Herbal and Medicinal Plants

Ayurveda has, for several years, exalted the virtues of the vegetarian diet emphasizing the benefits of green leafy vegetables. Although greens, like spinach have gained universal acceptance, especially among children, through the vastly popular cartoon character - Popeye, they have always been part of the staple diet recommended by Ayurvedic physicians. Greens are rich in fiber and antioxidants and contain natural pigments like lutein that keep several diseases, such as macular degeneration, at bay. Ayurveda recommends that greens be included as part of every individual’s daily diet to cure several diseases.

The Ayurvedic method of cooking these vegetables is simple and easy to digest. Separate the edible leaves from the weeds and grass. Wash well. Chop and cook by adding ghee and a small amount of rock salt. Add a pinch of pepper powder for taste. Cook for 5–7 minutes only. If the leaves lack taste or have a bitter, astringent taste, cooked green gram (peeled) may be added towards the end and mixed well. Adding coconut to the greens makes them heavy to digest. It may be added only when the person has very good digestion (Agni).

List of Medicinal Plants in India

• Emblica officinalis (Amla)
• Saraca asoca (Ashoka)
• Withania somnifera (Aswagandha)
• Peeper longum (Long pepper)
• Asparagus racemosus (Satavari)
• Ocimum sanctum (Tulsi)
• Commiphora wightii (Guggulu)

List of Medicinal Plants and its Uses