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," also known as "Jangali Akabare," has
several distinct characteristics and uses:
1. Physical Characteristics:
• Height: It typically grows to a height
of one and a half to two feet.
• Color Transformation: The herb turns
yellow and red after ripening.
• Seed Retention: Its seeds remain
enclosed within its flowers.
2. Taste Profile:
• Leaves: Slightly yellow.
• Roots: Slightly sweet.
• Flowers (Fruits): Bitter.
3. Method of Consumption:
• Powder: The entire herb can be
powdered, and half a teaspoon of this powder can be consumed 2-3 times a day.
• Extract: Alternatively, an extract can
be prepared by using 10-15 grams of the herb.
• Ash: The herb can also be consumed in
ash form, with a dosage of 1-2 grams taken 3-5 times a day.
4. Usage:
• Beneficial for Diabetes: Users of this
herb claim that its powder is highly beneficial for managing diabetes.
• Dosage: The recommended dosage varies
depending on the form of consumption. For powder, 3-5 grams is suggested, while
for the extract, 10-15 grams is recommended. The ash can be taken in a quantity
of 1-2 grams, repeated 3-5 times a day.
It's important to note that while this information provides insights into the characteristics and uses of the herb, consulting with a healthcare professional before incorporating it into one's diet is advisable, especially for individuals with existing medical conditions or those taking medications.
Reference
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