I recently discovered that my garden has a Fern Leaf Aralia plant, also known as Cakra Cikri leaves. Its unique, finely divided foliage adds a lush, tropical touch to the surroundings beautifully.
My wife asked if it was edible, so I searched using Google Lens. I found out that Fern Leaf Aralia, or Cakra Cikri leaves, offers many health benefits when used properly.
I tried eating the raw leaves; they had a pleasant, fragrant taste. I also discovered they can be made into tea, providing a soothing drink that retains the plant’s natural aroma and benefits.
A paper about Cakra Cikri leaves shows they are rich in nutrients. They contain carbohydrates, fats, protein, calcium, iron, magnesium, manganese, phosphorus, potassium, sodium, zinc, water, B vitamins (B1–B9), flavonoids, saponins, and tannins—making them highly beneficial for health.
I used to want to remove the Cakra Cikri tree from my garden, thinking it was useless. But after learning about its many health benefits, I decided to keep and appreciate it instead.
If you ask about the taste, Cakra Cikri leaves are fragrant and pleasant. Whether eaten raw or made into tea, both are good options, but personally, I prefer enjoying them raw for freshness.
Some people may not be accustomed to eating Cakra Cikri leaves because they are not widely known or identified as vegetables in this area. Instead, the plant is commonly recognized as a fence plant. This limited recognition and unfamiliarity are the main reasons why Cakra Cikri remains unpopular as an edible plant.
What do you think? Is there the plant in your area?
