Chandrashoor

1,820.00

Botanical Name Lepidium sativum
Family Brassicaceae
Origin Garden cress is believed to have originated in Persia (modern-day Iran) and was cultivated in ancient times by the Greeks, Romans, and Egyptians.
Description Garden cress is an annual herb that grows up to 60 cm tall. It has a slender stem, small white or pinkish flowers, and a fruit that splits into two parts, each containing a single seed. The leaves are green, narrow, and compound with a peppery taste.
Parts Used The leaves, stems, and seeds of garden cress are used in food and traditional medicine.
Dose The recommended dose of garden cress varies depending on the form and intended use. Consult with a healthcare professional for appropriate dosing.

Ayurveda Features

Formulations(Yog) Garden cress can be used in various forms, such as fresh leaves and stems, sprouted seeds, or as a powder or extract.
Anti-Dote (Nivaran Dravya) There is no known antidote for garden cress.
Ayurvedic Properties GUNA (Quality): Laghu (Light), Ruksha (Dry)
RASA (Taste): Tikta (Bitter), Katu (Pungent)
VIPAK (Metabolism): Katu (Pungent)
VIRYA (Potency): Ushna (Hot)
PRABHAV (Impact): Vayasthapana (Anti-aging)
Other Names Sanskrit: Chandrashoor, Asphota, Katuwali, Marisha
Hindi: Chandrasoor, Halim
Assamese: Halim
Bengali: Halim
Kannada: Alemane
Malayalam: Asalio
Manipuri: Maroi nakuppi
Marathi: Asalu
Oriya: Haladi
Telegu: Asalu

Properties

Distribution Garden cress is native to Egypt and Western Asia but is now widely cultivated throughout the world.
Pharmacognosy Garden cress is rich in vitamins, minerals, and antioxidants. It is used in traditional medicine for its anti-inflammatory, analgesic, and digestive properties.
Cultivation Garden cress is a fast-growing plant that can be grown all year round in mild climates. It prefers moist soil and partial shade.
Physical Constituents Garden cress is rich in vitamins C, A, and K, iron, calcium, and folic acid.
Chemical Constituents Garden cress contains a variety of phytochemicals, including phenolic acids, flavonoids, and glucosinolates.

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