Plant-Based Himalaya


Saag translates to greens in English. There are many different varieties of greens you can find in Nepal depending on the season. Saag is one of the most essential elements of the Nepali Khana Set. Bethe is a type of green that is very popular in Nepal for its flavors and nutrients. It is harvested in early spring (April/May). The botanic name of Bethe is “chenopodium album”. It is a perennial annual herbaceous plant that falls under the weed family. It has a similar taste to spinach with a hint of earthy flavor. Sometimes I like to sauté them with some garlic and onion, other times I cook them with potatoes & use them as topping in my other food. Nepali people can eat saag every day. During my stay in the US, I had noticed people consider it as weed and don’t consider it to be eaten. Bethe Saag reminds me of Terai living. I enjoy saag (greens) for its flavors, health facts, to keep my eyes sharp, and most importantly keep my gut clear. Bethe Saag is packed with nutrients like calcium, iron, potassium, phosphorus, magnesium, zinc, Vitamin C & K, etc. 

Note: Adding greens (saag) to your daily diet helps you with constipation problems. 

Bethe Saag: 2 cups
Onion: 20gm

Oil: 1 tsp
Garlic: 1 big clove
Salt: a hint


  1. Cut the soft stems of the saag.
  2. Wash three times properly and drain the water.
  3. Heat a pan in medium and add oil.
  4. Then add thinly chopped garlic and onion.
  5. Once the onion and garlic turn golden brown, add saag.
  6. Mix it, add salt and cover the lid for a minute. 
  7. Now, take the lid off and mix.
  8. Turn the stove off. Delicious Bethe Saag is ready to eat. I love them with a side of rice.

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