Amili Jhar, अमिलीझार, कापु,अम्लरसबुटी, Kapu, Rumex hastatus ~ NepalAyurveds.com

यो २-३ फिट अग्लो, हाँगाबिँगासहितको समशीतोष्ण हावापानीका नयाँ पहिरो / सुक्खास्थानमा पाइन्छ । यो बैशाखमा पलाउँछ र मङ्सिर - पुसमा बिरुवा हराउँछ । यसको स्वाद अमिलो र स्वभाव शीतल हुन्छ । औषधीय उपयोग : यसको सबै भाग चट्नी, अम्लरस, गुन्द्रुक खाने प्रचलन छ । चाट्ने / चुस्ने र चपाउने गरी यसबाट लाभ लिने गरेका छन् । यसले अरुचि, अपच, उच्चरक्तचाप, मुटुको कडापन, समस्तरक्तविकार, चर्मरोग, आँखाको कमजोरी, गाँठा-गिर्खा बढ्ने, गर्मीको आउँ - पखाला, हैजा, पेट पोल्ने, गानोगोला इत्यादिमा अचुक उपचार गरी

सन्चो बनाउँछ । मात्रा : स्वरस र अर्क १०-२० ग्राम, लेदो / धूलो ५-१० ग्राम, ३-५ पटक ।

परिचय

अमिलीझार (Rumex hastatus) नेपालमा पाइने एक प्रमुख जडीबुटी हो। यसलाई कापु, अम्लरसबुटी, अमिलीझार आदि नामले पनि चिनिन्छ। यो बुटी नेपालको समशीतोष्ण क्षेत्रमा पाइने गर्छ। यसको स्वाद अमिलो हुन्छ र यो शीतल प्रकृतिको मानिन्छ। अमिलीझारको विभिन्न भागहरू चटनी, अम्लरस, र गुन्द्रुक खाने परम्परागत प्रयोगमा लिइन्छ। यसले धेरै रोगहरूको उपचार गर्न सक्षम छ, जस्तै अरुचि, अपच, उच्च रक्तचाप, चर्मरोग, आँखाको कमजोरी, गाँठागिर्खा, पेटको पोलाइ, गर्मीको आउँ, पखाला, हैजा, र गानोगोला जस्ता समस्याहरूमा प्रभावकारी छ।

नेपाल र अन्य देशहरूमा उपलब्धता

अमिलीझार नेपालको हिमाली, पहाडी र तराईका केही भेगहरूमा पाइन्छ। यो विशेष गरी १५०० देखि ३००० मिटरको उचाइमा पलाउँछ। यो बुटी बैशाखमा उम्रन थाल्छ र मङ्सिर-पुससम्म हराउँछ। नेपाल बाहेक यो भारत, चीन, पाकिस्तान, भूटान लगायतका दक्षिण एसियाली देशहरूमा पनि पाइन्छ। युरोप र अमेरिकाका केही भागहरूमा पनि यसको प्रयोग औषधीको रूपमा गरिन्छ।

भौतिक गुणहरू

उचाई: २-३ फिट अग्लो
पात: हाँगाबिँगासहितको, डाँठमा विकसित हुने
फूल: साना र हरियापन लिएका
फल: सानो र खान योग्य
स्वाद: अमिलो
प्रकृति: शीतल

औषधीय गुणहरू

अमिलीझारमा निम्न औषधीय गुणहरू पाइन्छन्:

रक्तशोधक: रक्तलाई सफा गर्छ
ज्वरनाशक: तातो र ज्वर घटाउँछ
पाचक: पाचन प्रणालीलाई मजबूत बनाउँछ
रक्तचाप नियन्त्रक: उच्च रक्तचाप घटाउँछ
चर्मरोग नाशक: छालाका विभिन्न रोगहरूमा लाभदायक
आँखाको स्वास्थ्य: आँखाको कमजोरी हटाउँछ

लाभहरू

अरुचि, अपच, अनियमित भूखलाई नियमित गर्छ।
उच्च रक्तचाप, मुटुको कडापन, रक्तविकारलाई नियन्त्रण गर्छ।
चर्मरोग, फोक्रिएका घाउ, खटिरा, गाँठागिर्खा, गानोगोला जस्ता समस्याहरू हटाउँछ।
गर्मीको आउँ, पखाला, हैजा, पेट पोल्ने जस्ता पेटका रोगहरूमा प्रभावकारी छ।
आँखाको कमजोरी हटाएर दृष्टि शक्ति बढाउँछ।

प्रयोग विधि

अमिलीझारलाई विभिन्न तरिकाले प्रयोग गर्न सकिन्छ:

स्वरस (रस): १०-२० ग्राम
अर्क (काढा): १०-२० ग्राम
लेदो / धूलो: ५-१० ग्राम
चटनी / अचार: ताजा पातहरू प्रयोग गरी बनाइन्छ।
चुस्ने / चपाउने: सुक्खा पात चुस्ने गरिन्छ।

दिनमा ३-५ पटक सम्म सेवन गर्न सकिन्छ।

संकलन र संरक्षण

संकलन: यसको पात, जरा, र डाँठ बैशाखदेखि असोजसम्म समयमा संकलन गर्न उपयुक्त हुन्छ।
संरक्षण:

ताजा पातहरू छायामा सुकाएर धूलो बनाउन सकिन्छ।
जराहरू धुलाएर सुकाइएपछि एयरटाइट कन्टेनरमा राख्नुपर्छ।
लामो समयसम्म राख्नको लागि यसलाई फ्रिजमा पनि राख्न सकिन्छ।

निष्कर्ष

अमिलीझार (Rumex hastatus) नेपालमा पाइने एक महत्त्वपूर्ण जडीबुटी हो। यसले धेरै रोगहरूको उपचार गर्न सक्षम छ। यसको अमिलो स्वाद र शीतल प्रकृतिले यसलाई पेट र छालाका रोगहरूमा विशेष उपयोगी बनाउँछ। यसको उचित प्रयोगले स्वास्थ्यलाई धेरै फाइदा पुर्याउँछ। तसर्थ, यसलाई परम्परागत रूपमा प्रयोग गर्दै आउनु आवश्यक छ। यसको संरक्षण र सतत प्रयोगले हाम्रो स्वास्थ्य र प्राकृतिक सम्पदाको संरक्षणमा महत्त्वपूर्ण भूमिका खेल्न सक्छ।

Introduction

Amili Jhar, scientifically known as Rumex hastatus, is a lesser-known but highly effective medicinal herb found in the Himalayan region. In Nepali, it’s also known as अमिलीझार, कापु, or अम्लरसबुटी—all of which point toward its tangy taste and sour juice. This unique herb thrives in temperate climates, especially in areas where the soil has been disturbed, like landslides or dry slopes. Known for its refreshing taste and soothing properties, Amili Jhar has been used in traditional medicine for generations.

Its soft texture, pleasant sourness, and cooling nature have made it not only a folk remedy but also a delicious addition to local chutneys, fermented foods, and snacks. Let’s dive deeper into how this humble herb holds powerful healing potential.

Availability in Nepal and Other Countries

In Nepal, Amili Jhar is commonly found in the hilly and mountainous regions, especially in newly disturbed soils or dry, rocky slopes. You’ll often see it growing wild near villages, terraced fields, or forests. It starts sprouting in Baisakh (April-May) and naturally dies back by Mangsir to Poush (November–December).

Outside Nepal, Rumex hastatus is also native to parts of India, especially in the Himalayan belts of Uttarakhand, Himachal Pradesh, and Sikkim. It may also be found in Bhutan, Northern Pakistan, and other similar temperate regions where the elevation and climate support its growth.

Physical Properties

Amili Jhar is a small, herbaceous plant that grows up to 2 to 3 feet tall. It has a bushy appearance with branching stems, which makes it easily distinguishable in the wild. The leaves are lance-shaped (hastate), which is why the plant is named hastatus—meaning spear-shaped in Latin.

The leaves are tender, juicy, and sour in taste. The whole plant has a slight reddish or purplish tint, especially during the late growing season. When you crush the leaves or chew them, you immediately feel a sour, lemony flavor with a cooling aftertaste.

Medicinal Properties

Amili Jhar isn’t just popular for its flavor—it’s packed with powerful medicinal properties. The entire plant—leaves, stem, and root—has healing benefits, especially when consumed fresh or in the form of juice, paste, or powder.

Some of its key medicinal properties include:

Appetite booster: Helps with loss of appetite and improves digestion.
Digestive aid: Useful in cases of indigestion, stomach burning, and acidity.
Blood purifier: Effective in treating skin diseases and blood disorders.
Anti-inflammatory: Reduces swelling in joints and soft tissues.
Eye tonic: Traditionally used to treat poor vision and eye weakness.
Anti-diarrheal: Useful during summer-related diarrhea and dysentery.
Heart health: Eases tightness in the chest and regulates blood pressure.
Detoxifying: Helps remove toxins from the liver and intestines.
Anti-cholera & antipyretic: Used during outbreaks of cholera and heat-related fevers.

Advantages of Amili Jhar

Using Amili Jhar has several advantages, especially for people living in hilly or rural regions who rely on traditional remedies:

Natural and chemical-free: It grows wild and doesn’t need fertilizers or pesticides.
Easily accessible: Found in many parts of Nepal and Northern India.
Multi-purpose use: Can be eaten as food and used as medicine.
Cooling effect: Helps manage heat-induced health issues during summer.
Affordable: No cost involved if harvested from the wild.
Preservable: Can be dried and stored as powder or fermented into gundruk for off-season use.

Common Uses

People across the Himalayan region have found creative ways to use Amili Jhar in their daily lives:

Chutney: Fresh leaves are ground with salt, chilies, and local spices to make a tangy chutney.
Amilaras (Sour Juice): The fresh juice is extracted and consumed to improve digestion.
Gundruk (Fermented Leaf Vegetable): The leaves are sun-dried or fermented and later used as a sour base for curry or soup.
Chewing or sucking: Some people chew the raw leaves or suck on them for their sourness and stomach-soothing effect.
Herbal paste: Crushed leaves are applied to itchy skin or inflamed areas.
Traditional medicine: Decoctions or powdered forms are taken for internal healing, especially for digestion and detox.

Using Methods and Dosage

When using Amili Jhar as a remedy, dosage and preparation matter. Here’s a general guide based on traditional knowledge:

Juice (Swaras) or Extract (Arka):
Take 10–20 ml of freshly extracted juice, 2–3 times a day. Mix with warm water if needed.
Powder (Churna):
Dry the plant and grind it into a fine powder. Take 5–10 grams, 2–3 times a day with honey or warm water.
Paste (Lepa):
Fresh leaves can be crushed and used externally for swelling or skin diseases.
Chutney:
Take 1–2 tablespoons along with meals. It enhances appetite and improves digestion.
Gundruk:
Prepare like traditional gundruk and cook in soups or curries. Good for digestion and flavor enhancement.

Note: Though it's natural, dosage should be moderate—excess use may cause discomfort due to its sourness.

Harvesting and Preservation

Amili Jhar is usually harvested between Ashar and Kartik (June to October), when the plant is in full growth and the leaves are lush.

Harvesting Tips:

Use a knife or hand-pluck the leaves and young stems.
Avoid uprooting the whole plant to ensure regrowth next season.
Collect in the morning when the plant is fresh and free of dust.

Preservation Methods:

Drying:

Spread leaves in a shaded, well-ventilated area.
Once fully dried, grind into powder and store in airtight jars.

Fermentation (Gundruk-style):

Lightly crush the leaves.
Pack tightly in a clean container.
Let it ferment for 7–10 days, then dry and store.

Juice Extraction and Refrigeration:

Extract juice and store in sterilized bottles in the fridge.
Consume within a few days for best results.

Proper preservation ensures you can enjoy its benefits throughout the year—even when the plant disappears in winter.

Conclusion

Amili Jhar, or Rumex hastatus, is a hidden gem of the Himalayan herbal world. It may look like a simple weed growing on slopes and landslides, but it holds powerful healing qualities inside its juicy, sour leaves. Whether you’re looking for a natural remedy for indigestion, a flavorful chutney, or a blood purifier, this herb can do it all.

Its easy availability, cost-effectiveness, and multiple uses make it a perfect addition to every household—especially for those who value traditional healing. If you live in a region where it grows, don’t overlook this little plant. Try it, preserve it, and use it as your very own natural health booster.

Reference

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