It's a small, erect, perennial, herbaceous, aromatic plant.
Leaves are fleshy, green, hairy and full of essential oils and aromatic compounds.
The stem is green and weak; it can tilt or drop with the weight of big leaves.
The aroma of the leaves can be described as a pungent combination of the smells of oregano, thyme, and turpentine. The taste of the leaves is described as being similar to the one of oregano but, with a sharp mint like pepperiness
It is widely cultivated and naturalized elsewhere in the tropics, where it is used for traditional medicine, spice, and ornamental plant.
Note: Patta Ajwain should not be confused with great aromatic kitchen seed-herbAjwain, i.e., Trachyspermum ammi.
There is an uncanny resemblance in the aroma of Ajwain seeds and Patta Ajwain leaves. Therefore plant in this blog is referred as ‘Patta Ajwain; rather than just ‘Ajwain’ to avoid confusion.
Patta Ajwain benefits and uses:
Patta Ajwain leaves help in digestion when consumed with black salt.
Chew one leaf every day to get rid of gases and bloating.
A special ‘Bhajia’ is made of Patta Ajwain during the monsoon season.
Patta Ajwain tastes great along with ginger, lemon, and Jaljeera beverages.
Chopped leaves of Patta Ajwain and coriander are used to garnish buttermilk.
Patta Ajwain leaves are added in ‘green masala’ of fenugreek, spinach, potato and mixed vegetable recipes.
Delicious and fresh chutney is prepared from fried Patta Ajwain leaves and sesame seeds.
Add a leaf in boiling water and inhale the vapor to clear blocked nose during cold.
Homoeopathic medicine, prepared from fresh leaves, is used in the affections of urinary organs, especially in painful urination or in burning pains during and after urination.