2. Medicinal Plants
• The use of medicinal plants can be considered as a
living tradition.
• The World Health Organisation estimates that the
primary health care needs of approximately 80% of
the developing world’s population are met by
traditional medicine.
• Traditional medicine systems range from the
Ayurvedic, Unani, Siddha and Tibetan in India, the
Kampo in Japan, the Jamu in Indonesia, and many
more.
• The traditional systems of medicine largely depend on
plants for their medicines.
3. • The Natural Products Alert databases at the
University of Illinois document the ethno-
medicinal uses for more than 9,000 species.
• Many plant and fungal derivatives are
important medicinally.
• The most important of the plant-derived
compounds are terpenoids (such as steroids)
and alkaloids.
• Substances such as anthraquinone glycosides
as well as a variety of other types of glycosides
are also widely used.
4. • Three main groups
– Steroids
– Alkaloids
– Phenolics
7. DILL
• Species name: Anethum graveolens
• Family: Apiaceae (Umbelliferae) Carrot family
• Genus: Anethum
• Common Names: dill, Indian dill.
8. • the name “dill” means to “calm or soothe,”
originated from the plant’s known ability to
calm troubled stomachs and colicky infants.
• The name Anethum graveolens means a tall
plant with a vigorous growth habit that has a
strong smell.
9. • aromatic herb native to the Mediterranean
area.
• most commonly grown as an annual;
sometimes grown as a biennial
• Depending upon the variety, the plant can
grow anywhere from 1 foot (for dwarf
varieties) up to 4 feet in ideal conditions.
• The branching stems have white to off-white,
vertical striations that run down their length,
and they are devoid of hair.
10. • They also end with a broad, expansive
inflorescence that is topped with Yellow,
scented, hermaphroditic flowers.
• The flowers develop into dry fruits called
schizocarps that are split into two parts, each
one holding seeds.
• The seeds are oval and progress from a bright
green colour when they first develop to dark
brown later in the season.
11.
12. Harvesting
• optimum time for harvesting: early morning.
• For continuous supply of dill leaves for
harvesting; keep their tops trimmed regularly.
• Dill weed is best harvested before the plant is
fully mature and before the flower buds have
opened.
13. • Dill seed is harvested at the end of the plant’s
life cycle.
• The flowers will be spent, the stems will start
drying out, and the seeds will have turned a
golden brown colour.
14. Storage
• Fresh cut dill can be stored in the refrigerator
safely for two to three days.
• The stems can be placed in a cup of water to
help keep the leaves fresh.
• To dry naturally, lay freshly harvested dill on
waxed paper and place it in a warm, dark
spot with good air circulation.
• Dill weed can also be dried in a food
dehydrator or frozen.
15. Collection of Dill Seed
1) by HAND
• First, place a brown paper bag over the seed
heads and tie the opening closed.
• Cut the stem off at the base of the plant.
• Hang the stems upside down in a warm, well
ventilated area to dry.
• Take the stems down after about two weeks and
crush the dried seed heads in your hands over a
container to separate the seeds from the seed
head.
16. 2) Additional method
• lay freshly harvested seed heads on a cookie
sheet.
• place them in the freezer.
• Remove frozen seed heads after a few days
• rub the seed heads between your hands over a
piece of paper to harvest.
• Store your dill seeds in an airtight container
in a dark place.
17. Chemistry and Nutrition
• Dill is not considered to be a great benefit
nutritionally because it is normally consumed
only in small amounts.
• The pale, yellow oil of dill is mainly composed of
limonene, carvone, and phellandrene.
• Carvone: responsible for the strong and
sometimes acrid flavour of dill and it is also a
known anti-flatulent.
• Limonene and phellandrene: cause skin problems
such as irritation or sensitivity to the sun
18. • Oil obtained from dill weed: used in the food
industry for flavouring.
• oil obtained from dill seed: used to produce
soaps and perfumes.
19. Commercial Use
• commercially mainly by the food industry.
• dill pickles
• The essential oil of dill are used by the food industry
- for flavouring
-ingredient in liqueurs.
• Dill weed, seed, and oil are frequently added to baked
goods, snacks, condiments, and meat products.
• The fragrance industry: produce soaps, perfumes,
detergents, creams, and lotions.
20. Medicinal Use
• effective remedy for flatulence and as an aid for
digestion.
• sleep aid: Dill water, or “gripe water,” is an ancient
remedy that has been used by mothers for centuries to
calm colicky babies or to help them sleep.
• for indigestion and ulcers.
dill inhibits the secretion of stomach acids in mice
and that it may help to prevent ruptures in the
stomach lining.
• Have anti-cancer properties, because it is high in
monoterpenes
21. ASHWAGANDHA
• Botanical Name : Withania Somniferous
• Family Name : Solanaceae
• Common Name : Withania, Winter Cherry,
Indian Winter Cherry, Indian Ginseng,
Ashwagandha
22. • It grows in dry parts in sub-tropical regions.
Rajasthan, Punjab, Haryana, Uttar Pradesh,
Gujarat, Maharashtra and Madhya Pradesh
• Found in the drier parts of India, Sri Lanka,
Afghanistan, Baluchistan and Sind and is
distributed in the Mediterranean regions, the
Canaries and Cape of Good Hope.
23. Chemical Constituents
• bio-chemical heterogeneous alkaloids,
(choline, pseudotopanol, 3- tigioyloxytropana,
tropanol, cuscokygrene, isopelletierine several
other steroidal lactories.
• 12 alkaloids, 35 withanolides and several
sitoindosides have been isolated from the
roots of the plant
24. • A sitoindoside is a biologically active
constituent known as withanolide containing
a glucose molecule at carbon 27.
• 2 main withanolides: withaferin A and
withanolide D.
• Withaferin-A: therapeutically active
withanolide reported to be present in leaves.
25. • the roots are reported to contain starch,
reducing sugars, glycosides, dulcitol,
withancil, an acid and a neutral compound.
• The amino acids reported from the roots
include aspartic acid, glycine, tyrosine,
alanine, glutamic acid and cysteine.
26.
27. CULTIVATION
• W. somnifera grows well in sandy loam or
light red soil, having pH 7.5-8.0 with good
drainage.
• Temperature between 200C to 350C is most
suitable for cultivation.
• Ashwagandha is usually grown in fields
which are not well covered by the irrigation
systems.
28. HARVESTING/ POST HARVESTING
• The plants start flowering and bearing fruits
from December onwards.
• The crop is ready for harvest in January-
March at 150 to 180 days after sowing.
• The maturity of crop is judged by drying out
of leaves and yellow red berries.
• Berries are hand plucked separately. They are
dried and crushed to take out the seeds.
29. • The entire plant is uprooted for roots which
are separated from aerial parts by cutting the
stem 1-2 cm above the crown.
• The roots are then either cut transversely into
small pieces (7 to 10 cm) or dried as it is, in
the sun.
• About 650-800 kg roots can be obtained
from 1 ha on drying it comes to 350-435 kg.
30. • The dried roots, entire or transversely cut into
smaller pieces, have to be further cleaned,
trimmed and graded.
• The roots are beaten with a club which
removes adhering soil and breaks off the thin,
brittle lateral rootlets.
• Lateral branches, root crown and stem
remains on roots are carefully trimmed with
the help of knife.
31. Medicinal values
• This herb is considered an adaptogen which is
a nontoxic herb.
• It normalize physiological function, working
on the neuro-endocrine system.
• effective for insomnia but does not act as a
sedative.
• increases haemoglobin (red blood count) and
hair melanin.
32. • enhance Ojas.
Ojas is the most subtle, refined level of the physical
body and is the end result of healthy food which is
properly digested. It is responsible for a healthy immune
system, physical strength, lustrous complexion, clarity of
mind and sense of Well-being. It allows consciousness to
flow within the body.
• It stabilizes blood sugar and lowers
cholesterol.
• lower blood pressure
33. • Prevent formation of stress induced ulcers.
• Cure Arthritis
• Presence of natural antioxidants improve
overall health and promote better fat burning.
• reduce stress
• build a weakened immune system.
34. KACHOLAM
• Scientific name : Kaempferia galanga Linn.
• Common name : Maraba, Finger root, Chinese
ginger
• Family : Zingiberaceae
35. • Distribution: INDIA-widespread in the wild
throughout the plains of India, particularly in
the Eastern and Southern part of India up to
an elevation of 1500 m; in tropics and
subtropics of AFRICA and South East ASIA.
• Habitat: Found throughout the plains of India
under slightly shaded places such as open
forest, forest edges and bamboo forests on
various soils.
• Parts used commercially: Rhizomes, used in
Ayurveda, Siddha and Folk medicine.
36. • Description: A perennial, stemless herb;
• rhizome tuberous, aromatic; roots fleshy,
cylindric.
• Leaves few, spreading horizontally on the surface
of the ground, (3.5 – 13 x 2 – 9 cm)
• orbicular to round-ovate, base sheathing,
margins entire or wavy, deep green, glabrous
above, pubescent beneath; petioles short.
• Flowers, delicate, 6 – 12, collected in small
fascicles, fugacious, opening successively,
fragrant, white with purple or lilac spot on each
side of the lip.
• Fl.: June - July.
39. Cultivation practices:
• This plant is commonly cultivated in gardens for its
medicinal and aromatic properties.
• This plant can be easily propagated through rhizomes.
The plant produces both mother and finger rhizomes.
Mother rhizomes are better for propagation than
finger rhizomes.
• Smoking of rhizomes prior to planting is beneficial for
better germination and establishment of sprouts.
• The rhizome pieces can be planted in light soil and
supplied liquid manure to promote its growth.
40. • Planting of the rhizome pieces during the
third week of May perhaps give significantly
higher yield. It requires a warm humid
climate. It thrives well up to an elevation of
about 1500 m above mean sea level.
• Rich loamy soil with good drainage is ideal for
the cultivation of this plant species. It cannot
withstand water logging.
• It is a shade loving plant. Hence, partial
shaded condition should be provided for
better vegetative growth.
41. Medicinal properties and uses
• The rhizome is credited with stimulant,
expectorant, diuretic, anti-inflammatory and
carminative properties.
• It is used in the treatment of cough,
bronchitis, asthma, skin diseases, rheumatism,
oedema, fever, epilepsy, spleen disorders etc.
• Powdered rhizome is mixed with honey and is
given in cough and pectoral affections.
42. • Rhizome in the form of powder or ointment is
applied on the wounds and bruises to reduce
swellings.
• Roasted rhizome is applied hot in rheumatism
and for hastening the ripening of inflammatory
tumours.
• Rhizome is used to remove bad odour of the
mouth. It is used for protecting cloths against
insects. It is also used as a deodorant and
disinfectant. It is eaten along with betel and
areca nuts as a masticatory.
43. • It is attached to necklaces for their perfume.
Steam distillation of rhizome yields essential
oil, which is used in the manufacturing of
perfumes and flavouring curry.
• It is also employed in cosmetics, hair tonics,
toiletries and as a hair wash in dandruff.
