Witnessed by: Ayurveda
Mahameda (Polygonatum cirrhifolium), of the Asparagaceae (formerly Liliaceae) family. Erect Himalayan perennial herb from a thick fleshy rhizome, the narrow whorled leaves ending in curling tendril-like tips; native range: Alpine and sub-alpine Himalaya from Kashmir eastward through Nepal into western China, on open slopes and shrubberies at 2500–4000 m. Globally recognized as mahāmedā, mahāśrāvaṇī in Sanskrit, mahameda in Hindi, and whorled Solomon's seal, mahameda in English. The part used is rhizome (root tuber). A stout, pale, fleshy rhizome, sweet and mucilaginous when chewed, slippery and starchy with no bitterness.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
MAHAMEDA
IDENTITY
Name
- Common
- mahameda
- Scientific name
- Polygonatum cirrhifolium (Wall.) Royle
- Family
- Asparagaceae (formerly Liliaceae)
Form
- Part used
- rhizome (root tuber)
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura)
Temperature
- Ayurveda
- cooling (shita)
PRACTICE
Virtue
Actions
- Ayurveda
- jivaniya (vitalising), brimhana (nourishing), balya (strengthening), vrishya (aphrodisiac), stanyajanana (galactagogue) and daha-prashamana (allays burning)
Cautions
- Contraindications
- kapha excess, sluggish digestion (mandagni), obesity and heavy congestion — the root is sweet and building
- Toxicity
- no toxicity recorded for the rhizome in dose
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