Bathu leaves (lamb's quarters / Chenopodium) are a traditional Punjabi winter green that most people outside of India have never cooked with — and most LA grocery stores have never stocked. Cook them as a saag on their own, mix with spinach and mustard greens, or stuff into parathas for an earthy, mineral-rich flavor that is pure North Indian village cooking.

A Taste of Punjab's Villages

• Fresh bathu (lamb's quarters) leaves
• Traditional Punjabi saag green
• Earthy, mineral-rich flavor
• Extremely rare find in Los Angeles

How to Use

Wash thoroughly (bathu can be sandy). Cook as saag with garlic and ghee, mix into sarson da saag for depth, or chop finely into paratha dough. Pairs beautifully with makki di roti.

Frequently Asked Questions

What does bathu taste like?
Earthy and slightly mineral, similar to spinach but with more depth. Mildly bitter when raw, mellows when cooked.

Is this the same as the weed that grows everywhere?
Yes — lamb's quarters grows wild across North America. In India, it is cultivated and prized as a winter green.

Can I freeze it?
Blanch and freeze for later use. Fresh is best, but frozen bathu works in cooked dishes.

Fresh produce — seasonal availability.