Youngia japonica (L.)DC.- Choti  Dudhali (छोटी दुधली)

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stara1982 March 31, 2022 Uncategorized

Family: Asteraceae
Synonym: Prenanthes japonica, Crepis japonica
Common Name: Asiatic or oriental false]hawk’s beard. Japanese Hawkweed
Local Name- Choti  Duhali (छोटी दुधली)

 Choti  Dudhali is  a cosmopolitan  edible weed of North Western Himalayas  with  rich medicinal value. It is commonly seen growing  in moist shady places in garden, orchards , waste ground, cultivated fields, roadsides,  mountain slopes, mountain valleys, forests and forest margins  upto at  an altitude of 3500m.

 Choti  dudhali edible plant parts

 Choti  Dudhali superficially resemble either with Sonchus asper. or Taraxaccum officinale where seedlings develop into rosette green foliage, but unlike  to these plants  its leaves are hairy.  Unlike Taraxaccum officinale (Duhali)  where flowering stalks are unbranched and smooth, with only one type of leaves, this plant is with  dimorphic leaves. The upper leaves are more linear and lack stalk.  choti  dudhali  has leaves on flowering stems and can become highly branched. In the rosette  stage it is much thicker. Like Sonchus asper  and Taraxaccum officinale  its leaves also yield milky sap (Dudh) when torn that’s why these plants are given the local name  Dudhali . But as the flowers of this plant are comparatively  smaller  than other two, so it is locally called as  choti  dudhali  It is propagated by seeds

A plant of  choti  dudhali,

 Antioxidant, antiallergenic, antiviral and antitumor properties have been reported from this plant 1,  so choti  dudhali needs to be included in the food plate as a source of food and medicine. Young leaves of this plant can be taken both raw  or cooked. As leaves are bitter in taste these can be added to parantha, pakoras, kachru (Chilla)  and other traditional dishes of Western Himalayas in small amounts. Young leaves can be cooked  as leafy  vegetable saag along with other available  greens.

.Choti  Dudhali is harvested from the wild as a source of food and medicine for local personal uses.  It is an excellent  forage for grazing livestock as it is considered to enhance the milk yield of milch cattle. .Choti  Dudhali  can  also be grown as ornamental plant in garden.

Choti  Dudhali Plant:

Plant is erect, glabrous or sparsely hairy, annual to biennial herbs , 15-60 cm high.

Stem slender, solitary, with many flowering branches.

Leaves chiefly radical and rosette-forming, oblanceolate, obovate, pinnately lobed or pinnatifid, membranous, 5-15* 1.5-4 cm;  cauline leaves few, smaller.

Close-up of  choti  dudhali,

Heads many, yellow, homogamous, ligulate, 5-8 * 2-3mm, arranged in terminal, corymbose, pedunculate panicles. Involucral bracts 6-8; narrowly oblong, green, erect.

Achenes reddish-brown, flattened, ca 2mm long, finely ribbed.

Pappus white, longer than the achenes.

 Young leaves or plant  of choti  dudhali are best harvested for edible uses from winter to spring  or rainy season of the year

Edible Uses

Young leaves and young plants  are eaten both  raw or cooked. Raw these are taken as a salad and cooked plant is taken as a food supplement in  saag, kachru, paratha etc.

Saag:

 Ingredients:

Above ground parts of choti  dudhali and other wild potherbs,of winters like Cardamine hirsuta, Stellaria media, Trifolium repens etc 1 kg; mustard oil, 2 tablespoons; coriander powder 1 tablespoon; fenugreek powder, ½ table spoon; cumin seed ¼ tablespoon; turmeric powder, 1/4 tablespoon; red chilies, 2-3; chopped onions 2-4; garlic, 4-5 cloves; ginger paste ½ table spoon and salt according to taste.

Method:

Boil chopped plant parts and they become soft. Then mesh manually or in a mixer. Then sauté with hot mustard oil and the spices listed before in sequence. This sauted saag is then ready and can be served as such or can be mixed with 2 or 3 chopped onion and cooked for another 2 to 3 minutes before serving.

  Saag from choti  dudhali & other wild greens.

 Pakoras:

Ingredients:

Fresh leaves  of choti  dudhali,250 g; besan (black gram flour) or corn flour,1/2 kg ;mustard oil, 10-12 table spoon; 1 cup fresh coriander plus curry and mint leaves (chopped), 5-6 green chilies, ½ table spoon turmeric powder, 2-3 medium sized chopped onions, 2-3 medium sized finely chopped potato and salt according to taste.

Method:

Make a paste of leaves, chopped potatoes, basen and spices listed above. Mix well and make a small ball of this paste. Put mustard oil in a fry pan and give these balls a deep fry.Repeat this process till the whole paste is over. Pakoras are now ready to serve. Serve these hot with chutney or tomato-ketchup.

Kachru or sosaru:

Kachru is a traditional dish of Western Himalaya cooked as chilla with spices and basen or corn flour. It is served as an evening snack with tea/ chutney/tomato ketch-up.

Ingredients:

For preparing a kachru, ingredients required are 500 fresh leaves of  of choti  dudhali, 300g besan (black gram powder) or corn flour. 1 cup amount fresh coriander leaves,1/2 tablespoon ajwain, 3-5 green chillies, ½ table spoon turmeric powder, 2-3 chopped onions and salt according to taste

Method:

Make a paste of leaves, besan or corn flour and spices. Heat some oil on a flat heating pan. Put this paste over a pan and cook for 15 to 20 minutes then kachru will be ready to serve.

Kachru or sosaru from  choti  dudhali

Seek professional advice before treating this plant medicinally. 

Medicinal Uses:

 Choti  dudhali is locally  considered as a  blood purifier.  Antioxidant, antiallergenic, antiviral and antitumor properties have been reported from this plant1,so it is helpful to boost immunity and improve health. The plant is antitussive and febrifuge 2. It is also used in the treatment of boils and snakebites2.For reducing pyrexia, detoxification and atopy. Internally the plant is helpful  for the remedies of cold, sore throat, and diarrhoea, and externally as medicated paste to relieve shingles 3,4.On the other hand, the juice of the root possesses antilithic properties 5.The leaves of  choti  dudhali  applied to wounds act as a styptic and heal them quickly.it is taken as  appetizer, blood purifier and helpful to cure constipation and boils 6  

Chemical constituents:

 Sesquiterpenes: glucozaluzanin C, crepiside E, crepiside G, crepiside B, crepiside A, crepiside H, crepiside I, crepiside D, crepiside C, crepiside F.Flavonoids: luteolin-7-O-glucoside

Other metabolites: 3,5-di-O-dicaffeoylquinic acid, 3,4-di-O-caffeoylquinic acid  7,8 

Other uses:  

Choti  dudhali  is a forage for  livestock, it is considered to enhance milk yield in milch cattles. After flower stalks have appeared mashed leaves can be used to soothe insect bites/stings 9. 

References:

1. da Silva, L. D. A. R., dos Santos Moreira, N., dos Santos Nascimento, L. B., Leal-Costa, M. V., & Tavares, E. S. (21.012). Foliar morphoanatomical characterization of medicinal plant Youngia japonica (L.) DC (Asteraceae). Planta Medica, 78(11), PL4.

2. Duke. J. A. and Ayensu. E. S. (1985): Medicinal Plants of China Reference Publications, Inc. ISBN 0-917256-20-4

3.  Munira, S.; Kabir, H.; Bulbul, I.J.; Nesa, L.; Muhit, A (2018,).; Haque, I. Pharmacological activities of Youngia japonica extracts. Annu. Res.Rev. Biol.  25, 1–14.

4.   Ooi, L.S.; Wang, H.; He, Z.; Ooi, V.E (2006). Antiviral activities of purified compounds from Youngia japonica (L.) DC (Asteraceae,Compositae). J. Ethnopharmacol.  106, 187–191.

5.  Rahman, A.H.M.M. (2018) : An ethnobotanical investigation on Asteraceae family at Rajshahi,

6. Acharya, E., & Pokhrel, B. 2006. Ethno-medicinal plants used by Bantar of Bhaudaha, Morang, Nepal. Our nature. 4(1):96-103. https://doi.org/10.3126/on.v4i1.50

7.   Miyase, T.; Ueno, A.; Noro, T.; Kuroyanagi, M.; Fukushima, S (1985). Studies on sesquiterpene glycosides from Crepis japonica Benth.Chem. Pharm. Bull.  33, 4451–4456.

8. Ooi, L.S.; Wang, H.; Luk, C.-W.; Ooi, V.E (2004). Anticancer and antiviral activities of Youngia japonica (L.) DC (Asteraceae, Compositae).J. Ethnopharmacol. , 94, 117–122.

9.https://www.foragingtexas.com/2008/03/japanese-hawkweed.html

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