Water celery
What is it?
Jatira is a wild, edible, perennial aromatic plant. It has long stems and flat, pointed leaves that are divided into smaller leaflets (tripinnate) with serrated edges. The plant is fragrant, and its aroma is often compared to that of celery or parsley.
What other names does it have?
Botanical Name: Oenanthe javanica
Regional Names: Jatira (Khasi), Water celery (Englsih)
When is it in season?
Where is it found?
The plant grows wild and is foraged for personal consumption or for selling at the local markets in Meghalaya.
What is its history/cultural significance?
Jatira, also known as water celery, is an edible species of Oenanthe that grows wild. It forms part of the everyday diets and food systems of several tribal communities in Meghalaya.
Although there is existing literature on other visually similar but toxic species within the genus Oenanthe, very little research has been conducted on Jatira itself. It is, therefore, important to clearly distinguish Jatira as a non-toxic species—one that has been consumed by tribal communities for generations. Organisations such as NESFAS (North East Society for Agroecology Support) have played a key role in documenting and promoting the social, economic, and nutritional importance of wild edible plants like Jatira through their work with local farmers.
How can you use it?
The leaves and stems should be washed thoroughly and chopped before being eaten raw as a salad.
What states can I find it in?
What parts of the plant are edible?
Leaves and tender stems
Is it nutritious?
The leaves and stems of Jatira are considered a good source of protein, vitamins, and iron, according to this article.
How do you store it?
Jatira is best eaten fresh, but it can be stored in the refrigerator after washing it thoroughly and patting it dry to make sure there is no moisture left, and then wrapping and storing it in an airtight container; they will last up to a week.
Stories
Farmers’ Market in Ladmawphlang a boost for indigenous food by The Meghalayan Express
This article highlighted the Mei-Ranew State Agroecology Cooperative Society’s first farmers’ market at Ladmawphlang, Meghalaya, where farmers from different communities sold a variety of seasonal, organic produce, including Jatira, to support and promote rural farmers, sustainable agriculture, and indigenous tribal foods.
Farm on Wheels initiative: A boon for customers and producers in two communities of East Khasi Hills by NESFAS
This article focuses on the initiative, “Farm on Wheels”, which attempted to reduce economic distress during the COVID-19 pandemic by supplying fresh vegetables and fruits. Jatira was one of the most sold products, according to the collective of farmers.
Recipes
Water Celery (Jatira) Salad by NESFAS
A simple Meghalaya-style salad comprising water celery leaves, onions, and oil.
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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