Haakh: Beloved veggie of all Kashmiri households
The collard greens (Haakh) are included in most meals in a Kashmiri household. Leaves are harvested by pinching in early spring when the dormant buds sprout and give out tender leaves known as kaanyil haakh
There are a lot of vegetables that are grown locally in Kashmir and among these are collard greens (haakh) which are cooked in a particular Kashmiri style.
The collard greens are included in most meals in a Kashmiri household. Leaves are harvested by pinching in early spring when the dormant buds sprout and give out tender leaves known as kaanyil haakh.
When the extending stem bears alternate leaves in quick succession during the growing season, older leaves are harvested periodically.
In late autumn, the apical portion of the stem is removed along with the whorled leaves. There are several dishes made with haakh. A common dish eaten with rice is haak rus, a soup of whole collard leaves cooked simply with water, oil, salt, green chillies and spices.
The cooked green leafy vegetables give warmth and a nourishing vibe.
Most importantly, the vegetable is loved across all seasons and is also part of the Wazwan in Kashmir.
The greens are called Haakh and the dish is called Haakh as well. Cooking collards is not as tricky as cooking other greens. One can cook it a little longer.
Traditionally, in Kashmir, it is a staple dish. People eat it every single day and we do not get tired of it. In other words, Haakh is the star of everyday meals and is part of special occasion meals.
The plant is commercially cultivated for its thick, slightly bitter, edible leaves. They are available round the year but are tastier and more nutritious in the cold months.
The leaves are picked before they reach their maximum size, at which stage they are thicker and are cooked differently from the new leaves. Age does not affect flavour.
People here grow Haakh in local gardens. In spring women spend time in their kitchen gardens and Haakh is always their top priority as it grows very quickly.
On the other side, it has a commercial value as well. Many people earn their livelihood by selling Haakh in markets across Kashmir.
For instance, Dal Lake in Kashmir is famous for its scenic location, but it has its unique floating vegetable market where lots of vegetables including Haakh is sold.
