42,755
edits
Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.
Changes
no edit summary
==Uses==
{{Uses|Mouth sores}}, {{Uses|Bleeding piles}}, {{Uses|Leucorrhoea}}, {{Uses|Mild diabetes}}, {{Uses|Cough}}, {{Uses|Physical weakness}}, {{Uses|Ulcer}}, {{Uses|Urinary trouble}}, {{Uses|Snakebite}}, {{Uses|Infection in intestine}}.
===Food===
Ajagandha can be used in food. Leaves are used as a fl avoring agent and are cooked as vegetable. They are slightly bitter but cooking removes bitterness.
==Parts Used==
===Prabhava===
===Nutritional components===
Ajagandha Contains the Following nutritional components like - 7-phenoxycoumarine, Diterpene lactone, Myristic, Palmitic acid, Steric, Oleic,
Linoleic acid; Calcium, Iron, Magnesium, Manganese, Phosphorus, Potassium, Sodium, Zinc<ref name="Nutritional components"/>
==Habit==
{{Propagation|Seeds}}
==How to plant/cultivateCultivation Details==Seed - surface sow or only lightly cover the seed in spring in a greenhouse. The seed usually germinates in 5 - 14 days at 25.Ajagandha is available from June to October<ref name="Cultivation details"/>
==Commonly seen growing in areas==
<ref name="Cultivation details">[https://pfaf.org/user/Plant.aspx?LatinName=Cleome+gynandra Cultivation details]</ref>
<ref name="Ayurvedic preparations">[https://easyayurveda.com/2015/04/17/ajagandha-uses-research-dose-side-effects/ Ayurvedic preparations]</ref>
<ref name="Nutritional components">Forest food for Northern region of western ghat pdf by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, MACS - Agharkar Research Institute, Pune</ref>
</references>
