Karpura Valli is a juicy plant commonly available in Indian homes, particularly South India. Chemical name is Coleus Ambonicus. It is called as Oma valli in Malayalam, Ajwain in Hindi, Kattumaruva in Kannada.

Though it belongs to the Labiatae family, it is commonly referred as Oregano.

As per the description provided in the book, Indian Medicinal Plants: An Illustrated Dictionary, Karpura Valli is stimulant, expectorant, and diaphoretic. Its alcoholic extract is antibacterial. The Karpura Valli oil extracted from the plant possesses muscle relaxant action.

How to use:

Raw Karpura valli leaves can be eaten.

A decotion of Karpura valli and tulsi help alleviate cold and cough.

Dip the leaves in bhajji flour and make bhajjis.Karpooravalli Health Benefits and Medicinal uses

– Helps to alleviate cold and cough.

– Used to reduce nasal congestion and sore throats in adults.

– Karpooravalli concoction is used to treat asthma and bronchitis.

– Helps in digestion if stomach is upset.

– Used in cooking and flavouring of dishes.

– Karpooravalli is also planted to keep aedes mosquitoes away in Tropical countries.

Karpooravalli can be planted in Mediterranean and sub-tropical climate too. It needs some heat to grow well. Green house can be utilized to trap the heat needed by the plant. Frequent watering is also required during hot summer months for the leaves to stay fresh and healthy.

I know this plant from the age of 6 as my Grandma was an avid gardener with various traditional herbs in our small backyard. I have karpooravalli grown in a pot at my backyard. In future, I want my child and grandchildren to have herbs and traditional plants in their backyard too.