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Osmanthus fragrans - Fragrant olive

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Osmanthus fragrans, Fragrant olive

Fragrant olive is a species native to Asia from the Himalayas through southern China to Taiwan and southern Japan and southeast Asia as far south as Cambodia and Thailand.

Uses

Carbuncles, Boils, Whoping cough, Retinitis pigmentosa, Dysmenorrhoea, Rheumatism, Bruises.

Parts Used

Fruits

Chemical Composition

The content of 1,3,5-Trioxepane was the highest in Latifolius group, accounting for 22.69 %. Ketones, alcohols, asters, aldehydes and acids.[1]

Common names

Language Common name
Kannada
Hindi Silang
Malayalam
Tamil
Telugu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Brihat bakula, Vasuka
English Fragrant Olive, Sweet osmanthus


Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Tikta (Bitter), Kashaya (Astringent)

Guna

Laghu (Light), Ruksha (Dry), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Vata

Prabhava

Habit

Evergreen shrub

Identification

Leaf

Kind Shape Feature
Simple Opposite Leaves are leathery, lustrous, dark green leaves 2-5 in. long; finely dentate or entire

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long White 5-20 Very fragrant, small white flowers in fall and some flowers in early spring

Fruit

Type Size Mass Appearance Seeds More information
Drupe 1.5-3 Fruit coulor is purple Many {{{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

Easily grown in any well-drained soil in sun or part shade, but flowering more freely in a sunny position.[3]

Commonly seen growing in areas

Mountain areas, Himalayas, Forests.

Photo Gallery

References

External Links