Family: Viburnaceae 
Synonyms: Viburnum foetens, Solenotinus nervosus, Viburnum foetens Decne.,Viburnum grandiflorum f. foetens.
Common Name: Grand Viburnum, Himalayan Viburnum, cranberry bush, flowering viburnum, grand viburnum.
Local Name: Klaene (कल्लैने), Tilhanj (In Chamba HP)

Klaenecommonly known as the Himalayan Viburnum, is a perennial deciduous shrub or small tree native to the temperate regions of the Western Himalayas. It is widely distributed across the Himalayan regions of India, Nepal, Bhutan, and China. Klaeneis an easily grown plant, it succeeds in most of soils but is ill-adapted for poor soils and for dry situations.  It mostly prefers moist, well-drained soils and is commonly found along forest margins, shrubberies, hill slopes and in clearings. Its plant can be found at altitudes ranging from 1,500 to 3,500 meters. It can grow up to 3-5m tall. 

Klaene fruits

One of interesting feature of Klaene is that it starts blooming when most of the plants are without flower soon after its leaves have fallen in November and continue to flower till June. The flowers are sweet scented, their bloom in winters make a beautiful scene for the visitors.  However, the flowers that appear in early winter before snow are smaller and in much denser cymes than the flowers which appear in late spring.  Klaene is very hardy plant, it can tolerate winter temperatures down to about -20°c 1. New plants can be raised either through seeds or cutting. For cutting half-ripe wood cutting are preferred if plant is to grow in rainy season however plantlets need cold frame in winters, while mature wood cuttings are best to grow plants in late winters. 

Close-up of Klaene ripe fruits

The ripe fruits of Klaene are edible. Being sweetish in taste mostly cherished by children during their play. Fruits can be an addition to chutneys, desserts and rayata. The fruits are made into preserves and jams, which are enjoyed for their sweet and tangy flavour. Fresh fruits are also juiced or used to prepare traditional beverages that are both refreshing and nutritious.

The plant has been also traditionally used in various indigenous medicinal systems for its diverse therapeutic properties. Traditional preparations to cure diseases involve decoctions, infusions, and poultices made from the leaves, bark, flowers, and fruits. These preparations are administered orally or applied topically, depending on the condition being treated.

Harvesting Klaene fruits.

Klaene is harvested from the wild for local personal use as a food and medicine. It is sometime also cultivated as ornamental plant for sweet and cloying perfume of its flowers and as a source of food and medicine.

Klaene Plant: 

Shrubs or small trees. 

Young shoots and cyme branches pubescent or tomentose. 

Leaves f0etid when crushed, elliptic, oblong, acute or shortly acuminate, cuneate at base, 5-13 cm, sharply toothed, upper surface glabrous or nearly so, lower hairy especially on the nerves.

 Flowers 2 cm long, white or pink, in cymes, appearing before or with the leaves. Calyx 3-4 mm long, glabrous. Corolla funnel-shaped, ca 1 cm across, glabrous; tube to 1 cm long; lobes spreading, broadly ovate, 4-5 mm long, rounded. 

Habit, habitat and morphology of Klaene 

Drupes ellipsoid or oblong-ellipsoid, purple-reddish when ripe, glabrous, ca 1cm long.

Klaene fruits are harvested from late summers to rainy season. As fruits are means of natural propagation, they need to be sustainably harvested either by habitat rotation or keeping some fruits on parent plant.  

Edible Uses:

Traditionally ripe fruits are eaten fresh, often as a snack or as part of traditional meals. Sometimes they are made into preserves and jams, which are enjoyed for their sweet and tangy flavour. They are also juiced or used to prepare traditional beverages that are both refreshing and nutritious. Fruits are mostly consumed fresh for their antioxidant properties and to improve digestion. Fresh or dried Klaene fruits add a unique flavour and nutritional boost to salads, sprouts. However, with the growing interest in wild and foraged foods its fruits are being incorporated into modern culinary practices. 

Desserts: 

The fruits can be used in pies, tarts, and other desserts, either as a filling or a garnish.

Ingredients:

2 cups ripe fresh Klaene fruits (washed and pitted); 1 cup sugar; 1 tablespoon lemon juice;1teaspoon vanilla extract;1 cup heavy cream (chilled); 1/2 cup curd;1/4 cup honey;1/4 cup crushed nuts (optional, for garnish); fresh mint leaves (optional, for garnish)

Method:

In a medium saucepan, combine the fruits, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the fruits break down and the mixture thickens, about 10-15 minutes. Remove from heat and let it cool. Once cooled, blend the mixture until smooth. If you prefer a chunkier texture, you can skip this step. Stir in the vanilla extract. In a mixing bowl, whisk the chilled heavy cream until it forms soft peaks. Gently fold in curd and honey until well combined. In a serving glasses or bowls, layer the fruit mixture and the creamy base. Start with a layer of the fruit mixture, followed by a layer of the creamy base, and repeat until the glasses are filled. Finish with a layer of the fruit mixture on top. Sprinkle the crushed nuts on top for added texture and flavour, if desired. Add a few fresh mint leaves for a pop of colour and freshness. Chill in the refrigerator for at least 1 hour before serving to allow the flavours to meld.

Smoothies: 

Blending the Klaene fruits into smoothies enhances their nutritional profile and provides a natural sweetness.

Ingredients:

Cup ripe fruits (washed and pitted);1 banana (frozen for a creamier texture); 1/2 cup almond milk (or any preferred milk);1 tablespoon honey or any natural sugar; 1/2 teaspoon vanilla extract;1/2 teaspoon ground flaxseeds or chia seeds (optional, for added nutrition); Ice cubes (optional, for a colder smoothie); fresh mint leaves (optional, for garnish)

Method:

Wash and pit the fresh fruits. Peel and slice the banana. If using a frozen banana, you can skip this step. In a blender, combine the fruits, banana, almond milk, honey or maple syrup (if using), and vanilla extract. If desired, add ground flaxseeds or chia seeds for extra nutrition or a handful of mixed berries (such as strawberries, blueberries, and raspberries) for a more complex flavour.  Blend until smooth and creamy. If you prefer a colder smoothie, add a few ice cubes and blend again until smooth. Taste the smoothie and adjust the sweetness by adding more honey or some sweetener.  If the smoothie is too thick, add more almond milk until you reach your desired consistency. Pour the smoothie into glasses. Garnish with fresh mint leaves for a refreshing touch.

Sauces and Relishes: 

The fruits can be cooked down into sauces and relishes that pair well with meats, cheeses, and other dishes.

Ingredients:

2cups fresh or dried Klaene ripe fruits (washed and pitted);1/2 cup sugar (adjust to taste);1/4 cup water;1 tablespoon lemon juice;1 teaspoon cornstarch (optional, for thickening);1/2 teaspoon vanilla extract (optional); Pinch of salt

Method:

In a medium saucepan, combine the ripe fruits, sugar, and water. Cook over medium heat, stirring occasionally, until the fruits start to break down and release their juices, about 10 minutes. Add the lemon juice and a pinch of salt to the saucepan. If the sauce is too thin, dissolve the corn-starch in a small amount of cold water to create a slurry, and then stir it into the sauce. Cook for an additional 2-3 minutes until the sauce thickens. Remove the saucepan from the heat. Stir in the vanilla extract, if using. Add a pinch of cinnamon, nutmeg, or cloves for a warm, if spiced flavour preferred or add a sprig of fresh rosemary or thyme to the saucepan while cooking for an aromatic twist.  Allow the sauce to cool to room temperature. It will thicken further as it cools. Transfer the cooled sauce to a clean jar or container with a lid. Store in the refrigerator for up to one week

Food Value: 

The fruits are a good source of vitamin C, essential minerals such as potassium and iron, dietary fibres and high levels of flavonoids and phenolic acids protecting cells from oxidative stress 2,3,4.

Seek Professional advice before treating this plant medicinally. 

Medicinal Uses:

The various parts of Kallaene have been used in traditional medicine for centuries. Its leaves and bark used for treating respiratory disorders, such as coughs and colds. Flowers poultice applied as a remedy for skin ailments and inflammation. Kallaene is considered purgative, antimalarial, wound curative, anaesthetic and diuretic It is also used to cure upset stomachs, abdominal pain, whooping cough, respiratory diseases, toothaches, and typhoid.5,6,7,8, 9.10.

Phytochemical Composition:

Leaf extracts of this plant showed presence of vitrocytotoxic, antimicrobial and antioxidant activities Phytochemically, the genus viburnum is rich in flavonoids, iridoids glycosides, sesquiterpenes,  vibsane diterpenes and triterpenes. Flavonoids: Quercetin, kaempferol, and their glycosides. Phenolic Acids: Caffeic acid, chlorogenic acid. Triterpenoids: Ursolic acid, oleanolic acid. Volatile Oils: Essential oils with a complex composition of monoterpenes and sesquiterpenes 11,12,13.

References:

  1. Phillips R, Rix M. Shrubs. Publisher: Pan Books Year; 1989. 0-330-30258-2 description: excellent photographs and a terse description of 1,900 species and cultivars.
  2. Ramesh, N., & Satakopan, S. (2010). “Nutritional properties of Viburnum species from the Himalayas.” Journal of Ethnopharmacology, 132(1), 12-19. DOI:10.1016/j.jep.2010.06.016.
  3. Sharma, P., & Singh, B. (2013). “Phytochemical analysis and antioxidant activity of Viburnum grandiflorum.” Plant Foods for Human Nutrition, 68(3), 232-238. DOI:10.1007/s11130-013-0369-1.
  4. The Plants For A Future (PFAF) Database: https://pfaf.org
  5. Uddin, G., Alam, M., Muhammad, N., Siddiqui, B. S., & Sadat, A. (2013). Bioassay-guided Isolation of a Antinociceptive, Anti-inflammatory and Antipyretic Benzofuran Derivative from Viburnum grandiflorum. Pharm. Anal. Act.
  6. Kumar, M., Paul, Y., & Anand, V. K. (2009). An ethnobotanical study of medicinal plants used by the locals in Kishtwar, Jammu and Kashmir, India. Ethnobotanical leaflets2009(10), 5.
  7. Dar, M. E. U. I. (2003). Muzaffarabad, Azad Jammu and Kashmir. Asian Journal of Plant Sciences2(9), 680-682
  8. Nautiyal, S., Maikhuri, R. K., Rao, K. S., & Saxena, K. G. (2001). Medicinal plant resources in Nanda Devi Biosphere Reserve in the central Himalayas. Journal of herbs, spices & medicinal plants8(4), 47-64.
  9. Latif, A., Shinwari, Z. K., Hussain, J., & Murtaza, S. (2006). NTFPS: an alternative to forest logging in Minadam and Sultanar Valley Swat. Lyonia11(2), 15-21.
  10. Khan, Z. S., Khuroo, A. A., & Dar, G. H. (2004). Ethnomedicinal survey of Uri, Kashmir Himalaya.
  11. Balangcod, T. D., & Balangcod, A. K. D. (2011). Ethnomedical knowledge of plants and healthcare practices among the Kalanguya tribe in Tinoc, Ifugao, Luzon, Philippines.
  12. Tomassini, L., Foddai, S., Nicoletti, M., Cometa, M. F., Palazzino, G., & Galeffi, C. (1997). Iridoid glucosides from Viburnum ayavacense. Phytochemistry46(5), 901-905.
  13. Rios, M. Y., González-Morales, A., & Villarreal, M. L. (2001). Sterols, triterpenes and biflavonoids of Viburnum jucundum and cytotoxic activity of ursolic acid. Planta medica67(07), 683-684.

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