Hae’nd: The Emblem of our Culture

The humble dandelion greens once held a revered place in Kashmiri society. This resilient plant, with its local name “hae’nd” and botanical name Taraxacum Officinale, was not just a weed but a cherished part of Kashmiri cuisine and culture.

Throughout history, dandelion greens have been a staple in Kashmiri households, particularly valued for their nourishing properties, especially for lactating mothers. As the seasons shifted, families eagerly awaited the opportunity to gather these versatile greens, utilizing them fresh or preserving them for the harsh winters ahead. Their rich nutritional content, loaded with vitamins, minerals, and fiber, provided essential sustenance during difficult times.

Moreover, dandelion greens were not merely food but medicine in Kashmiri tradition. Believed to possess therapeutic properties, dishes made with dandelion were served to the sick, offering hope of vitality and healing. This belief underscored the deep-rooted significance of the plant in Kashmiri culture, transcending its practical uses to become a symbol of resilience and vitality.

“It was a must for females after delivery, an instant supplement of iron with calcium presence as well. Mothers would keep it reserved for their daughters as supplement & for various vitamin imbalances during pregnancy & after child birth. It was also believed to create soothing effect for females as those were the days of normal & natural deliveries, says scholar & former secretary cultural academy Jammu & Kashmir Dr Rafeeq Masoodi. It would also be sun dried green leafy vegetable for harsh winters as it was believed to be generating heat in the body, Dr. Masoodi explains further.

In the culinary realm, dandelion greens occupied a prominent place, inspiring a plethora of dishes that celebrated the bounty of nature. From savoury stews to fragrant curries, each bite paid homage to the flavours of Kashmir. Spring time brought a flurry of activity as communities gathered the tender greens, marking the arrival of a season filled with culinary delights.

Beyond practical and culinary uses, the dandelion held spiritual significance for Sufi saints of Kashmir, who saw in its resilient nature a reflection of their own spiritual journey. For them, the dandelion was not just a plant but a spiritual ally, embodying virtues of simplicity, resilience, and connection to the earth.

However, as modernity encroached upon traditional Kashmiri life, the significance of the dandelion greens began to fade. Generations drifted away from the rituals associated with the plant, opting for the convenience of supermarkets and the allure of fast-paced living. Yet there remains a glimmer of hope—a hope that traditions, like seeds carried by the wind, may take root once again.

Today, as we reflect on the legacy of Kashmir’s dandelion greens, there is a palpable sense of loss for a cultural heritage slipping into obscurity. Yet, there is also a yearning—a yearning to reconnect with the wisdom of ancestors and rediscover the forgotten treasures that once adorned Kashmir. In this yearning lies the potential for renewal, as the dandelion’s legacy waits patiently to bloom once again in the cultural landscape of Kashmiri.

The author is a teacher by profession.