Even though it originated in Southern Asia, Ceylon spinach is now grown all over the world. It can be found on the shelves of health food stores and even in some grocery stores. It is harvested and used primarily as a source of high-quality protein. But even in its native land, the Ceylon spinach has established itself as one of the most flavorful and beneficial varieties of the vegetable.
The Ceylon mignonette variety is native to Southern Asia and is a hardy perennial that produces beautiful and tasty berries. These berries are also very rich in vitamins A, C and E and are free from dangerous side effects caused by herbicides. While they are not as tasty as those grown in other parts of the world, they are still considered a fine addition to any salad.
As the name implies, the Ceylon mignonette is harvested from the brans or leaves of the ceylon mignonette plant. These are used as an alternative to spinach leaves. The leaves are hand picked and then washed several times so as to remove any toxins and insects. Afterward, the leaves are spread out on buns and baked at 400F for about two hours. This preparation is known as making jam.
When the fun is done baking, the top layer is removed and the seeds and tender roots are extracted. In older plantations, the anredera cordifolia is cultivated to produce an edible variety of the anoderm or Bokhara anemone. The anoderm is used as a natural pesticide and also has antifungal and antibacterial properties. The dried Bokhara anemone is used in Asian and other cuisines as a spice. This variety of Bokhara anemone is used more commonly than the anredera variety, which is mainly grown for its latex.
The anoderm, or Bokhara anemone, is the more common type of this plant. It grows wild on the mountains of Southern India and reaches up to 40 feet in height. It can be found in sandy soils with clay like loam. The plant reproduces by division and produces a tubular mass of suckers that resemble rice. The anoderm matures and is harvested. The tubules have white, black, or grayish colored sap which is used in cooking.
Not only is it used as a spice, but it is also a major crop in Southern India. It is used to make Padmanabhasan and Bakri Idli. The anoderm, or chordifolia forum, is used in making numbing medicines like Bala (Sida cordifolia), Mahasaindhav, Chitrak (Plumbago zeylanica), and Musta (Cyperus rotundus). The anoderm can also be found in the fields in the form of tea and is dried and smoked. The flavor is quite bitter, but there are some varieties of this plant that have been processed so that the flavor can be enhanced. It can be extracted from the leaves and soaked overnight in water and used to flavor medicines.
This plant, also known as the cinnamomum zeylanicum, is a native of Southern Asia and is cultivated all over the world. It was brought to Sri Lanka in the 1950’s and became popular as a miracle food. In the West, the anoderm is most often used in making Padmanabha-Qadha, which is an Indian homeopathic treatment that works to calm the nerves and stimulate the blood vessels, and is used in the treatment of menstrual pains, asthma, congestion, headaches, and high blood pressure. The leaves and flowers are also made into a tea that has a pleasant taste. It is also made into a paste that can be used for application on the skin and combined with ghee to make a cooling balm.
All three main parts of this plant are used in the preparation of a medicine called Jurnal Kutki, which is used to treat a wide range of health complaints including fever, diarrhea, dysentery, urinary problems, impotence, nervousness, insomnia, vomiting, loss of appetite, weakness, respiratory problems, constipation, skin disorders, and inflammation. An anodermic preparation of this cinnamomum zeylanicum product is known as Thalappasavathoil, while the cinnamomum anoderm is known as Thalappasavathoil and the cinnamomum zeylanicum is known as Thalappasavathin. Treatment with Jurnal Kutki is given as a single or repeated course during the day, with alternating intervals of sleep. It is usually taken at least three to four times a week.