gandhaprasarini :
Use in other system of medicine:
Edibility
- In Malaya, leaves are eaten raw or steamed.
- Cooking significantly diminishes the odor, but a mild bitterness persists.
- In northeastern India, the tender leaves are boiled and eaten with chili and salt. The Tripura tribes of India prepare
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- » Chemical Constituents of gandhaprasarini
- » Standardization of gandhaprasarini
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- » Morphology and Histology of gandhaprasarini
- » Distribution and Conservation of gandhaprasarini
- » Cultivation of gandhaprasarini
- » gandhaprasarini in the market
- » Medicinal Uses of gandhaprasarini
- » Researches and clinical trails of gandhaprasarini
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