“Parijata Panna Virshe’/ Night Jasmine Leaves Tea” … 'Parijata' also known as Night Jasmine/ Nyctanthes arbor-tristis/ Harsingar and at times also referred to as the Indian Coral Tree/ Night flowering Coral is sort of Kalpataru tree, a gift to mankind from Lord Krishna himself, for overall health benefit …
** Virshe’ is a herbal infusion prepared using either flowers, leaves or bark of tree having medicinal properties with addition of mildly flavored spices and seasoned with garlic. Though largely given postnatal to the Mother for recuperation of health, anybody can have the same too. All parts of Parijata tree like roots, branches, flowers, leaves have medicinal properties and if you have access you can easily prepare them fresh at home, though these days the powder form is also being sold. Luckily I have access to it sometimes, so I prepare fresh. A little bit slow in healing process as we are now used to allopathic medicines but nevertheless definitely a boon for many ailments as per Ayurveda. I learned to prepare Virshe’ from my Amma (Mom), who insisted I try them for my back pain issues and also share the same to the world so that all can benefit from the same. Having Virshe’ fortnightly or monthly has now become an habit in my home especially with setting in of winter when bones starts creaking.
** Virshe’ (Konkani name) as familiar with Konkani Saraswat’s is a actually a brewed/ infusion of leaves, herbs or barks of certain tree or even flowers with inclusion of certain spices that is given a lot of importance in Ayurveda. I have no knowledge of what exactly it is called in other regions or religions. The main purpose of consumption of virshe’ is for improving overall health. Many a times simple ailments like indigestion, body aches, cough, common cold, Vata, pitta keep being faced often and they can be treated by this simple method. Certain types of Virshe’ are prepared and given to women postnatal in the morning after oil bath for recuperation of health. There are many more prepared with leaves and barks of tree. I have a few of them, but unfortunately, I am not able to access their names in any other language than konkani. So will be posting the same as in my knowledge soon.
** Coming to the Parijata Leaves, as mentioned all parts of this plant are of high medicinal value and are often used in Ayurveda preparation. Joint pains the major ailment with ageing people is believed to be given relief when infusion/ vishe’ prepared using the leaves are consumed for a period of 3-4 weeks, after which you need to take a break and continue again if need be. Unfortunately for those who are used to allopathic medicines the same does not work effectively and takes time as is in my case. However, a dear friend of mine has access to these leaves and provides me the same during winter or monsoon and I try consuming the same often. Ayurvedic reliefs are slow but steady and less harmful so one should try to take in the benefit of the same especially if you have access to it unlike for people living in cities, but for them too, I have heard that powder forms are available or can be prepared and sent to you from you good relative who has access to them.
** The Parijata tree overall ie including leaves, roots, flowers, seeds all have many medicinal properties and each part is used as a home remedy for a number of ailments. Oil can also be prepared with this wonderful plant and it works as an anti allergic one for various fungal infections of skin. It is believed to reduce inflammation, treat fever, soothe cough, fight breathing problem, prevents gas formation and is also used in treatments for Dengue or Malaria. But above all these, the leaves of parijata are most used for bone pain/ aches or by those having arthritis problems. For more you can google and you will find them all including videos by reputed Ayurveda practitioners. Please do make it a habit of including them into your lifestyle, there is always loads of goodness in ancient/ traditional recipes, they should never be shunned upon and should be followed as much as possible.
** I would like to add an additional Disclaimer here … I am neither a Doctor, Ayurvedist, Nutritionist or connected with any health department. So if you have any ailments like Bp, Heart issue, Diabetic, Thyroid or any other problem PLEASE CONSULT YOUR DR. though these are safe for consumption, it does react differently with each body, for some it may be useful, while some may not find any relief and for some it may cause other reactions too. For safety, just consume a little bit say half a glass and wait for a good 48 hours for reactions if any. I have to mention here that I have consumed this for 3-4 weeks and found very little relief as my back issue is about 20 yrs old and I am used to allopathy medicines. However, I did find a lot of relief in my knee pain which had just been a few months old. Again, I have found out that exercise plays an important role in overall health problems and is a must done on daily basis just like how we do other routine work.
** Sharing my Amma’s method of preparing Virshe’ which is age old traditional one, I guess she learnt from my Mamama and Anama (grandmothers) and is common one prepared with any leaves, flowers, barks of tree used as per their medicinal properties. I have give some twist at times as with the one I prepared with Double Jasmine (Mogra/ Mogare/ Dadmogare/ DunDu mallige) plant Leaves before, but this one I have kept it as it is. I will be adding many more variations soon in my Blog so keep out an watch for the same if you are interested in them and do try them out, there is nothing to lose and maybe a lot to gain in the long run, you just never know. One small glass is enough, so do not exceed the quantity as it produces heat to the body the very purpose why it is had during cold seasons, but which again is not good in excess. Virshe' should always be had in doses by sipping them steaming hot and not gulped like juices. Also, you may take this say once in a week or 10 days for health benefits and not every day. So, plz. take note of the same.
** Note : To make Parijata Leaves powder : Though it is always best to prepare virshe’ out of freshly plucked leaves, for those who have no access to it but would like to consume them can prepare the same in powder form and store them in fridge too. In fact, I have heard that the same is available in powder form too in reliable ayurvedic stores, though I have absolutely no idea about the same. However, if you are able to get the leaves preparing powder is easy and all you will need is plenty of fresh Parijata/ Night Jasmine/ Nyctanthes arbor-tristis/ Harsingar leaves from a friendly neighbor/ relative/ friends.
** Pick and wash the leaves well, gently taking care to see that there is no mud stuck to the same. Spread it in a single layer on a cloth and allow it to dry overnight. Next morning put it in morning sunlight for a few hours only or you can microwave till it’s slightly crisp. Do not dry it in blazing sunlight, just airing in shade of sunlight is enough or it will lose out on nutrients. Once you are able to crush them with hands do so and then coarsely powder it in mixer grinder using pulse mode. Do not make a fine powder or once again the nutrients get lost. Store it an airtight container in fridge if possible and it will remain good for 6 months.
** Note : I have not prepared powder of Parijata Leaves, as I have access to the same, however, if I do I will post the same. But I have prepared the powder of Double Jasmine Flower Leaves which I had brought in bulk from Mangalore and used it for a good 6 months. The virshe’ prepared using those have already been shared in the blog to which I will share the recipe at the bottom of this recipe, you may check out on the same too.
** IMPORTANT NOTE : Remember these little points while preparing the Virshe’ …
1 Always use Stainless steel vessel for cooking Virshe’ as we do not want to risk any metal infusion while preparing the Virshe’ as it needs to be simmered and kept for few hours.
2. Boiling and simmering should be done without covering the vessel with a lid ie in open.
3. Keep in mind that after reaching boiling point, the same should not be reduced in boiling form, but should be simmered on medium to slow heat.
4. Always use coarse powder/ or crushed pieces and do not grind the powder or the spices to fine texture.
** Here is my Method of preparing “Parijata Panna Virshe’/ Night Jasmine Leaves Tea” Which I, learnt from my Mother ….
** Wash, cut into pieces with hand 5-6 large sized fresh Parijata panna/ leaves or 2 tblsp of powder prepared using these leaves in a stainless steel vessel and add in about 4 cups of water. Bring it to boiling point on high flame, once it come to boil, lower the heat to minimum and let it simmer till the water has reduced to almost half quantity or for a good 20 minutes.
** Remove from fire, cover with a fitting lid and keep this aside for 6-8 hours or overnight for the same to be well infused. Next morning or after 8 hours, strain the same through either a very fine stainless steel sieve or a fresh, clean muslin cloth into another stainless steel vessel and the infusion of parijata leaves is ready to be further prepared into Virshe'.
** To be dry roasted : Roast on a very low flame 2 tsp of Ovam (ajwain/ vonvo/ bishop weed)+ 1 tsp of jeera (cumin seeds)+ 12-15 black pepper corns (mire/ kali miri) until you get a nice aroma, say for about 2-3 minutes.
** Note : Roasting on Low heat is very important. The ingredients should not be browned or over roasted, else it will turn bitter. Always prepare this powder fresh by roasting, powdering and grinding. Do not prepare in bulk and preserve.
** To be ground : You can pound the roasted ingredients with a heavy weight using stone grinder or you can put the same into a dry mixer jar and run the mixer till you get a semi coarse powder too. Once it is done, add in little by little the strained infused jasmine leaves water and carefully grind to a smooth paste. Use water sparingly, otherwise it will thin out.
** Add the ground paste to the remaining strained parijata leaves water in the vessel and mix well. Now add in a little bit of water only if necessary. Do not add excess water as in all you will get about 2 cups of this prepared Virshe’ with the mentioned quantity ingredients above.
** Note : Solla pakli/ kudampuli/ kokam are added to impart tangy (Tart) taste, while they have their own medicinal properties too. I have no idea why this infusion/ decoction is prepared this way but I always believe in age old recipes handed down generations. and sometimes just follow what Amma says. You can add any one of the three mentioned above.
** I have no idea of what solla pakli is called in English. But, in Mangalore we get it at Ganpayya and Sons near Car Street Flower Market. Kudampuli also known as Black Kokum Mangostine and is available in almost all South Indian Stores. These are extensively used in curries by South Indian's especially from Kerala and is similar to kokum.
** Kokam is again that fruit which is known to almost as it is extensively used throughout India especially in the state of Maharashtra and in southern parts of India. A well known fruit that is available during summer month, sundried and prepared into syrup or stored in dried form to be used later on. Kokum is known widely for its medicinal properties too.
** Note : Out of the three mentioned above you can use any one though traditionally Sollapkli is used but I have successfully used both kudumpuli and kokum too. For many out there Kokum is sure to be available in some nearby stores for sure. I have included pictures below of all three for better understanding of the ingredients.
** For Seasoning/ Tempering : Heat 1 tsp of homemade Cow’s Ghee/ Toop in a small pan, when melted add in 5-6 freshly crushed garlic/ losun/ lehsun with skin and fry for a few minutes till the color changes slightly. When done, remove and add this to the simmering Virshe’.
** Note : Please use fresh homemade ghee for tempering the Virshe’ and DO NOT USE OIL. This Virshe’ is exclusively for health benefit and YOU HAVE TO USE GHEE and oil is simply No-No in Ayruveda. You can use store bought cow's ghee too, there are good ones available in reliable stores.
** Note : If you do not like adding of the garlic cloves with skin, you may remove the skin and fry the cloves too. But the skin of garlic has lots of health properties, not to forget the excellent aroma it imparts. Also chewing the garlic added into the Virshe’ with skin is more beneficial to health. So it is entirely upto you how you add on the garlic.
** “Parijata Panna Virshe’/ Night Jasmine Leaves Tea”… Is done and ready to be served. Always serve Virshe’ steaming hot, in the mornings, especially after a good oil bath. Do remember to remove with a spoon the added on Solla pakli/ kudampuli/ kokam before serving though garlic can be retained. Tastes awesome especially during winter/ monsoon season. Enjoy Parijata leaves Virshe’ by sharing with your family members and friends too.
** Remember to drink Virshe’ always in limits and do not consume the same in excess. One small glass is sufficient for one elderly person, while youngsters can have in a smaller dose. Also the same can be consumed only once in a day, once a week or in a gap of 10 days, that’s it, it produces heat to the body, hence the inclusion of ghee, so be careful.
** Wishing all my friends, a healthier lifestyle. Do not forget your roots or traditional recipes, they have always benefited our ancestors and I am sure they will vouch for the same. Modernization has taken us all away from our roots and we are depending more on chemical based medicines, while they are absolutely necessary, no harm in trying or adding on traditional recipes along with the same too.
** Note : If you have any suggestions or method of preparation that differs from my mothers please feel free to mention in comments. You can also send me your own recipe, of which if I have access to will definitely try out and share the same here giving proper credentials. Thank you for being kind enough and reading through the long writings. But they become necessary to be told repeatedly and not ignored as they are equally important.
** Including two links below of “Virshe” recipes posted in the blog before. One is prepared with double jasmine leaves powder, while the other is with the bark of tree. You can try them out too, if they are available in your vicinity.
** Disclaimer : Please Do excuse if there are mistakes or some important points left out in this particular method of Virshe’. I have written it to the best of my knowledge as taught to me by my mother and that which she learnt from my grandmothers. If any point is missed out it is not intentional and if you know something more that I have missed out on, please be kind enough to send me a mail or leave a comment on the same. This Virshe’ recipe is not copied or taken from anywhere else and solely learnt from my Mother. Thank you.
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