• Habitat: Herb

• Occurrence: Forests, Farm bunds, Hilly areas, Roadside, Forests

• Season of Availability: Spring

• Geography: India and Myanmar

• Method of Propagation: N/A

• Part used for Propagation: N/A
  

• Edible Parts: Young Leaves & Stems

• Can be Eaten Raw: Yes, in small amounts.

• Raw: N/A

• Ripe: N/A

• Both Raw & Ripe: N/A

• Dangerous Form to Consume: Leaves

• As Food: Young Stems and Leaves are cooked with Chana Dal

• As Medicine: - Extract from ground Terda leaves also known to cure jaundice
  - Terda seeds are crushed into a powder and given to women during labour for strength
  
  
  
• Cooking Without Prior Boiling: No

• Boiling Before Cooking: Yes

• Pickling: N/A

• Brining: N/A

• Fermenting: N/A

• Drying for later Consumption: N/A

• Overall Method: Young Stems and Leaves are bolied prior and then cooked with Chana Dal
  
  

• Nutritional Benefit: N/A

• Medicinal Benefit: - Terda to treat Rheumatic aches, fractures and fingernail inflammation
  - Extract from ground Terda leaves also known to cure jaundice
  - Terda seeds are crushed into a powder and given to women during labor for strength
  - The beautiful, dried leaves of this plant are crushed and prepared into a paste to use as Mehndi for hands and nails
  

• Tribal Wisdom: - Juice from the leaves can be used on warts; flowers can be used for treating burns
  - For Rheumatism, fractures and fingernail inflammation
  - Cures jaundice
  - Seeds are crushed into powder and given to women during labor for strength
  

• Tribal Recipe / Usage: Cooking Time: 20 min Serves: 2
  
  INGREDIENTS
  2 Bunches of Tender Terda Stems, Washed & Cleaned
  50 gms Chana Dal / Toor Dal, Soaked for 2 hrs
  2 Green Chillies, Chopped Finely
  6 Pods of Garlic, Chopped Finely
  1 Tsp Turmeric Powder
  1 Tsp Cumin Seeds
  1 Tsp Mustard Seeds
  2-3 Tsp Souring Agent like Tamarind or Kokum
  2 Tsp Cooking Oil
  Salt to Taste
  
  METHOD
  Boil Leaves for 10 mins in a Pot covered with a Lid.
  Let it Cool.
  Squeeze & Discard Water.
  Heat Oil in a Pan and Temper Cumin Seeds, Mustard Seeds, Turmeric, Garlic and Green Chillies.
  Add Onion and Turmeric Powder and Cook till golden brown.
  Add Takala Leaves and Steam Cook for 5-8 mins.
  Serve with Rotis / Rice.
  

- Terda is not only anti-bacterial, antimicrobial and anti-fungal but also has the added cosmetic benefits of mehendi.
- The beautiful, dried leaves of this plant are crushed and prepared into a paste to use as dye for hands and nails.
- Juice from the leaves of the Terda plant, are used for snake-bites
- Flowers are also applied to burns
- Dermatologically, the extract of this plant is used to moisturize the skin and prevent dandruff and split ends in hair.
- The leaves, seeds and stems of Terda are edible. In fact, the seeds are crushed into a powder and given to women during labor for strength.
- The indigenous people use this plant to cure rheumatism, fractures and fingernail inflammation. Now we know why it is used in lieu of mehndi.
- Alcoholic extract of this flower has been found to have superb antibacterial activity.
- This plant is also a fantastic anti-allergen and helps subdue itching and scratching resulting therewith.
- Certain tribes in India also use the extract of ground leaves to cure jaundice.
- A cooling tonic, Terda also has anti-cancer properties.