Kangra
Nestled in the lush green valleys and dense forests of the Dhauladhar Range, a unique wild plant known locally as “Lungdu” continues to remain deeply connected with the culture, health and livelihood of hill communities in Himachal Pradesh. More than just a seasonal delicacy, Lungdu represents the rich culinary traditions and ecological heritage of the Himalayan region.
Naturally found during the summer months from April to September, Lungdu — also popularly known as “Lingad” or “Khasrod” in different parts of the state — is highly valued for its medicinal properties, distinctive flavour and nutritional richness. Scientifically known as Diplazium maximum, the plant has been part of traditional hill cuisine for generations.
Rich in Vitamin A, Vitamin B-complex, iron, folic acid and dietary fibre, Lungdu is considered extremely beneficial for health. It is commonly prepared as a vegetable dish and pickle. Though slightly bitter in its raw form, the taste becomes mild and enjoyable after boiling and cooking.
In Kangra district, Lungdu grows abundantly across the forests and slopes of Dharakandi, Kareri, Boh and Salli in the Shahpur region. It is also widely found in higher reaches of Dharamshala, Palampur, Baijnath and the remote Barot-Bhangal belt, where villagers trek through difficult mountain terrain to collect it.
For many rural families, Lungdu is not only a traditional food item but also an important source of seasonal income. Residents of Boh village, including Kanta Devi and Gudo Devi, say villagers begin climbing forest trails early in the morning and often walk several kilometres to gather the plant. Carried down the hills on their backs, Lungdu is later sold in local markets in bundled form. A single person can reportedly collect nearly 10 to 15 kilograms in a day.
Earlier, villagers used to exchange Lungdu for grains while travelling from village to village. However, with growing awareness about its medicinal benefits and increasing demand in urban markets, the plant now fetches good prices and has become a sought-after seasonal delicacy.
Its popularity has also expanded into traditional Himachali cuisine, with “Lungdu Madra” gradually becoming a favourite dish at Kangri Dham feasts and social gatherings. Pickles prepared by self-help groups are also gaining popularity among consumers.
Growing quietly in the lap of nature, Lungdu stands today as a symbol of Himachal Pradesh’s traditional wisdom, self-reliance and sustainable mountain lifestyle — connecting taste, nutrition, culture and livelihood in one remarkable gift of nature.
