Ayurveda draws on hundreds of plants, but a handful appear again and again in classical formulations. Here are five of the best known and how they have traditionally been used.
1. Ashwagandha
The root of ashwagandha is classed in Ayurveda as a rasayana, a group of herbs traditionally taken to support strength and vitality.
2. Tulsi (Holy Basil)
Tulsi is grown in homes across India and is traditionally prepared as a tea or decoction, especially in the colder months.
3. Amla (Indian Gooseberry)
Amla is a sour fruit naturally rich in vitamin C. It is a main ingredient in chyawanprash and one of the three fruits in triphala.
4. Giloy (Guduchi)
Giloy is a climbing plant whose stem is used in juices, powders and tablets. Classical texts call it amrita.
5. Turmeric (Haldi)
Turmeric is both a kitchen spice and a long-standing Ayurvedic ingredient, used in food, in warm milk and in preparations applied to the skin.
This article is for general information only and is not medical advice. Please consult a qualified practitioner before using any herbal product, especially if you are pregnant, nursing or taking medication.