Wednesday, July 21, 2010

Bael dried fruits make excellent aromatic teas

For many addicted drinkers of aromatic teas, Bael Tea ( Aegle marmelos, Bengal quince teas ) ranks among the most delicious drinks, hot or iced, available on Earth. It is also the most efficient tea against constipation and doesn't cause flatulence. Bael fruit yields its properties to water, either by decoction or maceration.The pulp yields mucilage and pectin to cold water.
A traditional remedy to insomnia the fruit is also used against such ailments as diarrhea, dysentery, intestinal parasites, dryness of the eyes, and the common cold.

In Wikipedia:

Medicinal Uses
"... The fruit is eaten fresh or dried. If fresh, the juice is strained and sweetened to make a drink similar to lemonade, and is also used in making sharbat, a refreshing drink where the pulp is mixed with lime juice. If the fruit is to be dried, it is usually sliced first and left to dry by the heat of the sun. The hard leathery slices are then placed in a pan with several litres of water which is then boiled and simmered. As for other parts of the plant, the leaves and small shoots are eaten as salad greens...."

Ritual uses
"... In Hinduism, Bel(Bilwa) tree is very sacred. It is used in worshipping of God Shiva. Hindus believe that God Shiva will be pleased with Bilwa Pattra Puja. The importance of this tree in worshipping of Shiva is mentioned in several sacred books...In the traditional culture of Nepal, the Bael tree is part of an important fertility ritual for girls known as the Bel baha..."


"... Bael is indigenous to dry forests on hills and plains of central and southern India, southern Nepal, Sri Lanka, Myanmar, Pakistan, Bangladesh, Nepal, Vietnam, Laos, Cambodia and Thailand. It is cultivated throughout India, as well as in Sri Lanka, northern Malay Peninsula, Java in the Philippines and Fiji Islands..."

Herbs, spices, Hoya and other plant collections are for sale on Plant care is available in various posts of this blog. Contact :

Find all Aleyagarden posts on

No comments:

Post a Comment