![Oxalis corniculata, the creeping woodsorrel, procumbent yellow sorrel[2] or sleeping beauty, is a somewhat delicate-appearing, low-growing herbaceous plant in the family Oxalidaceae. Oxalis corniculata is a small creeping type of woodsorrel that tends to grow well in moist climates.[3] It resembles the common yellow woodsorrel, Oxalis stricta.](https://knowledgeaayurveda.com/wp-content/uploads/2026/02/chengeri.webp)
![Bacopa monnieri, also known as water hyssop,[1] brahmi,[2] thyme-leafed gratiola, herb of grace,[2] and Indian pennywort, is a perennial, creeping herb native to wetland areas globally.[](https://knowledgeaayurveda.com/wp-content/uploads/2026/02/brahmi.avif)
Coriandrum sativum,
Apiaceae
Medicinal Uses
- Baldness: Regular application of
fresh pulp of Coriander(Dhaniya)
on bald areas regularly can cure
the problem of baldness.
- Indigestion: Equal quantity of
Coriander seeds, Black pepper,
Cumin powder and rock Salt (as
per taste) powders are mixed well.
This can consume along with rice
helps in stimulating appetite and
easy digestion. - Mouth ulcers: Paste of Coriander
leaves apply on to mouth ulcer
for 2 to 3 times a day, will get
relief from mouth ulcers. - Menstrual cramps: 20gms of
Coriander seeds boiled in 100ml
of water and reduced to 1/4th
and administered twice daily is
beneficial in menustral cramps. - Thirst: Mix 10gms of Coriander
powder in hot water. Cool and
have this drink to satisfy excessive
thirst. - Fever: Mix 20gms of coriander
seeds powder in 100ml of Hot
water. Consume this water along
with sugar twice daily. It is useful
to pecify the fever.
Vernacular names
Assamese : Dhaniya
Bengali : Dhane, Dhania
English : Coriander fruit
Gujrati : Dhana
Hindi : Dhaniya
Kannada : Havija, Kothambari bija
Kashmiri : Dhaniwal, Dhanawal
Malayalam : Malli, Kothampatayari
Marathi : Dhane, Kothimbir
Oriya : Dhania
Punjabi : Dhania
Tamil : Kottamatli virai, Dhaniya
Telugu : Dhaniyalu
Urdu : Kishneez
Dhanyaka (Coriandrum sativum) is the Sanskrit name for coriander, a key Ayurvedic herb and culinary spice valued for its cooling, digestive, and medicinal properties. Used in Ayurveda to treat digestive disorders, fever, and excess thirst, it is considered tridoshashamaka (balancing all three doshas) and is a rich source of nutrients.
Key Aspects of Dhanyaka
- Botanical Profile:Â A small, annual, hollow-stemmed herb in the Apiaceae family (Shatapushpa Kula).
- Ayurvedic Properties: Contains a combination of kashaya (astringent) and tikta (bitter) tastes, is snigdha (unctuous) and laghu (light), and is ushna (hot) in potency, according to some texts, while others highlight its cooling effect on Pitta.
- Medicinal Uses:
- Digestion: It acts as a deepana (appetizer) and pachana (digestive enhancer).
- Cooling Agent:Â Used to alleviate excessive thirst and burning sensations.
- Therapeutic Actions:Â It is used as a diuretic, antibacterial, anthelmintic, and carminative.
- Forms Used:Â Both fresh leaves (Ardha Dhanyaka) and dried seeds (Sushka Dhanyaka) are utilized.
- Traditional Remedies: A common preparation is Dhanyaka Hima (cold infusion), made by soaking crushed seeds in water overnight to reduce burning sensations and digestive issues.
- Key Chemical Constituent:Â The primary volatile oil component is linalool, which contributes to its therapeutic properties.Â
