Turn over a new leaf

Pilkhan, or white fig, is a native inhabitant of Delhi, flourishing effortlessly in the city’s dry and arid climate. The gigantic tree with massive canopies can be spotted across the city parks and along the roads. Although most people cross pilkhan trees every day, they are oblivious to the food that this tree can provide.

Pilkhan (Ficus virens) is a deciduous tree that sheds all its leaves around February and sprouts new ones around April. The tree is known as pakhad in Hindi, bassari in Marathi, kurugatti in Tamil, cherala in Malayalam and pepri in Gujarati. The unopened leaf buds and young leaves of the tree are slightly sour and can be consumed as a healthy stir-fried sabji (see recipe) or turned into a pickle. Though many tribal communities in the country eat pilkhan, not much has been documented about it.

The tree is found in tropical countries and is used widely for food in the Southeast Asian region. In Myanmar, the leaves are used to prepare soups with peas and beans, or potato. The young shoots and leaves are known as phak lueat in Thailand and are boiled and used in curries. These leaves are available for only a short time, which means that they can be consumed just once or twice a year. However, they can be dried and preserved for later use.

These leaves are rich in phenols and flavonoids. A study published in the journal Biocatalysis and Agricultural Biotechnology in September 2022 shows that extracts of pilkhan leaves have ferric-reducing power and could prevent oxidative DNA damage. Another study, published in the journal Food and Chemical Toxicology in December 2017, indicates that proanthocyanidins present in the stem, leaves and fruits could re-duce growth of breast cancer cells in animal models. Researchers also reported in the Journal of Pharmacognosy and Phytochemistry in May 2016 that flavonoids isolated from the leaves can inhibit viruses such as Coxsackie B4 and hepatitis A virus to different extents. The leaves are also said to be good against diabetes, according to a review published in The Pharma Innovation journal in May 2023.

More than the leaves, the use of the bark as medicine has been documented. Research published in the International Journal of Pharmaceuical Sciences Review and Research in July 2014 shows that the bark extract can significantly quicken the wound-healing process by helping in wound contraction and a decrease in the period for epithelialisation, compared to the healing in a control group of animals. An infusion of the bark is often used as a mouthwash in spongy gum conditions. In Ayurveda, the bark is used in the Nãlpãmaram group of formulations, which includes Nalpamaradi tailam used to improve the skin and Saribadyasavam that treats skin diseases like eczema.

The round, pea-sized flowers of pilkhan also have medicinal value. These inflorescences have a fleshy receptacle and are used to prepare a jam that helps with indigestion and heart-related diseases. They are also used to prepare a soup to provide relief from urinary disease and can reduce excess sweating. The white latex of the tree, when applied on sores, reduces inflammation, researchers write in the book Medico-Biowealth of India, published in August 2023.

Though the tree is generally found in arid conditions, it can also survive in stagnant water. The tree appears to be taller in wetter areas. Pilkhan is said to be a good choice for landscaping, as it does well in both sun and shade.

Ficus is the largest genus belonging to the Morcaceae or the fig family. The pilkhan belongs to a group known as “strangler figs”, because its seeds can germinate on other trees and grow to strangle and kill the host tree. The tree’s sturdiness is one reason for it being used to grow bonsai. Unlike the aerial roots of banyan, which form props and help the tree spread vegetatively, the aerial roots of pilkhan tend to wrap themselves around the main stem—this gives the bonsai a unique look.

This was first published in the 16-30 April, 2024 print edition of Down To Earth