यो डेढ-दुई फिट अग्लो, असोजतिर हरियो फुल्ने पाकेपछि पहेँलो हुँदै रातो हुन्छ । यसको फूलभित्र बीज रहन्छ । यसको सर्वाङ्ग चूर्ण आधा एक चम्चा २-३ पटक खान सकिन्छ । स्वाद : पात केही पीरो, जरा केही गुलियो, फूल (फल) तितो । यसको चूर्ण मधुमेह रोगमा अत्यन्त लाभ पुयाएको प्रयोग गर्नेहरू बताउँछन् । मात्रा : ३-५ ग्राम लेदो / धूलो अर्क : १०-१५ ग्राम, भस्म : १-२ ग्राम ३-५ पटक ।
"Jangali Akabari Khurshani Phul," as well known as "Jangali Akabare," possesses many clear characteristics and uses:
1. bodily Characteristics:
• elevation: It typically grows to a height of single and a half to two feet.
• Color Transformation: The herb turns golden and crimson after maturing.
• Seed Retention: Its kernels stay enclosed within its flowers.
2. Taste Profile:
• Leaves: Slightly golden.
• Roots: Slightly sugary.
• Flowers (Fruits): Bitter.
3. way of Consumption:
• dust: The whole herb can be powdered, and half a spoon of that powder can be consumed 2-3 occasions a 24 hours.
• Extract: Alternatively, an remove can be ready by dint of using 10-15 grams of the herb.
• Ash: The herb can as well be consumed in ash form, with a dosage of 1-2 grams taken 3-5 occasions a 24 hours.
4. Usage:
• Beneficial for Diabetes: Users of that herb claim that its powder is very beneficial for managing sugar sickness.
• Dosage: The suggested dosage varies relying upon the form of consumption. on behalf of powder, 3-5 grams is proposed, whereas for the remove, 10-15 grams is suggested. The ash can be taken in a amount of 1-2 grams, repeated 3-5 occasions a 24 hours.
It's significant to note that whereas that data provides insights into the characteristics and uses of the herb, consulting with a healthcare expert before incorporating it into single's nutrition is recommended, especially for individuals with being medical conditions or those taking medications.
