Traditional medicinal knowledge about common herbs used in treatment of common diseases in Chhattisgarh, India. : Recent interactions with the traditional healers of Dhamtari region.
Traditional medicinal knowledge about common herbs used in treatment of common diseases in Chhattisgarh, India. : Recent interactions with the traditional healers of Dhamtari region.
Pankaj
Oudhia
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Summary
© Pankaj Oudhia
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I have mentioned the special herbal dish named Sevanti Ke Gulkand in the series of Herbal dishes of Chhattisgarh. This dish is recommended to heart patients. This dish is prepared using Sevanti flower (Chrysanthemum coronarium) petals. The traditional healers of Dhamtari region informed that raw petals of Sevanti are also promising in treatment. They suggest the heart patients to swallow the petals of two Sevanti flowers daily morning to get promising effects. The healers of this region also consider the Champa flowers (Michelia champaca) useful in this regard. The flowers are given in combination with Shahad (Honey) internally. The healers prefer this combination to Sevanti flower petals. Both herbs are planted in home gardens for beautiful flowers. For the patients having the problem of poor digestion, the healers prepare Amari Bhaji (Rumex sp.) Based herbal combination. Amari leaves are dried and converted into powder. In this powder, Harra (Terminalia chebula), Saunf (Fennel), Pudina (Mentha sp.), Namak (Salt) and Kali Mirch (Piper nigrum) are added in equal proportion (except Kali Mirch). With the help of Limau Rasa (Lemon fruit juice), the mixture is converted into small globules. The patients are advised to take these globules twice a day till complete cure. In case of complications, the healers add more herbs in this combination to make it more strong. Amari is under cultivation as vegetable crop in Chhattisgarh. In treatment of Cholera, the healers use the roots of common wasteland herb Fudhar (Calotropis gigantea). The roots are collected and with the help of stone, crushed into fine paste. In this paste equal proportion of Adrak (Ginger) juice is added. Kali Mirch is also added. With this mixture, small globules are prepared and used in treatment. It is considered as one of the promising treatments. In many children the problem of clay eating is common. The traditional healers of Dhamtari region suggest the parents of these children to give emphasis on treatment of problem of constipation and give the children, a fistful of Ajwain (Carum copticum) seeds daily. The use of Ajawin is continued till the elimination of this habit. The senior natives of this region are also aware of this important medicinal uses. In treatment of Vomiting sensation, the healers use many herbs and herbal combinations. Kapur-kachri (Hedychium spicatum) is one of these herbs. The healers recommend its internal use.
In treatment of Ascites, the healers use the combination of Zeera (Cumin) and Raksi (Abutilon indicum) seeds. Both herbs are mixed in equal proportion after converting it into fine powder. The combination is dipped in a bowl filled with water and kept overnight. Next morning, the solution is boiled and decoction is prepared. The patients having the problem of Ascites are advised to take the decoction internally as treatment. It is considered as one of the promising treatments. Its popularity among the healers clearly indicates its efficacy. The healers use the combination of Namak (Salt) and Jatamansi (Nardostachys jatamansi) externally in treatment. The healers informed about the unique use of Binoula (Cotton seed) in treatment of Jaundice. The Binoula are dipped in water overnight and next morning the patients are advised to take the leachate internally as treatment. Namak is also added sometimes for taste. The use is continued till complete cure. This use is taken as supplement to main treatment.
Dhamtari is well known herbal market of Chhattisgarh. This is the region the healers have no problem to get any type of genuine herb. The recent interactions resulted in many new information.
Thank you very much for reading the article.
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