Tuesday, 20 February 2018

Young shoots and leaves of tokningkhok - raw or cooked as a pot- herb. In the spring and summer it has a very acceptable flavour, but by autumn a distinct bitterness has crept in. Root - cooked.

The whole plant is antibacterial, antiinflammatory, antimicrbial, antiphlogistic, antiviral, depurative, diuretic, emmenagogue, febrifuge, hypoglycaemic, laxative and ophthalmic. A decoction is used internally in the treatment of many ailments including cancer, coughs, dysentery, enteritis and fever. Its use is said to strengthen the immune system. Externally, it is used in the treatment of snake bites and skin disorders. The leaves and stems are harvested during the growing season and used fresh in decoctions. The leaf juice is antidote and astringent.The rhizomes yield a sterol, resembling sitosterol, which stimulates the secretion of antibiotic substances from a gram-positive spore-forming bacillus.

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