Desi Soppu Mela Kicks Off in Mysuru, Celebrating Over 200 Indigenous Greens

On a breezy morning at the historic Nanjaraja Bahadur Choultry, the two‑day Desi Soppu Mela was inaugurated with a burst of excitement and the fragrant aroma of fresh leaves. Organised by a coalition of NGOs – Sahaja Samrudha, Keystone Foundation’s Using Diversity wing, Hulikadu Farmers Producer Company and the ICAR‑JSS Krishi Vigyan Kendra, Suttur – the fair aims to put a spotlight on the wealth of edible greens that have been hiding in our fields for generations.

Neelamma Kemannanavar, a farmer from Thimmapur in Haveri, stood at the podium, her eyes shining with pride. “When we were children, our elders would point out edible greens along the bunds of fields, ponds and water bodies. That’s why I can name more than a hundred varieties,” she said, her voice tinged with nostalgia. She urged parents to pass this living knowledge on to their kids, before the tide of herbicides wipes it away completely.

Ramachandran G., senior programme coordinator of Kerala‑based Keystone Foundation, used the occasion to launch his new book, Sakkath Soppu. “Globally there are over 3,000 edible plant species, yet people habitually eat only about thirty,” he explained. “The rest belong to local and indigenous communities, and that wisdom is fading fast. This mela is a perfect platform to rekindle interest among the younger generation.”

Speaking on the scientific side, G. L. Muralidhar Gungurumale of the Centre for Environment Studies in Shivamogga reminded the crowd that what many call “weeds” are, in fact, nutritional powerhouses. “Regular consumption of these greens can boost health, while also conserving biodiversity,” he noted.

Srivatsa Govindaraju, founder of Chiguru EcoSpaces in Bengaluru, added a practical note: schools should integrate indigenous greens into meals and curricula. “These plants may not be mainstream market items, but they are packed with vitamins and medicinal benefits,” he said.

Visitors to the mela can wander through stalls brimming with leafy varieties like berake soppu, seegae soppu, and many others that most urban shoppers have never seen. Cooking demonstrations, tasting sessions and interactive workshops make the experience both educational and delicious. As the sun set on the first day, the chatter among families hinted at a hopeful revival of a culinary heritage that once thrived on every village road.

In a world where monocultures dominate plates, the Desi Soppu Mela stands as a gentle reminder: our ancestors knew how to eat wisely from the land. All it takes is a little curiosity, a dash of courage, and a willingness to add a few more greens to the daily menu.