Kimbu, किम्बु, क्युकाफल, Mulberry, Morus macroura ~ NepalAyurveds.com

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Kimbu, किम्बु, क्युकाफल, Mulberry, Morus macroura

सप्रेको ३-५ मिटर अग्लो बिरुवा रेसम खेती गर्नेहरूले व्यापक लगाउँछन् । यदाकदा हरेक गाउँबस्तीमा सर्वत्र हुन्छ। पशुहरूलाई राम्रो घाँस हुन्छ । राताम्यै पाकेर कालो भएको फल मीठो अम्लरसयुक्त हुन्छ । बोटमा नै टिपेर नित्य १५ दिन खाँदा रगत वृद्धि हुन्छ, रक्तअल्पता र हेमोग्लोबिनको कमीलाई पूर्ति गर्छ, भोक जगाउँछ र भोजनलाई पचाउँछ । प्रमेह, प्रदर र मासिक धर्ममा लाभ पुऱ्याउँछ । यसको रस वा खोटो १०-२० ग्राम ३-५ पटक ।

किम्बुको प्रकार हरु

मूलपाते किम्बु , Morus species:

यो किम्बुको पात र बोक्राले जुका नष्ट पार्छ, आउँ प - पखाला ठीक गर्छ, कब्जियत र अर्शमा फाइदा पुऱ्याउँछ। यसको फलले रगत र लौहतत्त्व बढाउँछ । उच्चरक्तचाप र रक्तपित्तमा लाभ पुऱ्याउँछ । रगत बगिरहेको रोक्छ, अर्श र अधिक मासिकस्रावमा फाइदा गर्छ । सुक्खा शरीरका गाँठा-गिर्खा हटाउँछ । मात्रा : फल २०-२५ ग्राम ३-५ पटक । बोक्रा : ३-५ ग्राम २ पटक ।

नफल्ने भाले किम्बु, Morus species :

यो १०-१५ फिट अग्लो उष्ण तथा समशीतोष्ण क्षेत्रमा पाइन्छ । यसको पात नचिरिएको हुन्छ । यसको बोक्राले गानोगोला, पेटका सबै कृमि, आउँ - पखाला, अर्श, कब्ज, प्रमेह, प्रदर, मासिक अधर्म आदि सन्चो गराउँछ । मात्रा : ३-५ ग्राम २ पटक ।

पात चिरिएको किम्बु, Morus species:

यो २०-३० फिट अग्लो १५०० मिटरसम्ममा पाइन्छ । गुण-धर्म : फल अमिलो-मिठो र स्वभाव शीतल । उपयोग : यसको बोक्राले पेटका जुका नष्ट गर्छ र कहिल्यै कृमि नरहने बनाउँछ । मात्रा : आधा- एक चम्चा खाली पेट ३-५ दिन बिहान पानीसँग । यसको काच्चो हरियो फल टर्रोले सुक्खा कलेजो र फोक्सोमा लाभ दिन्छ । पाकेको फल १५-२० ग्राम ५-७ पटक खाँदा रगत बढाउँछ, मासिक धर्म नियमित गर्छ, प्रदर र रक्तविकार हटाउँछ, कमलपित्त र रक्तस्राव रोक्छ, उच्चरक्तचाप र चर्मविकारमा फाइदा हुन्छ । भोक जगाउँछ र पाचनशक्ति जठरअग्नि प्रदीप्त पार्छ । फल रसको खोटो ५-१० ग्राम खानाले तत्काल रगत बढाउँछ ।

१. परिचय

किम्बु, जसलाई अंग्रेजीमा मलबेरी (Mulberry) भनिन्छ, यो Morus प्रजातिको एक फलदार बोट हो। नेपालमा यसलाई किम्बु, क्युकाफल, र मलबेरी नामले चिनिन्छ। यो बोट नेपालको पहाडी तराई क्षेत्रमा धेरै पाइन्छ। किम्बुको फल, पात, र बोक्रा सबै औषधीय गुणले भरपूर हुन्छन्। यसको फल अमिलो-मिठो हुन्छ भने यसको पात पशुहरूको लागि उत्तम चारा हो। नेपाली परम्परागत चिकित्सामा किम्बुको विभिन्न अंगहरूले रक्तवर्धन, पाचनशक्ति बढाउने, र विभिन्न रोगहरूको उपचार गर्ने क्षमता राख्छन्।

२. नेपाल र अन्य देशहरूमा उपलब्धता

किम्बु नेपालको तराईदेखि हिमाली क्षेत्रसम्म (१५०० मिटर उचाइसम्म) पाइन्छ। यो विशेष गरी रेसम (रेशम) कीरा पालन गर्ने किसानहरूले खेती गर्छन् किनभने यसको पात रेशम कीराको मुख्य आहार हो। नेपाल बाहेक यो भारत, चीन, जापान, कोरिया, युरोप, र अमेरिकामा पनि पाइन्छ। चीन र भारतमा यसको खेती व्यापक रूपमा गरिन्छ।

३. शारीरिक गुणहरू

बोट: किम्बुको बोट ३-५ मिटर (केही प्रजाति १०-३० फिटसम्म) अग्लो हुन्छ।
पात: पात हरियो, चिल्लो र चिरिएको वा नचिरिएको हुन सक्छ (प्रजाति अनुसार)।
फल: फल सानो, गुच्छामा लाग्छ। पाकेपछि रातो वा कालो हुन्छ र स्वादमा अमिलो-मिठो हुन्छ।
बोक्रा: बोक्रा खैरो र खस्रो हुन्छ, जसको औषधीय प्रयोग गरिन्छ।

४. औषधीय गुणहरू

किम्बुको विभिन्न अंगहरूमा निम्न औषधीय गुणहरू पाइन्छन्:

फल:

रक्तवर्धक (हेमोग्लोबिन बढाउँछ)
पाचनशक्ति बढाउँछ
मासिक धर्म नियमित गर्छ
उच्च रक्तचाप घटाउँछ
प्रमेह, प्रदर र रक्तस्रावमा लाभकारी

पात:

जुका मार्ने गुण
कब्जियत, अर्श (पाइल्स) मा फाइदा
पेटका कृमि नष्ट गर्छ

बोक्रा:

रक्तपित्त, अधिक मासिकस्राव रोक्छ
कलेजो र फोक्सोको रोगमा उपयोगी

५. फाइदा र उपयोग

किम्बुको फल, पात, र बोक्रा निम्न रोगहरूमा प्रयोग गरिन्छ:

रक्तअल्पता (एनिमिया): किम्बुको पाकेको फल १५-२० ग्राम नित्य खानाले रक्त बढाउँछ।
पाचन समस्या: फलको रसले भोक बढाउँछ र पाचनशक्ति सुधार्छ।
मासिक धर्म अनियमितता: फलको सेवनले महिनावारी नियमित गर्छ।
उच्च रक्तचाप: यसको फल र बोक्राको काढाले रक्तचाप नियन्त्रण गर्छ।
कृमि रोग: बोक्राको पानी खाने वा पातको रसले पेटका जुका मार्छ।

६. प्रयोग विधि

फल: पाकेको फल १५-२० ग्राम दिनमा ३-५ पटक खाने।
बोक्रा: सुकेको बोक्रा ३-५ ग्राम पानीसँग उमालेर पिउने।
पात: पातको रस वा काढा बनाएर पेटका रोगमा प्रयोग गर्ने।
रस: फलको रस १०-२० ग्राम मात्रामा सेवन गर्ने।

७. उत्पादन र संरक्षण

कटाई: फल पाकेपछि हातले टिपेर वा झारेर सङ्ग्रह गर्ने। पात र बोक्रा आवश्यकतानुसार काट्ने।
संरक्षण:

फललाई सुकाएर मुनक्का बनाउन सकिन्छ।
बोक्रा र पातलाई छायामा सुकाएर भण्डारण गर्ने।
फलको ज्यूस, ज्याम, र मुरब्बा बनाएर राख्न सकिन्छ।

८. निष्कर्ष

किम्बु एक बहुउपयोगी बोट हो जसको फल, पात, र बोक्रा सबै स्वास्थ्यका लागि फाइदाजनक छन्। यसले नेपाली जनताको स्वास्थ्य र अर्थतन्त्र दुबैमा योगदान दिन्छ। रेशम कीरा पालन, पशुचारा, र परम्परागत औषधीको रूपमा यसको ठूलो महत्त्व छ। यसको व्यवस्थित खेती र प्रयोगले ग्रामीण क्षेत्रको आर्थिक अवस्था सुधार्न सकिन्छ। त्यसैले, किम्बुको संरक्षण र व्यावसायिक उपयोगलाई बढावा दिनु आवश्यक छ।

Kimbu, known scientifically as Morus macroura, is a remarkable and widely respected plant in traditional Nepali medicine. Locally known by several names like किम्बु, क्युकाफल, or simply Mulberry, this plant grows across various parts of Nepal and holds a special place in both local diets and herbal healing practices.

This article offers a detailed explanation of Kimbu, its types, physical and medicinal properties, how it is used, and the right way to harvest and preserve it.

Introduction

Kimbu (Morus species) is a small to medium-sized deciduous plant belonging to the Moraceae family. It is a fruit-bearing tree famous for its soft, sweet-and-sour berries, which turn deep red or black when ripe. The plant is especially important in the silk industry, as silkworms feed on its leaves. Apart from that, it is a powerhouse of nutrition and has been used in traditional medicine for centuries.

Availability in Nepal and Other Countries

In Nepal, Kimbu grows naturally across hilly regions and is often seen in villages and forests up to 1500 meters altitude. It grows 3 to 5 meters tall in the wild, though cultivated varieties can grow much larger. Many Nepali households, especially those involved in sericulture (silk farming), plant it widely.

Internationally, the Morus genus is native to parts of Asia, Europe, Africa, and the Americas. Different varieties of mulberry trees can be found in India, China, Japan, Korea, and even parts of North and South America, where they are used for both medicinal and agricultural purposes.

Physical Properties

Height: 3 to 10 meters depending on the species and environment.
Leaves: Broad, green, sometimes lobed or unlobed depending on the variety.
Fruit: Clustered, juicy, and red-black when fully ripe.
Bark: Rough-textured, grayish-brown, used medicinally.
Flowers: Small, inconspicuous, appearing before fruits.

The plant grows quickly and adapts well to temperate and sub-tropical climates. It can tolerate dry conditions but thrives best in well-drained soil and mild weather.

Medicinal Properties

Every part of the Kimbu plant – from its leaves and bark to its juicy fruits – is known for therapeutic value. Here’s a breakdown:

1. Blood Builder

The ripe fruit helps increase hemoglobin and red blood cells.
Daily consumption for 15 days can naturally treat anemia and boost energy.

2. Digestive Support

Stimulates appetite and helps with digestion.
Alleviates constipation, loss of appetite, and gastric discomfort.

3. Women’s Health

Eases menstrual irregularities, heavy bleeding, and white discharge (Pradar).
Improves hormonal balance.

4. Infections and Parasites

Bark powder is effective in treating intestinal worms and diarrhea.
Especially beneficial in amoebic dysentery and prolonged loose motion.

5. Skin and Blood Disorders

Helpful for high blood pressure, bleeding issues, and skin diseases.
Clears heat toxins from the blood, which are the root of many skin problems.

Types of Kimbu and Their Special Uses

There are three primary varieties of Kimbu known in Nepal:

1. Moolpate Kimbu (Original Leaf Mulberry)

Fruit increases blood and iron.
Leaves and bark treat diarrhea, worms, piles, and constipation.
Helps control high blood pressure and bleeding disorders.
Useful in glandular swellings and removing dry body lumps.

Dosage:

Fruit: 20–25 grams, 3–5 times a week.
Bark: 3–5 grams, twice daily.

2. Male Non-Fruiting Kimbu

Grows in warm and temperate areas, reaching 10–15 feet in height.
Recognized by its unlobed leaves.
Bark is used to treat worms, diarrhea, piles, urinary issues, and women’s reproductive problems.

Dosage:

Bark powder: 3–5 grams, twice a day.

3. Lobed Leaf Kimbu

Grows up to 20–30 feet, common in high hills up to 1500 meters.
Fruit is sweet-sour and cooling by nature.
Green unripe fruit helps with liver and lung dryness.
Bark and fruit juice fight intestinal parasites.
Ripe fruits regulate menstruation, treat skin issues, jaundice, and bleeding.

Dosage:

Fruit: 15–20 grams, 5–7 times a week.
Bark juice: 0.5 to 1 teaspoon on an empty stomach for 3–5 days.

Advantages

Naturally grows across rural Nepal – no need for artificial cultivation.
Multi-use plant – good for humans, animals, and silk production.
Low maintenance – doesn’t require constant watering or fertilizers.
Offers a chemical-free option for treating common health problems.
Provides nutritious fruit for all age groups.
Can be used fresh or dried for later use.

Uses

As food: The ripe mulberries are eaten raw or made into jam, juice, and snacks.
As medicine: Bark, leaves, and fruits are turned into powder, paste, or juice.
For animals: Leaves are a nutritious feed for cattle and silkworms.
In folk remedies: Often used to clean wounds, treat stomach infections, or restore energy.

Using Method

Here’s how Kimbu is commonly used:

1. Ripe Fruits

Eat 15–25 grams daily for 15 days to increase blood.
Juice can be taken fresh, 5–10 grams each dose.

2. Bark Powder

Dried and ground into powder.
3–5 grams twice daily with warm water for parasites and digestive issues.

3. Leaf Decoction

Boil fresh leaves in water, cool, and drink to reduce blood pressure.

4. Paste

Bark paste applied to skin eruptions, wounds, and inflammation.

Harvesting

Fruits are ready to pick when they turn dark red or black.
Use hands or soft tools to avoid damaging the plant.
Harvest in the early morning or late evening to keep fruit fresh longer.

For bark:

Cut only a small portion from mature branches.
Avoid removing bark from the main stem to keep the tree healthy.

Leaves can be collected anytime but are best picked when fully grown and green.

Preservation

For Fruits:

Store fresh fruits in cool, dry conditions for 2–3 days.
Can be sun-dried and stored in airtight containers.
Make mulberry syrup or jam for long-term use.

For Bark:

Dry in a shaded, ventilated space.
Once dry, store in powder form in airtight jars.

For Leaves:

Wash and sun-dry or shade-dry, then grind into powder.
Use in herbal teas or animal feed.

Conclusion

Kimbu (Morus macroura), the humble mulberry of Nepal, is more than just a wild berry plant. It’s a complete herbal remedy in itself — curing digestive troubles, boosting blood, treating women’s health problems, and even supporting liver and skin health.

With different species serving unique purposes, Kimbu stands out as a natural treasure that deserves more attention both in rural healthcare and modern herbal industries.

Whether you enjoy it as a fruit, a tea, or a healing paste, this powerful plant reminds us that some of the best medicine often grows right in our backyard.

Reference

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