Nutgrass
Other Names : Cyperus rotundus , coco-grass, purple nut sedge, red nut sedge, Khmer kravanh chruk, nutgrass, Xiang Fu, nut grass, Cyperi Rhizoma, Rhizoma Cyperi, Mushtaka
Special Precautions of Nutgrass
Benefits and uses of Nutgrass are
The decoction of the roots and tubers are excellent antidote to all poisons. A paste of the fresh tubers applied to the breast acts as an effective galactagogue. The root is often used for developing high memory. This herb also harmonizes the liver, spleen, and pancreas. The grass is anthelmintic, anti-fungal, anti-parasitic, anti-rheumatic, antispasmodic, aphrodisiac and astringent. It cures kapha and pitta disorders, dyspepsia, vomiting, indigestion, thirst, worm troubles, cough, bronchitis, dysuria, and poisonus affections. It is used as an insect repellent, for perfuming clothing.
- In traditional Chinese medicine it is considered the primary qi regulating herb.
- The plant is mentioned in the ancient Indian ayurvedic medicine Charaka Samhita (ca. 100 CE). Modern ayurvedic medicine uses the plant, known as musta or musta moola churna, for treating fevers, digestive system disorders, dysmenorrhea and other maladies.
- Arabs of the Levant traditionally use roasted tubers, while they are still hot, or hot ashes from burned tubers, to treat wounds, bruises, carbuncles, etc. Western and Islamic herbalists including Dioscorides, Galen, Serapion, Paulus Aegineta, Avicenna, Rhazes, and Charles Alston have described medical uses as stomachic, emmenagogue, deobstruent and in emollient plasters.
- Modern alternative medicine recommends using the plant to treat nausea, fever and inflammation; for pain reduction; for muscle relaxation and many other disorders.
- Several pharmacologically active substances have been identified in Cyperus rotundus: α-cyperone, β-selinene, cyperene,, patchoulenone, sugeonol, kobusone, and isokobusone, that may scientifically explain the folk- and alternative-medicine uses. A sequiterpene, rotundone, so called because it was originally extracted from the tuber of this plant, is responsible for the spicy aroma of black pepper and the peppery taste of certain Australian Shiraz wines.
