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Pimpinella anisum - Shatapushpa

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Dill, Shatapushpa , Sabbasige soppu

Pimpinella anisum is an annual herb in the celery family Apiaceae. It is the sole species of the genus Anethum. It is mainly used in digestive disorders. Fresh and dried dill leaves are widely used as herbs in Europe and central Asia.

Uses

Parts Used

Chemical Composition

The main constituents of he oil obtained from dried fruits were trans-a nethole (93.9%) and estragole (2.4%). The olfactorially valuable constituents that were found with concentration higher than 0.06% were (E)-methyeugenol, α-cuparene, α-himachalene, β-bisabolene, p-anisaldehyde and cis-anethole[1]

Common names

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


Properties

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

Dravya

Rasa

Tikta (Bitter), Katu (Pungent)

Guna

Laghu (Light), Tikshna (Sharp)

Veerya

Ushna (Hot)

Vipaka

Katu (Pungent)

Karma

Kapha, Vata

Prabhava

Habit

Identification

Leaf

Kind Shape Feature
Simple heteromorphic Petioles 2–5 cm; blade reniform or broad-ovate, 1–3 × 1.2–2.8 cm, puberulent along veins, margin serrate

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long Yellow 5-10 Bracteoles 1 or 2 or absent, linear, 2–3 mm; umbellules 5–10 mm across, ca. 10-flowered

Fruit

Type Size Mass Appearance Seeds More information
oblong-ovoid 3–5 × 2–2.5 mm vittae 2–4 in each furrow, 4–8 on commissure Densely appressed setose-hairy many {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

How to plant/cultivate

Succeeds in ordinary garden soil but prefers a fairly rich warm well-drained light soil in a sunny position[3]

Commonly seen growing in areas

Photo Gallery

References

External Links