Kaanta Aalu, काँटा आलु, Kawan Yam, Dioscorea pentaphylla ~ NepalAyurveds.com

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Kaanta Aalu, काँटा आलु, Kawan Yam, Dioscorea pentaphylla

यो १५०० मिटरसम्ममा पैदा हुने लहरो हो । पेट दुख्ने - पोल्नेमा फाइदा गर्छ । यसले रक्तपित्त, अम्लपित्त, गानोगोला, आन्द्रा डल्लो पर्ने, कब्ज, अर्श, आउँरक्त, ज्वर, अजीर्ण आदि सन्चो गराउँछ । मात्रा : ३-५ ग्राम स्वरस र काँढापानी १ / १ माना पिउँदा छिटो लाभ पुऱ्याउँछ ।

परिचय

काँटा आलु (Dioscorea pentaphylla) एक प्रकारको लहरेदार बुटी हो जुन याम (Yam) परिवार अन्तर्गत पर्छ। यसलाई अङ्ग्रेजीमा "Kawan Yam" वा "Five-Leaf Yam" भनिन्छ। यो बुटी नेपालका विभिन्न भेगमा पाइन्छ र आयुर्वेदिक चिकित्सामा धेरै प्रयोग हुने गर्छ। यसको जरा, पात र फल विभिन्न रोगहरूको उपचारमा प्रयोग गरिन्छ। यसले पेट सम्बन्धी

समस्याहरू, ज्वरो, रक्त विकार लगायतका रोगहरूमा असर गर्छ।

नेपाल र अन्य देशहरूमा उपलब्धता

काँटा आलु नेपालको तराई, पहाड र हिमाली क्षेत्रहरूमा (१५०० मिटर सम्मको उचाईमा) पाइन्छ। यो भारत, चीन, बंगलादेश, श्रीलंका, म्यानमार, थाइल्याण्ड, इन्डोनेसिया लगायतका एसियाली देशहरूमा पनि पाइन्छ। यो जंगली रूपमा उम्रने गर्छ तर केही ठाउँमा यसलाई खेती पनि गरिन्छ।

शारीरिक गुणहरू (Physical Properties)

लहरो: काँटा आलुको लहरो लामो, पातिलो र काँडादार हुन्छ।
पात: यसका पातहरू ३-५ वटा पत्रक (leaflets) मिलेर बनेका हुन्छन्।
फूल: सेता वा हल्का हरिया रंगका फूल फुल्छन्।
जरा: यसको जरा गोलो, मोटो र मांसल हुन्छ जसमा औषधीय गुणहरू हुन्छन्।
फल: साना र गोलाकार फल फल्छन् जुन पाकेपछि रातो वा कालो हुन्छ।

औषधीय गुणहरू (Medicinal Properties)

काँटा आलुमा निम्न औषधीय गुणहरू पाइन्छन्:

रक्तशोधक: यसले रक्तलाई शुद्ध गर्छ।
पाचक: पेटको पाचन शक्ति बढाउँछ।
ज्वरनाशक: ज्वरो घटाउन मद्दत गर्छ।
कृमिनाशक: पेटका कीराहरू मार्छ।
दुख्ने नाशक: दुखाइ र सुन्निने समस्यामा फाइदा गर्छ।

लाभहरू (Advantages)

पेट दुख्ने, पोल्ने समस्यामा राम्रो असर गर्छ।
रक्तपित्त, अम्लपित्त (एसिडिटी) लाई नियन्त्रण गर्छ।
गानोगोला (गाउँठे), आन्द्रा डल्लो पर्ने (हड्डी जोर्नी दुख्ने), कब्ज, बाउँरक्त (बाउँ आउने) लगायतका समस्याहरूमा उपयोगी छ।
ज्वरो, अजीर्ण (अपच) र अन्य पाचन समस्याहरूमा फाइदाजनक छ।

प्रयोग विधि (Uses and Using Method)

जराको रस: ३-५ ग्राम काँटा आलुको जराको रस निकालेर पिउँदा पेट सम्बन्धी समस्याहरूमा छिटो असर गर्छ।
काढा: यसको जरा वा पातको काढा बनाई पिउँदा ज्वरो, रक्त विकार र पाचन समस्यामा फाइदा हुन्छ।
चूर्ण: सुकेर पिँधिएको जराको चूर्ण १-२ ग्राम गर्म पानीसँग सेवन गर्न सकिन्छ।
बाह्य प्रयोग: यसको पात वा जराको लेप घाउ, चोट र सुन्निने ठाउँमा लगाउन सकिन्छ।

उत्पादन र संरक्षण (Harvesting and Preservation)

उत्पादन समय: यसको जरा वर्षायाममा उत्तिकै राम्रो हुन्छ।
संकलन: जरालाई खनिएर सफा गरी राम्ररी धोएर प्रयोग गर्नुपर्छ।
संरक्षण: जरालाई छायामा सुकाएर लामो समयसम्म राख्न सकिन्छ। सुकेको जरालाई एयरटाइट कन्टेनरमा राख्नुपर्छ।

निष्कर्ष (Conclusion)

काँटा आलु (Dioscorea pentaphylla) एक उत्तम औषधीय बुटी हो जसले विभिन्न रोगहरूको उपचार गर्न मद्दत गर्छ। यसले पेट, रक्त, ज्वरो र पाचन समस्याहरूमा राम्रो असर गर्छ। यो नेपालका विभिन्न क्षेत्रहरूमा पाइन्छ र यसको सही प्रयोगले धेरै स्वास्थ्य समस्याहरूबाट छुटकारा पाउन सकिन्छ। यसको संरक्षण र उचित प्रयोगले प्राकृतिक चिकित्सामा ठूलो भूमिका खेल्न सक्छ।

Dioscorea pentaphylla, commonly known as Kaanta Aalu in Nepal, is a perennial climbing plant valued for its edible tubers and medicinal properties. This vine, which can grow up to 10 meters in length, is characterized by its compound leaves divided into 3 to 5 leaflets and the presence of prickles along its stems. It thrives in well-drained, sandy loam soils and is commonly found in forests and shrub jungles up to 1,500 meters in altitude.

In Nepal, Kaanta Aalu is widely recognized and utilized, especially in rural communities where it serves as a seasonal delicacy. The plant is also native to various regions across southern and eastern Asia, including India, China, Indonesia, and the Philippines. Its adaptability allows it to grow in diverse environments, from lowland tropical areas to elevations up to 1,600 meters

Physically, the tubers of Dioscorea pentaphylla are irregular in shape, often long and ovoid, with a white interior that turns brown upon exposure. The vine's stems twine to the left and are sparsely pubescent with occasional prickles. The leaves are alternately arranged, palmately divided, and have an ovate to lanceolate shape. During the flowering season, which typically occurs from August to October, the plant produces male and female flowers on separate spikes.

Medicinally, Kaanta Aalu has been traditionally used to alleviate various ailments. Its tubers are known to aid in digestive issues such as stomach aches and bloating. Additionally, the plant has been employed in treating conditions like rheumatism and swellings. A decoction made from the plant is applied to affected areas to reduce inflammation, and a paste of the leaves mixed with mustard oil is used to relieve rheumatic pain.

The advantages of incorporating Kaanta Aalu into one's diet and medicinal practices are numerous. Nutritionally, the tubers provide essential carbohydrates and proteins, making them a valuable food source. Medicinally, the plant offers natural remedies for common ailments, reducing the reliance on synthetic drugs. Furthermore, its cultivation can contribute to food security and promote biodiversity.

In terms of usage, the tubers are typically peeled and either boiled or roasted before consumption. They can be used as a substitute for potatoes in various dishes. The bulbils, known as "asmaani aalu," are also edible and cooked similarly. Young leaves and inflorescences can be prepared as greens and incorporated into meals.

To use Kaanta Aalu medicinally, a common method involves extracting the juice from the tubers. Consuming 3-5 grams of this juice mixed with an equal amount of water has been reported to provide relief from digestive discomforts. Additionally, applying a paste made from the leaves to swollen areas can help reduce inflammation.

Harvesting of Kaanta Aalu typically takes place from winter to spring when the vines die back, indicating that the tubers have matured. Care should be taken during harvesting to avoid damaging the tubers, which can be located near the soil surface or up to a meter underground. After harvesting, the tubers should be cleaned thoroughly and can be stored in a cool, dry place to prevent spoilage. Proper preservation ensures that the nutritional and medicinal qualities of the tubers are maintained.

In conclusion, Dioscorea pentaphylla, or Kaanta Aalu, is a versatile plant that offers both nutritional and medicinal benefits. Its adaptability to various environments and its value in traditional practices make it a significant resource in regions like Nepal and other parts of Asia. By understanding its properties, uses, and cultivation methods, individuals can effectively incorporate this plant into their diets and healthcare routines, promoting overall well-being and sustainability.

Reference

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