Brainy Brahmi

Brahmi is a wonder herb known to stimulate memory and enhance mood.

Did you know?

Known scientifically as Bacopa Monnieri, the herb has other names, including Water Hyssop, Babies tear or Gotu Kola and Brahmi. You’ll find it along the marshes and ponds in Southern and Eastern India, parts of Asia, Sri Lanka, Madagascar, South Africa and the tropics. 

The wild variety also grows in the South American tropics and Australia.

Therapeutic herb

Used in Indian medicine for centuries, this rejuvenating herb is known to improve concentration and short and long-term memory, and keep the mind calm and anxiety-free.

It contains powerful antioxidants and reduces inflammation. A class of powerful compounds called bacosides in the plant is believed to be responsible for all the health benefits. It has been used to aid in the treatment of dementia, Parkinson and neurodegenerative disorders. 

Brain and hair tonic

The leaves of this plant are extensively used in making hair oil for accelerating hair growth. It is considered to be food for the brain in addition to being recommended for wound healing.

It is also used in treating skin conditions like leprosy, lupus, varicose ulcers, eczema and psoriasis besides being used for treating fever and fortifying the immune system. It has been used successfully for treating burns and reducing scars.

Culinary flavour

This herbaceous, frost-tender perennial plant in the flowering plant family is used as a culinary delight in Asia. It is rich in nutrients and sweet and bitter in flavour. A typical dish consists of shredded gotu kola leaves, shallots, line juice, chilli and coconut milk. The ancient Eastern tea has been used for detoxification to prevent dementia and as one of the oldest holistic Indian systems. 

Precautions

If taken in excess, the herb may cause nausea and stomach pain. It might interfere with some medication like sedatives.

Everyone, especially pregnant women and lactating mothers should consult physicians before using any herbal supplements.

Reprinted with permission from Family Flavours magazine