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(Artemisia pallens) The davana plant is a member of the daisy family and is native to southern India, where it’s traditionally used by Ayurvedic healers to balance the three energies.
Davana is small to medium in size and is an erect, herbaceous plant that can grow up to 40-60 centimeters in height. The leaves are deeply lobed with many small leaflets and are green with a blue, silver-grey dusting, growing in an alternate pattern. The leaves are delicate and feathery, and the plant also bears fragrant yellow flowers. Davana is aromatic with an herbaceous, fruity, and slightly woody scent with sweet notes of vanilla. The leaves and flowers yield an essential oil known as oil of Davana. Davana blossoms are offered to Shiva , the God of Transformation, by the faithful, and decorate his altar throughout the day.
Uses of Davana oil
- Davana oil is used in making perfumes of sweet and fruity fragrances.
- When applied on the skin, Davana is said to smell differently on different persons. This peculiar property is highly valued in high class perfumery to create fragrances with truly individual notes.
- Davana leaves and stalks are used in making bouquets, garlands, fresh or dry flower arrangements.
Drumstick tree seed
Drumstick pods and leaves are used in Indian dishes such as sambar and avial. In most of the U.S., it can be raised as a container plant, and will start producing pods by the eleventh month. In Florida, it can be grown outdoors south of Fort Myers as well as in Arizona and Southern California.. Nutritionally, the leaves are rich in Vitamin C , Vitamin A, calcium, protein and potassium. The bark of the tree has been used to treat abdominal discomfort, boils, cold, rheumatism and scorpion bites, while the leaves have been found effective for the treatment of hypertension and conjunctivitis .
2 varieties available:
- Dwarf variety PKM1
- Full sized Moringa tree var Shah Jahan
We recommend soaking the seed in warm water overnight before sowing 1/2 in deep.
Sweet Basil (Ocimum basilicum)
Persian Basil (Reyhan)
Persian Basil is a Middle Eastern type basil that has large silvery green leaves and a distinctive aroma of spicy citrus.Persian Basil is eaten raw usually with kebabs. It is used extensively in salads and cooked dishes as well. It is slower bolting than Italian sweet basil varieties. When it does blooms it makes an attractive cut-flower. 2015 AAS Winner.
Reyhan is the Farsi word for this variety of Basil.
Thai Basil- Siam Princess (Ocimum basilicum)
Lemon Basil (Ocimum americanum)
Dill (Anethum graveolens)
This is another herb which both the seed and the leaves (dill weed) are used. Renowned for its digestive qualities, it has been used to ease colic, reduce flatulence and diarrhea and aid digestion. The three foot plant germinate in 2 weeks and the lacy leaves can be harvested after the plant is 12 inches tall. The seeds form in about 2 months.
Flat Italian Parsley
This seasoning herb is an annual plant, which grows very rapidly in mild climates.
If you plant coriander seeds from the grocery store it can go into flowers and seeds quickly in hot weather conditions, therefore always plant a variety that is slow to bolt such as Leisure. In Latin America and in the US the leaves and shoots are called “cilantro” the Spanish translation of coriander.
The fragrant young leaves and shoots are used as a seasoning green in stir-fry or soup. Dried leaves and matured seeds are also used as seasonings in Indian cooking.
Nigella seed -Kalonji
Cumin (Cuminum cyminum)
Cumin is one of the most typical Indian spices, especially in the South. The fruits are used as a whole, and are fried (frequently together with onion) or dry-roasted before usage. Legumes, especially lentils, are normally flavored by cumin fried in butter fat. Powdered, it is an important part of curry powder and of panch phoron.
Fennel (Foeniculum vulgare)
Fennel seeds are a component of the Chinese five spice powder, as well as panch phoron and Malabar garam masala. Fennel is popular for meat dishes, but even more so for fish and sea food; its sweet taste also harmonizes with the earthy aroma of bread and gives pickles or vinegar a special flavor.
In many parts of India, roasted fennel fruits are consumed as mukhwas , an after-meal digestive and breath freshener, or candied as comfit .
Fenugreek (Trigonella foenum-graecum)
Fenugreek or methi, is an ancient spice, used for making pickles, sambar and the Bengali spice mixture panch phoron. Fenugreek leaves are an important spice in Indian cuisine and can be found in yeast bread called methi naan. Iran traditionally uses the leaves in a thick sauce called ghorme sabzi made from fresh or dried vegetables. Try mashing the leaves and sprinkling them over curries and dry vegetable dishes just before serving for an unforgettable flavor.
In folk medicine , fenugreek has been used to treat boils, inflammation of the cells and connective tissue, and tuberculosis.
Here are some anecdotal benfits of fenugreek:
- Balance cholesterol.
- Soothe upset stomach and digestive problems.
- Reduce menstrual cramps.
- Reduce appetite.
- Reduce fat mass.
- Maintain liver and kidney health.
- Soothe muscle pain.
- Reduce fever.
Black Nightshade – Manathakkali
Solanum nigrum – edible strain
The ripe berries and cooked leaves of this edible strain of black nightshade are used as food in Tamil Nadu.
The thoroughly boiled leaves are used like spinach . The ripe black berries are described as sweet and salty, with hints of liquorice and melon.
It is nutritious containing high levels of Vitamin C, as well as niacin, riboflavin, calcium, phosphorus, and iron. It is also used in herbal medicine, the leaves and berries can be eaten as a treatment for ulcers.
The leaves are also eaten in Greece, and Turkey and Indonesia, and the berries are turned into jam in South Africa.
Related to Peppers,Tomatoes and Eggplant, in Kannada it is known as kakki soppu, in Telugu Kamanchi chettu and in Hindi it is called Makoi.
Spice seeds ( Artemisia pallens) The davana plant is a member of the daisy family and is native to southern India, where it’s traditionally used by Ayurvedic healers to balance the three