My wife and I were having lunch at a friend's some eight years back. The entrée, the usual dal-bhat, with side servings of a mutton dish, cauliflower curry, and chutneys, included a simple spinach preparation.   It was, however, nothing like the typical green leafy vegetables we ate at home, like mustard greens (tori ko sag), garden cress (chamsur), spinach (palungo), fenugreek leaves, or bok choy. It had a marked flavor, somewhere close to our palungo spinach and even a hint of cabbage, but with a sharper, piquant, and earthy flavor. I relished it so much that I went for a large second helping. I did not have the foggiest idea what it was. Upon my curiosity, my friend told me it was bethe ko sag, popular among rural Newars and called ekoncha in Newari. My jaws dropped when he told me it was a wild weed that grew independently and proliferated home gardens, wheat fields, potato crops, fallow fields, and roadsides—free for the picking. That made me a little suspicious about the edibility of the spinach. 

Discerning the quizzical look on my face, my friend grinned and assured me it was safe to eat. "No worries, it even holds some medicinal properties," he said. I did not buy it and decided to investigate the matter. It bowled me over when my finds reassured me it was not merely safe to eat, but the wild weed packed a lot of nutrients. The more I buried into my research, the more exciting lowdowns surfaced. Given that the wild herbage thus became a favorite on my shopping list. 

History logs that the wild weed existed even in the prehistoric ages when hunters and gatherers foraged this green leafy plant in the backwoods to eat and use as fodder. The botanic name for this weed is Chenopodium Album, a perennial, annual herbaceous plant—a member of the Amaranthaceous family (in the genus Chenopodium). It is fast-growing, resilient, and survives extreme sun, drought, and frost. In Kathmandu, it invades the wheat fields, potato crops, soybean, home gardens, and untilled fields, and being very hardy needs no tending. In a nutshell, mostly neglected, it clusters practically any location, niche, and crevice outdoors. All you have to have is observant eyes.  By and broadly accepted as a pesky nuisance in the garden, it thrives in a temperate and tropical climate. Given that a single bethe plant bears an astronomical quantity of self-sowing seeds, close to 70,000, if not more, it burgeons just like a bushfire.  Botanists claim it served as a food source even in the ancient Chinese civilization and maintained that it was native to Asia and Europe and later introduced to North America, Africa, and Australia. Albeit its wild descent, the plant is cultivated extensively as a food crop in India, particularly in the north, and widely consumed. And what's more, it goes by a horde of names in America and Europe, which sound nothing short of ludicrous such as lamb's quarters, white goosefoot, Missouri lambs quarters, bacon weed, pigweed, and whatnot.  "There are two variety of bethe, one is the local kind and the other deshi (literally from the Terai or India))," says Naren Shrsestha, our greengrocer. "Its seedling time nearly coincides with the planting of palungo spinach. The picking time for the local bethe sag occurs in early spring (March through May) before the wheat crop gets harvested or a little late until mid-fall," he added. The local bethe available in Kathmandu are primarily wild and foraged in the wheat fields and the spring potato crops. "With its growing popularity, farmers in small numbers have started cultivating it in recent times," says Ramchandra, a vegetable vendor in our neighborhood.  Now for the fast check on bethe's nutrients, let's look at the fact sheet below. For good measure, the invasive weed brims over with micronutrients such as potassium,  phosphorus, magnesium, manganese, zinc, flavonoids, and Vitamin K. It is rich in Vitamin C. Surprisingly, the wild weed loads Vitamin A (11,600 IU per 100 grams of leaves) much higher than spinach and about 2.5 times more than kale.  Regarding the health benefits accredited nutritionists and clinical dietitians uphold, the lesser-known bethe greens boost our immunity and help nourish our overall wellness.   Among a wealth of health benefits, let's check on some: 

1. With calcium content to back it up, it helps strengthen our bones and fight against osteoporosis, structural deterioration of bone tissue, and low bone mass (especially among aging women).
2. The flavonoids and copper contents in bethe, essential for a healthy heart, foster the HDL cholesterol, thus, substantially cutting down on the risk of cardiovascular diseases like heart attacks, atherosclerosis, and strokes.  
3. As an excellent glycemic agent, the manganese in bethe greens aids in controlling and stabilizing blood-glucose levels in type-2 diabetes.
4. It fights against toxins in our body caused by prolonged consumption of fruits and veggies contaminated by pesticides and extended use of pharmaceutical drugs like acetaminophen and ibuprofen. It acts as a cleansing agent and helps safeguard the liver. 

   "Bathua also works as a 'rakta shodhak'or blood purifier and 'yakrit utejak 'or liver activator," commented Ayurvedic expert Dr. Nitika Kohli for the Indian Express.  

1. Recent discoveries maintain the regular intake of bethe even check the growth of cancer cells in breasts, lungs, colon, and esophagus.

Hang on! The goodness of this wonder weed is still an arm long. The weedy greens bear medicinal values, intended for anthelmintic, anti-inflammatory, and antirheumatic applications.  When it comes to cooking—no fretting about it. Cook it simply like spinach (palung) or any green leafy vegetables. If you fancy the Newari approach, you can steam it until well done, toss in spicy masalas like in chhoila (spicy meat dish), fold in, and enjoy it with chiura (beaten rice) or dal-bhat. Caveat: Maintain measure and moderation before introducing it into your meal plan. Bethe contains oxalates like spinach and other greens, which, if ingested in excess, can lead to stomach irritation and disorder. Cooking or proper blanching neutralizes the oxalic acid in these wild greens. However, pregnant women and infants should avoid it.  To sum up, the wild weedy bethe ko sag can be a hugely healthful option if you can tweak it into your dietary regime—genuinely worth its weight in gold.   Disclaimer: The dietary information in the above article is solely research-based. Some people may be allergic to a particular food, so exercise care and moderation before introducing a new food regime into your meal plan. Further, the author solicits readers' cross-reference and discretion.