Witnessed by: Ayurveda
Kaseru sedge (Scirpus grossus), of the Cyperaceae family. Tall marsh sedge with sharply triangular stems, rising from a creeping rhizome that swells into small dark tubers; native range: marshes, tank margins and paddy edges across India and tropical Asia. Globally recognized as kaśeru · kaśeruka in Sanskrit, kaseru in Hindi, keshur in Bengali, and kaseru sedge, greater club-rush in English. The part used is tuber. Small, blackish, rounded tubers, white and crisp within, sweet with an astringent finish, cool on the tongue.
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.
KASERU SEDGE
IDENTITY
Name
- Common
- kaseru sedge
- Scientific name
- Scirpus grossus L.f.
- Family
- Cyperaceae
Form
- Part used
- tuber
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura) · astringent (kashaya)
Temperature
- Ayurveda
- cooling (shita)
PRACTICE
Virtue
Actions
- Ayurveda
- pittahara, raktapittahara (checks bleeding of the hot kind), dahaprashamana (relieves burning), trishnanigrahana (quenches thirst), mutrala (diuretic), balya (strengthening), vrishya (aphrodisiac), stanyajanana (promotes milk)
Cautions
- Contraindications
- cold, kapha-laden conditions with a sluggish digestion — it is heavy and sweet
- Toxicity
- an edible tuber eaten as food; no toxicity on record
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