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Andrographis paniculata, commonly known as creat or green chireta,[2] is an annual herbaceous plant in the family Acanthaceae, native to India and Sri Lanka. It is widely cultivated in Southern and Southeastern Asia, where it has been traditionally used to treat infections and some diseases. Mostly the leaves and roots were used for medicinal purposes. The whole plant is also used in some cases.


Azadirachta indica, commonly known as neem, nimtree or Indian lilac,[3] is a tree in the mahogany family Meliaceae. It is one of two species in the genus Azadirachta, and is native to the Indian subcontinent, i.e. India, Nepal, Pakistan, Bangladesh, Sri Lanka, and Maldives. It is typically grown in tropical and semi-tropical regions. Neem trees also grow in islands located in the southern part of Iran. Its fruits and seeds are the source of neem oil.


Ocimum tenuiflorum (synonym Ocimum sanctum), commonly known as holy basil, tulasi (sometimes spelled thulasi) or tulsi, is an aromatic perennial plant in the family Lamiaceae. It is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics. Tulsi is cultivated for religious and traditional medicine purposes, and for its essential oil. It is widely used as a herbal tea, commonly used in Ayurveda, and has a place within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves. The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai: กะเพรา kaphrao);[2] it is not the same as Thai basil, which is a variety of Ocimum basilicum.


Justicia adhatoda, commonly known in English as Malabar nut, adulsa, adhatoda, vasa, or(বাসক) vasaka,[2][3], અરડૂસી (in Gujarati), अडूसा (in Hindi), is a medicinal plant native to Asia, widely used in Siddha Medicine, Ayurvedic, homeopathy and Unani systems of medicine. The plant's native range is the Indian subcontinent (Assam, Bangladesh, India, Nepal and Sri Lanka), Laos and Myanmar. It has been introduced elsewhere. CORIANDER

Coriander (/ˌkɒriˈændər, ˈkɒriændər/;[1] Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley, and in North America the stems and leaves are usually called cilantro (/sɪˈlæntroʊ, -ˈlɑːn-/).[2] All parts of the plant are edible, but the fresh leaves and the dried seeds (as a spice) are the parts most traditionally used in cooking.Most people perceive the taste of coriander leaves as a tart, lemon/lime taste, but a smaller group of about 3–21% of people tested (depending on ethnicity) think the leaves taste like dish soap, linked to a gene which detects some specific aldehydes that are also used as odorant substances in many soaps and detergents. Coriander is native to regions spanning from Southern Europe and Northern Africa to Southwestern Asia. It is a soft plant growing to 50 cm (20 in) tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals pointing away from the center of the umbel longer (5–6 mm or 0.20–0.24 in) than those pointing toward it (only 1–3 mm or 0.039–0.118 in long). The fruit is a globular, dry schizocarp 3–5 mm (0.12–0.20 in) in diameter. Pollen size is approximately 33 microns.


Marsilea quadrifolia is a herbaceous plant found naturally in central and southern Europe, Caucasia, western Siberia, Afghanistan, south-west India, China, Japan, and Vietnam, though it is considered a weed in some parts of the United States, where it has been well established in the northeast for over 100 years.[1] Its common names include four leaf clover; European waterclover (USA); sushni (India); aalaik keerai (Tamil).