Indian Borage / Country Borage / Cuban Oregano

HERBAL GARDEN

Vivek college of Ayurvedic Sciences & Hospital Bijnor UP

पर्णयवानी

Classification

Synoyms

Parnayavani (Sanskrit)
Pathar Chur (Ayurveda)
Karpooravalli (Tamil)
Doddapatre (Kannada)
Panikoorka (Malayalam)

Habit

Succulent, aromatic perennial herb or small shrub

Habitat

Grows in tropical and subtropical regions. Commonly cultivated in kitchen gardens across India. Prefers well-drained soil and partial sunlight.

Morphology

Leaves: Thick, fleshy, ovate with crenate margins; strongly aromatic
Stem: Succulent, thick, hairy
Flowers: Small, bluish-purple, borne on terminal spikes
Odor: Strong aroma similar to oregano or ajwain

Chemical Composition

Essential oils (carvacrol, thymol, eugenol),
Flavonoids,
Terpenes,
Phenolic compounds,
Saponins,
Tannins,
Vitamin C

Guna-Karma

Rasa- Katu (pungent), Tikta (bitter)
Guna- Laghu (light), Tikshna (sharp), Ruksha (dry)
Virya- Ushna (hot)
Vipaka- Katu (pungent)
Karma- Deepana (digestive stimulant) , Shwasahara (relieves respiratory issues), Krimighna (anthelmintic) , Vatanulomana (carminative)
Doshakarma- Pacifies Vata and Kapha

Medicinal uses

Leaves used to treat cough, cold, asthma, and bronchitis.
Juice used for indigestion and bloating.
Antiseptic and healing for insect bites, skin infections.
Used in treating kidney stones (Pathari).
Improves appetite and digestion.
Chewing leaves gives relief in sore throat.

Useful Part

Leaves

Doses

Fresh leaf juice: 10–15 ml
Powdered dry leaves: 2–3 g

Important Formulation

Parnayavani Swarasa

Shloka

तीक्ष्णा पर्णयवान्युष्णा कटुतिक्ता रसे लघुः ।
दीपनी पाचनी रुच्या मलसंग्राहिणी परम् ॥
अग्निमान्द्ये यकृद्रोगे ग्रहण्यामुदरक्रिमौ ।
विषूचिकायामश्मर्या मूत्रकृच्छ्रे च शस्यते॥

Hindi Name

अजवाइनपत्ता

English Name