Current Uses
Culinary. Rhizomes are boiled, peeled, dried and powdered. Dye.
Taste
Plant Parts Used
Used in Spirits
Cultivation Regions
Origins
Therapeutic Properties
Antibacterial, Antibiotic, Aphrodisiac, Demulcent, Expectorant, Hemostatic, Nutritive tonic & Rejuvenative
Precautions
Ayurvedic Character
Heating
Substitutions
History
Footnotes
The Yoga of Herbs, p. 150, The Complete Book of Herbs and Spices, Sarah Garland, 1979
Photo by: fotopedia