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They are berry healthy

The amla has great medicinal properties

PHOTO: D. GOPALAKRISHNAN

USEFUL AMLA The fruit finds its way into medicines, jams, pickles and wine.

It is known as amla in Hindi and Gujarati, nelli kayi in Kannada and Tamil and nellikka in Malayalam. The gooseberry belongs to the family Euphorbiaceae. Its scientific name is Emblica officinalis. It is a medium-sized tree with cracked trunk and spreading branches. The bark is greyish brown, peeling off in patches. The 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 branches 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 and yellow when ripe. Fruits are very rich in Vitamin C and highly prized in indigenous medicines. The fruit ripens from November onwards. The leaves are shed during winter season.

Flowering occurs from March to May when they are visited by swarms of bees. The gooseberry fruit is made into pickles, preserves and wine. The tree is found all over the country and highly improved varieties with large tomato-sized fruit are cultivated in north India.

Cure for cold

The fruit has medicinal properties. To cure cold, respiratory problems and diabetes, cook amla in sugar syrup or make chutney and consume regularly. Regular consumption of the fruit also helps prevent eye problems and loss of hair, and improves memory. 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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