What things to avoid eating in Sawan?

September 12 2025, 8 min reading time

Every season comes with a twist in itself. There are certain things that need not be done and that comes with the chance of having some changes in the way of living for the betterment of the lifestyle.

What things to avoid eating in Sawan?

The month of Sawan holds a special place in Indian households as it’s a time of devotion, fasting, and a certain peaceful joy that comes with cloudy skies and the smell of rain-soaked earth.

But along with its spiritual significance, Sawan also brings a unique set of health precautions passed down through generations. You might remember your grandmother or mother warning, “Is mahine mein saag mat khana” or “salad kachcha mat khana”.

At first, these may sound like age-old traditions without much explanation, but they’re actually rooted in practical wisdom. The monsoon season, which overlaps with Sawan, changes the way our environment and our food behaves.

The warmth, constant moisture, and occasional flooding create an ideal playground for germs, bacteria, and tiny insects that our eyes can’t even see. And unfortunately, certain foods, especially green leafy vegetables and raw salads, can unknowingly carry these hidden guests straight to our plates.

Why avoid green leafy vegetables and salads in Sawan?

During Sawan, which coincides with the peak of the monsoon season, the warm and humid weather creates an ideal environment for germs, bacteria, and small insects to thrive. Green leafy vegetables like spinach, fenugreek, or amaranth tend to trap moisture, mud, and even tiny insect eggs in their folds.

Even with thorough washing, it’s not always possible to remove every trace of these micro-organisms. When eaten raw or undercooked, they can easily find their way into our bodies and cause stomach infections, food poisoning, or digestive discomfort.

This is why our elders have always advised giving leafy greens a break during this season as it’s less about superstition and more about protecting our health when nature is at its most unpredictable.

Salads, especially those made with raw greens or vegetables with uneven surfaces like lettuce or cabbage, carry a similar risk. Since they are eaten without cooking, there’s no heat to kill the bacteria or parasites that may be clinging to them.

In the monsoon months, water used for irrigation and washing vegetables often gets contaminated with sewage or stagnant rainwater, making raw produce more dangerous than usual.

Even freshly chopped salads, if left out for a short while, can become breeding grounds for harmful microbes because of the dampness and warmth in the air. So while salads might be great in summer for hydration and nutrition, in Sawan, they’re best replaced with lightly cooked versions.

Ayurveda also supports this seasonal caution. According to it, our digestion becomes naturally weaker in monsoon because of the high moisture in the environment, which dampens the body’s internal “digestive fire.” Heavy or fibrous leafy greens can become harder to process, leading to bloating, indigestion, or toxin build-up.

By avoiding raw salads and green leafy vegetables in Sawan, we’re simply aligning with the body’s seasonal needs and giving our digestive system a lighter load to handle. Instead, opting for warm, freshly cooked vegetables and seasonal fruits not only keeps us safe from infections but also ensures our meals are easier to digest and more nourishing during this delicate time of year.

Apart from these, what other foods are avoided?

Apart from green leafy vegetables and raw salads, people traditionally avoid eating excessively oily or fried foods during Sawan. The reason is simple as monsoon weather naturally slows down digestion, and heavy, greasy foods like pakoras, samosas, or puris can overload the stomach. This often leads to bloating, acidity, or that sluggish feeling we all dread after a big oily meal.

Also, the humid environment makes stored oil spoil faster, which can invite harmful bacteria. That’s why even if you crave monsoon snacks, it’s better to prepare them fresh at home, use good-quality oil, and eat them in moderation.

Another food group that’s often skipped in Sawan is fermented items like idli, dosa batter, dhokla, or even pickles. Fermentation during the rainy season is tricky because the same warmth and humidity that help the process can also cause unwanted bacterial growth. This not only affects the taste but can also make the food unsafe.

Many people also avoid curd for similar reasons, as it is believed to increase Kapha in the body during monsoon, which can lead to colds, coughs, or throat infections. Instead, buttermilk or lightly spiced lassi made fresh at home is preferred over store-bought or overnight-set curd.

People also limit non-vegetarian food in Sawan, especially fish and seafood. The monsoon is breeding season for many aquatic animals, meaning the chances of contamination and infections are higher. Fish caught during this period may carry more toxins or parasites due to polluted waters and breeding-related biological changes.

From a spiritual point of view, many devotees also choose to abstain from meat entirely as an offering of purity and discipline to Lord Shiva. Even those who do eat non-veg often switch to lighter protein sources like lentils, pulses, or paneer to keep digestion easy and maintain energy levels during fasting or religious observances.

What should you eat instead?

If leafy greens and raw salads are off the list during Sawan, that doesn’t mean your plate has to look dull or be any less nutritious. The monsoon brings its own bounty of vegetables that are both tasty and safe when cooked properly. You can go for light and easily digestible options like bottle gourd (lauki), ridge gourd (turai), ash gourd (petha), pumpkin (kaddu), and pointed gourd (parwal).

These vegetables don’t trap as much dirt or moisture as leafy greens, making them less prone to contamination. Plus, they are gentle on the stomach, which is exactly what your digestive system needs in this season. Cooking them with mild spices, a dash of ginger, or even in a simple curry keeps the flavors comforting and the body warm.

Fruits can also take center stage during Sawan. Seasonal options like papaya, banana, apple, pomegranate, and pear are safer choices because they can be peeled before eating, reducing the risk of germs from contaminated water or soil. Papaya is particularly beneficial as it supports digestion, while bananas provide quick energy without straining the stomach.

Just remember to avoid pre-cut fruits from outside vendors, as they’re often exposed to dust and flies. Instead, wash and cut your fruits at home right before eating so they stay fresh and safe.

For those who enjoy variety, you can also explore wholesome grains and pulses. Warm dishes like moong dal, khichdi, or steamed idlis are not only filling but also light on digestion. Adding herbs like tulsi, curry leaves, or fresh coriander (washed and cooked, not raw) can enhance flavor while offering natural immunity-boosting properties.

Even soups made from seasonal vegetables can be a great option, as the boiling process ensures any hidden germs are destroyed. This way, your meals remain nourishing, comforting, and safe while keeping the monsoon-related health risks at bay.

What is the science behind this practice?

While some may think avoiding leafy greens during Sawan is purely a religious tradition, there’s actually solid science behind it. The monsoon’s high humidity and moisture create the perfect environment for germs and bacteria to thrive on raw greens, increasing the risk of foodborne illnesses.

If you still crave salads, take extra precautions like wash them thoroughly in clean water, lightly boil (blanch) them to kill microbes, and avoid eating raw greens from outside vendors, sticking to home-cooked meals instead. By making these small tweaks, you can enjoy your food safely while honoring the wisdom behind Sawan’s dietary guidelines.

Lastly, the advice to avoid saag and raw salads in Sawan is far from a baseless superstition. It’s a precaution rooted in both ancient wisdom and modern science. The monsoon season’s humidity and dampness make certain foods, especially green leafy vegetables, a risky choice due to the increased presence of germs, insects, and contamination.

By avoiding these during Sawan, you’re simply giving your body a break from unnecessary health risks. Opt for warm, freshly cooked meals, seasonal produce, and safe preparation methods. After all, good health is the best offering you can make, to yourself and to the divine.

Written by: Nikita, Content Writer, Rudraksha Hub

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