Assam, the land of the mighty Brahmaputra, is known for its breathtaking landscape and rich biodiversity. But what makes it truly special is its vibrant culture and traditions, deeply intertwined with nature.
Among these traditions, a dish made from 101 varieties of local leafy greens or Ekho-Ek Bidh Xaak holds special significance during Rongali Bihu, Assam’s most vibrant spring festival.
This article explores the tradition of Ekho-Ek Bidh Xaak, its health benefits, its role in Assamese culture, and the growing need for conservation efforts to preserve this culinary heritage.
Rongali Bihu, celebrated in April, marks the Assamese New Year and the beginning of the agricultural cycle. This festival is a time of joy, renewal, and gratitude, bringing people together through music, dance, and feasts.
Rongali Bihu is one of the many spring festivals celebrated in Assam. You can read this blog – Spring festivals of assam to learn all about these festivals and the rich traditions attached to them.
One of its most cherished culinary traditions is the preparation and consumption of a dish made with these 101 Greens, the Ekho-Ek Bidh Xaak, symbolizing health, prosperity, and Assam’s rich biodiversity.
English Name | Assamese Name | Scientific Name |
Mustard Greens | লাই শাক | Brassica juncea |
Asiatic Pennywort | মানিমুনি | Centella asiatica |
Fiddlehead Fern | ঢেকীয়া | Diplazium esculentum |
Brahmi | ব্ৰাহ্মী | Bacopa monnieri |
Fenugreek Leaves | মেথি শাক | Trigonella foenum-graecum |
Amaranth Leaves | মৰিষা শাক | Amaranthus caudatus |
Elephant Ear Plant | কলা কোচু | Colocasia esculenta |
Roselle Leaves | টেঙা মৰা | Hibiscus sabdariffa |
Malabar Spinach | পুৰৈ শাক | Basella alba |
Water Spinach | কলমৌ | Ipomoea aquatica |
Black Nightshade | লাচকচি | Solanum nigrum |
Indian Pennywort | বৰ মানিমুনি | Centella asiatica (large var.) |
Jute Leaves | তিতা মৰা | Corchorus olitorius |
Sweet Basil | তুলসী | Ocimum sanctum |
Indian Sorrel | টেঙেচি টোঙা | Oxalis corniculata |
Indian Gooseberry Leaf | বন আমলখি | Phyllanthus niruri |
False Daisy | কেঁহৰাজ | Eclipta alba |
Bitter Leaf | তিতা পাত | Vernonia amygdalina |
Spiny Amaranth | হাতী খুতৰা | Amaranthus spinosus |
Curry Leaves | নৰসিংহ | Murraya koenigii |
Wood Sorrel | অম্বল শাক | Oxalis acetosella |
Taro Leaves | কচু পাতা | Colocasia antiquorum |
Pumpkin Leaves | কমোৰা শাক | Cucurbita moschata |
Sweet Potato Leaves | মিঠা আলু শাক | Ipomoea batatas |
Sesbania Leaves | জয়ন্তী শাক | Sesbania grandiflora |
Cassava Leaves | মণিহাৰি শাক | Manihot esculenta |
Indian Lettuce | লেটুচ শাক | Lactuca indica |
Indian Spinach | পালং শাক | Spinacia oleracea |
Chickpea Leaves | চণা শাক | Cicer arietinum |
Indian Pennywort (var.) | ঢুল মানিমুনি | Centella asiatica (variant) |
Horse Gram Leaves | কোলিয়া শাক | Macrotyloma uniflorum |
Pea Shoots | মটৰ শাক | Pisum sativum |
Drumstick Leaves | সজিনা পাতা | Moringa oleifera |
Bitter Gourd Leaves | তিতা কৰেলাৰ পাত | Momordica charantia |
Pointed Gourd Leaves | পটল শাক | Trichosanthes dioica |
Long Bean Leaves | বৰ্গু শাক | Vigna unguiculata |
Ridge Gourd Leaves | জিকা শাক | Luffa acutangula |
Snake Gourd Leaves | চিচিংগা শাক | Trichosanthes cucumerina |
Brinjal Leaves | বেংগেনাৰ শাক | Solanum melongena |
Chili Leaves | মৰিচ শাক | Capsicum annuum |
Tomato Leaves | টমাটো পাতা | Solanum lycopersicum |
Coriander Leaves | ধনিয়া পাতা | Coriandrum sativum |
Dill Leaves | শুলফা শাক | Anethum graveolens |
Celery Leaves | চেলাৰী পাতা | Apium graveolens |
Leek Leaves | লীক পাতা | Allium ampeloprasum |
Spring Onion Greens | পনিযাঁজ পাতা | Allium fistulosum |
Garlic Chives | ৰসুন শাক | Allium tuberosum |
Onion Greens | পেঁয়াজ পাতা | Allium cepa |
Mint Leaves | পোদিনা পাতা | Mentha longifolia |
Indian Beech Leaves | কৰঞ্জ পাতা | Millettia pinnata |
Indian Laurel Leaves | গামাৰী পাতা | Terminalia tomentosa |
Black Gram Leaves | কাল ডালি শাক | Vigna mungo |
Cluster Bean Leaves | গোঁগন শাক | Cyamopsis tetragonoloba |
Cowpea Leaves | ৰাহৰ শাক | Vigna sinensis |
Garden Cress Leaves | চাণক শাক | Lepidium sativum |
Bengal Gram Leaves | বুট শাক | Cicer arietinum |
Kenaf Leaves | মেস্তা পাতা | Hibiscus cannabinus |
Ivy Gourd Leaves | কুন্দুৰী পাতা | Coccinia grandis |
Indian Laburnum Leaves | শোনালী শাক | Cassia fistula |
Sickle Senna Leaves | বন শেনি শাক | Senna tora |
Bengal Senna Leaves | সোনা মুখী শাক | Senna alexandrina |
Cassia Tora Leaves | পঁজা শাক | Cassia tora |
Wild Spinach | বন্য পালং শাক | Chenopodium album |
Purslane | লুনি শাক | Portulaca oleracea |
Pigweed | খেসাৰী শাক | Amaranthus retroflexus |
Lamb’s Quarters | বাতুয়া শাক | Chenopodium album |
Indian Mustard Leaves | ৰাই শাক | Brassica nigra |
Water Cress | জল শাক | Nasturtium officinale |
East Indian Globe Thistle | শূল শাক | Sphaeranthus indicus |
Touch-Me-Not Leaves | লাজুকী শাক | Mimosa pudica |
Neem Leaves | নিম পাতা | Azadirachta indica |
Guava Leaves | মৰঙি পাত | Psidium guajava |
Indian Sarsaparilla Leaves | অনন্তমূল পাতা | Hemidesmus indicus |
Betel Leaves | পান পাত | Piper betle |
Indian Wild Pepper Leaves | বন পিপলি পাতা | Piper longum |
Curry Tree Leaves (wild) | বন নৰসিংহ | Clausena indica |
Sacred Fig Leaves | পিপল পাতা | Ficus religiosa |
Banyan Leaves | বট গছৰ পাতা | Ficus benghalensis |
Star Gooseberry Leaves | আমলাখি পাত | Phyllanthus acidus |
Tendu Leaves | টেণ্ডু পাত | Diospyros melanoxylon |
Mango Leaves | আম পাতা | Mangifera indica |
Jackfruit Leaves | কাঁঠাল পাতা | Artocarpus heterophyllus |
Papaya Leaves | পেপে পাতা | Carica papaya |
Amla Leaves | আমলা পাতা | Phyllanthus emblica |
Soursop Leaves | সৰসপ পাতা | Annona muricata |
Neem Tree Leaves | নিম গছৰ পাতা | Azadirachta indica |
Sugarcane Leaves | গেঞ্চু পাতা | Saccharum officinarum |
Betel Leaf Vine | পান গছ | Piper betle |
Bamboo Leaves | বাঁহ গছৰ পাতা | Bambusoideae |
Bamboo Shoots | বাঁহৰ কুঁড়ি | Bambusa vulgaris |
Curry Leaf Tree Leaves | কঢ়া গছৰ পাতা | Murraya koenigii |
Clove Tree Leaves | লৱঙ্গ গছৰ পাতা | Syzygium aromaticum |
Cinnamon Leaves | দাৰুচিনিৰ পাতা | Cinnamomum verum |
Turmeric Leaves | হালধী পাতা | Curcuma longa |
Ginger Leaves | আদা পাতা | Zingiber officinale |
Sweet Flag Leaves | সুগন্ধী পাতা | Acorus calamus |
Calamus Leaves | বন কলম পাতা | Acorus calamus |
Wild Betel Leaf | বনৰ পান পাতা | Piper betle |
Mahogany Tree Leaves | মহোগনি গছৰ পাতা | Swietenia mahagoni |
Wild Mulberry Leaves | বনৰ তেঁতুল পাতা | Morus alba |
Wild Ashwagandha Leaves | বনৰ অশ্বগন্ধা পাতা | Withania somnifera
|
Ekho-Ek Bidh Xaak is more than just a dish—it’s a natural immunity booster and detoxifier. Traditionally, people forage these herbs from backyards, riverbanks, and nearby forests, reflecting Assam’s deep-rooted connection with nature.
Here are some commonly used greens and their health benefits:
These greens are usually lightly sautéed, stir-fried, or boiled, preserving their nutrients and medicinal properties while enhancing their natural flavors.
Unlike other Indian cuisines that rely heavily on spices, Assamese cuisine emphasizes fresh, locally sourced ingredients. The dish made with these Ekho-Ek Bidh Xaak exemplifies this philosophy by focusing on the natural taste and health benefits of the greens, rather than overpowering them with spices.
Despite its cultural and health significance, Ekho-Ek Bidh Xaak faces threats due to urbanization, deforestation, and climate change. Many of the once-abundant herbs, like Matikaduri and Bhedai-lota, are now becoming scarce.
As a result, many families prepare the dish with as many greens as they can find, often around 20 varieties instead of the full 101. However, efforts to preserve traditional knowledge continue, with communities engaging in home gardening and conservation projects to cultivate rare medicinal plants and herbs.
Several conservation initiatives and food heritage groups in Assam are actively documenting and reviving traditional plant knowledge. Local markets and rural foragers also play a crucial role in keeping these greens accessible.
These greens are more than just food, it is a symbol of Assam’s respect for nature, health, and sustainability. As modern challenges threaten biodiversity, it is essential to document, preserve, and promote these age-old traditions.
By raising awareness, encouraging sustainable farming, and reviving traditional foraging practices, the people of Assam can ensure that this rich cultural and culinary heritage continues to thrive for future generations.
As we embrace modernization, let’s not forget that our roots, traditions, and connection to nature hold the key to a healthier and more sustainable future.
Samiksha Jain is a writer who loves exploring the intersections of history, culture, and media, and how they shape the way we see the world. She has worked across creative content and audience insights in the media industry. These days, she’s soaking in the quiet joys of slow living in North-East India while working as a content executive with Chalohoppo.
Ekho-Ek Bidh Xaak refers to the Assamese tradition of consuming 101 varieties of greens, often prepared together in a single dish or eaten seasonally for their nutritional and medicinal benefits. It is a testament to Assam’s rich biodiversity and traditional knowledge of edible plants.
This tradition reflects Assam’s deep-rooted connection with nature and sustainable foraging practices. It is often associated with rituals, indigenous healing, and seasonal transitions, particularly during auspicious occasions or monsoon months.
The list includes a mix of wild and cultivated greens such as Dhekia Xaak (fiddlehead fern), Laai Xaak (mustard greens), Paat Xaak (jute leaves), Tengesi Xaak (hogweed), and Mati Kanduri (Indian pennywort), among others. Each green is valued for its unique taste and health benefits.
Yes! These greens are packed with vitamins, minerals, and antioxidants, aiding in digestion, immunity, and detoxification. Many of them are also used in Ayurveda and traditional Assamese medicine to treat ailments like indigestion, joint pain, and respiratory issues.
While urbanization has made it harder to find all 101 greens, the tradition is still alive in many rural Assamese households. Some greens are now sold in local markets, and there is growing interest in reviving this culinary and cultural heritage.
