Herbs in Ayurveda
Each herb below features an overview of the plant, habitat and its uses. Herbs in Ayurveda are well documented over millennium each with characteristics describing their nature, heating, cooling, sweet, bitter or drying to name a few.
Ayurvedic classical herbal combinations such as Triphala or herbs such as Turmeric are often in the media as a cure for anything and everything. Ayurveda does not work in this way and has specific recommendations and formulas that work in synergy to provide the desired results of the professional. The complexity in herbal combinations is one of the reasons why the APA suggests you work with an Ayurvedic Doctor or Practitioner. Therapists and Associate Therapists are not trained in herbs and are unable to offer herbal advice.
Holy Basil the name often given to the herb tulsi will awaken the mind bringing mental clarity whilst also relaxing the nervous system, allowing time for the restoration of the adrenal glands which have become exhausted by trauma, depression or anxiety.
Amla (Phyllanthus emblica) or Indian gooseberry, is one of the most important herbs in Ayurveda’s pharmacopoeia. Amla is one of the major ingredients in two of the most famous Ayurvedic preparations; triphala and chywanaprash.
Gotu kola has been used in Asia for thousands of years, both as a medicine and as a leafy vegetable. It is first mentioned in the historic ‘Sushruta Samhita’, one of the earliest Ayurvedic medical texts compiled around 300 C.E.
Full of sweet and stimulating essential oils, cinnamon is a long-time favourite for invigorating, warming and generally making life more delicious.
Saffron The word saffron originates from the French word safran, which in turn comes from Arabic word asfar, meaning yellow, reflecting its distinctive colouring. It’s often known as ‘red gold’ because it is the world’s most expensive spice. Saffron has been...
Turmeric, curcuma longa, also known as the ‘the Golden Goddess’ in India, has been used for thousands of years in Ayurvedic traditions as a medicinal herb as well as an essential ingredient in every curry.
Triphala is Ayurveda’s most widely used formula. It is a combination of three fruits: amla (phyllanthus emblica), haritaki (terminalia chebula) and bibhitaki (terminalia bellirica), thus the name triphala, which is derived from the words ‘tri’, meaning three, and ‘phal’, meaning fruit.
In Ayurvedic medicine, ashwagandha, Withania somnifera, is known as a ‘rasayana’, meaning a rejuvenative. Rasayanas enhance both the quality and quantity of life, nourish the mind and enhance vigour, making them perfect for weak, debilitated or exhausted conditions.
Shatavari, Asparagus racemosa, is a nourishing tonic for women during all stages of life. It helps to balance hormones & menstruation, enhance libido & fertility and reduce menopausal symptoms.
The mind enhancing and nervous system soothing effects of this plant are legendary. Brahman is the Hindu name given to the universal consciousness and Brahma is the divinity responsible for all ‘creative’ forces in the world.
The Sanskrit name for fennel is ‘Shatapushpa’ which means ‘one hundred flowers’, describing fennel’s distinctively beautiful tiny umbels of vibrant yellow flowers. All members of the Apiaceae family, commonly known as the carrot or parsley family, are large and aromatic and display their small flowers in distinctive ascendant umbels, similar to those of cow parsley.
Licorice is a magical plant that not only has 50 times the natural sweetness of refined sugar but is also an incredible herb; it is calming, nourishing, soothing, moistening, balancing and rejuvenating.