Ajwain Leaves

Ajwain Leaves is a sprawling and somewhat succulent herb with the branchlets rising up, densely hairy, fleshy, and velvety, like most mint family plants. The origin of this herb is unknown - though it is widely cultivated world-wide. The leaves are strongly flavoured and make an excellent addition to stuffings for meat and poultry. Finely chopped, they can also be used to flavour meat dishes, especially beef, lamb and game.
Medicinal uses: The leaves have many traditional medicinal uses, especially for the treatment of coughs, sore throats and nasal congestion, but also for a range of other problems such as infections, rheumatism and flatulence.

Dimensions of Potted Plant: L x B x H ~

Growth Medium: Soil

Pot Description: Round Plastic Pot

Basic Care Guide

Light: Semi-shade with 2-3 hours direct sunlight

Water: Sparingly water every day

Feed: Organic fertilizer every month

Common Names

Cuban Oregano, Indian borage, Indian mint, Mexican mint, Mexican oregano, Spanish thyme • Hindi: पत्थरचूर Patharchur, पत्ता अजवाइन Patta ajwain • Marathi: पत्थरचूर Pathurchur •Tamil: கர்பூரவல்லீ Karpuravalli • Malayalam: Panikkurkka, Kannikkurkka • Telugu: Sugandhavalkam, కర్పూరవల్లీ Karpoora valli, karuvaeru, vamu aaku • Kannada: karpurahalli, dodda pathre, dodda pathre soppu, karpoora valli • Sanskrit: कर्पूरवल्ली Karpuravalli, Sugandhavalakam

Native Region

Botanical Name

Plectranthus amboinicus, Coleus amboinicus, Coleus aromaticus, Plectranthus aromaticus

Family

Lamiaceae (Mint family)