Banaksha (Sweet Violet) : The delicate flower with huge health benefits
Shakespeare's wrote:
"I know a bank where the wild thyme blows,
Where oxlips and the nodding violet grows,
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine"
Yes its beautiful and very delicate, but don’t be fooled by its looks. This herb packs a punch. It is called by many names in different parts of the country. Here we call it Banaksha, it’s called Banafsha in certain parts, sweet violet in the west and many more. It contains salicylic acid, which is used to make aspirin. This makes it effective in the treatment of headaches, migraine and insomnia. The whole plant is anti-inflammatory, diaphoretic, diuretic, emollient, expectorant, and laxative. It is taken internally in the treatment of bronchitis, respiratory catarrh, coughs, asthma, and cancer of the breast, lungs or digestive tract. Externally, it is used to treat mouth and throat infections. The plant can either be used fresh, or harvested when it comes into flower and then be dried for later use. The petals are made into a syrup and used in the treatment of infantile disorders. They are gathered in the autumn and spring and dried for later use. A homeopathic remedy is made from the whole fresh plant. It is considered useful in the treatment of spasmodic coughs and rheumatism of the wrist. The essential oil is extracted and used in aromatherapy in the treatment of bronchial complaints, exhaustion and skin complaints.
Besides being used for its medicinal uses it is also a very useful plant in the kitchen. The leaves have a very mild flavour and make a very good salad, their mild flavour enabling them to be used in bulk whilst other stronger-tasting leaves can then be added to give more flavour. When added to soup they thicken it in much the same way as okra. A tea can be made from the leaves. Flowers can be used to decorate salads and desserts. A soothing tea can be made from the leaves and flowers.
Come October it’ll start flowering and then again in the spring we get more flowers. Stay posted for the harvest photos of the herb....
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