Categories
Herbs & Plants

Euryale ferox

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Botanical Name:Euryale ferox

Family: Nymphaeaceae

Genus: Euryale

Species: E. ferox

Kingdom: Plantae

Order: Nymphaeales

Common Names:Fox nut, Foxnut, Makhana, or Gorgon plant,Prickly water lily.

Habitat : Euryale ferox is  native to eastern Asia, and is found from India to Korea and Japan, as well as parts of eastern Russia. It grows on ponds and lakes in lowland areas.

Description:

Euryale feroxis a perennial/ annual plant. It grows in water, producing bright purple flowers. The leaves are large and round, often more than a meter (3 feet) across, with a leaf stalk attached in the center of the lower surface. The underside of the leaf is purplish, while the upper surface is green. The leaves have a quilted texture, although the stems, flowers, and leaves which float on the surface are covered in sharp prickles. Other leaves are submerged.

CLICK & SEE THE PICTURES

Edible Uses:

The plant produces starchy white seeds, and the seeds are edible. The plant is cultivated for its seeds   in lowland ponds in India, China, and Japan. The Chinese have cultivated the plant for over 3000 years. More than 96,000 hectares of Bihar, India, were set aside for cultivation of Euryale in 1990-1991.  The plant does best in locations with hot, dry summers and cold winters. Seeds are collected in the late summer and early autumn, and may be eaten raw or cooked.

In India, particularly in the northern (Punjab) and western parts of the country, Euryale ferox seeds are often roasted or fried, which causes them to pop like popcorn. These are then eaten, often with a sprinkling of oil and spices. In Mithila culture of Mithilanchal ,makhana known as Makhaan in Maithili is an auspicious ingredient in offerings to the Goddesses during festivals and is used to show reverence and in cooking , specially to make a porridge/pudding called kheer of makhana or ‘makhaanak kheer’ or ‘makhaanak payasam’. Makhhaan along with Paan (betel leaf),Maachch (fish) is symbolic to Maithil Culture.

Evidence from archaeobotany indicates that Euryale ferox was a frequently collected wild food source during the Neolithic period in the Yangtze region, with large numbers of finds coming from the sites of Kuahuqiao, Hemudu, and Tianluoshan.

Composition:
Figures in grams (g) or miligrams (mg) per 100g of food.
Seed (Dry weight)

*400 Calories per 100g
*Water : 0%
*Protein: 10.3g; Fat: 0.2g; Carbohydrate: 89g; Fibre: 0.2g; Ash: 0.6g;
*Minerals – Calcium: 34mg; Phosphorus: 100mg; Iron: 1.5mg; Magnesium: 0mg; Sodium: 0mg; Potassium: 66mg; Zinc: 0mg;
*Vitamins – A: 0mg; Thiamine (B1): 0mg; Riboflavin (B2): 0mg; Niacin: 0mg; B6: 0mg; C: 0mg;

Medicinal Uses:

The leaf is used in cases of difficult parturition. The seed is a sweet and sour astringent herb that acts as a tonic for the kidney and the spleen. The seed is analgesic and aphrodisiac. It is taken internally in the treatment of chronic diarrhea, vaginal discharge, kidney weakness associated with frequent urination, impotence, premature and involuntary ejaculation and nocturnal emissions.

In China the plant is called qiàn shí.  Its edible seeds are used in traditional Chinese medicine, where they are often cooked in soups along with other ingredients

Disclaimer:The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://en.wikipedia.org/wiki/Euryale_ferox

http://www.herbnet.com/Herb%20Uses_UZ.htm

http://www.bananas.org/vbclassified.php?s=8adbd56834a2b05a2c553d2add39811f&do=ad&id=634

http://www.pfaf.org/user/Plant.aspx?LatinName=Euryale+ferox

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Categories
Herbs & Plants

Ranabili

Botanical Name : Cipadessa baccifera
Family: Meliaceae (Neem family)
Synonyms: Melia baccifera, Cipadessa fruticosa
Common name: Ranabili

Hindi : nalbila

Kannada :  cheduveera, chittunde, hanoyi, hanumana thoppalu, mandala kaayi, padavali, sidigolu, sitthunde gida, sidugoli, adusoge, hanumantatoppalu, adasaage, bettadabaevu, chaedu beera, chithunde, hanumantatap, mendala kaayi, minnamunni, narachalu gida

Malayalam :   pulippanchedi

Marathi : ranabili, gudmai

Oriya ; pittamari

Tamil : savattuchedi, pulippanchedi, pullipamcheddi, cannatturukka vempu, cevvattai1, pulippan#, pulippan@

Telugu : chedubira, chedu bira, chend bera, rana beri, turaka vepa, hanumantha-bira, chandbera, chanduvira, pottu vepa, purudona, purudonda, ranabilla, thabate, thavitegu

Habitat :Indomalaysia; in the Western_Ghats- throughout.This species is globaly distributed in Indo-Malesia. It is said to be cultivated in Hawaii and under glass in Europe. Within India, it has been recorded in Bihar, Orissa and in the eastern Himalayas up to 1500 m., Maharashtra, Karnataka, Kerala and Tamil Nadu. It is found in ravines, rock crevices and in thickets and forest edge habitats.

Description:
Ranabili is a shrub 1-4 m tall, with coarse bark. Young branches are grayish brown, ribbed, and covered with yellow velvety hairs and sparse grayish white lenticels. Leaves are compound, 8-30 cm long, with leaf-stalk and spine either hairless or yellow velvety. Leaflets are usually 9-13, opposite, ovate to ovoid-oblong, 3.5-10 × 1.5-5 cm. Flowers are born in clusters 8-15 cm long. Flowers are white, 3-4 mm in diameter. Flower stalks are 1-1.5 mm long. Sepal cup is short, yellow velvety outside. Sepals are broadly triangular. Petals are white or yellow, linear to oblong-elliptic, 2-3.5 mm, outside covered with sparse appressed velvety hairs. Stamens are shorter than petals, with hairy filaments. Fruit is purple to black when mature, round, 4-5 mm in diameter. Flowering: April-October.
click to see the pictures…

Medicinal uses: Juice of the root is given in cases of indigestion. It is also used in treating cough and cold. A paste of bark is pressed against the teeth for about 15 mins to relieve bleeding and swelling of gums.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://www.flowersofindia.net/catalog/slides/Ranabili.html
http://envis.frlht.org.in/botanical_search.php?txtbtname=Cipadessa+baccifera&gesp=2522%7CCipadessa+baccifera+%28ROTH.%29+MIQ.
http://www.biotik.org/india/species/c/cipabacc/cipabacc_en.html

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News on Health & Science Yoga

Treating Diseases Through Grapho-Yoga

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 Ever heard of diseases being cured through ‘grapho-yoga’?

click to see

Grapho-Yoga claims if you learn & practice it,  you can get rid of: sciatica, neurosis, hysteria, neurasthenia irritability, impotency, vertigo, tendency to remain ill, disparate, trembling of hands and feet, violent anger, chronic choryza, depression, sleeplessness, paronia, suicidal tendency, sensuality, forgetfulness, rough voice, anthrophobia, timidity, thyroid problem, resentment etc…...CLICK  & SEE

It is the super technology and it don’t require any other help.

You can destroy the den of enemies inside or outside.

You can approach Dr Sachidanand Pandey in Patna (a town in Bihar in India) who claims to have cured at least 2000 patients through the art of grapho-yoga, a combination of hand-writing and yoga.

Pandey said he had invented the system after putting in 18 long years in research and established his own ‘Grapho Yoga Peeth’ in Bihar‘s capital.

Explaining the method, Pandey said it was based on a combination of yoga and the science of hand-writing analysis i.e. graphology. It is simple, does not cost much and requires nothing except pen, paper and oxygen.

“I got inspiration from western researches which say that letters give an insight into the psyche of persons like why many people are quarrelsome or why many turn into criminals. So I thought that the letters and the way one writes them can also have a positive effect on their personality,” Pandey explained.

There are 26 letters in Roman alphabet and 50 in Devnagri which have been invented as per the need of human being, he said. All these 50 characters were linked to glands in the human body which secrete 50 vital hormones controlling 50 propensities or qualities of a person.
You may click to learn more .


Sources
:

The Times Of India

http://www.microvitumgraphotherapy.swebby.com/

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Categories
Fruits & Vegetables Herbs & Plants

Persimmon & Indian Persimmon(Gaub)

Botanical Name: Diospyros peregrina,Embryopteris peregrina, Embryopteris glutenifera and Diospyros embryopteris
Family: Ebenaceae
Genus: Diospyros
Kingdom: Plantae
Order: Ericales

English names: Gaub Persimmon, Wild Mangostein.

Sanskrit names:
Kalaskardha, Krishnasara, Tinduka.

Syn : Diospyros embryoteris Pers., D malabarica (Oeser.) Kost.

Telugu Name:Nita Tumiki, Tumiki and Racha-Tumiki

Hindi Name: Make Tendu, Kala-Tendu and Guab

Bangali Name: Gab

Tamil Name:Tumbica,Panickcki and Panichi

Marathi Name: Timbursi

Trade Or Popular Name : Gaub Tree and Indian Persimmon

Habitat: Throughout India; Bangladesh, Malaysia and other South-East Asian countries, also in Australia,  Japan & China

Description: Middle  ­sized, profusely branched tree; stem and branches black, branchlets glabrous; leaves alternate, petioles  ±0.6 to  ±0.8 cm long, lamina thick, leathery, oblong, veines slightly elevated above; male flowers in few or many-flowered short cymes, flowers tubular, 0.8 cm long, lobed, calyx black, silky; female flowers solitary or few together, subsessile or cymose, larger than male flowers, ovary 8-celled; fruits usually solitary, subglobose, 2.5-5.0 cm in diameter, brick  ­colored when young, yellowish when mature, persistent calyx lobed, accrescent 4- to 8   seeded.…..…click & see

CLICK & SEE THE PICTURES

PERSIMMON FLOWER

The most widely cultivated species is the Oriental or Japanese persimmon, Diospyros kaki. In color, the ripe fruit of the cultivated strains range from light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.5 to 4 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit has a high glucose content. The protein content is low, but it has a balanced protein profile. Persimmon fruits have been put to various medicinal and chemical uses.

Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.

Asian persimmon, Japanese persimmon Other Name:Diospyros kaki
The tree is native to Japan, China, Burma and northern India. It is deciduous, with broad, stiff leaves and is known as the shizi in China, and also as the Japanese Persimmon or kaki in Japan. It is the most widely cultivated species. Its fruits are sweet, and slightly tangy with a soft to occasionally fibrous texture. Cultivation of the fruit extended first to other parts of east Asia, India and Pakistan, and was later introduced to California and southern Europe in the 1800s, to Brazil in the 1890s, and numerous cultivars have been selected. It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar ‘Hachiya’ is widely grown. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like ‘Hachiya’ must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

“Sharon fruit” (named after the Sharon plain in Israel) is the marketing name for the Israeli-bred cultivar ‘Triumph’. As with all pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The “sharon fruit” has no core, is seedless, particularly sweet, and can be eaten whole.

Diospyros lotus (date-plum)
Date-plum (Diospyros lotus), also know as lotus persimmon, is native to southwest Asia and southeast Europe. It was known to the ancient Greeks as “the fruit of the gods”, or often referred to as “nature’s candy” i.e. Dios pyros (lit. “the wheat of Zeus”), hence the scientific name of the genus. Its English name probably derives from Persian Khormaloo ?????? literally “date-plum”, referring to the taste of this fruit which is reminiscent of both plums and dates. This species is one candidate for the lotus mentioned in the Odyssey: it was so delicious that those who ate it forgot about returning home and wanted to stay and eat lotus with the lotus-eaters.

Diospyros virginiana (American persimmon):
American persimmon (Diospyros virginiana) is native to the eastern United States. Its fruit is traditionally eaten in a special steamed pudding in the Midwest and sometimes its timber is used as a substitute for ebony (e.g. in instruments).

Diospyros digyna (black persimmon):
Black persimmon or black sapote (Diospyros digyna) is native to Mexico. Its fruit has green skin and white flesh, which turns black when ripe.

Diospyros discolor:
The Mabolo or Velvet-apple (Diospyros discolor) is native to the Philippines. It is bright red when ripe. It is also native to China, where it is known as shizi. It is also known as Korean mango.

Diospyros peregrina (Indian persimmon):
Indian persimmon (Diospyros peregrina) is a slow growing tree, native to coastal West Bengal. The fruit is green and turns yellow when ripe. It is relatively small with an unremarkable flavor and is better known for uses in folk medicine rather than culinary applications.

Diospyros texana (Texas persimmon):
Texas persimmon (Diospyros texana) is a species of persimmon that is native to central and west Texas and southwest Oklahoma in the United States, and eastern Chihuahua, Coahuila, Nuevo León, and Tamaulipas in northeastern Mexico. The fruit of D. texana are black on the outside (as opposed to just on the inside as with the Mexican persimmon)subglobose berries with a diameter of 1.5–2.5 cm (0.59–0.98 in) ripen in August. The fleshy berries become edible when they turn dark purple or black. At which point they are sweet and can be eaten from the hand or made into pudding or custard.

Flowering and Fruiting: Summer to rainy season, fruits take 4-5 months to mature.

Edible Uses:  

Persimmons are eaten fresh, dried, raw, or cooked. When eaten fresh, they are usually eaten whole like an apple or cut into quarters, though with some varieties, it is best to peel the skin first. One way to consume very ripe persimmons, which can have a very soft texture, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon. Riper persimmons can also be eaten by removing the top leaf, breaking the fruit in half and eating from the inside out. The flesh ranges from firm to mushy, and the texture is unique. The flesh is very sweet and when firm due to being unripe, possesses an apple-like crunch.[citation needed] American persimmons and diospyros digyna are completely inedible until they are fully ripe.

In China, Korea, Japan, and Vietnam after harvesting, ‘Hachiya’ persimmons are prepared using traditional hand-drying techniques, outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market. In Japan the dried fruit is called hoshigaki (???), in China it is known as “shìb?ng” (??), in Korea it is known as gotgam (hangul: , and in Vietnam it is called h?ng khô. It is eaten as a snack or dessert and used for other culinary purposes.

In Korea, dried persimmon fruits are used to make the traditional Korean spicy punch, sujeonggwa, while the matured, fermented fruit is used to make a persimmon vinegar called gamsikcho .

In Taiwan, fruits of astringent varieties are sealed in jars filled with limewater to get rid of bitterness. Slightly hardened in the process, they are sold under the name “crisp persimmon” (cuishi ??) or “water persimmon” (shuishizi ???). Preparation time is dependent upon temperature (5 to 7 days at 25–28 °C (77–82 °F)). In some areas of Manchuria and Korea, the dried leaves of the fruit are used for making tea. The Korean name for this tea is ghamnip cha .

In the Old Northwest of the United States, persimmons are harvested and used in a variety of dessert dishes most notably pies. It can be used in cookies, cakes, puddings, salads, curries and as a topping for breakfast cereal. Persimmon pudding is a dessert using fresh persimmons. An annual persimmon festival, featuring a persimmon pudding contest, is held every September in Mitchell, Indiana. Persimmon pudding is a baked pudding that has the consistency of pumpkin pie but resembles a brownie and is almost always topped with whipped cream. Persimmons may be stored at room temperature 20 °C (68 °F) where they will continue to ripen. In northern China, unripe persimmons are frozen outside during winter to speed up the ripening process.

Ecology and cultivation: Throughout India, abundant in Bengal; cultivated near habitational sites; occasionally found as ferals; Sri Lanka.

Chemical contents: Root: glycerides; Bark: myricyle alcohol, saponin, triterpenes; Stem: β-sitosterol, α leuconanthocyanin; Leaf: triterpenes; Fruit pulp: alkenes, triterpenes; Seed: betulinic acid, β-amyrin, fatty oil, unsaponified matter.

Medicinal Uses:
Traditional use: SANTAL : (i) Root: in gravel; (ii) Bark: in cholera; (iii) Fruit: in dysentery and menorrhagia; TRIBES OF ABUJH-MARH RESERVE AREA (Madhya Pradesh) : Fruit: in dysentery and as tonic; TRIBES OF BASTAR (Madhya Pradesh) : Fruit: in blister in mouth, diarrhoea.

HARIT SAMHITA : Bark: in gastro-enteritis; BAGBHATTA : Juice of unripe fruit: in restoring normal skin colour after burn; BHABAPRAKASA : Aqueous extract of green fruit: in healing burn-wound; BANGASENA : Powder of dried fruit with honey: licking is beneficial in hiccup in children.

AYURVEDA :
(i) Bark extract: in chronic dysentery; (ii) Aqueous extract of green fruit: in menorrhagia, excessive salivation.

Modern Use: EtOH (50%) extract of stem and leaf: anticancer, diuretic; EtOH (50%) extract of stem bark: antiprotozoal, antiviral, hypoglycaemic.

Other Uses:
Rural people of North Bengal and Bangladesh consume the leaves as vegetable. Fruits are eaten by Bhoxas, Lodhas, Monpas, Santals and Bengalees.

Tribes of Bastar consume the seeds.

Boatmen rub the fruit-juice on the undersurface of boats to protect the wood from rotting, and fishermen use the same in their fishing net for the same purpose.

Adulterants: Often it is confused with Garcinia mangostana and Strychnos nux-vomica. Remarks: Santals use bark in treatment of rinderpest.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:
http://www.bsienvis.org/medi.htm#Dillenia%20indica
http://forest.ap.nic.in/Forest%20Flora%20of%20Andhra%20Pradesh/files/ff1008.htm

http://en.wikipedia.org/wiki/Persimmon

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Categories
Herbs & Plants

Desert date (Indian Soapberry Tree Or Thorn Tree)

Botanical Name:Balanites aegyptica (L.) Delile ( Balanitaceae)

Syn : Balanites roxburghii Planch, B. aegyptica var. roxburghii Duthie.

English names: Desert date, Soapberry tree, Thorn tree.

Sanskrit name: Ingudi.

Vernacular names: Ben and Hin : Hingan; Mar: Hinganbet; Tam: Nanjunda; Tel: Gari.

Trade name: Hingan.
Habitat: In India :Bihar, Deccan, Gujarat, Uttar Pradesh (Kanpur) and Sikkim.

Description:Spiny tree, about 6 m high; branches glabrous or puberulous and ending in very strong ascending spines; leaves alternate, bifoliate, ashy green, leaflets coriaceous; cymes axillary, 4- to 10-flowered; flowers green, velvety pubescent; fruits ovoid, about 5 cm in length, fleshy drupes, 1-seeded; seed oily but exalbuminou8.


You may click to see  pictures:

Flowering: November, also during February to May; Fruiting: Winter.

Ecology and cultivation: Xerophyte, found chiefly on black cotton soil; does not thrive in rocky areas.

Chemical contents: Plant: diosgenin and yamogenin; Root: steroidal sapogenin, diosgenin, yamogenin; Stem-bark: steroidal sapogenin, nitrogen glucoside, sesquiterpene, balanitol, bergapten; Leaf: 6 diosgenin glucosides; Fruit: steroidal sapogenin, yamogenin, 5 diosgenin glycerides, 6 diosgenin glucosides, diosgenin, balanitisins A, B, C, D & E; Seed: a saponin of diosgenin, non-edible fatty oil.

Medicinal uses : TRIBES OF PANCH MAHAL (Maharashtra) and RURAL FOLK: Bark, Leaf, Fruit and Seed: as anthelmintic and purgative; Fruit: in boils, leucoderma and other skin diseases; Fruit-pulp: in whooping cough.

Modern uses: Plant: cytotoxic and antitumour principle isolated; Bark: bactericide; EtOH (50%) extract of bark: spasmolytic; Seed-kernel oil: antimicrobial, useful in burns and ulcers, spermicidal.


Other Uses:
Fruit-pulp is edible and used for cleansing silk and cotton. Fruit-shell is used in fire-cracker industry. Wood is chiefly used for making walking sticks and as fuel.

.Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider
Resources:

http://en.wikipedia.org/wiki/File:Balanites_aegyptiaca_0730.jpg

http://www.bsienvis.org/medi.htm#Bacopa%20monnieri

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