Turning to age-old remedies for comfort and cure, Puneites are creating
“Herbs are regularly used at home to make tea and are also part of salads and other food items,” said Kajal Patel, a city-based biologist.
“It is always good to pick up fresh leaves from your backyard which also serve the purpose of conserving precious medicinal species which are losing importance,” she added.
There are also herbs like Shatavari and Bramhi which are used in soups and used to treat cough and cold, said
Agronomist Rutuja Velhal is all about using herbs to enhance taste. “The Allspice plant can be used in almost all food items, including khichdi, to replace condiments, included garam masala. They also release a uniquely fragrant aroma which makes the food tastier,” she said.
Velhal added that the leaves of the insulin plant may taste sour on their own, but they are crunchy and make for a healthy paste for sandwiches etc. Herbs can be used to make fresh pesto and other sauces, which are entirely different experience from buying cans and jars,” she said.
Poorva Joshi, a botanist by profession and consultant to Indian Institute of Science Education and Research (IISER) and the forest department, pointed out that these plants can be grown in a patch of land in the backyard or even on the balcony or kitchen window sills.
“These plants do not require much space and can be tended in smallest of pots. Along with their medicinal qualities, tending to such gardens acts as a stress reliever and mood enhancer,” Joshi said.
“Herbs such as Mayalu helps to soothe burns and ulcers, while
“There are different kinds of basil and lemongrass that help ease muscular pain by promoting relaxation and toning, improving circulation and lowering blood pressure, combating stress-related disorders like insomnia and tension headaches, and even in treating anxiety,” Joshi added.
“We need to remember these natural cures and conserve all these rich species that are being lost to