53. Coleus amboinicus

Hedychium coronarium is a stout, strongly aromatic, perennial plant growing 1 - 2.5 metres tall from a fleshy rhizome that is 25 - 50mm in diameter. The large oblong to lanceolate leaves are 16 - 60cm long by 5 - 10cm wide. The white flowers have a delicious perfume which is most pronounced towards evening. It prefers to grow at moist places along streams and on forest edges.

Use:

Young buds and flowers are steamed and eaten or used as a flavouring. The seed is aromatic, carminative and stomachic. The root is antirheumatic, excitant and tonic. The ground rhizome is used as a febrifuge. A decoction is used to treat pain in the chest and arms. An essential oil from the roots is carminative and has anthelmintic indications. A decoction of the basal part of the stem is gargled in the treatment of tonsillitis, or alternatively a part of the stem may be chewed. The chewed stem is applied to infected nostrils. An infusion of the leaves is used to treat abdominal complaints. Combined with the leaves of Lantana camara, it is used as a febrifuge. The boiled leaves are applied to stiff and sore joints.

53. Scientific name: Coleus amboinicus LOUR.

Common names:

Indian borage, country borage, French thyme, Indian mint, Mexican mint, soup mint, Spanish thyme, orégano cubano, tomillo español, menta mexicana, oreganón, orégano brujo, orégano orejón, orégano poleo, borraja india

Family:

Lamiaceae

Origin:

South Africa and India

Description:

Coleus amboinicus grows up to 1 m tall. The stem is fleshy, about 30–90 cm, either with long rigid hairs (hispidly villous) or densely covered with soft, short and erect hairs (tomentose). Old stems are smooth. The lower parts of the stems become more or less woody. Leaves are 5–7 cm by 4–6 cm fleshy, undivided, broad, egg/oval-shaped with a tapering tip.

Use:

The leaves can be eaten raw or cooked. They have an oregano or sage like aroma. They are commonly used as a flavouring in recipes that call for mixed herbs or oregano, and to spice dishes containing tomato sauces. The leaves can be chopped, made into flour balls and fried in oil. A very strong, aromatic flavour, so it should be used sparingly. It is known to reduce inflammation, though little else is known of its effects. The antibacterial and antiseptic properties of the plant have been attributed to the presence of several compounds in the plant, including carvacrol, codeine, flavones, phenols, tannins and aromatic acids. The leaves have been found to have bronchodilator activity and anti-Mycobacterium tuberculosis activity. The plant has been shown to have antimicrobial activity and is reported to have antiviral activity against Herpes simplex and anti-HIV inhibition activity. The leaves are said to be antibacterial, antitussive and febrifuge. They are taken internally in the treatment of a range of digestive problems such as dyspepsia, indigestion, diarrhoea and wind. An infusion or syrup made from the aromatic leaves is prescribed to treat coughs. The leaves are also used to treat a wide range of other complaints including epilepsy, convulsions, meningitis, congestive heart failure, fevers, colds, bronchitis, asthma, cholera, menstrual pains, labour pains, delayed