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    Punarnava / पुनर्नवा / Punarnava / Boerhavia diffusa

    Local Name: Punarnava / पुनर्नवा

    Common Name: Punarnava

    Botanical Name: Boerhavia diffusa

    Status & Habitat

    • Status: Common. Cultivable

    • Habitat: Herb

    • Occurrence: Moist and dry deciduous forests and also in the plains; Very common by the waysides in very poor soils and on stone revetments.

    • Season of Availability: Monsoon

    • Geography: Not yet determined, however is naturalized in most parts of the world.

    • Method of Propagation: Seed propagation

    • Part used for Propagation: Seeds

    Edible Parts

    • Edible Parts: Leaves

    • Can be Eaten Raw: Roots, yes.

    Method of Consumption

    • Raw: Yes, Roots

    • Ripe: N/A

    • Both Raw & Ripe: N/A

    • Dangerous Form to Consume: Raw rest of the plant.

    • As Food: Leaves may be cooked as an herb, used as a vegetable or added to soup; seeds may be cooked and added to cereals.

    • As Medicine: Root decoction is taken in case of urinary obstruction; paste of the leaves is applied to eyes to relieve swelling; leaf juice dropped into eyes helps relieve conjunctivitis.

    • Cooking Without Prior Boiling: Not required

    • Boiling Before Cooking: Not required

    • Pickling: N/A

    • Brining: N/A

    • Fermenting: N/A

    • Drying for later Consumption: N/A

    • Overall Method: Leaves may be cooked as an herb, used as a vegetable or added to soup; seeds may be cooked and added to cereals.

    Nutritional & Medicinal Benefits

    • Nutritional Benefit: High moisture and vitamin C content.

    • Medicinal Benefit: Piles, Urinary ailments, Anemia, Spleen ailments, Diuretic, Laxative

    Tribal Wisdom

    • Tribal Wisdom: Root decoction is taken in case of urinary obstruction; paste of the leaves is applied to eyes to relieve swelling; leaf juice dropped into eyes helps relieve conjunctivitis.

    Recipes

    • Tribal Recipe: Sabji:
      - Heat oil, garlic, mustard seeds, dried mirchi and onion to a kadai and mix.
      - Add 1/4 cup moong dal, haldi, and ginger garlic paste and mix.
      - Add chopped up Punarnava and mix again.