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Healthful berry

Amla is known for its fruit highly prized in indigenous medicine

USEFUL AMLA The fruit finds its way in medicines, pickles, preserves and wine

Amla, as it is known in Hindi and Gujarati or Nellika Tel Usirkkai in Tamil and Malayalam belongs to the family Euphorbiaceae. It's scientific name is Emblica Officinalis. It is a a medium sized tree with cracked trunk and spreading branches. Bark is greyish brown peeling off in patches. Leaves are small 1 1/2 cm long narrowly linear, closely borne on branchlets, feather like and graceful.

Flowers are minute greenish yellow clustered along the branches. Male and female are borne on separate on the tree. They arise in clusters in the axils of the tiny leaves between February and May. Fruit is pale yellow, globose 2-3 cm, edible and sour, yellow when ripe. Fruits are very rich in Vitamin C and highly prized in indigenous medicines. Fruit ripens from November onwards. Leaves are shed during winter season.

Flowering occurs from March to May when they are visited by swarms of bees. Fruit is made into pickles, preserves and wine. It is found all over the country. Highly improved varieties with large tomato sized fruit are cultivated in North India.

The fruit has healthful properties. To cure cold, respiratory problems, diabetes cook amla in sugar syrup or make chutney and consume regularly. To prevent eye problems and loss of hair and to improve memory consume amla regularly. To prevent diseases arising from lack of Vitamin C take one spoon of amla juice mixed with one spoon of honey regularly every morning.

CHITRA RADHAKRISHNAN

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