Eggplant

 Brinjal or Eggplant is a well- known herbaceous tropical plant belonging to the family Solanaceae. As it is widely used in cooking, many varieties have been developed. It grows up to 1 to 2 metres high. It is a coarse, woody and hairy plant. The leaves are broadly ovate with prickles on them. The flower is purple to bluish and it develops to a green- purplish fruit. The fruit is fleshy, smooth, usually pear- shaped though the shape and colour may vary depending on the variety. The plant is mostly cultivated for its fruits.

MEDICINAL USE: 

* Wash sores and ulcers.
* Expel worms.
* Liver problems.
* Rheumatism, gout, indigestion and constipation.
* Warts.

HOW TO USE:

* The leaves, roots and dried stock are used in decoction to wash sores and ulcers.
* The decoction of the roots is taken to expel worms.
* For hepatic affections or liver problems, the leaves and the fruit are recommended in an infusion of 30 to 40 grams for 1 litre of water. Drink a portion every day for a week. Have a break of 3 days, and then start again until the affection disappears.
* The fruit, eaten slightly boiled, is recommended for rheumatism, gout, indigestion and constipation.
* The juice of the fruit is used for warts; rub the juice many times a day over the wart.

PARTS USED:

The whole plant.

DOSE:

Normal Dosage For:

Adults: 4 or 5 cups a day.
Aged 6 to 9 years: 2 cups a day
Aged 2 to 5 years: 1 cup a day
1 to 2 years: 1/2 cup a day
Below 1 year: 1/4 or less cup a day

A Useful Table for Quick Measurements:
1 tbsp = 5 grams (green herb)
1 dessertspoon = 2 grams (dry herb)
1 teaspoon = 25 drops
1 cup = 16 tbsp


1 litre = 7 or 8 cups

CAUTION:

The leaves of the plant are narcotic. Care must be taken when using internally.