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Daucus carota - Garjarah

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Carrot, Garjarah

The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow varieties exist. Carrots are a domesticated form of the wild carrot Daucus carota, native to Europe and southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. Nowadays, the most commonly eaten part of the plant is the taproot, although the greens are sometimes eaten as well. The domestic carrot has been selectively bred for its greatly enlarged and more palatable, less woody-textured taproot.

Uses

Wounds, Cuts, Snakebites, Curing liver disorders, Skin eruptions, Blotches, Pimples, Diarrhea, Sore throats

Parts Used

Dried Folaige, Whole herb.

Chemical Composition

β-carotene, phenols and phosphorus contents were greater in local cultivars. A significant positive correlation between β-carotene[1]

Common names

Language Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit
English Agrimony


Habit

Herb

Identification

Leaf

Kind Shape Feature
Simple alternate Leaflets are lobed and bright greyish green in colou

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 4-7 mm in size white 5-20 Flowers are small flowers with deep purple florets in the centre

Fruit

Type Size Mass Appearance Seeds More information
oval 2–4 mm length Fruits are schizocarps reddish in colour and brittle when dry Nil {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds, Cuttings.

How to plant/cultivate

To produce the best crop possible, double-dig your planting area or build up a raised bed[3]

Commonly seen growing in areas

Tall grasslands, meadows, Borders of forests and fields.

Photo Gallery

References

External Links