Rasayana for Childcare

R ASAYANA

FOR CHILDCARE

JOY OF HERBS AND HEALING

Padma Venkat

Subrahmanya Kumar

Uma Magal

R ASAYANA

FOR CHILDCARE


R ASAYANA

FOR CHILDCARE


Authors: Padma Venkat, Subrahmanya Kumar and Uma Magal

Place: Bengaluru

Publisher: The MedPlan Conservatory Society

Foundation for Revitalisation of Local Health Traditions (FRLHT),

#74/2, Jarakabande Kaval, Post Attur via Yelahanka, Bengaluru. PIN: 560 064

INDIA.

www.tdu.edu.in

Paper Back | Subject: Healthcare | Language: English

Price Rs 450/-

Pages 4+116

Second Edition

Printed at Vishwakala Printers, Bengaluru

Copyright © 2017 Padma Venkat. All rights reserved

No part of this book may be used or reproduced by any means, graphic, electronic, or mechanical,

including photocopying, recording, taping or by any information storage retrieval system without the written

permission of the publisher except in the case of brief quotations embodied in critical articles and reviews.

Because of the dynamic nature of the Internet, any web addresses or links contained in this book may have changed

since publication and may no longer be valid. The views expressed in this work are solely those of the author and do

not necessarily reflect the views of the publisher, and the publisher hereby disclaims any responsibility for them.

ISBN: 978-93-84208-11-0

R ASAYANA

FOR CHILDCARE


Padma Venkat

Subrahmanya Kumar

Uma Magal

Credits

Photographs

FRLHT’s database

Nishal Lama

Debabrata Saha

Ganesh Babu

K Ravikumar

Siddharth Venkat

Illustrations

& Cover

Malvika Tewari

Publisher

Partridge India

Page Design

Ashwin Haldipur

Inner cover page photo: Centella asiatica leaf by Siddharth Venkat

Credit page photo: Tinospora cordifolia by Nishal Lama

Contents

Foreword

ii Acknowledgements iii Preface iv Introduction vi

Rasayana plants

Prashana

1

Amla (Indian Gooseberry)

11

Introduction 94

2

3

4

5

6

7

Bala (Country Mallow)

Brahmi (Indian Pennywort)

Dadima (Pomegranate)

Draksha (Grapes)

Guduchi (Indian Tinospora)

Haridra (Turmeric)

18

27

33

42

49

56

1

2

3

4

5

6

Haritaki (Chebulic Myrobalan)

Jatiphala (Nutmeg)

Mayaphala (Gall Oak)

Rasna (Galangal)

Shunti (Dried Ginger)

Vacha (Sweet Flag)

95

96

97

98

99

100

8

Pippali (Long Pepper)

63

9

10

11

Tulasi (Holy Basil)

Vasa (Malabar Nut)

Yashtimadhu (Liquorice)

68

74

81

Ayurveda-based weaning food

Easy reference guide

Bibliography

ix

x

xii

Yavani (Carom Seed)

87

Foreword

It is important to address the health and nutrition needs of the

population, particularly the vulnerable segments viz. pregnant,

lactating mothers and children of growing age. Universal Health

Coverage for all citizens is a vision of the governments of developing

and developed countries alike. There is a commitment from

governments to provide quality healthcare and food and nutrition

security which is accessible, affordable and acceptable. This is a

challenging and expensive task if the governments were to do it

alone. However, if people were better equipped to handle some of

the primary health care conditions at home, particularly the care

of pregnant women, new-borns and young children, the foundation

for a healthy society can be laid in a de-centralised and inexpensive

way.

Just as care and nourishing conditions given to a young plant

sapling makes it thrive, new born babies and young children need

to be nurtured as well. Home is the best environment where the

child is surrounded by people who care for her/him. Most cultures,

including India, have traditional wisdom and domestic health

practices which are passed on from generation to generation. The

formal medical systems such as Ayurveda dedicate separate disciplines

for the care of children. However, these traditional practices,

due to various reasons including a lack of science base have

eroded over time. It would be extremely beneficial to revitalise

our practices.

When Padma approached me for writing the Foreword, I was

a bit surprised because I am not an Ayurveda doctor. However,

she explained that she wanted the perspective of a non-Ayurveda

scholar who is aware of the gap that exists for childcare at home.

As former Director and nutrition scientist from a leading national

institute in India, I have witnessed the basic need in our

societies to strengthen the health and nutrition of mothers and

children. For a rapidly-developing economy like India, the healthcare

indicators such as maternal, neo-natal and infant mortality

and morbidity need attention and support from alternative systems

of medicine as well. We need more point-of-use solutions to

prevent stunted growth, promote cognitive development, improve

iron, zinc and calcium absorption and alleviate other Vitamin deficiencies

as well as build the necessary capacity to ward off infections

(immune functions). Commonly-used herbs and fruits could

provide the much-needed nourishment during the early stages of

growth, prevent diseases and promote health.

Grandmothers, mothers, fathers and others who take care of

children would be aware that colds, fever, sore throat, cough,

vomiting, diarrhoea, stomach aches and wounds are common during

childhood, especially until the age of five. It is important to

help the children build their own immunity to fight against the

diseases. Mild, herbal home remedies can offer quick relief and

the first level of defence.

Padma, Subrahmanya and Uma have put together this attractive

user-guide for young mothers and care-givers of children based on

an Ayurvedic concept called Rasayana. Rasayana teaches us ways

to have an energetic life and also to rejuvenate ourselves. The

book contains plant remedy recipes for children that are explained

in easy-to-follow steps. They can be practised at home for certain

minor ailments as well as lay the foundation for sound health and

nutrition. The clarity and the simplicity of the book are its assets.

It empowers everyone, especially the women at home, with ways

to tackle common ailments. The photographs and illustrations are

attractive and the little tit-bits are interesting associations that

help us remember the plant and its usage.

I encourage you to try out the recipes; they are not only timetested

but budget-friendly with easily available materials at home.

Some from fruits are delicious as well. The trick is in the dose…

small doses given every day as opposed to large, concentrated doses

go a long way to make you healthy, happy and wise.

Enjoy reading and sifting through the book as I did, consume

and digest the information and share with friends and family.

Wish you and your children long and prosperous lives.

Dr. Kamala Krishnaswamy

M.D, FASc, FAPASc, FAMS, FNASc,FNA,FIUNS,FNAAS,FTWAS

Former Director, National Institute of Nutrition

& Emeritus Medical Scientist (ICMR);

Former President, Nutrition Society of India

ii

Acknowledgements

Our sincere thanks to all those Ayurveda seers and scholars for

conceptualising Rasayanas; to all the mothers and grandmothers

who have ensured that the best health practices get propagated

beyond their time for posterity. We are in awe of the simplicity,

affordability and practicality of home health practices.

Thanks to Drs. Unnikrishnan Payyappallimana, U.G. Geetha,

Prasanna Kulkarni, Manjunath and Girsh Kumar V. for vetting the

Ayurvedic content of the plant recipes and doses. Thanks to Drs.

Venugopal and Aparna for their Ayurveda inputs. Thanks also to Dr.

Noorunnisa Begum for confirming the accuracy of the botanical

aspects of the plant drugs and to Lali for assistance. Some plant

images were sourced from FRLHT’s medicinal plants image database,

which was built over a period of several years through the

contributions of the field botanists. We are grateful to Dr. Kamala

Krishnaswamy for writing the Foreword. We thank Partridge India

for publishing and making the book available on the virtual world

of the internet.

The book is an output of a grant received from the Department

of Science & Technology, Government of India for establishing a

National Facility for R&D in Rasayana Drugs. Thanks to Mr. Darshan

Shankar, Vice-Chancellor, of The Foundation for Revitalisation of

Local Health Traditions (FRLHT), for providing the creative space

which is so crucial for initiatives like this.

iii

Preface

On several occasions during my growing years, I have experienced

the benefits of home remedies that my grandmother

and mother would whip up nonchalantly at home for cuts, aches,

pains, cold, cough, diarrhoea, stomach ache etc. Subsequently, I

experienced (as would be true with any lady from a typical South

Indian middle class family) the elaborate care provided by elderly

women in the family during my pregnancy and post-natal care of

the newborn. I was amazed at the depth of healthcare knowledge

and skills that existed among them and it was interesting to see

the way they would kick-in confidently and almost professionally

(like a doctor and nurse!), planning for the delivery and care of the

mother and baby. I observed that they were deft at using herbs and

spices that were available in the kitchen and also purchased roots

and fruits from local shops.

The women would prepare jams for improving secretion of

breast milk, fragrant oils for massage, herbal bath powders and

aromatic fumigants (dhoop). They placed a lot of importance on

breast feeding and the need for the new mother to eat a well-balanced,

non-spicy diet so that the breast milk was of good quality. I

was particularly fascinated by a practice called the Urai Marundhu,

which is much alike a preventive and curative care kit for the 0-

to-1-year-old children. The Tamil word literally means ‘rub medicine’,

indicating the importance placed on the preparation and

the tiny dosage. I am informed that the roots of this practice lie in

Prashana of the Ayurvedic tradition. There are several variations of

Prashana, depending on the region of India you were from, but generally,

it consisted of six commonly-known medicinal plant drugs.

These plant ingredients are known to improve memory, speech,

digestion, sleep and also tackle mild constipation and chest congestion,

which babies tend to suffer from frequently. I found out

that the act of massaging the baby with herbal oils was not only

good for the baby’s skin and blood circulation but that it also built

the personal bonding between the mother and infant. Try it…both

you and your child will love the experience!

As a researcher trained in Life Sciences from Cambridge University,

UK, I was intrigued by the traditional medical knowledge

that was deep-rooted as home health practices in Indian households.

This knowledge was being passed on by women from one

generation to the other in order to take care of themselves and

their families. I am sure such knowledge must also be prevalent in

other cultures. However, globally, the traditional medical systems

are rapidly eroding due to various reasons including lack of scientific

evidence. Systematic documentation, scientific research and

promotion of these practices at a scale, can be an answer to the

much-spoken Universal Health Care, at least at the primary health

care level. In my mind, the use of Urai Marundhu is revolutionary

and yet done quietly, without any fanfare and hardly at any cost.

Demonstration of the cost-benefit analysis of this practice can be

transformational in primary healthcare. At TDU, we have computerised

databases and have started scientifically exploring Rasayanas

and some of the traditional health practices.

Since I have personally witnessed the benefits of some of the

home practices and remedies in my family, I wanted to share them

with the young mothers of today. I wanted to bring out a book with

an interesting presentation of content, in combination with cultural

tit-bits, photographs and hand-drawn illustrations. I was indeed

lucky to have been able to rope in for this book project, Subrahmanya,

who is an Ayurveda physician and Uma Magal, who has laurels

in video documentaries and communication. The book evolved

through excellent team work and diverse and creative ideas.

We have used the term Rasayana and provided botanical names

of plants on purpose since we wanted people to become curious

and read up and make themselves more familiar with these wonderful

plants. Rasayana is a branch of Ayurveda that deals with

methods to provide a good, long life. Rasayana is usually administered

after panchakarma (a set of treatment procedures) in order

to replenish and rejuvenate the body. They can be for preventive,

promotive and curative care. E.g., the fruits of Amla and pomegranate

are Nitya Rasayanas, those which can be taken every day

to prevent illnesses and promote health, while the juice of the

leaves of Vasa (Adhatoda vasica) are used to cure cough, cold and

respiratory ailments.

iv

We have selected those Rasayana plants that are specially used

for childcare at home. Some of them are kitchen herbs/ spices

while others can be grown in kitchen gardens or purchased from

Indian/ Ayurvedic medical stores. Needless to say, please purchase

from reputed vendors, pay attention to the quality of ingredients

and ensure that the right dosages are used. A little goes a long

way.

We hope this book will be a good user-guide for young mothers

and other care-givers of children. We also hope that it would

encourage public health experts and scientists to take up some

of the recipes for research. However, this book is not intended as

a substitute for formal medical care but only aimed at providing

primary care options at home. It is a small effort to strengthen

self-reliance in primary healthcare.

Prof. Padma Venkat

PhD (Cantab), MMgmt (McGill Univerisity),

Trans-disciplinary University (TDU),

Bengaluru

v

Introduction

Home is the first environment that a new born grows in

and therefore it has the immense scope to influence

the development and health of a baby. Providing a clean

and healthy environment at home, supported by a nutritious

diet and loving care of the baby are the first things

that we ensure. As with animals, baby care is intuitive

to humans and most often a natural instinct. However,

it helps to be guided as to how to take care of children

at home, especially when they are affected by mild ailments.

We have brought out this book based on an Ayurvedic

concept called Rasayana. Rasayana is a set of practices

that enhances life forces (ojas) and brings brilliance (tejas)

in an individual. We have introduced certain Rasayana

herbs in this book that can be used at home in the formative

years of a child to ensure good development of all

faculties and lay a strong foundation for a long, diseasefree

life.

Dhirghamayuhu smrtim medham

arogyam tarunam vayah.

Prabha varna swaroudaryam dehendriya balam param.

Vak siddhim pranatim kantim labhatena rasayanat.

Labhopayo hi shastanam rasadinam rasayanam.

(Charaka Samhita, Chikitsa Sthana 1/8; 1500 BCE)

Rasayana gives longevity, good memory, intellect, health,

youthfulness, good complexion and lustrous voice,

Strength to the sense organs and body.

Improves speech, appearance and brilliance.

Rasayana is the way to achieve excellent

performance in all tissues.

The word Rasayana is formed from two words rasa (essence

of well-digested food) and ayana (channels). i.e.,

Rasayana deals with ways to form and reach rasa to all

tissues through ayana. At the same time, the wastes or

un-metabolised foods need to be eliminated or expelled

from the body or else they can become toxic (ama) and

block the ‘channels’. Certain Rasayana plants such as Pippali

have the ability to clear channels.

Swasthya (swa-being, stha-rooted) or health as per Ayurveda

is to be ‘rooted in one-self’. It is the state when

the body, bodily functions, sensory organs and the mind

are in equilibrium, leading to a contented self. This equilibrium

varies from individual to individual because of various

factors such as the individual’s constitution (prakriti),

food (ahara), time (kalam), region (desham), habits (satmyam),

determination (satvam) etc. So every child will

evolve his/her own equilibrium (of health) which is not

necessarily the same as that of another child. We need to

understand this and help the child maintain his/her own

equilibrium.

There are three doshas or humours in each person viz.,

vata, pitta and kapha and these must be in balance for

vi

optimum health. Vata drives all movements, pitta transformations

and kapha structural formations in the body.

Health problems and diseases arise with the loss of this

balance due to vitiation of the doshas. Rasayanas have

a vital role to play in maintaining the equilibrium of the

doshas and therefore, health by increasing or decreasing

doshas. E.g., kapha dosha is vitiated in indigestion and

can be pacified by the use of ginger that reduces kapha

and increases pitta. Contrary to the popular thinking that

Rasayanas are meant for old age problems (jara chikitsa),

they find usage in every stage of life.

Childcare is mostly driven by being sensitive to the

child’s needs topped up with liberal doses of common

sense. There are some fundamentals to be noted. E.g.,

there is no substitute really for breast milk for a new

born. It is a highly recommended health practice, both in

traditional and contemporary medicine. However, as the

baby grows, there are some herbs that can be introduced

as nutritional supplements and growth promoters such as

the Rasayana plants that we mention. But pay attention

to the ways of preparation and the dosages. These are,

after all, medicinal plant drugs and must be treated as

such. This book is not intended to replace medical advice.

In case of allergies or persistent health conditions, seek

medical advice.

Unlike in modern biomedicine where drugs are usually

single chemical entities, Ayurveda has crude herbs and

polyherbal formulations as drugs in their Materia Medica.

The overall effect of the drug on the body is said to be determined

by the taste (Rasa), properties (Guna), potency

(Virya) and the post-digestive pharmacodynamic action

(Vipaka).

Some of the herbal preparations may not be ‘tasty’

in the conventional sense. However, early years are the

ones when all tastes can be introduced and a child can get

used to them. It is not adequate for the food to merely

be ‘tasty’ to the tongue but also be healthy to the body.

As per Ayurveda, a well-balanced diet should contain all

six tastes namely, sweet, sour, salty, pungent, bitter and

astringent. Obesity in children is a fairly recent phenomenon,

mainly due to diets dominated by one or two tastes,

such as sweet and salty. So, please take care while introducing

solids to your child that your measures of sugar and

salt are controlled.

This book has 2 sections:

1. Twelve Rasayana plants selected for their effectiveness

in dealing with primary health issues for children.

Details on their Sanskrit/Botanical/common names, methods

of preparation and dosage have been provided along

with interesting cultural tit-bits.

vii

2. An introduction to Prashana, a childcare health tradition,

practised at home using 6 plant medicines, where

the plant drug is rubbed on a stone with water and small

quantities of the paste given to the child.

The plants mentioned in the book are known by different

vernacular names. It is said that when something

is beloved it is called by many names. These plants certainly

prove so! We have used in our text the most popular

name that is in use today, regardless of which language

that is. For instance, Haridra is more commonly known

as Turmeric so we have used the English name, Turmeric

in the text. The herbal ingredients can be sourced from

kitchens, gardens, supermarkets, Indian stores and herbal

medical stores such as the Ayurvedic ones or the Unani

medical stores called Davasaz. The quality of the material

that you use in the recipes is obviously very important. So,

always buy authentic plant drugs from reputed suppliers.

Growing it in your own garden will not only ensure good

quality herbs but also have herbal help close at hand for

primary care.

We have included a brief bibliography at the end and

hope that readers of a scientific, or even a simply curious

bent, who wish to seek out the science behind these traditions,

will find it useful.

In conclusion, the time seems right for a book like this.

In today’s fast-paced world, it will be useful for young

parents and other caregivers who no longer have the old

support network of family members and elders close by

to advise them on care-giving of children, especially with

relation to health issues. This book aims to fill that gap

with easy-to-use recipes, to take care of health promotion,

prevention and cure of some common illnesses faced

by children. We, the writers, hope to share with you our

joy of herbs and healing through Rasayana plants!

viii

Rasayana Plants

Amla

(Indian Gooseberry)

Botanical Name: Phyllanthus emblica L.

(Euphorbiaceae)

Sanskrit Names

Amalaki, Dhatri, Vrttaphala

Local Names

Indian Gooseberry (English)

Amla (Hindi)

Nelli Kayi (Kannada)

Nellikkai (Tamil)

Nelli (Malayalam)

Usiri Kaya (Telugu)

Availability

Commonly available throughout India during the

months of September–December in vegetable markets/super

markets and with roadside vendors.

11

The Amla fruit is beautiful, translucent and

light jade green in colour. This is a fruit so

prized for its Rasayana properties that it is called

‘Dhatri’ (wet mother) in Ayurvedic literature.

Amla is round and fibrous with a sharp, super

sour and astringent taste. Those who enjoy eating

Amla raw, often sprinkle salt on it to under-cut

the sourness and astringency, and they love the

sweet after-taste on the tongue that it leaves.

Many children today, specially the very young

ones, tend to steer clear of it. Amla murabba,

dried Amla candy and Amla juice are some easy

preparations through which it can be made palatable

to children. It would be very useful and

important to do so, because Amla packs such a

powerful punch in maintaining and improving

children’s health that it is popularly celebrated

as “Nature’s Health Package”!

dhatriva dehasya

dharanaposhanakari;

stanyamiva phalaraso

piyate asyah.

It supports all vital tissues of body/

it is like a wet-nurse. Amla fruit juice

is like breast milk

12

Fresh fruits of Amla

Recipe 1

Amla Murabba

to enhance immunity and digestion

Ingredients

Fresh Amla Fruit: 1 kg Jaggery / Sugar: 1 kg

Water: As required

Cardamom powder and/or saffron (optional)

Amla Murabba

Preparation

Wash and wipe dry fresh Amla fruits with a soft, clean cotton

cloth.

Serrate the surface of the fruit with a sharp knife. Do not

separate seeds from pulp.

Boil Amla fruits in a large, heavy bottom vessel for 10 minutes.

Drain fruit and keep aside, retaining the drained water in a

bowl.

Prepare sugar syrup by boiling 1 l of this water with 1 kg

sugar.

When sugar is completely dissolved, add the drained Amla

and continue to boil the fruit in the syrup for 20 minutes.

The syrup should reach the consistency of glycerine.

Cardamom powder and/or saffron can be added at this

stage, to taste.

Cool, transfer to sterile glass jars, ensuring that the fruit

murabba is completely submerged in the syrup. (To render

glass jars sterile, wash and dry them thoroughly. Then keep

them under the sun for 2 hours)

Store murabba for up to 6 months in air-tight jars, in a cool

dry place.

Grated Amla Murabba

Follow the same recipe used for whole Amla murabba but

grate the Amla before boiling.

13

Recipe 2

Dried Amla Candy

A healthy snack

Use the same ingredients and procedure as above for Amla

Murabba, except that in this case, separate the seeds from

the pulp before boiling in sugar syrup.

Keep the Amla pieces immersed in sugar syrup for 4-5

hours.

Drain the syrup completely from the pieces of Amla.

Do not discard the syrup. Sun-dry the drained Amla pieces

for 3-4 days until fully dry.

Cut to required size and shape, roll in confectioner’s sugar

and store in air-tight containers.

14

Amla Candy

a

Scientific studies have shown that

Amla, which is rich in Vitamin C,

enhances bio-availability of iron

and therefore can be useful in the

management of iron deficiency anemia

Dosage and Benefits

You can give 1-2 pieces of fruit to children of 2-4 years and

an entire fruit to older children. It can be given at any time

of the day as a snack. However, as a medicine, it is preferably

given early morning on an empty stomach, for at least

6 months.

As a general immunity promoter and enhancer of digestion,

you would see an improvement in the general health

of your child, along with improved appetite and appropriate

weight gain. You would also notice a reduction in episodes

of common cold and fevers since Amla prevents repeated

respiratory tract infections.

Amla is a Nitya Rasayana, that which can be consumed daily,

as long as one desires. Of course in the case of the candy

and murabba, this would be keeping in mind that both are

sugar preparations.

The sugar syrup in which Amla fruit is immersed could be

consumed with bread/dosa/idli or mixed with water and

consumed. Store in a refrigerator for up to a month.

Recipe 3

Amla Juice

A refreshing healthy drink

Ingredients

Amla: 1 kg

Water: As required

Preparation

Wash and wipe Amla fruits with a clean cloth.

Cut into chunks and remove seeds.

Blend a handful in a mixer with a little water and strain

through fine cloth (preferably a muslin cloth).

Repeat procedure, straining each time and adding the

strained juice to each batch of Amla in the mixer until all

the Amla is pureed.

Without preservative the juice can be stored in the refrigerator

for up to a week.

You can also freeze the juice into ice cubes and use when

required.

Take a little juice or 1 ice cube; add water, salt/sugar/honey/rock

salt/ginger juice/mint to taste for a refreshing and

healthful drink.

Fresh Amla juice

Amla ice cubes

15

The Legend of Chyavanaprasha

Legend has it that Sage Chyavana

was born to Sage Bhrigu and Pushoma.

One day, Sage Chyavana was

meditating in his Ashrama (abode)

on Dhosi Hills. Sukanya, the daughter

of King Sharyati who was out on

a royal trip in the hills, saw something

bright shining under a mound

of sand. Curious she poked it with a

stick. It turned out that they were

the Sage’s eyes. Furious with pain

he cursed the King’s army. When the

King realised what had transpired,

he offered Sukanya’s hand in marriage

and the Sage was appeased.

Sukanya was a loyal wife, so much so

that when the heavenly physicians,

the Ashvini Kumaras suggested that

she reject the old Sage and marry

one of them, she rejected their offer

and instead asked them to restore

the youth of the Sage. The twins did

and a big part of the rejuvenation

was through a herb paste medication

specially prepared for this called

Chyavanaprasha. The main ingredient

used was Amla. In return, Sukanya

ensured that the Ashvini Kumars

always received a share of sacrificial

offerings.

16

Sanskrit shloka

MüwÉÉrÉÇ MüOÒûÌiÉ£üÉqsÉÇ xuÉÉSÒ cÉÉqÉsÉMÇü ÌWûqÉqÉç|

xÉUÇ Ì§ÉSÉåwÉWØûSè uÉ×wrÉÇ euÉUblÉÇ cÉ UxÉÉrÉlÉqÉç||

WûÎliÉ uÉÉiÉÇ iÉSqsÉiuÉÉÎimÉ¨ÉÇ qÉÉkÉÑrÉïzÉæirÉiÉ:|

MüTÇü Ã¤ÉMüwÉÉrÉiuÉÉinsÉÇ kÉÉ§rÉÉÎx§ÉSÉåwÉÎeÉiÉç||

(Dhanvantari Nighantu, Guduchyadivarga, 211-213)

Kashayam katutiktamlam

swadu chamalakam himam |

Saram tridoshahrd vrshyam

jwaraghnam cha rasayanam ||

Hanti vatam tadamlatwatpittam

madhuryashaityatah |

Kapham rukshakashayatvatphalam

dhatryastridoshajit ||

Meaning

Amalaki has five tastes namely, astringent, sour,

sweet, pungent and bitter. It is cold in potency

and able to quickly spread through the body.

It pacifies all three vitiated doshas. It pacifies

vata dosha because of sour taste, pitta because

of sweet taste and kapha because of its dryness

and astringent taste. It is a good rejuvenator,

aphrodisiac and antipyretic as well.

a

Amla is considered so

precious and healing that

it is even worshipped

17

Bala

Botanical Name: Sida cordifolia L. (Malvaceae)

Sanskrit Names

Bala, Bhadraudani, Vatyapushpi

Local Names

Country Mallow (English)

Kharinta, Bariyara (Hindi)

Bala, Kallangadale (Kannada)

Kurunthotti (Malayalam)

Arivalmanaippundu, Nilatutti (Tamil)

Chittamutti (Telugu)

Availability

Dry Bala root is available at Ayurvedic

and other herbal pharmacies

18

Build your child’s strength

and muscles and handle

musculo-skeletal pains with Bala

a

Weeds are thought of as things to be rid of. We

say “weeded out” as a metaphor for removing the

unwanted/bad in anything. But Bala demonstrates otherwise!

Found as a weed everywhere, scattered over

wastelands and road sides, Bala is one of the most important

and valued Rasayanas.

In Ayurveda, it is valued for its effect of bringing down

and balancing all the three doshas (vata, pitta and kapha).

Particularly it alleviates vata problems. It is valued

as a tonic against general weakness and debility. It

strengthens muscles, builds immunity and improves the

“ojas” (energy and vitality).

It can be grown as a potted plant and the unique

shape and look of its fruits make for a very decorative

and ornamental addition to the garden, terrace or balcony.

You can harvest the roots, wash thoroughly, cut

into small pieces, dry and store in an airtight container

for up to a year. You could also coarsely powder the

dried roots in an electric blender and store in a clean

airtight container for up to 6 months.

Thinking about the taste of Bala brings the word

“unctuous” to mind; a word that is not too common in

everyday use anymore. However, it is a very commonly

used adjective in Ayurveda and other traditional systems

of medicine, to mean a food that is nutritionally

cohesive or nourishing in nature. Bala is sweet tasting

and unctuous.

Dry Bala roots

According to legend, Bala is associated with Parvati,

the Hindu Goddess of grace and beauty. It is also referenced

as one of the trio of herbs, “Tripura Sundari”,

along with Ashoka and Shatavari, as women’s medicine.

19

Recipe 1

Bala Oil

for massage

Ingredients

Bala root powder: 250 g (coarse powder)

Gingelly (sesame) oil: 200 ml

Water: 3.2 l

Bala decoction: Cook 200 g of Bala root powder with 3.2 l of

water. Boil on low flame to get 800 ml liquid. After cooling,

strain to get Bala decoction.

Bala root paste: Mix 50 g of Bala root powder with water to

get Bala root paste.

Preparation of Bala oil

Mix Bala root paste with oil and decoction in a thick bottom

steel pot of about 4 l capacity.

Cook on low flame, stirring occasionally to avoid burning the

mixture.

Cook until all the water completely evaporates. At this

stage, you should see that the mixture stops to froth.

The mixture should also easily separate from the bottom

and sides of the pot.

Another check is to hold a bit of the mix to fire, on a stick

and see if it crackles or not.

If it does crackle, cook the mixture a little longer. This process

would take about an hour.

Once the oil is prepared, cool and filter through a clean,

muslin cloth.

This oil will store well for up to one year in a moisture-free,

air-tight container.

20

Ingredients of

Bala oil

Cooking Bala oil in a

heavy bottom pan

Uses

Oil massage is extremely effective in helping children grow.

It is soothing to children, especially newborns. The herbs in

the oil, the warmth conveyed via the sense of touch as well

as the massage action itself, stimulates growth.

Bala oil is an excellent massage oil for children of all ages.

A daily, full body massage with Bala oil helps improve muscle

growth and strength. It also helps in keeping the skin

healthy and glowing. The same oil can be used for head

massage as well.

Massage children suffering from cerebral palsy or any

growth disorder with Bala oil daily for 20-30 minutes (full

body, with more attention to the affected part). Bathe with

warm water after 45 minutes. It is better to wash off the oil

by scrubbing with green gram/moong bean powder and generally

restricting the use of soaps and shampoos on children

to a minimum.

Bala oil 21

Sanskrit shloka

oÉsÉÉ ÎxlÉakÉÉ ÌWûqÉÉ xuÉÉSÒuÉ×ïwrÉÉ oÉsrÉÉ Ì§ÉSÉåwÉlÉÑiÉç |

U£üÌmÉ¨ÉÇ ¤ÉrÉÇ WÇûÌiÉ oÉsÉÉæeÉÉå uÉkÉïrÉirÉÌmÉ ||

(Dhanvantari Nighantu, Guduchyadivarga, 171)

Bala snigdha hima swadurvrshya balya

tridoshanut |

Raktapittam kshayam hanti balaujo

vardhayati ||

Meaning

Bala is a sweet tasting, unctuous, cold drug.

It brings down all three doshas. Strengthens

muscles, stamina and ojas (vitalizer). It cures

bleeding disorders and general weakness.

a

Bala means ‘strength’ and is named

due to its ability to enhance strength

and life force. Also because it is so

strong rooted and difficult to pluck

from the earth!

22

Bathing rituals to promote health

Ayurvedic oil bath (Abhyanga-Snana)

Ayurveda advices daily oil bath for children as a Rasayana

practice (Dinacharya). It aids in the healthy growth and

development of muscles and bones. Of course, it also relieves

the strains and pains of your actively growing young child. Oil

massage helps to protect/ cure tender skin from damages and

wounds, thus ensuring healthy skin. Researches support the

fact that regular oil massage improves capillary circulation

and makes skin immune to infections.

You can start oil massage on a baby, 15-20 days after birth.

Which oil to use?

You can select from Bala Taila, Chandanabalalakshadi

Taila, Kshira Bala Taila, Ashwagandha Bala Lakshadi

Taila (can be procured from Ayurvedic dispensaries).

You can also use plain gingelly oil/coconut oil/

mustard oil/olive oil for massage. Traditionally, it

is also common to use ghee (clarified butter) for

massaging neonates.

How to massage?

Though there are no hard and fast rules about the massage

time, it is always preferred to be done 1-2 hours after

food/milk consumption. It is good if done during early

hours of the day.

Place oil in a small steel bowl and gently warm by placing

the bowl in a larger pot of hot water, stirring a few

times to heat evenly. Avoid heating the oil directly.

Place the baby on his/her back on your lap or a mat in a

warm, well-lit place, preferably on the ground. Make sure

you are in a comfortable position, taking care of your own

back posture. Spoon oil onto your cupped palm, rub the

palms together and apply the warm oil liberally on the

baby from head to toe.

Place the baby on his/

her back on your lap in a

warm, well-lit place.

23

Start massaging from head as given below. Massage

every muscle in the body with firm but light strokes.

Take care not to hurt the baby! Each part should be

massaged for 1-2 minutes.

The baby should be

well-rested and

pleasant during oil

massage.

Abdomen, chest

and upper limbs:

Use entire palm to

massage abdomen,

chest and upper

limbs. Start moving

both your palms from

umbilical region

towards chest, reach

shoulders and move

down up to wrists.

Additionally, make

circular movements

at shoulders and

every joint. Take

care not to apply too

much pressure over

the abdomen but

apply some pressure

on chest and limbs.

Head and face: Use your fingers to massage your child’s

scalp and face. Use small, gentle circular strokes on

scalp using your finger tips. On the face, start from

forehead bilaterally and simultaneously using finger tips,

working towards the chin through the cheeks. Make mild

strokes over the upper-lip region, ears and neck.

24

Lower limbs: Start moving both palms

from umbilicus through the thighs

and shin towards feet. Make circular

movements at the joints.

Back: Turn your

baby on his/ her

front. Start stroking

with entire palm,

bilaterally from

buttocks towards

upper back, shoulder,

up to wrist. Similarly

start from

buttocks and

move towards feet.

Foot and hand:

Hold your baby’s

foot/hand with your

left hand and stroke

gently, but firmly on

the sole/palm from

heel/wrist towards

the toes/fingers.

Joints movements: Make all movements (flexion, extension, circular movements) possible for the respective

joints at comfortable movement levels, 3-4 times slowly and gently.

25

Important

Take care that your nails are cut short.

It is better to avoid massaging while the child is

suffering from any illness or is irritated or does not

enjoy the massage. The same holds good for the

masseur also! (You must be happy and must enjoy

massaging; your child can sense your mind through

the touch!).

After massage, give a gap of 15-20 minutes before

bathing the child.

Older children can be given an oil application once or

twice a week, in standing position. It is good for them

to move around with applied oil, preferably exposing

to early morning sunrays (not when very hot).

Bath:

Bathe your child with lukewarm water. Wash oil

with green gram (moong bean) powder. You can mix

about 5-10% of soap nut (reetha) powder to green

gram powder to get lather, if you prefer. However,

care should be taken to avoid entry into eyes as soap

nut stings; green gram is safe. This mixture removes

excess oil from the skin and prevents it from drying

up.

Fragrant fumigation (Dhoopa)

After bathing the neonates and infants, exposing them to

fumigation (Dhoopa-Sanskrit; Sambrani-Tamil/Telugu/

Malayalam) with herbs is beneficial to avoid cold and

fever. It also prevents skin and hair infections.

The process of fumigation involves dusting herbs/ herb

powders on the red/hot charcoal taken in a dhoop

holder. For safety, any old woven, cane basket can

be used to cover over the coal so that only the smoke

comes through the holes and the baby is not directly

exposed to the burning coal.

Plant resins such as Frankincense, Myrrh and Benzoin

resin are popular as dhoop material. You can buy

good quality of dhoop material from pooja/Ayurvedic

stores.

Alternatively, you can mix 2 teaspoons of turmeric

powder with 1 teaspoon of ghee and make a wick/

pellet. Put this pellet on red hot charcoal to get good

smoke. You can light the turmeric wick and extinguish

the fire to get smoke. Expose every part of the baby to

the smoke for 3-4 minutes.

Usually, soon after the bathing and fumigation, the

baby would get ravenously hungry! So keep food ready

at hand.

26

Brahmi

Botanical Name: Bacopa monnieri (L.) Pennell

(Scrophulariaceae)

Sanskrit Names

Brahmi, Kapotavega, Matsyakshi, Somavalli, Aindri

Local Names

Indian Pennywort (English)

Brahmi (Hindi)

Niru Brahmi (Kannada)

Muthil, Karimuthil (Malayalam)

Nir Brahmi (Tamil)

Saraswathi Aku, Sambarenu (Telugu)

Availability

Brahmi is found growing near water bodies like

lakes, ponds, rivers throughout India

27

Promote your child’s

intellect and memory

with Brahmi

a

Brahmi is a small pretty creeping plant with

oblong leaves and small white/purple flowers.

Brahmi is also known as Matsyakshi (fisheyed)

since the small fleshy leaves of the herb

resemble the eye of a fish. Etymologically Brahmi

is considered to mean auspicious. In English it

is quite commonly called the “Herb of Grace”.

While it is known to favour damp and watery

areas, it will also grow easily in pots or in a garden,

either in shade or under sun as long as it is

given enough water!

28

Brahmi pot herb

Recipe 1

Brahmi Juice

to promote intellect and memory

Ingredients

Fresh whole plant of Brahmi: 2-3 fistful

Preparation

Wash the entire plant thoroughly and grind to paste in a

mixer.

Do not add any additional water.

Take the paste in a clean muslin/cotton cloth and squeeze

the juice through it.

The juice should be freshly prepared and used. Do not store

it for more than 5-6 hours.

Uses

Brahmi juice promotes intellect and memory. The same regimen

also expels accumulated toxins in body and helps cure

different disorders including chronic skin manifestations and

anemia. The juice is generally administered with an equal

proportion of honey and a half proportion of ghee.

Dosage

1-3 years: ¼ teaspoon

3-6 years: ½ teaspoon

6-12 years: 1 teaspoon

12 years+: +1-2 teaspoons

Brahmi juice

and paste

It should be given once daily, preferably on an empty stomach

in the morning, for a minimum period of 6 months but

can be continued up to one or two years.

29

Recipe 2

Brahmi Ghee

for enhancing brain

development and memory

Ingredients

Fresh fine paste of Brahmi: 100 g

Fresh juice of Brahmi: 100 ml

Cow’s ghee: 400 ml

Water: 1.6 l

Preparation

Combine all the above ingredients in a thick steel vessel of

about 4 l capacity.

Cook on low flame, stirring to keep the mixture from charring.

You will see some frothing. Cook till all the water evaporates.

At this stage the froth reduces and the mixture easily separates

from the bottom and sides of the pot.

Check by holding a bit of the mixture to fire on a stick and

see if it crackles or not.

If it crackles, cook the mixture a little longer. This process

takes about 2 hours.

Once the ghee is prepared, cool completely, and filter by

sieving it through a clean, muslin cloth.

You can store the ghee in a moisture-free, air-tight container

for up to one year.

While the ghee’s colour and taste may vary to some extent

during storage, this does not impact its efficacy.

30

Ingredients of

Brahmi ghee

Cooking Brahmi ghee

in a heavy bottom pan

Uses

Brahmi ghee helps in the development of mental faculties in

children. It enhances grasping (dhi), retention (dhriti) and

memory (smriti) in children. Several scientific studies confirm

the nootropic effects of Brahmi.

Dosage

For children:


3-6 years: ¾ teaspoon

6-12 years+: 1 teaspoon

It should be given for a minimum of 6 months, in the morning

on empty stomach for a year or two.

Brahmi ghee

31

Sanskrit shloka

oÉëÉ¼Ï ÌWûqÉÉ xÉUÉ ÌiÉ£üÉ sÉbÉÑqÉåïkrÉÉ cÉ zÉÏiÉsÉÉ|

MüwÉÉrÉÉ qÉkÉÑUÉ xuÉÉSÒmÉÉMüÉrÉÑwrÉÉ UxÉÉrÉlÉÏ||

xuÉrÉÉï xqÉ×ÌiÉmÉëSÉ MÑü¸mÉÉhQÒûqÉåWûÉxÉëMüÉxÉÎeÉiÉç|

ÌuÉwÉzÉÉåjÉeuÉUWûUÏ iÉiuÉSè qÉÇQÕûMümÉÍhÉïlÉÏ

(Bhavaprakasha Nighantu, Guduchyadivarga, 283)

Bramhi hima sara tikta

laghurmedhya ca shitala

Kashaya madhura

swadupakayushya rasayani|

Swarya smrutiprada

kushtapandumehasra kasajit

Vishashothajwarahari tadvad

mandukaparnini||

Brahmi

(Bacopa monnieri)

Bacopa monnieri and Centella asiatica (Mandukaparni)

are both used as Brahmi. While the two plants are

distinct and have different uses, one similarity is that

Mandukaparni also promotes intellect. You can make

tasty chutneys and curries with Mandukaparni leaves

flavoured with spices like cumin/ginger/pepper. It is

one of the constituents of the Indian summer drink

Thandai.

Meaning

Brahmi is bitter, astringent and sweet to taste. It

is cold in potency, able to spread quickly all over

the body, light to digest and is of sweet taste after

digestion. This rejuvenator drug is a promoter of

intellect, enhancer of life span, imparts good voice

and memory. It cures skin diseases, anemia, diabetes,

hemorrhoids, cough, poisoning, inflammatory

swellings and fevers. Mandukaparni (Centella asiatica)

has similar properties to that of Brahmi.

32

Madukaparni

(Centella asiatica)

Dadima

(Pomegranate)

Botanical Name: Punica granatum L. (Punicaceae)

Sanskrit Names

Dadima, Phalamla, Raktabija,

Raktapushpa, Shukavallabha

Local Names

Pomegranate (English)

Anar (Hindi)

Dalimbe (Kannada)

Madulai (Tamil)

Danimma (Telugu)

Matalam (Malayalam)

Availability

The fruit is easily available throughout the year

and the dried rind can be made at home or got at

Ayurvedic stores

33

Wholesome, nutritive, curative, satiating,

quenching – the positive

adjectives just fill up the mind when

you think of Pomegranate. It is no surprise

then, that Pomegranate is highly

valued in Ayurveda as well as Unani

and other systems of traditional medicine.

It is well-used as Nitya Rasayana:

can be consumed daily as a health promoter

either in the fruit or the fruit

juice form.

A longstanding symbol of prosperity

and fertility, pomegranate is associated

with auspicious occasions across

many cultures globally. At housewarming

functions and at the start of new

endeavour, it is broken open to signify

a good start in many European and

East European cultures. In China, its

pictures are hung in homes to signify

prosperity.

34

In Greek mythology when Hades, the god-king of the

underworld kidnapped Persephone, the daughter of

Zeus (King of Gods) and kept her in the underworld,

the only thing that tempted her to eat, even in distress

were a few seeds of pomegranate! Hades tricked her

into eating this, to enable the curse that if she ate

anything in the underworld she would be compelled to

stay there. Since she ate only a few pomegranate seeds

she was compelled to live in the underworld a part of

the year and allowed to return to her parents above the

earth for the rest of the year. The myth symbolises Nature’s

repetitive annual cycle of renewal, with spring,

growth and harvest followed by plants returning to the

earth until the next cycle begins.

a

Pomegranate

is effective

in quenching

thirst when

sick. Sipping

pomegranate

juice is of

particular use in

morning sickness

A favourite in cuisines

Pomegrante occupies a special place in many cuisines.

In India anardana, from the Persian ‘anar’ + ‘dana’

meaning seed of pomegranate, is used to flavour various

dishes. The seeds are separated from the fruit and

dried for 10-15 days under the sun and used in curries

and chutney.

It is common to add this to Aloo paranthas (Indian

bread stuffed with potatoes), for instance. The dried

seeds and powder are available in grocery stores.

The Irani fesenjan is made of pomegranate juice and

walnuts ground together into a sauce to go along with

different types of meats and rice. It forms the base

of a delicious and hearty pomegranate soup called

Ash-e-Anar.

Grenadine, a popular syrup used in cocktails and juices

is made from pomegranate.

a

It is also known

as Mani-bijah

because of its

beautiful jewel-like

appearance and

as Danta-bijah

because of its

resemblance to

teeth!

35

Recipe 1

Pomegranate Juice

A tasty juice to nourish tissues

Ingredients

Fresh ripe juicy seeds separated from the rind

and white pith.

Preparation

Juice the seeds, preferably by hand.

Doing it by hand involves pressing the juice out of the seeds

in a bowl.

This keeps all the juice clear and free of seed material

makes a beautiful, clear, deep purplish-pink drink.

You could, of course, also use a juicer and then filter out

the seeds.

It is an appetizer as well as system cleanser. It provides tasty,

overall nourishment to the body and enhances lifespan and

health-span. (Refer bibliography)

Dosage

For children:

6 months-1 year: 1 teaspoon

1 year: 2-3 teaspoons

1-3 years: 5-6 teaspoons

3-6 years: ¼ cup

6 years+: ½ cup

It can be given once daily (Nitya Rasayana) according to seasonal

availability and as long as desired. This is a delicious

juice, popular with children and adults alike.

36

Pomegranate seeds

Preparation of

Pomegranate juice

37

Recipe 2

Pomegranate Rind/Powder

to cure stomach upset

We tend to throw the pomegranate rind out, but don’t!

They are valuable! You can save it for many simple medicinal

uses.

Collect the rind, cut them into small pieces and dry, preferably

under the sun.

While drying indoors take care to place the drying rinds in

a well-ventilated space to avoid fungal growth.

You can store the completely dried rinds as such, or grind

them into powder and store in air-tight containers.

Alternatively you could buy the dried rind/powder at herbal/Unani

davasaz stores/Ayurvedic stores.

Uses

Pomegranate powder helps in easing stomach upset, diarrhoea

and dysentery. Add a little honey as an adjuvant to

make it palatable for children. You can mix it in buttermilk

for older children. Do not continue the treatment regimen

for more than 5 days.

Dosage

For children:

1-2 years: 1 pinch

2-3 years: 2-3 pinches


6 years+: ½ teaspoon

You can administer it thrice daily; stop when diarrhoea is

under control.

Caution

Do not give to children below the age of 1 year.

Watch for dehydration symptoms when your child is suffering

from diarrhoea. A fluid-filled diet, including buttermilk,

non-sour fruit juices, broths of lentils and cereals, stews

and soups, is called for. Avoid spices.

Lack of urination for 6-8 hours or dark coloured urine may

be a symptom of severe dehydration. Seek medical help immediately.

Too much use of the rind may cause constipation. Do not

give for more than 5 days. Consult a doctor.

38

Recipe 3

Pomegranate

Rind Decoction

to control diarrhoea

Ingredients

Rind: Dried/fresh, coarsely pounded: 20 g

Water: 320 ml

Preparation

Combine the rind and water in a thick bottom pot and bring

to boil.

Reduce flame to low. Do not cover the pot with lid.

Continue to simmer till only ¼th of the liquid (about 80 ml)

remains.

Set aside to cool naturally and filter through a clean, thin

cotton/muslin cloth.

Store this in a clean stainless steel container.

Uses

Use the decoction within 12 hours to treat dysentery and diarrhoea.

It should be given for 2-3 days, maximum 5 days.

Dosage

For children:


1-3 years: 2 teaspoons


12 years+: 5 teaspoons

Ingredients of

Pomegranate rind decoction

39

Preparation of

Pomegranate rind decoction

Add a pinch of asafoetida to the decoction

if the child is also suffering from abdominal

pains or cramps. If the diarrhoea

is because of indigestion, it helps to add a

pinch of Pippali powder.

Pomegranate tree

a

The Pomegranate shrub

can be grown in your

garden. It is a beautiful

plant especially when

laden with fruits

40

Sanskrit shloka

qÉkÉÑUÇ iÉ×ÎmiÉMüUÇ kÉÉiÉÑuÉ×Î®MüUÇ sÉbÉÑ|

iÉÑuÉUÇ aÉëÉWûMÇü ÎxlÉakÉÇ qÉåkrÉÇ oÉsrÉÇ cÉ qÉkÉÑUÇ||

mÉjrÉÇ Ì§ÉSÉåwÉiÉ×QèûSÉWûeuÉUWØûSìÉåaÉlÉÉzÉlÉqÉç|

qÉÑZÉUÉåaÉÇ MühPûUÉåaÉÇ lÉÉzÉrÉåÌSÌiÉ MüÐÌiÉïiÉqÉç||

(Nighantu Ratnakara)

Madhuram truptikaram

dhatuvrddhikaram laghu |

Tuvaram grahakam snigdham

medhyam balyam cha madhuram ||

Pathyam tridoshatrid daha

jwarahrdroganashanam |

Mukharogam kantarogam

nashayediti kirtitam ||

Meaning

Dadima has sweet and astringent taste and

becomes sweet after digestion. It is unctuous

and light to digest and prevents excess water

loss from the body. Dadima is wholesome and

suitable to all, satiating and promotes tissue

growth. It is a promoter of intellect and body

strength. Pacifies all three doshas and cures

burning sensation, fever, and diseases of heart,

mouth and throat.

Fresh Pomegranate

fruits in a fruitstall

41

Draksha

(Grape)

Botanical Name: Vitis vinifera L. (Vitaceae)

Sanskrit Names

Draksha, Mrdvika, Gostani, Uttarapatha,

Brimhani, Haradura

Local Names

Grape (English)

Angur, Munkka (Hindi)

Drakshi (Kannada)

Munthringya (Malayalam)

Drakshai (Tamil)

Draksha (Telugu)

Availability

Grapes are easily available in fruit markets,

especially in the summer

Dried grapes/raisins are available in

supermarkets and in herbal medical stores

42

Grapes are a favourite fruit with most children and

adults, in both fresh and dried raisin form. So it

is not surprising that the saying about Draksha goes:

“Drankshyate kankshyate iti. Drakshi kankshyayam”

meaning, “Everyone likes this fruit”.

Although grapes are delicious, easily available and

popular, the Rasayana properties of this fruit are not

so well known to most of us. There are many varieties

of grapes including black, blue-black, reddish-brown,

green, seeded, un-seeded etc. It is the ripe, seeded

variety of black grapes that is valued in Ayurveda as

a rejuvenative Rasayana. These grapes are sweet and

sour to taste, mildly astringent and cooling. Their unctuous

nature increases the cohesion of body tissues and

softens dried ones. They are also considered useful in

convalescence, especially for those who are recovering

from chronic fevers and respiratory troubles.

White and

black raisins

a

These days there has been

a lot of warning with

regard to the amount

of pesticides found

on grapes. The solution

is to soak

grapes in a bowl of

water containing half a teaspoon of salt

and 1 teaspoon of baking soda for half

an hour and washing them in water

Fresh black grapes

43

Recipe 1

Dry Draksha

to relieve constipation in infants

Ingredients

Raisins (any variety): 5-10 nos.

Warm water in a cup

A clean, thin muslin cloth (~1 square foot)

Preparation

Wash raisins thoroughly and soak in warm water for 4-5

hours.

Drain off excess water and place the soaked raisins into a

clean, thin muslin cloth.

Place only 1 or 2 soaked raisins at a time in the cloth for

young children.

Enclose the raisins in the cloth, squeezing gently to

release the sweet pulp.

Place the cloth with the oozing pulp into the infant’s mouth.

Your child will suck and enjoy the sweet raisins!

Use immediately upon preparation.

Dosage

For children:

1-6 months: 1-2 raisins

6-12 months: 5-8 raisins

Alternatively, children over a year old can be given the

raisins (10-20, soaked) directly to chew, without the cloth

wrapping. Give once daily, at any time.

44

Raisins in water

Method of giving soaked

raisin juice to infants

This can be given even to healthy children. You can give this

continuously as long as you need, being mindful of the sugar

content in the raisins.

Uses

Constipation or hard stools is a common problem in infants

of 5-6 months. Introduction of solids/new foods/any small

change in regular food may cause hard stools. A few soaked

raisins taken daily relieves constipation.

Caution

Never leave the raisins in the cloth in child’s mouth unattended.

There is the danger that the child may suck in the

cloth and choke. You must hold it at all times while the child

is sucking at it.

Soaked raisins

45

Recipe 2

Draksha Juice

to quench excessive thirst

and normalise digestion

Ingredients

Fresh blue/black grapes (well ripened): 200 g

Clean thin muslin or cotton piece of cloth

Preparation

Separate the grapes in the bunch, wash thoroughly.

Wrap them with the cloth and squeeze out the juice into

a glass. This juice should preferably be consumed immediately.

If necessary it can be stored for a maximum of 3-4 hours,

refrigerated.

Uses

Grape juice helps normalize digestion and metabolism in

children. It acts as an appetizer and helps spark an appetite

if your child is refusing to eat. It helps the body in better

absorption of micro nutrients in food.

Ayurveda suggests Draksha juice as an ideal adjuvant:

something that increases palatability and effectiveness of a

medication that the child is being given. For instance Draksha

juice is advised as a supplement (Palthya) in anaemia

treatment along with other medication. In mild anaemia of

teenagers, Draksha juice can help.

This is also your go-to juice in managing excessive thirst

and lassitude/weakness in cases of fever, sun stroke and exhaustion

during summer.

46

Fresh black grapes

Squeezing Draksha

through a muslin cloth

Dosage

For children:

6 months-1 year: 1-2 teaspoons




6 years+: ¼ cup

Draksha juice

47

Sanskrit shloka

SìÉ¤ÉÉ mÉYuÉÉ xÉUÉ zÉÏiÉÉ cÉ¤ÉÑwrÉÉ oÉ×ÇWûhÉÏ aÉÑÂÈ |

xuÉÉSÒ mÉÉMüUxÉÉ xuÉrÉÉï iÉÑuÉUÉ xÉ×¹qÉÔ§ÉÌuÉOèû ||

MüÉå¹qÉÉÂiÉM×üSè uÉ×wrÉÉ MüTümÉÑÌ¹ÂÍcÉmÉëSÉ |

WûÎliÉiÉ×whÉÉeuÉUµÉÉxÉuÉÉiÉuÉÉiÉÉxÉëMüÉqÉsÉÉÈ ||

M×üNíûÉxÉëÌmÉ¨ÉxÉÇqÉÉåWûzÉÉåwÉqÉSÉirÉrÉÉlÉç |

(Bhavaprakasha Nighantu, Amradiphalavarga, 112)

Draksha pakwa sara sheeta chakshushya brmhani

guruh |

Swadu pakarasa swarya tuvara

srushtamutravit ||

Koshtamarutakrd vrshyakaphapushtiruchiprada |

Hanti trshna jwarashwasavatasrakamalah|

Krchrasrapittasammohashoshamadatyayan ||

Meaning

Ripened grape is sweet, sour and slightly astringent

in taste and retains sweetness even after digestion.

It has the ability to quickly spread all over the body,

cold in potency and a little heavy to digest. It is good

for the eyes, strengthens muscles and voice. Helps

in easy expulsion of urine and stools but may cause

imbalance of vata dosha in gastrointestinal tract. It

reduces vata, but may increase kapha. Draksha is aphrodisiac,

strengthening, taste giving. It cures thirst,

fever, breathlessness, cough, jaundice, bleeding disorders,

insanity and other mental disorders, debility

and joint diseases where vata dosha and blood are

involved together. It also helps relieve alcoholic intoxication.

48

Black and white

fresh Draksha fruits

Guduchi

(Amrita)

Botanical Name: Tinospora cordifolia

Miers ex Hook.f. & Thomson (Menispermaceae)

Sanskrit Names

Guduchi, Amrita, Chinnaruha, Rasayani

Local Names

Tinospora (English)

Giloy (Hindi)

Amruthaballi (Kannada)

Cittamrtu (Malayalam)

Sindhil kodi (Tamil)

Thippatiga, Amrutha valli (Telugu)

Availability

Dried Guduchi stems and other parts are found at

Ayurvedic and herbal medical shops all round the

year throughout India

49

Indigenous to India, Myanmar and

Sri Lanka, the Guduchi creeper is

often found growing on Neem and

Mango trees. Guduchi enjoys legendary

importance in Ayurveda and other

systems of traditional medicine. This

along with its wide range of therapeutic

uses has made it one of the most

extensively researched and exported

medicinal plants today.

Shlokas glorifying

Guduchi

Guduchi

Gudati rakshati rogebhya iti

It protects from various

diseases

Amrta

Na mriyate iti;

Amrtavad gunakari cha

Guduchi works like nectar

Amrita or Nectar itself!

Known as a divine herb, legend has it that Guduchi

was used to bring the dead back to life and to keep

the Gods from aging and disease. In Ramayana it is

said that after the battle of Lanka, God Indra sprinkled

Amrita/Nectar over the bodies of the slain monkey

warriors and brought them back to life. Wherever

the Nectar trickled down to the ground, the Guduchi

plant grew.

50

Recipe 1

Guduchi Juice

Ingredients

to relieve fever

Fresh Guduchi leaves and stems: handful (~150 g)

Preparation

Wash the stems and leaves and chop into small pieces.

Crush the plant material in mortar and pestle/mixer grinder

to get a paste.

Dry summer days may require sprinkling 2-3 teaspoons of

water while grinding to get a juicy paste.

Strain the paste through a cotton/muslin cloth to get fresh

juice.

Uses

For relief from fever.

If the child has common cold, sneezing, cough, headache

and body ache, add a pinch of Pippali powder (Page 65) or

dry ginger powder or 5 drops of fresh ginger juice. Add honey

to improve the action and palatability.

a

The Guduchi climber is decorative

too! Its lovely heart shaped leaves

make it easily identifiable.

Dosage and Benefits

Twice daily, preferably after food

For children:




12 years+: 3 teaspoons

Give this for 2-3 days or until fever reduces. Treatment can

be repeated whenever required.

51

Recipe 2

Guduchi Satwa

(essence/starch)

to enhance immunity

and manage excessive fever

This requires thick mature stems. Ideally plants

older than 2-3 years will yield such stems, thicker

than 1 inch in diameter.

52

Ingredients of

Guduchi Satwa

Ingredients

Fresh but mature stems of Guduchi: handful

Water: at least 8-10 times that of crushed stems

Preparation

Cut stems into small pieces.

Crush using mortar and pestle.

Place crushed fibrous material into a stainless steel pot.

Add water and thoroughly squeeze the crushed material

with hand in water. You will see white starchy material being

released.

Remove the stems that you have been squeezing

and place into another vessel.

Add fresh water and repeat the process of squeezing. Repeat

this process three times to extract the starchy material

completely.

Combine all three extractions. Let the white, starchy material

settle down at the bottom of the vessel.

Carefully decant the water from the top and discard.

Collect the starchy portion (satwa) onto a plate and

dry under shade.

Crushing Guduchi stems

Squeeze Guduchi stems

Uses

An excellent immuno-modulator

Used for children with problems of growth and development

Helps convalescing children

Helps manage high fever

Dosage

To be given any time, once a day for 2-3 months, preferably

with honey as an adjuvant. Give 2-3 times a day for

2-3 days to manage fever.

For children

1-6 years: 1 pinch 6 years+: 2 pinches

a

Looks like Arrowroot powder.

Historically used by different

schools of traditional medicine.

The starch is also known as

‘Giloe ka Sat’ in Hindi

Dry Guduchi Satwa

53

Recipe 3

Guduchi Kashaya

(decoction)

to relieve fever

54

Dry Guduchi stems

Ingredients

Dried Guduchi Stems: 20 g

Water: 320 ml

Preparation

Break the stems coarsely with a mortar and pestle/

electric grinder.

Add water and simmer on low flame in a stainless steel thick

bottom pot, until water reduces to ¼th. i.e., about 80 ml

remains.

Cool naturally and filter using a thin cotton/muslin cloth.

Consume immediately or store in a clean glass/stainless

steel jar for a maximum of 10 hours. Since it is quite

bitter, some honey could be added for palatability.

Uses

For relief from fever. See also Guduchi juice.

Dosage

Twice daily preferably after food.

For children:




12 years+: ¼ cup

Give decoction for 2-3 days or until fever reduces.

Treatment can be repeated whenever required.

Sanskrit shloka

aÉÑQÕûcÉÏ MüOÒûMüÉ ÌiÉ£üÉ xuÉÉSÒmÉÉMüÉ UxÉÉrÉlÉÏ|

xÉÇaÉëÉÌWûhÉÏ MüwÉÉrÉÉåwhÉÉ sÉbuÉÏ oÉsrÉÉÎalÉ SÏmÉlÉÏ||

SÉåwÉ§ÉrÉÉqÉiÉ×QèSÉWûqÉåWûMüÉxÉÉÇÉ mÉÉhQÒûiÉÉqÉç|

MüÉqÉsÉÉMÑü¸uÉÉiÉÉxÉëeuÉUM×üÍqÉuÉqÉÏlWûûUåiÉç||

(Bhavaprakasha Nighantu, Guduchyadi varga, 8)

Guduchi katuka tikta

swadupaka rasayani |

Sangrahini kashayoshna laghvi balya

agni dipani ||

Doshatrayamatrd dahamehakasamscha

pandutam |

Kamalakushta vatasrajvarakrmivaminharet ||

Guduchi Kashaya also helps children with stunted growth.

Give the above-mentioned decoction once daily after

food for 4 months, after which give a gap of 10 days before

re-starting another cycle. You may need to continue

the medication for 3-4 cycles.

Caution: Please consult a physician if fever persists.

Meaning

Guduchi has a bitter, pungent and astringent taste

but attains a sweet taste after digestion. It is a rejuvenator,

prevents water loss from the body, is hot

in potency, light to digest, enhances strength and

digestion capacity. It pacifies aggravated doshas,

and cures excessive thirst, diseases originating because

of improperly formed tissues/ tissue waste

(ama), burning sensation in body, diabetes, cough,

anemia, jaundice, skin diseases, fever, joint diseases

of vata and blood origin, worm infestation and

vomiting.

55

Haridra

(Turmeric)

Botanical Name: Curcuma longa L. (Zingiberaceae)

Sanskrit Names

Haridra, Nisha, Yoshitapriya, Rajani

Local Names

Turmeric (English)

Haldi (Hindi)

Arishina (Kannada)

Manjal (Malayalam)

Manjal (Tamil)

Pasapu (Telugu)

Availability

Turmeric is a rhizome. Dry turmeric is available in

Indian grocery shops and departmental stores. You

can also get it at Ayurvedic stores/at the Davasaz

(Unani medical stores) or in stores selling materials

for religious ceremonies in India. It is also available

fresh, occasionally in some vegetable markets

during the harvest season (January)

56

No Indian kitchen is complete without turmeric in

the masala dabba (spice box). Turmeric is centrestage

among the favourite spices in Indian cuisine due

to its quality of adding colour, fragrance and taste to

food. The belief also is that the preventive and healing

properties of this powerful Rasayana are so important,

that it found a place in daily food preparation and intake.

The beautiful yellow turmeric is in fact, inseparably

linked to many aspects of Indian culture. It has popular

cosmetic uses, especially for the skin. It is considered

auspicious in all ceremonies and symbolises strength

and purity. In fact, in many Hindu ceremonies the sacred

thread tied around the wrist is turmeric-dyed yellow

cotton thread. All traditional medical practices in

India including Ayurveda, Siddha, Unani as well as the

Tibetan Swa-rig–pa healing tradition, suggest wide ranging

medical uses for turmeric; from a simple remedy

for cuts and wounds, to an antidote for snake venom,

management of complicated metabolic syndromes like

diabetes etc. Understandably it is called “The Golden

Spice”! Its eminent culinary, cultural, religious and

spiritual significance is also prevalent in Buddhism and

throughout South East Asia. It is today, one of the most

extensively researched herbs world-wide.

Fresh and dry rhizomes of Turmeric

Turmeric powder in a spice box

a

To make turmeric powder, the rhizomes

are boiled for about 30–45 minutes and

then dried in hot ovens. Only then are the

rhizomes pulverised to get the deep yellow

powder that is so well known and loved

57

Recipe 1

Turmeric Powder

Ingredients

Dry turmeric rhizome: 500 g

Preparation

Wash the rhizomes thoroughly and quickly. It is important to

do this quickly and well, so as not to allow them to soak in

water.

Dry the washed turmeric roots on a clean platter in an oven

or under the sun, turning a few times as required.

Once fully dry, grind the roots using an electric grinder.

Please do not attempt to pulverise turmeric in a regular

home blender. One needs a heavy duty industrial grinder.

Sieve the powdered roots, to get a coarse powder (tea powder

like consistency).

Store in an air-tight glass container, for a maximum of 6

months.

Keep away from sunlight in a cool, dry, dark place to retain

maximum fragrance and colour.

Haridra: Harim haritam varnam halimakakhyam

drati apasarayatiti

It has got the name Haridra because of its yellow colour,

also because of its ability to cure jaundice.

Yoshitapriya: strinam priya

It is liked by ladies

You can seed 1-2 fresh rhizomes of Haridra in your backyard

or in a pot. Place the pot under sunlight and water

moderately. 6-8 new rhizomes could be expected to grow

in 6-8 months and you could harvest (usually in January)

the rhizomes as required.

a

Nisha means night and Rajani means

moon in Sanskrit. Interestingly, in

traditional practice, turmeric is

collected at night. Scientific studies

have shown that the turmeric so

collected is more potent than that

collected during the day (refer

bibliography)

58

Recipe 2

Turmeric Milk Milk

to treat common cold, cough

and allergic rashes

Ingredients of Turmeric milk

Ingredients

Turmeric powder: 1 teaspoon

Milk: ½ cup

Jaggery/Sugar to taste

Preparation

Boil 1 teaspoon of turmeric powder with half cup of

milk in a small, heavy bottom pan for 5 minutes.

Strain using a tea strainer.

Add a little jaggery/sugar to taste.

This milk can be stored only for 4-5 hours.

Uses

Turmeric milk is useful in treating common cold and cough. It is also

helpful in the management of allergic rashes of various kinds.

Dosage

For children:

1 year: 2 teaspoons



6 years+: ¼ cup

You have to give this milk to your child 3-5

times a day for 4-5 days to manage cough/

cold.

If your child is prone to common cold, regularly

add a pinch of turmeric to warm milk

as a part of the child’s daily milk routine.

This will boost your child’s immunity towards

cough and cold.

59

60

Preparation of Turmeric milk

Recipe 3

Turmeric Paste

As an antiseptic in wounds/ulcers

Ingredients

Turmeric paste (ground from fresh rhizomes

preferable)/fine turmeric powder: 2 teaspoons

Aloe Vera pulp: 2 teaspoons

(Use warm water, if Aloe Vera is not available)

Preparation

Mix the turmeric powder/ground fresh turmeric thoroughly

with Aloe Vera pulp or water to get a uniform paste.

Uses

Turmeric paste is an excellent remedy for minor cuts and

wounds.

Even pus-filled ulcers heal well with this paste. Apply a

thick paste 2-3 times in a day over the affected area.

For eczema/contact dermatitis apply turmeric and aloe

paste mixture continuously for a month

For insect bites (centipede, scorpion, honey bee, mosquito

and rashes), apply a thick paste 2-3 times a day until

healed.

Ingredients of Turmeric paste

61

Sanskrit shloka

WûËUSìÉ MüOÒûMüÉ ÌiÉ£üÉ Ã¤ÉÉåwhÉÉ MüTüÌmÉ¨ÉlÉÑiÉç |

uÉhrÉÉï iuÉaSÉåwÉqÉåWûÉxÉëzÉÉåjÉmÉÉhQÒûuÉëhÉÉmÉWûÉ ||

(Bhavaprakashanighantu, Haritakyadi varga, 196)

Haridra katuka tikta rukshoshna

kaphapittanut |

Varnya twagdoshamehasrashothapanduvrnapaha

||

For nappy rash, wash the affected

area with lukewarm water using

only mild soap, if required.

Add a teaspoon of turmeric

powder to ¼ cup hot water. Mix

well by shaking the mixture hard

several times. Keep undisturbed

for 3-4 minutes. The bulky portion

of the mix will settle at the

bottom. Apply the liquid that is

on the surface, to the affected

area using cotton. Clothe the

child only in light, loose cotton

outfits.

It is considered effective to

combine treating of wounds with

turmeric paste along with giving

turmeric milk internally.

Fresh Turmeric crushed

Turmeric paste

Meaning

Turmeric is pungent and bitter in taste, hot

in potency and causes dryness. It pacifies kapha

and pitta doshas. It gives good colour and

complexion; cures skin diseases, diabetes,

diseases caused by impure blood, inflammatory

swellings, anemia and ulcers.

62

Pippali

(Long Pepper)

Botanical Name: Piper longum L.

(Piperaceae)

Sanskrit Names

Pippali, Magadhi, Kana, Upakulya, Vaidehi

Local Names

Long Pepper (English)

Pipal (Hindi)

Hippali (Kannada)

Tippali (Malayalam)

Tippili (Tamil)

Pippallu (Telugu)

Availability

Dry Pippali fruits are available throughout the

year at Ayurvedic and other herbal medical

stores. It can also be got as fine powder at

Ayurvedic stores

63

Pippali is Long Pepper. It is not the same as black

pepper nor is it from the Peepul tree!

Less commonly known than black pepper, the long

pepper tastes simultaneously spicy and sweet. Popular

lore holds that during the times of the Roman Empire,

it was thrice as expensive as black pepper, since its hotsweet

taste went well with the Roman cheese-based

dishes and wine reduction sauces.

Pippali is valued as a “Yogavahi” or adjuvant: a catalytic

agent that strengthens the effect of other ingredients

in the medicine (Refer bibliography). In Chyavanaprasha,

for instance, Pippali increases the effect of

Amla. Pippali belongs to the class of Ayurvedic “Prashana”

drugs that are administered daily in small doses

to children as Rasayana (Refer Section 2). Whole Pippali

fruit is rubbed on a grinding stone/rough surface

moistened with honey/water to get a loose paste. A

tiny pinch of this paste is given daily to children from

the age of 3 months to 2 years.

Uses

Enhances immunity

Protects children from frequent attacks of cold, cough,

fever and diarrhoea.

Helps in digestion and absorption of nutrients from

food.

64

Pippali -

grown in a pot

a

Pippali can be grown as a pot herb

and harvested as required

Recipe 1

Pippali Churna

to manage cold-cough

and improve digestion

Ingredients

Dried Pippali fruit: 100 g

Honey: As required

Preparation

Grind dry Pippali into powder. Sieve through a muslin cloth

to get a fine powder and store in an air-tight container for

up to 6 months.

For administration, mix ½ teaspoon of Pippali powder with

equal quantity of honey and give after food. Mix fresh with

honey for each dose.

Uses

In cold, cough, dyspnoea and mild fevers. Improves digestion

and absorption of nutrients.

Dosage

For children:

6 months-1 year: 3-4 drops


2-3 years: 1/3 teaspoon


6 years+: 1 teaspoon

Give 4-5 times a day for 2-3 days. For chronic cough and

bronchitis, extend treatment for 10-15 days, taking care to

give only 2-3 doses a day.

Dry fruits of Pippali

65

Recipe 2

Pippali Ghruta/Ghee

to enhance immunity

Ingredients

Pippali powder: 100 g

Cow’s ghee: 400 g

Water: 1.6 l

Preparation

Mix ingredients in a thick bottom steel pot of about 4

L capacity.

Cook on low flame. It will start to sputter.

Stir often to keep the mixture from burning and getting

stuck to the bottom.

Wait till the sputtering stops (indicating that the water

has completely evaporated).

At this stage the mixture leaves the bottom and sides

of the pot. This might take about 2- 3 hours.

Remove from heat and cool.

Filter the ghee using a muslin cloth and store in a moisture-free

airtight container for up to a year.

Dosage

For children:




6 years+: 1 ½ teaspoons

Give daily on empty stomach for 2-3 months. Repeat

after a gap of 15-20 days.

Dry fruits

of Pippali

Caution

While Pippali is an immensely important and rewarding

Rasayana, it demands that we handle it carefully.

Administer with care: If taken for very long, in large

quantities, it may cause stomach irritations, acid peptic

disorders and burning sensation on the face. In such

instances, stop medication immediately, drink warm

milk and seek medical advice if necessary.

Handle with care: Be careful while touching Pippali

powder. It can cause sneezing if you touch your face

with the same hands. Cover your nose with a mask/

cloth and wear gloves while handling it if you are sensitive.

66

Sanskrit shloka

ÌmÉmmÉsÉÏ SÏmÉlÉÏ uÉ×wrÉÉ xuÉÉSÒmÉÉMüÉ UxÉÉrÉlÉÏ|

AlÉÑwhÉÉ MüOÒûMüÉ ÎxlÉakÉÉ uÉÉiÉzsÉåwqÉWûUÏ sÉbÉÑ: ||

ÌmÉmmÉsÉÏ UåcÉlÉÏ WûÎliÉ µÉÉxÉMüÉxÉÉåSUeuÉUÉlÉç|

MÑü¸mÉëqÉåWû aÉÑsqÉÉzÉï:msÉÏWûzÉÔsÉÉqÉqÉÉÂiÉÉlÉç||

(Bhavaprakasha Nighantu, Haritakyadi Varga, 54-55)

Pippali dipani vrshya

swadupaka rasayani |

Anushna katuka snigdha

vatashleshmahari laghuh ||

Pippali rechani, hanti

shwasakasodarajwaran |

Kushtaprameha gulmarsha

pliha shulamamarutan||

Meaning

Pippali kindles the digestive power,

is an aphrodisiac and attains sweet

taste after digestion. Not very hot in

potency (neutral), has pungent taste

and unctuousness. It is easy to digest

and relieves vata and kapha doshas. It

helps in easy expulsion of doshas and

cures diseases like breathlessness,

cough, abdominal distension, fever,

skin diseases, diabetes, hepato-splenomegaly,

hemorrhoids, abdominal

swellings (lump) and colicky pains.

a

Another name for

Pippali is “Magadhi”

leading to speculation

that Pippali was commonly

available in the ancient

kingdom of Magadha

or current day Bihar.

67

Tulasi

Botanical Name: Ocimum tenuiflorum L.

(Lamiaceae)

Sanskrit Names

Apetarakshasi, Surasa, Bahumanjari,

Sulabha, Vishnupriya

Local Names

Indian Basil/Holy Basil/Sacred Basil (English)

Tulsi (Hindi)

Tulasi (Kannada, Malayalam, Tamil, Telugu)

Availability

Tulasi is abundantly available throughout the year

in India. Tulasi plants can be grown easily in pots,

home gardens, backyards or parks. In the Indian

subcontinent, two types of Tulasi are commonly

found: white, also called Lakshmi Tulasi and black

or Krishna Tulasi. The medicinal use of these two

do not differ greatly

68

Tulasi is believed to be not just a godsend, like other

medicinal and beneficial herbs, but an incarnation

of the Goddess herself. This plant is so beloved in India

that there are multiple legends and folklore around

her. The myth of Samudra-manthana, “The Churning of

the Cosmic Ocean” describes how Tulasi was created

by Vishnu in the churning to be vitally helpful to the

world.

As the legend goes, the Tulasi plant was a woman

named Vrinda. She was married to the demon-king

Jalandhara. Due to his own boon from Shiva, as well

as due to his wife’s piety and devotion to Vishnu, Jalandhara

became invincible. Even Shiva—the Destroyer

in the Hindu Trinity—could not defeat Jalandhara, so

he requested Vishnu - the Preserver in the Trinity - to

find a solution. Vishnu disguised himself as Jalandhara

and tricked Vrinda into losing her chastity. Her chastity

destroyed, Jalandhara lost his power and was killed

by Shiva. Furious at all this, Vrinda cursed Vishnu to

become black in colour and to be separated from his

wife, Lakshmi. (This was fulfilled when he was transformed

into the black Shaligrama stone, and when, in

his Rama avatar he was separated from his wife Sita).

Vrinda then drowned herself in the ocean. Vishnu transferred

her soul to the Tulasi plant that was created in

the mythical churning of the ocean in the tale of Samudra-manthana.

Further in the tale, Vishnu was to marry Vrinda in

her next birth. So Vishnu, who was now in the form

of the Shaligrama stone, married Tulasi on Prabodhini

Ekadashi in the month of Kartika on Kartik Purnima

or full moon day. This is why a ceremony called Tulasi

Vivaha, meant to celebrate the wedding of Vishnu

as Shaligrama and Vrinda as Tulasi, is performed. The

expenses of this actual wedding are usually borne by

daughter-less couples, who act as the parents of Tulasi

in the ritual wedding. The giving away of the daughter

Tulasi (kanyadana) in marriage, is considered very auspicious

and meritorious for the couple, and childless

couples also do so in the belief that they will conceive.

Everything is outfitted just like a regular wedding with

trousseau, gifts and a feast. The bridal gifts to Tulasi

are given to a Brahmin priest or female ascetics after

the ceremony.

69

In another Tulasi story, once Lord Krishna was

to be weighed in gold (Tulabhara). The weighing

began and gold was kept on the weighing

balance, but the scales remained weighed

down on the side of Krishna. Satyabhama, one

of the wives of Lord Krishna gave away all her

ornaments for this purpose but even then they

could not outweigh him. Seeing this, Rukmani,

the consort of Lord Krishna, placed a single

leaf of Tulasi plant on the weighing scale. The

scales became even!

Tulasi even today is worshipped morning and

evening in households in India. It is believed

that no offering to the gods is complete without

Tulasi adorning and purifying the offering.

That is why you will see a few Tulasi leaves as

seeming garnish on the halwa prasad (sweet offering)

that is distributed in temples!

The Tulasi plant is usually planted in the

centre of the courtyard in traditional houses

in a special pot called Tulasi vrindavana. It is

believed that the soul of Vrinda resides in the

plant at night and leaves in the morning.

a

Tulasi planted in courtyards or

gardens is believed to rid the

breeze coming into the home

of toxins, making it refreshing

and fragrant. Tulasi helps keep

mosquitoes at bay too!

70

Woman worshipping Tulasi

Recipe 1

Tulasi Juice

To manage cough, bronchitis

with honey

Ingredients

Fresh Tulasi leaves: 2-3 fistfuls

Honey: To taste

Water: As required

Preparation

Wash the leaves thoroughly.

Make a paste with a little water if required, using a mixer

or mortar-pestle.

Place this paste in a clean muslin/cotton cloth and gently

press out its juice.

The juice should be freshly prepared and used.

Store this juice only up to 5-6 hours.

Uses

Tulasi juice is very useful in managing upper respiratory

tract problems including common cold, cough, and bronchitis

in children. Give with equal proportion of honey for

taste, added effect and benefit. For children above 2 years

you can add a little ginger juice and turmeric powder to this

mixture.

Dosage

6 months-1 year: 10-15 drops





Fresh Tulasi leaves and honey

It should be given 3-4 times a day for up to 3-4 days.

Caution

Do not give Tulasi juice for more than a week continuously.

71

Recipe 2

Tulasi turmeric

to manage common cold and

cough including mild fever

Preparation

Warm Tulasi juice.

Do not heat directly.

Take Tulasi juice in a steel bowl and place

in a large pot of hot water, stirring a few

times to heat evenly.

Remove bowl, add a pinch of

turmeric powder to it and apply

a few drops of this mixture to the

child’s scalp.

Do not wipe it off. Repeat this

2-3 times in a day for 2-3 days.

Recipe 3

Tulasi decoction

A natural mouth freshner!

Fresh/dry leaves and

tender shoots of Tulasi: fistful

Water: 200 ml

Ingredients

Preparation

Wash the leaves and shoots thoroughly

and add to 200 ml of water.

Simmer on low flame for 5 minutes.

Strain to get Tulasi decoction.

Gargling twice daily with this decoction

helps fight bad breath in

children and elders as well.

This being a safe and natural decoction,

there need be no worries due

to likely swallowing of it by children.

72

Sanskrit shloka

iÉÑsÉxÉÏ MüOÒûMüÉ ÌiÉ£üÉ WØû±ÉåwhÉÉ SÉWûÌmÉ¨ÉM×üiÉç |

SÏmÉlÉÏ MÑü¹M×ücNíûÉxÉëmÉÉµÉïÂMçü MüTüuÉÉiÉÎeÉiÉç |

zÉÑYsÉÉ M×üwhÉÉ cÉ iÉÑsÉxÉÏ aÉÑhÉæxiÉÑsrÉÉ mÉëMüÐÌiÉïiÉÉ ||

(Bhavaprakasha Nighantu, Pushpavarga, 62)

Tulasi katuka tikta hrdyoshna

dahapittakrt |

Dipani kushtakrchrasraparshvaruk

kaphavatajit |

Shukla krshna cha tulasi gunaistulya

prakirtita ||

Meaning

Tulasi is pungent and bitter tasting drug. It

has hot potency; good for heart. It may cause

burning sensation, and vitiation of pitta (on

excess consumption). Kindles digestive fire,

cures skin diseases, burning micturition,

diseases of blood, pain in flanks, and kapha

vitiation. White and black are the varieties

of Tulasi, which have similar properties and

medicinal values.

Black and white

varieties of Tulasi 73

Vasa

Botanical Name: Justicia adhatoda L.

(Acanthaceae)

Sanskrit Names

Vasika, Simhasya, Simhi, Vrsha, Adarushaka

Local Names

Malabar Nut (English)

Adusa (Hindi)

Adusoge (Kannada)

Adalodakam (Malayalam)

Adhatodai (Tamil)

Addasaramu (Telugu)

Availability

It can be grown in your garden/backyard/a pot.

74

Vasa is naturally distributed in the Indian subcontinent,

Indonesia, Malaysia, and China,

as well as parts of Central America. In India it

is found all over the country, growing densely

along roadsides and wastelands.

Interestingly its flowers are mentioned in a

Sanskrit shloka to resemble the open mouth of a

lion! It is a very valued Rasayana, so much so that

it is said in Yogaratnakara, an Ayurvedic classical

text, that for the person who is suffering from

tuberculosis, bleeding disorders and cough, Vasa

is the hope of life.

Vasa is bitter tasting, but its ability to manage

respiratory problems in children makes it completely

worth tolerating its bitterness! Thankfully,

there are means to make this powerful

Rasayana more palatable. Vasa-avaleha is the

preparation recommended to control chronic

cough, bronchitis and wheezing. Avaleha or lehya

is a semi-solid, jam-like preparation with

jaggery, sugar or sugarcandy boiled with the prescribed

medicinal plant juice or decoction.

Vasa: vasayati sthapayati shariram prakrtau,

vaste acchadayati va

It maintains the homeostasis of the body.

a

Simhasya vidaritamukhasadrusham

pushpamasya

Vasa’s flowers resemble the

open mouth of a lion

75

Recipe 1

Vasa Leaf Tea

Ingredients

Vasa leaves: 2

Water: 200 ml

for acute cough

Preparation

Combine crushed Vasa leaves and water in a stainless steel

pot and boil on low flame.

Do not cover the vessel with lid.

Continue boiling until the liquid is reduced to half the volume

(i.e., 100 ml).

Cool naturally and filter to obtain the decoction.

This decoction should be consumed within 12 hours.

Uses

Vasa decoction (tea) is used to control acute cough. The

tea is not very palatable with a bitter taste and herby-leafy

odour. Addition of honey and a pinch of pippali/dry ginger/

turmeric/black pepper to taste, enhances the medicinal

value and renders the taste and odour more palatable. Alternatively

you can also add jaggery and/or milk.

76

Fresh Vasa leaves

Dosage

For children




12 years+: 3-4 teaspoons

Give this decoction thrice daily after food for 5-7 days.

Preparation of

Vasa leaf tea

77

Recipe 2

Vasa Avaleha

Ingredients

to manage chronic

cough and asthma

Vasa leaf juice: 750 ml

Sugar candy/ sugar: 400 g

Honey: 400 g

Cow’s ghee: 100 g

Fine powder of Pippali: 100 g*

(* If you cannot get Pippali, add ginger or black pepper

powder)

Preparation

Take 1.5 kg of Vasa leaves.

Wash thoroughly and then steam in a pressure cooker for 5

minutes.

Cool and make a paste of this in a mixer grinder, adding a

little water if required.

Squeeze the paste through a clean thin cotton/muslin cloth,

pressing gently to obtain the juice. This should be used

fresh.

Dissolve sugarcandy/sugar in Vasa juice.

Simmer this mixture over medium flame.

When the mixture reaches a semi-solid consistency (thicker

than pancake batter), remove from the fire.

Add Pippali powder and ghee to this hot mixture and stir

vigorously to homogenize.

On cooling, add honey and mix well.

78

Ingredients of

Vasa Avaleha

Preparation of

Vasa Avaleha

79

Preservation and storage

Store this avaleha in cleaned and sun-dried glass or

porcelain jars or stainless steel containers. Use within

one year.

Uses

Vasa-avaleha is useful for chronic cough, wheezing or

asthma in children.

It helps regain natural immunity and health while convalescing

from chronic respiratory infections including

tuberculosis.

It is also a trusted remedy for epistaxis, i.e. - nasal

bleeding.

Dosage

For children:




Vasa-avaleha should be given twice every day after

food, with milk or warm water, for at least a week to

cure chronic cough. It must be given for 2-3 months,

to cure asthma and general weakness. While it can be

given for a long time without any contraindications, it

is advisable that after 3 months of treatment, you give

a gap of 15 days and only then restart the regimen.

Sanskrit shloka

uÉÉxÉMüÉå uÉÉiÉM×üixuÉrÉïÈ MüTüÌmÉ¨ÉÉxÉëlÉÉzÉlÉÈ |

ÌiÉ£üxiÉÑuÉUÉå WØû±Éå sÉbÉÑzÉÏiÉxiÉ×QûÌiÉïWØûiÉç |

µÉÉxÉMüÉxÉeuÉUcNûÌSïqÉåWûMÑü¸¤ÉrÉÉmÉWûÈ ||

(Bhavaprakasha Nighantu, Guduchyadivarga, 90)

Vasako vatakrtswaryah

kaphapittasranashanah |

Tiktastuvaro hrudyo

laghushitastrdartihrt |

Shwasakasajwaracchardimehakushtakshayapahah

||

Meaning

Vasa is bitter and astringent in taste. It is

light to digest, cold in potency. Reduces

kapha and pitta doshas. It is good for the

heart, cures morbid thirst, breathlessness,

cough, nausea and vomiting, diabetes, skin

diseases and debility.

80

Yashtimadhu

(Liquorice)

Botanical Name: Glycyrrhiza glabra L. (Fabaceae)

Sanskrit Names

Madhuka, Madhulika, Madhuyashti

Local Names

Liquorice (English)

Mulethi (Hindi)

Jeshtamadhu (Kannada)

Erattimadhuram (Malayalam)

Adhimadhuram (Tamil)

Atimadhuram (Telugu)

Availability

Dried Yashtimadhu roots are available at herbal

stores. It is also available as a fine, ready to use

powder in Ayurvedic medical stores

81

Yashtimadhu, Madhuka and Madhuyashti represent

the special sweetness that is its most popular characteristic.

This has been a highly-valued herb through the ages,

all over the world. It is reputed to have been found buried

at the site at which Tutankhamen was laid to rest,

among his gold, art and other treasures. Its medicinal

properties are described in all systems of traditional

medicine in the world, specially the Unani system of

medicine. Apart from its preventive as well as curative

medicinal properties, Yashtimadhu is popular for its culinary

and cosmetic uses as well.

In Europe it is most popular in the form of confectionary/candy.

It contains a substance called glycyrrhizin,

which imparts sweetness that is 25-50% more than sugar,

although it is a different kind of sweetness. It is dull

brown on the outside and an unusual bright yellow on

the inside; as surprising a revelation as the sweetness

with which it hits you when you first taste it!

82 Dried Yashtimadhu roots

Recipe 1

Yashtimadhu Milk

to enhance immunity

Ingredients

Dried Yashtimadhu roots: 500 g

Preparation

Wash the roots thoroughly and quickly. Do not allow the

roots to soak in water.

Dry the washed roots under the sun.

Once fully dry, grind the roots using an electric mixer grinder

and sieve to get a fine powder.

Store this powder in an air-tight glass container, for a maximum

of 6 months.

Ingredients of

Yashtimadhu milk

Yashtimadhu milk

Ingredients

Yashtimadhu root powder: 2 teaspoonful

Milk: ¼ cup (preferably cow’s milk, if

unavailable substitute with any pasteurized milk)

Water: 2 cups

Preparation

Take powder in a thick bottom steel pot.

Add 60 ml of cow’s milk to it and note the level of milk.

Add water and boil the mixture on low flame to ¼th the

volume.

Stir occasionally to avoid charring.

83

Yashtimadhu milk

Filter the milk using a sieve or muslin cloth.

This should be preferably consumed fresh. It can be stored

for a maximum of 10 hours. It should not be refrigerated.

Uses

The practice of giving this milk, twice daily after food,

builds immunity in children. It helps regain strength during

convalescence. It is an adjuvant in the treatment of any illness

in children that causes emaciation.

Dosage

For children:

1 year: 2 teaspoons



6-12 years: ⅛ cup

12 years+: ¼ cup

84

Recipe 2

Yashtimadhu

Root Paste

to cure dry cough

Ingredients

Dried Yashtimadhu root: 1 piece

Honey: 2-3 spoons, enough to make a paste

Grinding/rubbing stone

Preparation

Rub the Yashtimadhu root on a clean, coarse grinding

stone with the honey to get a smooth paste. (Prashana

- Section 2)

Collect the paste in a clean container. This paste has to be

consumed immediately.

Uses

Yashtimadhu paste is capable of curing cough, especially

dry cough in children. It is not advised in productive

cough. Give this paste mixture to the child to lick from

a spoon, 5- 6 times a day (during intense cough) for 2-3

days. It is better to prepare the mixture fresh each time.

In case of chronic cough and bronchitis, you can extend

this treatment for 10-15 days, but taking care to give only

2-3 times a day. It is safe and your children might like it

because of its palatable sweet taste.

A piece of

Yashtimadhu root

85

Dosage

For children:

1 year old: 2 pinches

1-3 years: Size of a green pea


6-12 years+: ½ teaspoon

Alternatively, you can use Yashtimadhu powder for the

same purpose.

Mix 1-2 g of Yashtimadhu powder with half a tea spoon

of honey in a clean bowl and administer as indicated

for paste.

Caution

Take care not to administer

Yastimadhu more than 3 g per day.

In higher doses it can cause

nausea and vomiting.

Sanskrit shloka

rÉ¹Ï ÌWûqÉÉ aÉÑÂÈ xuÉ²Ï cÉ¤ÉÑwrÉÉ oÉsÉuÉhÉïM×üiÉç |

xÉÑÎxlÉakÉÉ zÉÑ¢üsÉÉ MåüzrÉÉ xuÉrÉÉï ÌmÉ¨ÉÉÌlÉsÉÉxÉëÎeÉiÉç |

uÉëhÉzÉÉåjÉÌuÉwÉcNûÌSïiÉ×whÉÉasÉÉÌlÉ¤ÉrÉÉmÉWûÉ |

(Bhavaprakasha Nighantu, Haritakyadivarga, 145)

Yashti hima guruh swadvi

chakshushya balavarnakrt |

Susnigdha shukla keshya

swarya pittanilasrajit |

Vranashotha vishaccharditrishnaglanikshayapaha

||

Meaning

Yashtimadhu is sweet tasting. It is heavy to

digest, unctuous, cold in potency. It pacifies

vitiated pitta, vata doshas and blood.

It is good for eye health, enhances physical

strength, colour and complexion, good for

hair care and voice. It strengthens reproductive

tissues (aphrodisiac). Yashtimadhu cures

inflammatory swellings, poisoning, vomiting,

morbid thirst, physical weakness and tiredness

of mind and senses.

86

Yavani

(Carom or Ajwain)

Botanical Name: Trachyspermum ammi (L.)

Sprague (Apiaceae)

Sanskrit Names

Yavanaka, Dipyaka, Dipani,

Bhumikadamba, Ajamodika

Local Names

Carom Seeds (English)

Ajwain (Hindi)

Oma (Kannada)

Omam (Malayalam)

Omam (Tamil)

Omamu, Vamu (Telugu)

Availability

Carom or Ajwain is easily available in Indian grocery

stores/supermarkets. Also at Ayurvedic stores/Unani

davasaz stores/other herbal stores in India

87

Although most people tend to refer to this Rasayana

as Carom or Ajwain seeds these pale brown, tiny

oval “seeds” are really the fruit pods of the Carom

plant. They are also sometimes confused with Caraway

and Cumin seeds. However, Ajwain tends to be much

smaller in size than Caraway and Cumin seeds, and, in

taste it is slightly bitter and pungent.

Ajwain is rich in thymol, which makes it very aromatic.

The aroma is similar to the strong, sharp, clean

smell of Thyme. The latter also contains thymol and

that accounts for the similarity. The smell is so distinctive

and potent that it inspired the ancient Greeks to

have the saying “smelling like thyme”, which stood to

mean courageous and strong. They also used to burn

thyme for the smell to chase insects from the house.

In India, Ajwain is a known ingredient in cupboard liners

or sachets, probably for the same reason, that its

strong smell has an insect repellent effect.

Ajwain is believed to release gastric juices in the

stomach that are carminative and aid digestion. This is

the reason why it is so often used in cooking dishes that

are heavy or fried or otherwise difficult to digest. It is

often added to buttermilk to make a delicious drink. It

is added in some curries that are known to cause flatulence

thus anticipating and preventing the problem! It

is very common in North India to add this to parantha

or poori dough. In Egyptian, Persian, Arabian and Mediterranean

cuisines it is common to sprinkle a little of

these fruit pods over different breads for flavour and as

a digestive aid.

a

Native American wildflowers

(bee balms Monarda fistulosa and

Monarda didyma) are also known

as sources of thymol and Native

Americans are said to have used

poultices of these plants for skin

infections and minor wounds. Ajwain

poultices are similarly used in India

88

Recipe 1

Ajwain Poultice

to relieve abscess pain

Crushed Ajwain seeds

Ingredients

Ajwain: 2-4 teaspoons

Water: 1-2 teaspoons as required to grind

Preparation

Grind Ajwain seeds into a paste with a little water,

using a grinding stone/mortar-pestle/ mixer grinder.

Warm the paste by keeping it in a small steel bowl in a

large pot of hot water. Stir a few times to heat even-

ly. Apply a thick layer of this warmed paste on aching

abscess. Leave for 3-4 hours. Apply again (3-4 times a

day) if required. It helps to relieve the throbbing pain

and swelling and helps to drain the abscess.

The same can be applied to relieve the throbbing pain

caused by insect bites. For instance, honey bee stings

and scorpion stings.

Caution

Do not apply Ajwain paste poultice on open wounds.

89

Recipe 2

Ajwain Water

to cure abdominal cramps,

hunger pangs, indigestion

Ingredients

Ajwain: 1 teaspoon

Water: 100 ml

Honey: To taste

Preparation

Crush Ajwain seeds to get a coarse powder, add water

and boil for a few minutes.

Strain the brown liquid and add honey.

Dosage

For children



6 years+: 2-3 teaspoons

Generally there will be a relief within minutes but Ajwain

water can be given 2-3 times a day for 1-2 days. However,

if the child consistently suffers from indigestion,

you can administer 5-6 drops of Ajwain water daily, in a

month-long regimen, to correct the faulty digestion.

90

Ingredients of

Ajwain water

Sanskrit shloka

rÉuÉÉlÉÏ mÉÉcÉlÉÏ ÂcrÉÉ iÉÏ¤hÉÉåwhÉÉ MüOÒûMüÉ sÉbÉÑÈ |

SÏmÉlÉÏ cÉ iÉjÉÉ ÌiÉ£üÉ ÌmÉ¨ÉsÉÉ zÉÑ¢üzÉÔsÉWØûiÉç ||

uÉÉiÉzsÉåwqÉÉåSUÉlÉÉWûaÉÑsqÉmsÉÏWûM×üÍqÉmÉëhÉÑiÉç ||

(Bhavaprakasha Nighantu)

Preparation

of Ajwain water

Yavani pachani ruchya tikshnoshna

katuka laghuh |

Dipani cha tatha tikta pittala

shukrashulahrt |

Vatashleshmodaranahagulma

plihakrmipranut ||

Uses

Ajwain water is a

tried-and-tested recipe

useful in treating

all indigestion

problems. It is carminative

and helps to

relieve “gassy stomach”

and abdominal

pain. It is always advisable

to avoid overeating,

especially

heavy and fried foods

and sweets. However,

should this happen,

keep Ajwain at hand

for help!

Meaning

Yavani is capable of digesting undigested

food material and making the person relish

food. It is hot in potency. It is an intense

acting drug, having pungent-bitter taste and

is light to digest. It attains pungency after digestion.

Yavani kindles digestive fire and increases

pitta dosha. On excessive usage, it

may harm reproductive function. Alleviates

kapha and vata dosha, abdominal distension,

pains, swellings/lumps in abdomen, splenic

diseases and worm infestation.

91

Prashana

94

Prashana

Cultures across the world have developed

techniques for the elaborate caring

required to raise a new-born infant into

a healthy child. More often than not, these

are traditions that are passed down through

generations and followed to ensure maximum

recovery for the mother and baby from the

childbirth process as well as the continuing

good health of both.

In India, a regimen called “Prashana” has

been followed by families down the ages. It

encompasses a very simple but effective regimen

of infant and child care, starting at 3

months and continuing well into toddlerhood

when the child is 3-4 years of age. This regimen

is also known as Lehana and, in South India,

as Urai Marundhu/Uramarunnu.

Prashana is a traditional health practice. It

involves regular administration of low doses

of certain plant drugs to the infant-toddler

obtained by rubbing the drug on a stone with

water/milk.

Prashana drugs are known to enhance immunity

in children and help digestion, growth

and development of faculties like cognition

and speech. For example, a medicinal plant

such as nutmeg is used to calm and pacify a

restless or colicky child, while Vacha is given

for improving speech.

Vacha

Medicinal Plants

utilised for Prashana

The plants utilised

for Prashana vary

depending on regional

preferences and availability

Rasna

Rubbing stone

Mayaphala

Shunti

Jatiphala

Haritaki

Six commonly used

Prashana plant drugs

Haritaki/Chebulic Myrobalan

Botanical Name: Terminalia chebula Retz.

(Combretaceae)

Sanskrit Names

Haritaki, Abhaya, Pathya

Local Names

Chebulic Myrobalan (English)

Harda (Hindi)

Analekai (Kannada)

Kadukai (Malayalam)

Kadukai (Tamil)

Kaduka (Telugu)

Part used

Dried fruits

Availability

Dry fruits as well as ready-to-use fine powder are

available in Ayurvedic and Unani medical stores.

Fruit of Haritaki is one of the most popular medicinal

plants in households that use traditional medicine

and is relied upon for preventive, promotive and therapeutic

health for people of all ages. Its use extends

from management of simple conditions like constipation

to rejuvenative - Rasayana actions. It is one of the

ingredients of the popular Ayurvedic Triphala Churna.

Among the ways in which Haritaki is incorporated into

household use, so as to have an on-going use of its benefits,

is as pickles and preserves. Its ribbed and nutlike

fruits are picked when still green and made into a

savoury pickle or boiled with a little added sugar into a

sweet syrupy preserve. This preserve is called “Hareer

Ka Murabba” in Urdu.

Lore has it that when the Ashvini Kumara twins, (the

“heavenly doctors” of legend), asked Lord Daksha Prajapathi

about the origin and uses of Haritaki, the latter’s

reply was, “Once when Lord Indra was drinking Amrita

(the potion of immortality), a drop fell on earth from

which seven types of Haritaki grew.” Ayurveda recognizes

seven types of Haritaki based on their place of

origin, appearance and therapeutic actions.

95

Jatiphala/Nutmeg

Botanical Name: Myristica fragrans Houtt.

(Myristicaceae)

Sanskrit Names

Soumanasayani, Madashounda,

Malatiphala, Majjasaram

Local Names

Nutmeg (English)

Jaiphal (Hindi)

Jayikayi (Kannada)

Jajikai (Malayalam)

Jatikai (Tamil)

Jaji kaya (Telugu)

Part used

Dried Kernel

Availability

Nutmeg is available at grocery stores, spice markets

or herbal medical stores. Given the enormous popularity

of nutmeg in culinary and medical traditions, it

would be useful to propagate the growth of the tree

in public parks and community forests.

One nutmeg tree gives hundreds of nutmeg fruits.

Once harvested from the tree, the outer husk of

the nutmeg is discarded. Just underneath this is the

golden-brown colour aril, known as “mace,” enveloping

the nutmeg kernel. The mace is removed, flattened

into strips, dried, and sold either whole, or finely

ground. This is the popular cooking spice Jatipatri. The

fruits are sundried for several days / weeks. Commercially

the drying of the seeds is done faster with drying

machines. Drying continues till the nutmeg shrinks

and the kernels rattle inside the shell. The shell is then

broken and the nutmeg kernel is taken out. This is the

popular fragrant spice called Nutmeg or Jatiphala.

With medicinal plants one common problem is that

the market often has cheaper and more easily available

substitutes, in place of the original. In the case of

Nutmeg another plant known botanically as Myrisitica

malabarica and known popularly as Bombay Nutmeg, is

a common substitute.

96

Mayaphala/Gall Oak

Botanical Name: Quercus infectoria G. Olivier

(Fagaceae)

Sanskrit Names

Ambastha, Majjaphala,

Mayakku, Mayuka

Local Names

Gall Oak (English)

Majuphal (Hindi)

Machikayi (Kannada)

Masikka (Malayalam)

Masikkai (Tamil)

Masikaya (Telugu)

Mayaphala is botanically a gall, used in

Ayurvedic, Unani and other traditional

systems of medicine. It is used to reduce the

diseases of pitta, oral and dental diseases

and diarrhoea.

Native of Greece, Asia Minor, Syria and Iran,

the way oak gall is formed is very interesting.

Galls are produced when the leaves of

the oak tree are attacked by certain kinds of

insects. The oak galls are dried and sold all

over the world. Oak galls are inexpensive as

medicine. They store well, especially if sundried

well after purchase from the store.

Part used

Gall

Availability

Mayaphal can be sourced from herbal medical stores.

97

Rasna/Galangal

Botanical Name: Alpinia galanga (L.) Wild.

(Zingiberaceae)

Sanskrit Names

Rasna, Sugandhamula, Malaya,

Malayavacha, Stulagranthi

Local Names

Siamese Ginger (English)

Barakulanjan (Hindi)

Duparasme (Kannada)

Chittaratta (Malayalam)

Chitharathai (Tamil)

Pedda-dumparashtrakamu (Telugu)

Part used

Dried Rhizome

Availability

Rasna is available in spice markets or herbal medical

stores. Propagating the growth of the herb (as

an ornamental shrub) in public parks and community

forests would make it even more easily available.

Greater Galangal or Siamese Ginger

(Alpinia galanga) is sometimes confused

with Lesser Galangal or Chinese

Galangal (Alpinia officinarum). The former

is the larger of the two species and

the one used medicinally, while the latter

is spicier and used in south-east Asian

cuisines, especially in popular Thai dishes

like Tom Yum soup and Thai Green curry.

Galanga is also sometimes confused with

ginger but no cook who knows the flavour

profile of both would substitute the

one for the other! Further, interestingly,

the fruits of the Alpinia galanga can be

confused with cardamom because they

have a similar flavour, cardamom being

a member of the ginger (Zingiberaceae)

family.

In India, Galangal is primarily associated

with herbal medicine and among

other things, used in respiratory infections

and vata disorders and also to treat

rheumatism. It is also a good digestive.

98

Shunti/Ginger

Botanical Name: Zingiber officinale Roscoe

(Zingiberaceae)

Sanskrit Names

Shunti, Viswa Bheshaja,

Mahaushadha, Nagara

Local Names

Ginger (English)

Soont (Hindi)

Shunti (Kannada)

Chukku, Inji (Malayalam)

Inji, Sukku (Tamil)

Allam (Telugu)

Part used

Dried Ginger

Availability

Dried ginger can be purchased from grocery shops.

Ginger is a hugely-popular spice incorporated

into the culinary traditions

of India, China and most of Asia. It

belongs to the Zingiberaceae family, to

which interestingly also belong the popular

spices turmeric, galangal and cardamom.

Ginger is also considered to be

quite a treasure chest of medicinal uses!

Both dry and fresh gingers are relied on

to manage respiratory problems like sinus

or throat infection, flatulence, nausea

and indigestion. It is also applied externally

to control inflammations and swellings.

Dry ginger is one of the ingredients

in Ayurveda’s popular ‘trikatu’ one of the

best Ayurvedic formulations to enhance

bio-assimilation of nutrients, is a combination

of Pippali (Piper longum), Maricha

(Piper nigrum) and Shunti (Zingiber officinale).

99

Vacha/Sweet Flag

Botanical Name: Acorus calamus L. (Acoraceae)

Sanskrit Names

Ugra gandha, Shadgrantha, Golomi

Shataparvika, Lomasha

Local Names

Sweet Flag (English)

Vacha (Hindi)

Baje (Kannada)

Vayambu (Malayalam)

Vasambu (Tamil)

Vasa (Telugu)

Part used

Dry Rhizome

Availability

Dry Vacha rhizomes are available at Ayurvedic and

other herbal medical stores.

A few Vacha plants can be grown as a pot herb

or in the back yard and the rhizomes harvested

and dried as required. Vacha saplings are generally

available at nurseries.

Vacha / Sweet Flag has been a very important

item of trade over centuries and across cultures.

It is a valued medicinal plant drug in Indian

medical traditions like Ayurveda, Unani and

Siddha traditions. In fact, it has a long history of

medicinal use in systems of medicine all over the

world. It is found globally across Europe, China,

Asia Minor, India, South-East Asia, as well as

southern Canada and northern USA. In India, it is

found all over, in marshy places, both as a wild

and a cultivated plant. The plant was a favourite

of the naturalist poet-philosopher Henry David

Thoreau and also finds mention as a symbol of

love in the Calamus section of Walt Whitman’s

poem “Leaves of Grass”.

Vacha is known as an intellect and speech promoter

in Ayurveda. This aromatic is a trusted

remedy for stammering, delayed speech and

problems of mental development. The rhizome

is cut into disc-shaped beads, and made into

bracelets worn by new-borns as a talisman, in

Tamil Nadu. In Native American Penobscot culture

it is believed that stringing Vacha in homes,

wards off sickness.

100

Method of using the plant drugs for Prashana

When to start your

infant on the regimen

Prashana can be started from

when your child is 3 months

of age.

Purification/shodhana

The prashana drugs are purified

before administration.

The dry plant drugs are generally

boiled for 15-20 minutes

in cow’s milk and then

dried well under the sun.

They can be stored in a clean

container.

stone

herbs

paladai

1. Wash hands thoroughly, place all herbs,

a small amount of water/milk/breast milk

in a small cup and rubbing stone ready

for use on kitchen counter/floor.

2. Wet the stone with a few drops

of water or milk or breast milk.

3. Take one plant drug at a time; rub

with stroke(s) with medium force on

the rubbing stone. Go through the six

drugs in a similar manner. This will

yield a tiny amount of paste.

4. Add ½ teaspoon of clean water

on the spot where the herb was

rubbed.

5. Collect the paste into a feeding

cup (paladai), mix with a little honey

and feed to the child.

101

Paladai is a traditional feeding cup with a spout (see

illustration) used to feed liquids/fluids to infants. The

World Health Organisation recognises that the paladai

is a hygienic way of feeding milk and other liquids to

infants.

One could also gather the paste on a clean finger and

place the finger on the child’s tongue to let the child

ingest the paste or you could pick up the paste with

your clean finger and place in a soft edged spoon and

feed the child. This may take some coaxing but is well

worth the health rewards it brings!

Prashana can be administered once daily, 1-2 hours

after food.

Continuing the regimen

As your child grows up, increase the Prashana dose by

increasing the rubbing of the drugs to 2, 3 or 4 times

for 2-4 year olds. This will require a little more water

to wet the stone.

The dose of a particular plant can be increased by

increasing 1-2 strokes on the rubbing stone depending

on the health condition faced by the baby. E.g., during

weaning and change-over to semi-solids or new foods,

some babies get constipated. This can be relieved by

increasing 1-2 strokes of Haritaki in the Prashana.

This regimen is not hard to follow once you have the

necessary ingredients. The Prashana “kit” is usually

kept in the household of a new-born with the six plant

drugs in a dry container together with the rubbing

stone (see illustration). It can find a place in the baby

bag and carried wherever the baby travels to facilitate

this daily dose of healthcare!

Caution

The Prashana drug should be properly cleaned and dried

after every use.

It is important to maintain the low dose. The very tiny

dose for infants is slowly increased as they grow older.

Disclaimer: As with any drug or new diet, please watch

the child for any adverse reactions. In case of any allergy,

the practice can be stopped. This is not meant

as a replacement for medical advice or a doctor’s consultation.

102

Ayurveda-based weaning food

Indian traditional medicine has a rich knowledge about

weaning foods. You can prepare your own weaning food

suited to your child’s taste and requirement. This is

started only after 6 months of age.

Materials required:

Wheat: 200 g

Ragi: 200 g

Rice: 100 g

Channa (Chick pea), toor (Pigeon pea) and moong dal

(Green gram): 25 g each

Preparation of weaning mix

Wash ingredients separately and dry them under the

sun. Dry roast each ingredient mildly and make fine

powders. For children above 1 year make coarser powder

as they would relish some textured, chewy food.

Mix well and store in air-tight containers.

Mix the dough with abundant water. You can also wet

grind soaked ingredients like ragi or wheat and strain

through a clean muslin cloth to get a fine starchy liquid.

On settling the starch, discard the supernatant liquid.

Dry the starch and store as nutritious weaning powder.

This is usually used for infants over 6 months old.

Preparation of weaning food

Take 2 teaspoons of weaning mix and cook it with 50 ml

of milk (or water). Add some jaggery while cooking for

taste. Addition of ½ teaspoon of ghee is also advised.

Feed the child as required.

Once in a while you can add a few crushed cardamom

seeds to flavor the meals.

Using this as the base, introduce pureed/crushed banana,

apples, dates, freshly boiled vegetables and spinach.

Introduce gradually, not all at once and in small

quantities to begin with. Observe how the child reacts

to it before introducing new items.

IMPORTANT

n Weaning food is not an alternative to breast milk

infants for below the age of 6 months. Even after 6

months, weaning food can only be a supplement to

breast milk, up to 18 months. After 18 months, start

giving normal diet and gradually stop weaning food.

n Do not store the weaning food mixture for more than

2 months.

n It is always preferred that the food is cooked fresh

every time using the mix as the base.

ix

Easy reference guide

to health conditions and recipes mentioned in the book

Health condition

Plants and page numberszz

Amla Bala Brahmi Dadima Draksha Guduchi Haridra Pippali Tulasi Vasa Yashtimadhu Yavani Haritaki Jatiphala Mayaphala Rasna Shunti Vacha

Abdomen pain 90, 91

Abdominal

distension

Abscess pain 89

Allergic rashes 59

Breathlessness/

wheezing

90, 91

66 71 80 98

Common cold 59 65 71, 72 85 99

Constipation 44, 45 95

Convalescence 52, 53 84

Cough 59 66 71, 72 76, 78 85 98

Cuts/ulcers 61

Decreased

appetite

13-15 36 46 65 90, 91 99

Diarrhoea 38, 39 96 97

Eczema/

dermatitis

Excessive thirst/

heat stroke

Expels toxins 29

Fever 51-54

General

nourishment

Growth and

development

Immunity

promoter

13-15 21 52, 53

36

46

13, 14 36 52, 53 59 66 80 83, 84

61

Indigestion 66 99

Insect bites 61

x

Health condition

Massage and

bathing rituals

Memory and

intellect promoter

Plants and page numbers

Amla Bala Brahmi Dadima Draksha Guduchi Haridra Pippali Tulasi Vasa Yashtimadhu Yavani Haritaki Jatiphala Mayaphala Rasna Shunti Vacha

23

29-31 100

Morning sickness 35

Mouth freshener 72

Nappy rash 62

Nasal bleeding 80

Nausea 99

Prevention/

treatment of

anemia

29 46

Promoter of

muscle growth

21

Refreshing 15 36

Sleep

disturbances

96

Speech promoter 100

Weight and Measure equivalents used in the book

1 cup = 150 ml 1 teaspoon = 5 ml 1 pinch = 0.25 g

g = gram

kg = kilogram

l = litre

ml = millilitre

xi

Bibliography

xii

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of Medicine & Homoeopathy, New Delhi, 2003.

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healthy lifespan in Drosophila melanogaster: an exploratory

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FRLHT

Foundation for Revitalisation of Local Health

Traditions (FRLHT) is a public trust and a nongovernment

organisation that is based in

Bangalore, India. The vision of the organisation

is ‘Revitalisation of Indian Medical Heritage’

through creative use of contemporary sciences

and technology. It also works to restore the oral

health traditions rooted in the community, in

order to strengthen the self-reliance in healthcare

among rural and urban households. In 2013, FRLHT

created a Private University that was legislated

by the state of Karnataka, named the Institute of

Trans-disciplinary Health Sciences and Technology,

in short known as the Trans-disciplinary University

(TDU).

Contact:

74/2, Jarakabande Kaval, Attur Post,

via Yelahanka, Bengaluru 560064, India.

Tel: +91 80 2856 8000;

www.tdu.edu.in

email: medplan@tdu.edu.in

online stores: www.greenhealer.net

Authors

Padma Venkat

Padma Venkat is Professor at the School of Life Sciences,

Institute of Trans-disciplinary Health Sciences and

Technology, Bangalore, India and former Director of

the Institute of Ayurveda and Integrative Medicine (I-

AIM), Bangalore. After completing her doctorate degree

from the University of Cambridge, UK, she returned to

India with a commitment to explore ways of leveraging

traditional medical knowledge of India for contemporary healthcare

needs and joined hands with the Foundation for Revitalisation of Local

Health Traditions (FRLHT). Her research studies are of a trans-disciplinary

nature aimed at bridging traditional knowledge and bioscience. She is

interested in understanding some of the concepts in Ayurveda, such as

Rasayana, to develop cost-effective healthcare applications. She also

has a Masters degree in Health Management from McGill University.

Subrahmanya Kumar K

Subrahmanya Kumar K is an Ayurveda physician with MD;

PhD. in Dravyaguna (Ayurvedic pharmacology). He has

over 10 years of research experience on natural resources

used in Ayurvedic medicine, Traditional Quality Standards

for Traditional Indian medicine and the rejuvenator drugs

of Ayurveda (Rasayana). He is an active researcher on

medicinal plant conservation and their sustainable use. He has several

research publications in indexed journals and presented in various

international conferences. He also teaches theoretical and practical

Dravyaguna (Pharmacognosy and pharmacology of Ayurveda).

Uma Magal

When not immersed and delighting in the beauty and

usage of medicinal plants, Ms Uma Magal writes, teaches

and produces films. Her latest work is a documentary

on the stunning and ecologically valuable rocks of her

hometown Hyderabad. She is presently based in Dublin,

Ireland.

xiii

Notes

Notes

MCS

The Medplan Conservatory Society is a registered

Society, engaged in activities of dissemination

of information and generating awareness about

the Traditional Healthcare and Conservation and

Sustainable use of Medicinal Plants amongst the

rural and urban audience. As a result, it has so far

brought out, a wide range of Books, Booklets, User

Guides, Poster Sets, CD-ROMs, DVDs, Magazine and

such Educational Material in English and Vernacular

languages, adopting a user-friendly style.

This is a book of herbal recipes for childcare based on a concept in

Ayurveda called Rasayana. Rasayana deals with methods to live long

and live well. The recipes selected can be prepared at home using

ingredients from the kitchen, garden, supermarkets or Indian stores.

The book includes stories woven over the ages around these herbs, legends

that they star in, their vernacular names and citations from ancient

Ayurveda Materia Medica that reveal the nature of the Rasayana herbs.

The beautiful photographs of plants, interesting hand-drawn illustrations

and tit-bits are a celebration of the cultural history associated with the

herbs. The book will not only be a pleasure to read and use but also a

treasure to keep for young mothers and children’s care-givers.

Foundation for Revitalisation of Local Health Traditions (FRLHT)

74/2 Jarakabhande Kaval, Attur Post, via Yelahanka

Bengaluru 560106, India.

www.tdu.edu.in

Rasayana for Childcare

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