Khutra, Bor Manimuni, Chhoti Manimuni, Saru Manimuni, Kumlia Leaves of Chengmara, Malbhog Khutra. This kind of mixed leafy vegetable anja provides abundant vitamins, minerals and biochemicals to our body.