Скачать или смотреть How to plant Coleus Aromaticus from cutting

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អត្ថប្រយោជន៍នៃជីត្រចៀកជ្រូក ឬជីត្រចៀកដំរី
១-សុខភាពស្បែក ដូចជាព្យាបាលរោគកើតមុន, សត្វល្អិតខ្ទេចឬខាំ,ដំបៅ,កើតឃ្លង់,ក្រម៉,ផ្សិតលើក្រចក,ជម្ងឺត្រអក,ព្យាបាលកន្ទួល,រមាស់,ហើម,រលាក,ក្រហមស្បែក,អាចធ្វើជាប្រេងមកលាបលើស្បែកក្បាលដើម្បីព្យាបាលអង្គែរ
វិធីប្រើ៖
បុកឬកិនលាយជាមួយទឹកឆ្អិនរួចលាបឬក៏បិទលើមុខរបួសនោះជាការស្រេច ។
២-ព្យាបាលជម្ងឺរលាកសន្លាក់
៣-ព្យាបាលជម្ងែផ្លូវដង្ហើម ដូចជាឈឺបំពង់ក, ស្ទះឬកកផ្លូវដង្ហើម, ជម្ងឺហឺត, ជម្ងឺរលាកទងសួត និងជួយសំអាតស្លះក្នុងបំពង់ក
វីធីធ្វើ៖

កិនឬបុកឱ្យហ្មត់ល្អ រួចលាយជាមួយទឹកឆ្អិន ឬទឹកដូង ដើម្បីធ្វើជាតែស្លឹកត្រចៀកជ្រូករួចពិសារមួយថ្ងៃពីរដង ព្រឹកម្តង និងល្ងាចម្តង ។ ពិសាររហូតដល់មានអារម្មណ៍ថាជា ទើបឈប់ផឹក ឬអាចផឹកាបន្តទៀតក៏បានមិនមានការហាមប្រាមឡើយ ។
៤-ជំនួយប្រព័ន្ធតម្រងនោម ឬនោមទាស់
៥-ជំនួយសុខភាពស្ត្រីឬរោគស្រ្តីដូចជាមករដូវមិនទៀងទាត់, កាត់បន្ថយភាពឈឺចាប់ត្រង់ទ្វារមាសក្រោយពេលសម្រាលកូនរួច, ជួយបង្កើនទឹកដោះដើម្បីបំបៅកូន ។
៦-ព្យាបាលរោគផ្លូវអារម្មណ៍ ដូចជា ស្ត្រែស (Stress), ធុញថប់អារម្មណ៍ (Depression) ។
៧-ព្យាបាលជម្ងឺសំពាធឈាម,ជម្ងឺមហារីកផ្សេងៗ ។



The herb Coleus aromaticus belonging to Lamiaceae family and Coleus genus is known by numerous names in different parts of the world and several language specific vernacular names. The herb has been extensively studied as well as reported in several fields of science. The multiple potential of the herb includes allelopathic potential, antibacterial property, antimicrobial activity, insecticidal property; free radical scavenging and radio-protective components from herb extracts and most recently the appetizing potential of the herb have been reported. The herb has carvacrol and thymol as the major components responsible for the flavour; while chlorogenic acid, rosmarinic acid etc. as the phenolic components. The herb has been used in therapeutic and medicinal applications as well as in culinary preparations.
Keywords: Coleus aromaticus, Therapeutic herb, Antioxidant activity, Antimicrobial activity, Appetising effect
The use of medicinal plants as culinary adjuncts for treating or as a precautionary measure is an ancient practice as the great scholar Hippocrates said ‘Let food be thy medicine and medicine be thy foods’. The herb Coleus aromaticus (CA) has got multiple potentials and is used for variety of reasons in different pockets of the world. The herb Coleus aromaticus/amboinicus belong to the botanical family Lamiaceae (Labiatae) and Coleus (now referred as Plectranthus) genus. It is a large succulent aromatic perennial herb with approximately 30–90 cm in height and with thick fleshy stem and leaves. Much branched, fleshy highly aromatic pubescent herb with distinctive smelling leaves. The plant is distributed through out India, cultivated in the gardens. It is a folkloric medicinal plant used to treat malarial fever, hepatopathy, renal and vesical calculi, cough, chronic asthma, hiccough, bronchitis, helminthiasis, colic, convulsions, and epilepsy (Kirtikar and Basu 1975; Chopra et al. 1956; Nadkarni 1996; Warrier 1994). The various names of the herb have been summarized in Table 1. The leaves of CA are used in many places around the world to add a punch to their dishes. Several culinary usages have been reported in South America, Cambodia, Thailand, Vietnam, Philippines, Indonesia, Africa, India and South East Asia. The strong flavour and aroma of these leaves make them ideal for flavouring certain meats and fish, helping to mask their strong odour. In Indian subcontinent, the leaves added with coconut, dhal, red chillies, coriander leaves and curry leaves are used for chutney preparation. It is also eaten raw with bread and butter, used as fried snack, and used for flavouring beer and wine. it uses as the beef salad in Cambodia. It is also used as condiment for sour soup in Vietnam, as principal flavouring in Cuban black bean soup and as salads in the Caribbean. The plant is also used as a food supplement and a flavoring for drinks. No Cases of toxic ingestion have been reported except some cases of handling allergy (skin).