Brahmi (Bacopa monnieri)
- Brahmi reduces stress and anxiety as it decreases the levels of cortisol, which is known as the stress hormone.
- Brahmi is known to help ease the symptoms of Alzheimer’s disease due to the presence of the amyloid compound in the neuron that is responsible for damaging the brain.
- It has a positive effect on the hippocampus part of the brain that is responsible for intelligence, concentration and memory.
- Brahmi is full of antioxidants that are essential for living a healthy life.
- Regular consumption of Brahmi helps in strengthening your immune system.
- Brahma can be a great remedy that provides relief from arthritis, gout and other inflammatory conditions.
- Brahmi is known for regulating the blood sugar levels in patients with diabetes and may help improve symptoms of hypoglycemia.
- Brahmi is good for treating hair problems like dandruff, itchiness and formation of split ends. Moreover, massaging the scalp with Brahmi oil is known to be very soothing.
How to grow this plant at home?
Brahmi is a low growing, creeping herb that reaches a maximum of about 6 inches in height and grows outward in a sprawling pattern. If left to its own devices, it can spread rapidly. Brahmi plant care is pretty easy and forgiving.
It prefers part to full sun and will grow in a wide range of soils. As long as it gets sufficient water, it can thrive in rock, sand and mud. It will even grow directly in water features, forming its foliage as floating mats.
Feed the plants moderately with slow release fertilizer. They’re not heavy feeders, but they do appreciate the nutrients. If you’re growing brahmi in water, however, don’t use any fertilizer, as this will just encourage algae growth.
- Brahmi and tamarind chutney
100 grams Brahmi Leaves (Vallarai, Pennywort leaves), see Tips
1 tsp Coconut Oil
1/4 tsp Asafoetida
1 Red Chilli, or as per taste
3/4 tsp whole Peppercorns
3/4 cup split Urad Dal
1 small marble sized Tamarind
Salt to taste
- Discard the stems. The measurement given after discarding, so that's 100 grams of just the leaves without the stems.
- Wash it well. The best way is to fill a basin/or a big bowl with water and wash it well. The dirt gets settled down at the bottom this way. Set aside.
- Take a pan and heat in medium-low flame. Add the oil and roast the asafoetida, red chillies, urad dal, peppercorns and salt until aromatic.
- Add the tamarind and saute for another 30 seconds.
- Next goes in the leaves and saute it for another few seconds until it wilts down a bit. Don't overcook it.
- Cool it a bit and add this to your food processor. Grind it until coarse.
- Brahmi drink
1 cup clean and picked beetel leaves
a pinch of black salt (sanchal)
1 tsp honey
1 cup cold water
1/4 tsp cumin seeds powder
a pinch freshly ground black pepper powder
- Wash and blend the bramhi leaves in a blender till smooth.
- Add the remaining ingredients and blend again till smooth.
- Serve chilled.
- Brahmi Pesto:
1 cup cashews, soaked overnight and drained
½ packed cup basil leaves
½ cup packed brahmi
Juice of 1 lemon
1 tsp sea salt
- Combine all ingredients into a high speed blender.
- Blend until smooth.
- Transfer to a jar and keep refrigerated, will last up to 3 days.