Did you know that Sesbania grandiflora or Agase in Kannada language, a flowering small tree, is culinary wonder used as Agase soppu (leaves) Saru or rasam, Agase Hoovu (flowers) for thambuli (a dip, thick gravy), and Agase Beeja (seeds) to make chutney powder?

Sesbania grandiflora or Agati grandiflora, a botanical name commonly known as Vegetable Hummingbird, Swamp Pea, White Dragon tree, West Indian pea, is called in Indian languages as Agase (ಅಗಸೆ) or Agastya in Kannada, Avisa (అవిసె) or Agise Chettu in Telugu, Agathi Keerai (அகத்தி கீரை) in Tamil, Akatti (അകത്തി) in Malayalam, Bok phool (বকফুল) in Bengali, Gaach-Munga (गाछ मूंगा) in Hindi, Hadgyachi phoole (Hadga) in Marathi, Katuru murunga in Sinhala language, is a small tree in the genus Sesbania in the legume family. In Sanskrit it is called Muni pushpa (meaning sage’s flower), Muni Priya (that which is dear to the sage), Vakra Pushpa (curved flower). 

In the Indian context, the tree and its flowers have religious significance too. Its flowers are a sacred offering during Puja of Lord Shiva. The tree is called Agastya in India as it is believed that it is named after the famous sage Agastya, a South Indian rishi famed for founding the Siddha Vaidya system of medicine and propagating its herbal use in the ancient traditional system of healing in South India. Agastya is also a bright yellow-coloured star, remains visible from August to April every year from almost all places falling south of 37° latitudes. As the Agati grandiflora blooms in Autumn, it is said that it is named as Agastya, after this star. 

Its leaves, flowers, and seeds are widely used not only in India but in many countries of South Asia such as in Sri Lanka, Thailand, Java, Khymer, Vietnam, Indonesia, Maldives, Philippines, etc, in culinary preparations. 

Sesbania grandiflora or Agase tree of the tropic and sub tropics, known in 50 species of evergreen and deciduous leguminous herb, shrubs and trees, though originated in South East Asia, is widely grown in all parts of India and also in many tropical regions of the world. Its generic name is 'Sesban' derived from Arabic while the specific epithet 'grandiflora' means "large flowers," in Latin. The Agase tree grows straight, has deeply furrowed bole and light spreading crown with feathery leaves, grows up to 3–8 m and provides soft wood. Its petiolate leaves borne on terminal ends of branches are regular and rounded. The flowers in white, yellowish or rose-pink colour or red are borne on auxiliary clusters of 2-5 each , appear pea-like, usually 5-10 cm long, curved and 3 cm wide; buds and blossoms are recognizable from their unique blunt sickle shape. It is raised from seeds or hardened cuttings. The seed coat is hard, requiring scarification before sowing. The tree thus grows where there is good soil and a hot, humid climate. Its leaves, flowers and seeds are all edible, though a bit bitter. 

Agase's traditional culinary use, widely known in South India and in particular in Karnataka, are as: Agase Hoovu (flower) to make Thambuli, a dip of thick gravy, eaten as a side dish but in limited quantity; Agase soppu (leaves) saru or Rasam; and Agase beeja (seeds) chutney powder. 

Agase or Agastya use as home remedies in Ayurveda or Siddha system of medicine are: its flowers for lowering blood pressure, hair treatment, and for its anti-toxic, anti-microbial, analgesic and anti-pyretic properties. Use of its flowers in some form is also recommended for pregnant woman.

- Narasipur Char