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Althaea officinalis - Khatmī

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Khatmī consists of the root of Althaea officinalis Linn. (Fam. Malvaceae) a perennial, uniformly downy herb, occurring in Kashmir region.

Uses

Parts Used

Chemical Composition

Galacturonic acid, galactose, glucose, xylose & rhamnose,polysaccharide althaea mucilage-O, asparaginene, betaine, lecithin and phytosterol, polysaccharides.[1]

Common names

Language Common name
Kannada
Hindi Khatmi
Malayalam
Tamil Khatmi
Telugu Khatmi
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Khatmi
English Marsh Mallow


Properties

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

Dravya

Rasa

Madhura

Guna

Snigdha, Picchila, Guru

Veerya

Śīta

Vipaka

Madhura

Karma

Vatahara, Pittahara, Mūtrala, Vedanāsthāpana, Kaphaghna

Prabhava

Habit

Identification

Leaf

Kind Shape Feature
Simple ovate-cordate Leaf arrangement is alternate, entire or three to five lobed, irregularly toothed at the margin, and thick.

[2]

Flower

Type Size Color and composition Stamen More information
Unisexual 2-4cm long pink Flowering throughout the year and In terminal and/or axillary pseudoracemes

Fruit

Type Size Mass Appearance Seeds More information
oblong pod Thinly septate, pilose, wrinkled seeds upto 5 Fruiting throughout the year

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 almost any soil and situation[1, 4, 200], though it prefers a rich moist soil in a sunny position.[3]

Commonly seen growing in areas

Photo Gallery

References

  1. The Ayuredic Pharmacopoeia of India Part-1, Volume-5, Page no-14
  2. [ "Morphology"]
  3. "Cultivation detail"

External Links