Sabtu, 02 November 2013

Daun Seribu / Achillea millefolium L

Nama latin: Achillea millefolium

Nama daerah: Godong sewu; Daun hidung berdarah; Gandana; Momadra

Deskripsi tanaman: Herba (Rumput – rumputan)tinggi 15-50 cm. Daun bercangap menyirip, pada masa vegetatif, daun tumbuh membentuk roset, karena batang belum muncul di atas tanah, lebar anak daun hanya 2 mm. Bunga pada tandannya membentuk payung berwarna kemerahan atau putih, tabungnya berwarna kuning, pada saat berbunga tangkainya tumbuh cepat sehingga tampak ruasnya memanjang. Buahnya kecil-kecil dan kulit tidak pecah.

Habitat: Tumbuh baik pada ketinggian tempat 900-1500 m dpl.

Bagian tanaman yang digunakan: Seluruh bagian tumbuhan

Kandungan kimia: Akhileina; Stakhidrina; Kholina; Polina; Apigenin; Inulin; Flavon; Glikosida benzaldehidsianhidrin; Zat samak; Asparagin; Minyak lemak.

Khasiat: Diaforetik; Antipiretik; Diuretik; Hipotensif; Antiseptik.

Nama simplesia: Achilleae millefolli Herba


Resep tradisional:


Gangguan syaraf:
Daun seribu kering 30 g; Air 2 gelas, Daun direbus hingga cairannya tinggal 1 gelas, Diminum setiap jam
Gangguan pencernaan:
Daun seribu ditumbuk halus 1 sendok makan; Madu 1 sendok makan, Keduanya diaduk menjadi satu, Sehari minum 3 kali; tiap kali minum 1 cangkir; setiap hari hendaknya makan buah pepaya.
 Gangguan pencernaan:
Daun seribu ditumbuk halus 1 sendok makan; Madu 1 sendok makan, Keduanya diaduk menjadi satu, Sehari minum 3 kali; tiap kali minum 1 cangkir; setiap hari hendaknya makan buah pepaya.

Untuk obat nyeri haid:
Yang  dipakai  20 gram daun Achillea millefolium, dicuci dan direbus dengan 1 gelas air selama 15 menit, seteiah dingin disaring. Hasil saringan diminum sekaligus

Gangguan syaraf:
Daun seribu kering 30 g; Air 2 gelas, Daun direbus hingga cairannya tinggal 1 gelas, Diminum setiap jam
Selain buah, daun pohon anggota famili Moraceae itu juga berkhasiat menurunkan kadar gula darah. Begitulah hasil riset ilmiah C Perez, peneliti di Fakultas Kedokteran Universidad de Extremadura, Badajos, Spanyol. Ia memberikan ekstrak air daun tin kepada 13 tikus pengidap diabetes selama 3 pekan. Hasilnya, gula darah tikus turun signifikan. Perez menyebutkan kemampuan daun tin menurunkan gula darah lantaran memiliki senyawa aktif yang berfungsi mirip insulin. Insulin merupakan hormon yang diproduksi sel betapankreas untuk menurunkan kadar gula berlebih dalam darah.

  Gangguan syaraf
Daun violces secukupnya; Daun leng-lengan secukupnya; Daun seribu secukupnya; Daun Sambang darah secukupnya; Air secukupnya, Semua bahan tersebut dididihkan, lalu setelah dingin disaring dengan kain bersih, Diminun sedikit demi sedikit sampai habis.


 Lemah syaraf
Akar valerian 30 g; Daun leng-lengan 20 g; Daun seribu 20 g; Daun sambang darah 20 g; Air 500 ml, Ramuan direbus sampai mendidih selama 15 menit, Diminum 3-4 kali sehari.






Daun seribu di Sumatera dikenal sebagai daun saribu sedangkan di Jawa disebut daun seribu, godong sewu, dan daun hidung berdarah. Orang Belanda menyebutnya duizenblad dan orang bule menyebutnya milfoil. Nama ilmiahnya Achillea millefolium L termasuk familia Asteraceae. Masih ada lagi sebutan untuk daun seribu yaitu blood wort atau daun hidung berdarah.
Dinamakan daun seribu karena daunnya lebat sekali seperti jarum dan lembut. Merupakan tumbuhan liar yang hidup di ladang-ladang datara rendah hingga ketinggian 1.700 meter di atas permukaan laut. Tergolong herba pendek setinggi 15-45 cm. bunganya bewarna putih, namun ada juga yang bewarna ungu muda dan merah, kuntum bunga kecil-kecil membentuk tandan seperti payung.
Baik bunga maupun daunnya yang kecil-kecil itu terlihat cukup indah, sehingga daun seribu ditanam juga sebagai tanaman hias. Daun seribu atau blood wort mempunyai daun dan bunga yang beraroma agak wangi karena kandungan minyak eternya.
Kandungan zat berkhasiat
Daun seribu dikalangan peracik jamu dikenal dengan nama simplisia Achilleae folium. Kandungan kimia berkhasiat obat pada daunnya antra lain minya atsiri, akilein, stakidrin (alkaloida), kolin, poliin, inulin, asam askorbat (vitamin C), minyak lemak, harsa, glikosida dan flavon. Sedangkan bunganya mengandung minyak atsiri, akilein, dan zat samak.
Kegunaan
Karena kandungan kimia itulah daun seribu sering digunakan para wanita untuk mengatasi gangguan pada alat reproduksi perempuan. Gangguan seperti ini biasanya datang ketika berlangsung menstruasi. Namun kerap kali juga akibat gangguan menstruasi tidak teratur tibanya.
Selain peluruh haid, daun seribu juga berkhasiat untuk peluruh kentut (obat masuk angin), peluruh keringat, pencahar (obat sembelit), dan penurun panas (obat demam).
Mengatasi gangguan selama haid
Satu genggam atau sekitar 15 gram daun seribu segar dan bunganya dicuci bersih. Tambahkan air 500 cc (½ liter) dan direbus. Biarkan mendidih 3 menit. Air rebusan disaring dan diminum setelah dingin.
Kalau tidak direbus, daun dan bunganya bisa juga diseduh atau direndam kedalam air panas selama 30 menit. Air seduhan disaring dan diminum setelah dingin.
Mengatasi haid yang tak teratur tibanya
Satu genggam daun seribu yang masih segar direbus dengan 3 gelas air. Biarkan terus mendidih hingga air rebusan tinggal satu gelas. Air rebusan ini diminum 3 kali sehari menjelang datang haid.
Kalau untuk mengurangi ganguan di atas, resep yang pertama bisa diminum 3-4 hari sebelum datang menstruasi. Atau air rebusan/seduhan diminum hingga rasa nyeri berkurang.

obat :
http://www.bodybuilding.com/store/mn/liver-stabil.html

ABRI FOLIUM

 ABRI FOLIUM
Nama Lain : Daun saga
Nama Tanaman Asal : Abrus precatorius ( L. )
Keluarga : Papilionaceae
Zat Berkhasiat Utama / Isi : Glisirizin sampai 15 %,
Ca-Oksalat
Penggunaan : Obat Sariawan
Pemerian : Bau lemah, rasa agak manis, khas
Bagian Yang Digunakan : Anak daun
Waktu Panen : Panen pertama dapat dilakukan setelah tanaman berumur 6 – 9 bulan.
Cara panenan daun yang praktis adalah dengan memangkas tanaman setinggi 25 – 30 cm dari tanah. Dengan cara ini diperoleh kenaikan produksi daun dibanding dengan cara dipetik tanpa dipangkas
Penyimpanan : Dalam wadah tertutup baik

 Sumatra : Thaga (Aceh), hasobe (Batak), kunderi (Lampung, sago batino (Minangkabau)

- Kalimantan : Saga (Sampit), taning bajang (Dayak)

- Jawa : saga areuy, saga cai (Sunda), saga telik, saga manis (Jawa)

- Nusa Tenggara : Maat metan (Timor). Piling-piling (Bali),

- Maluku : war kamasin, mali-mali

1. Nama tanaman

Nama lokal: saga

Nama herba: Abri Folium

2. Klasifikasi Tanaman

Divisi : Spermatophyta
Sub divisi : Angiosperrnae
Kelas : Dicotyledonae
Bangsa : Resales
Suku : Leguminosae
Marga : Abrus
Jenis : Abrus precatorius Linn
(Inventaris Tanaman Obat Indonesia,1994)

3. Morfologi Tanaman
Daunnya majemuk, berbentuk bulat telur serta berukuran kecil-kecil. Daun Saga bersirip ganjil dan memiliki rasa agak manis. Saga mempunyai buah polong berisi biji-biji yang berwarna merah dengan titik hitam mengkilat dan licin. Bunganya berwarna ungu muda dengan bentuk menyerupai kupu-kupu, dalam tandan bunga.

4. Kandungan Kimia
Daun maupun akar mengandung protein, vitamin A,B1, B6, C, kalsium oksalat, glisirizin, flisirizinat, polygalacturomic acid dan pentosan. Daun, batang dan biji : saponin dan flavonoid. Batang : polifenol. Biji : tannin. Akar : alkaloid, saponin dan polifenol.

Kandungan kimia adalah luteolin, Isoorientin, L-Abrine, Precatorin I, II, III, Abruquinone D, E, F, Abrussaponin I, II (lebih lengkap klik di sini).

Kegunaan dan Khasiat
Berkhasiat sebagai obat sariawan, obat batuk dan obat radang tenggorokan.

5. Habitat dan Penyebarannya

buah saga

Gambar 2. Buah saga

Tumbuhan ini banyak tumbuh secara liar di hutan-hutan, ladang-ladang atau sengaja dipelihara di pekarangan. Tumbuh dengan baik pada daerah dataran rendah sampai ketinggian 1000 meter di atas permukaan laut.

Nama latin: Abrus precatorius Linn

Nama daerah: Saga manis; Sogo telik; Si manis; Sagacai; Saga areuy; Piling-piling

Deskripsi tanaman: Perdu, merambat dan membelit, batang berkayu bercabang, batang muda berwarna hijau dan setelah tua berwarna hijau kecokelatan. Daun majemuk, berselang-seling, menyirip ganjil, anak daun bulat telur, warna hijau. Perbungaan bentuk tandan. Buah polong. Biji bulat telur, warna merah bernoda hitam

Habitat: Tumbuh liar di semak belukar dan sebagai tanaman pekarangan pada ketinggian 250-900 m dpl

Bagian tanaman yang digunakan: Akar; Daun; Biji

Kandungan kimia: Glisirhizin; Prekatorina; Abrin; Trigonelina; Kholina; Zat beracun toksalbumin glikosida; Hemoglutinin; Zat racun abrulin

Khasiat: Antiinflamasi; Diuretik; Antitusif; Parasitisida

Nama simplesia: Abri Folium


Resep tradisional:


Batuk
Daun saga 1 genggam; Buah adas 5 butir; Kayu pulasari 1/2 jari tangan; Air 110 ml, Direbus sampai mendidih , Diminum 1 kali sehari 100 ml.
Sariawan
Daun Saga 2 g; Daun Pegagan 2 g; Rasuk angin 1 g; Kulit kayu turi 1/2 jari tangan; Akar manis 1 jari tangan; Air 110 ml, Direbus sampai mendidih , Diminum 1 kali sehari 100 ml.

Sariawan :Daun tumbuhan ini, bila dikombinasikan dengan daun sirih, menjadi obat tradisional yang ampuh mengatasi seriawan.[1] Khasiat ini berasal dari beberapa bahan aktif abrus lactone, asam abrusgenat, dan turunan metilnya. Daunnya juga mengandung glycyrrhizin.


Wasir
Daun saga 1 genggam; Herba Pegagan 1 genggam; Daun Patikan Cina (serbuk)1 sendok teh; Akar Kelembak (serbuk)1/2 sendok teh; Rimpang temu lawak 7 keping; Air 110 ml , Direbus sampai mendidih, Diminum 1 kali sehari 100 ml.



Sari Asih: As a traditional helps to reduce fatigue.

Sari Asih: Curcumae Rhizoma, Retrofracti Fructus, Abri Folium, Blumeae Folium.



Batuk : Composition: Zingiberis Rhizoma, Foeniculli Fructus, Abri Folium, Thymi Herba, Cumini Fructus   

Batuk :
1. Thymi herba ekstrak
2. Abri folium ekstrak
3. Olevin foeniculi
4. Olevin menthae piperitae



Batuk :

 (Obat Batuk herbal Generasi terbaru)

Komposisi tiap 5 ml :

Thymus vulgaris                                                          200 mg

Abri Folium                                                                   20 mg

Foeneculum vulgare oil                                                    3 mg

Herba menthae piperita                                                   3 mg



Sariawan :Glisirhizin; Prekatorina, Abrin, Trigonelina, Kholina, substansi glikosida toksalbumin berbahaya; Hemoglutinin; abrulin substansi beracun.

Manfaat Obat : Anti inflamasi, diuretik, Â Antitusive; Â Parasitiside
Membuat adalah untuk mengambil daun bijak secukupnya. Baru bijak daun dipetik, dikeringkan di bawah sinar matahari harus beberapa menit layu. Lalu, daun saga bisa dikunyah sampai halus dan digunakan untuk berkumur



Batuk : Komposisi : Centella Herba (Herba Pegagan), Kaempferia Rhizoma (Rimpang Kencur), Abri Folium (Daun Saga).

Melegakan tengorokan : euphorbia hirta herba 0,15 g; zingiberis rhizoma 6 g; cinnamomum cortex 0,6 g; cardamomum fructus 0,15 g; caryophyllum flos 0,6 g; piperis folium 1,8 g; abri folium 0,3 g; mentha arvensis folium 0,015 g; hibiscus tilliaceus folium 0,15 g; oleum mentha piperitae 0,015 ml; succus liquiritae 0,015 g; mel depuratum 1000 ml

Funsi

    Melancarkan peredaran darah dan membersihkan darah.
    Memperbaiki pencernaan, dan melancarkan air seni.
    Menyehatkan liver dan empedu.
    Meningkatkan daya tahan tubuh.
    Resep : Abri Folium 10%
    Curcuma Domisticae Rhizoma 15%
    Plantaginis Folium 5%
    Mel Depuratum 10%
    Orthosiphonis Folium 5%
    Phyllanthi Herba 30%
    Tinosfora Caulis 10%
    dan bahan – bahan lainnya sampai 100%

Jumat, 01 November 2013

okra




OKRA ( AKAR KAPASAN)

Given the fact that it already grows almost everywhere in the tropical,
subtropical, and warm temperate regions, okra ( akar kapasan) would seem misplaced in a
book on lost crops. Furthermore, only in a few locations has it developed
into a major resource. Although perhaps a hundred nations know this
African species first hand, none has raised it to anything like the heights
attained by, say, cabbage, carrot, or common bean in the western world. For
this there seems good reason: People generally don’t take to okra ( akar kapasan). In a 1974
survey made by the United States Department of Agriculture, for instance,
adults named okra ( akar kapasan) as one of the three vegetables they liked least, and
children rated it with the four they liked second-least. 1
The sticky, mucilaginous juice inside the pods is the main objection. That slime blinds everyone to the plant’s greater potential. Of course, there are
places where okra ( akar kapasan) is regarded with something akin to reverence. Neither
New Orleans nor West Africa, for instance, would be the same without it. But, given the crop’s overall status, most observers would logically conclude that okra ( akar kapasan)’s natural limit as a global resource was reached long ago.
Seen in even broader perspective, however, that would be a suspect
conclusion. In reality okra ( akar kapasan) could have a future that will make people puzzle
over why earlier generations failed to seize the opportunity before their eyes. In the Botanical Kingdom it may actually be a Cinderella, though still living
on the hearth of neglect amid the ashes of scorn. Following are some reasons
why it could soon rise and take a place alongside the royalty of crop plants.
This plant is perfect as a villager’s crop. For one thing it is easy to grow,
robust, and little affected by pests and diseases. Also, it adapts to difficult
conditions and can grow well where other food plants prove unreliable. For
another, it provides good yields and possibly more products than any other
vegetable. For a third, it is full of nutrients. And, economically speaking, its products are within almost everyone’s reach.

LOST CROPS OF AFRICA 288
For a food resource, the okra ( akar kapasan) plant is strange; it is a coarse, upright herb
bearing fuzzy green pods somewhat reminiscent of beans. Their mucilage may turn off newcomers, but many Africans, and a growing number of
others, consider the slithery texture no deterrent—indeed, they see it as
perhaps okra ( akar kapasan)’s most desirable feature. A popular soup vegetable, very much
appreciated in West Africa for its thickening power, okra ( akar kapasan) pod is used both
fresh and dried.2 Dry pods are also pounded into flour that is commonly added to foods. In the Sahel, this flour is also used in the final stages of preparing couscous, as it prevents the granules sticking to each other. In America, where it appears almost exclusively in stews and soups, okra ( akar kapasan)
is usually seen in cross section, cut into disks that look like little cartwheels
with a seed nestled between each pair of spokes. Okra ( akar kapasan) is also the key ingredient in gumbo, the famous dish of the American South.



The plant is primarily employed, of course, as a vegetable; its pods,
seeds, leaves, and shoots, as well as the outer cover of the flowers (calyx) are all eaten as boiled greens. But that is just the beginning. Okra ( akar kapasan) seeds contain protein as well as oil possessing qualities like those of olive oil, the standard of excellence. And the seeds produce their protein and oil in goodly
quantities. One experiment in Puerto Rico documented yields of 612 kg per
hectare oil and 658 kg per hectare protein.3 Such quantities rival those of other oil-and-protein crops of both temperate and tropical zones.
Like soybean, the seed provides excellent vegetable protein for uses including full- and fat-free meals, flours, protein concentrates and isolates, cooking oils, lecithin, and nutraceuticals (foods with functional health benefits). Okra ( akar kapasan) protein is both rich in tryptophan and adequate in the sulfur-
containing amino acids, a rare combination that should give it exceptional
power to reduce human malnutrition. In addition, byproducts such as hulls
and fiber can be used for animal feeds.
Even the “slime” might be marketable. The plant could have a future in
serving the booming markets for health foods. Given an aging global
population increasingly concerned over sickness prevention, mucilage is big
business these days. Gums and pectins of a type comprising nearly half of
each okra ( akar kapasan) pod are thought to help lower serum cholesterol in the
bloodstream.4 Okra ( akar kapasan) is also widely recommended as one dietary tool to help stabilize blood sugar in diabetics, because its high soluble fiber may cut the
pace at which sugars are absorbed from the intestine.
The plant could have a future also as a supplier of commercial laxative
ingredients. Its gelatinous substances absorb water, swell, and ensure the
bulky stools that obviate and overcome constipation. Any and all dietary fiber is helpful but okra ( akar kapasan) seems to rank with two crops now commanding
multimillion-dollar markets: flaxseed and psyllium.5 In other words, this
vegetable may not only bind excess cholesterol and toxins but assure their
quick and easy passage out of the body.
The okra ( akar kapasan) plant could also provide the world with mucilage for topical
use. A similar polysaccharide gum comes from aloe vera, a traditional plant
exploding in use because its products are believed to help heal wounds, soothe burns, minimize frostbite damage, and perhaps provide other medicinal benefits. Despite a lack of detailed evidence, there seems no reason why okra (

LOST CROPS OF AFRICA 

now employ aloe vera. Already it is the hidden ingredient that makes catsup so hard to get out of the bottle. Okra ( akar kapasan) gum is also potentially useful as an
extender of serum albumin and egg whites. It has even been used to size
paper in Malaysia.
This versatile plant could also have a future producing top-of-the-line
paper of the sort used to make fine documents and currency. In this case, the
fibers on the outside of the stalk are used. Okra ( akar kapasan) has “bast fiber” like that of
its close cousin kenaf (Hibiscus cannabinus). Both these fast-growing, look-
alike African cousins open the possibility of farmers joining foresters to fill
the world’s insatiable demand for paper. In the United States, kenaf has
already created a small industry. Kenaf is said to produce annually more paper per hectare than southern pine, the country’s most productive
papermaking tree. And it is harvested every five months, rather than every
30 years, which eases market planning and makes for many other
efficiencies. Moreover, kenaf paper is stronger, whiter, longer lasting, more resistant to yellowing, and has better ink adherence than pine-tree paper. Although it apparently hasn’t been tested yet, okra ( akar kapasan) paper seems likely to be
just as good.
Beyond all that, this plant could have a future also as a producer of
various products used to soak up liquids. These special materials are made from the pith that remains after the stem fiber has been stripped away. In
kenaf, this byproduct is proving suitable for animal bedding, for sopping up
oil spills, for chicken and kitty litter, and for potting soil. It seems likely that
okra ( akar kapasan)’s counterparts would be comparable.
Based on the rising experiences with its country cousin, okra ( akar kapasan) could, at least in principle, have a future producing yet more things that are strange
for a vegetable crop, including:
Construction materials. (Kenaf-blend panels are said to perform
better than the present particleboard.)
Handicrafts. (Kenaf fiber makes excellent mats, hats, baskets, and
more.)
Forage. (Chopping up the whole kenaf plant and feeding it to
animals has proven successful.)
Fuel. (Kenaf roots and stems of burn fiercely.)
In sum, this African resource could be a tool for improving nutrition, rural life, rural development, foreign exchange, and much more.

PROSPECTS
Seen in light of the above information, okra ( akar kapasan) might have a grand future as
an industrial crop. And there seems to be little difficulty in producing the



plant on a large scale. In the United States, for example, some is already
produced in quantities big enough for the pods to be canned, frozen, or brined for the nation’s supermarkets. As a fresh vegetable the crop’s
prospects are more enigmatic, but positive for all that. As with avocado or
whisky, the palate’s initial resistance usually mellows with greater exposure.
But at core, it is an African vegetable whose greatest beneficence may well
lie with its people.
Within Africa
Humid Areas Excellent. Fast-maturing types are well suited to tropical
heat and humidity.
Dry Areas Excellent. Although not structurally adapted to growing under desert conditions, the plant shows remarkable tolerance to drought and heat
and can generally perform reliably in Africa’s savanna regions.
 
here should
be no trouble finding varieties to fit into localities up to about 1,000 m in elevation that have a reasonable growing season.
Beyond Africa
Okra ( akar kapasan) is clearly not restricted to Africa. Indeed, it performs exceptionally well elsewhere. In South Asia as well as in tropical America, China, and
perhaps Australia and the United States, it might well become a new
agroindustrial resource.
USES
Everything part of this plant seems to offer some useful purpose or other.
Pods In their immature form the pods are the plant’s main edible portion. Although mainly employed as a boiled vegetable, they can be stir-fried,
battered and deep-fat fried, microwaved, steamed, baked, and grilled. Some are blanched and processed as a frozen (plain or breaded), pickled, or canned
product. Whether boiled, added to soups, or sliced and fried, the pods have a unique flavor and texture. They may be used alone or mixed with other
vegetables. Mucilage released when okra ( akar kapasan) slices are fried is known to be a
good thickening agent for gravy. In West Africa, young pods are thinly
sliced to prepare okra ( akar kapasan) soup, which has been called “a perfect partner with
fufu” (the region’s main staple, made of starchy roots).
Inside the dried pods the gums stay intact and remain useful for flavoring and thickening foods. West Africans slice, sun dry, and grind pods into a
powder that is put away for the hungry time that hits each year just before
the new harvest. In Turkey the pods are strung out to dry for winter use.
Seeds Typically, the seeds are obtained from pods that become too
mature to be eaten fresh. The cooked pods can also be squeezed to expel the seeds. Those seeds are commonly used in place of dried peas or beans or
lentils in soups or in other dishes, including rice.
Coffee Substitute Mature dried seeds can be roasted and ground as a coffee substitute. This was once widely used in places like El Salvador and
other Central American nations, Africa, and Malaysia. According to one
report “the resulting ‘coffee’ has a good aroma and is inoffensive, since it
lacks the stimulating effect of caffeine.” A prominent book on African wild
foods calls okra ( akar kapasan) “one of the best coffee substitutes known.”
Oil and Protein Okra ( akar kapasan) seed’s potential as a source of oil and protein has
 
l
OKRA ( AKAR KAPASAN) 293
This greenish-yellow liquid has a pleasant odor and a high (70 percent)
content of unsaturated fatty acids, especially linoleic and oleic. It has a short
shelf life but is readily hydrogenated and could be used to make margarine or shortening.
The residue left after oil extraction is a possible feedstuff. It contains
over 40 percent protein as well as relatively high amounts of thiamin, niacin,
and tocopherol. But some lingering questions of possible toxicity remain to be answered (see later).
Curd A research team in Puerto Rico has surprisingly found that okra ( akar kapasan) can
be turned into “tofu.”6 Led by Franklin Martin, the experimenters ground the
seeds finely in water, strained the aqueous mixture through a cloth filter, and precipitated the protein by adding bivalent salts (such as magnesium sulfate)
or acid (vinegar or lime juice). A taste panel found okra ( akar kapasan)-tofu pleasant to eat
fresh or cooked or as a cheese substitute. The protein and oil contents were
as high as 43 and 53 percent, respectively.7
Leaves In areas where a wide variety of leaves are eaten (notably West
Africa and Southeast Asia) tender okra ( akar kapasan) leaves are often part of the daily diet. They are most frequently cooked like spinach or added to soups and stews.
Some okra ( akar kapasan) varieties have hairy leaves, an objectionable feature reduced by
cooking; others are hairless. In West Africa the tender shoots, flower buds, and calyces are traditionally thrown into the pot as well. As with the pods,
okra ( akar kapasan) leaves are frequently dried in the sun, crushed, or ground to a powder, and stored for future use. In taste, they are somewhat acidic. By carefully picking lower parts of the plant it is possible to get a good crop of leaves without reducing the number of seedpods further up the stem.
Biomass At the end of the harvest season, the remaining foliage and
stems can weigh 27 tons per hectare. This is quite burnable. The stems
generate considerable heat but no sparks, excessive smoke, or bad smell. On
the other hand, these light stems burn only briefly and to be useful may need a special stove. With fuel costs rising worldwide and new technologies promising efficient conversion to liquid fuels, okra ( akar kapasan) biomass seems likely to
become notably useful, especially as more tropical forests are destroyed.
Mucilage Obtaining the mucilage is simple. Slices of the immature pod
are merely placed in water. Boiling thickens the mix. The mucilage is actually an acidic polysaccharide composed of galacturonic acid, rhamnose,
and glucose. It achieves maximum viscosity at neutral pH, and tends to
break down when overheated.

Ornamental Okra ( akar kapasan) is closely related to the common ornamentals known
as flowering hibiscus, making okra ( akar kapasan)’s large and attractive blossoms seem somehow familiar (although they are yellow and sometimes come with a
crimson center). The pods also have an interesting shape, and those that become too hard to eat can be dried, cured, and felicitously slipped into everlasting flower arrangements.
Medicinal Use People in the East have long used the leaves and immature fruit in poultices to relieve pain. NUTRITION
Okra ( akar kapasan) is more a diet food than staple. Pods are low in calories (scarcely 20 per 100 g cooked), practically no fat, and high in fiber. It does provide several valuable nutrients, including about 30 percent of recommended
levels of vitamin C (16-20 mg), 10-20 percent folate (46-88 􀈝g), and a little
more than 5 percent vitamin A (14-20 RAE).
The leaves provide protein, calcium, iron, and vitamins A and C. No
toxic substances have been reported in the leaves.
As noted earlier, the seeds are potentially a good source of an especially
nutritious protein. In screening a large collection of seeds in Puerto Rico, it
was found that their protein contents varied from 18-27 percent.8 The
protein’s amino-acid profile differed from that of either legumes or cereal
grains.9 It was rich in tryptophan (94 mg/g N) and had an adequate content
of sulfur-containing amino acids (189 mg/g N). This okra ( akar kapasan) protein thus
complements, balances, and fulfills that of cereal grains and legumes, not to mention root crops. One advantage to processing okra ( akar kapasan) seed is its simplicity. A hand mill and sieves were all it took to separate a high protein (33
percent), high oil (32 percent) meal from the hull.10
HORTICULTURE
Today, almost all okra ( akar kapasan) is interplanted with other crops in small farms, in
backyard gardens, and sometimes in truck farms established on the fringes of cities. Only in a few places is it grown alone on large commercial fields.
Most is direct seeded. Owing to the thick seedcoat, the seed is first soaked
overnight to improve germination. Seedlings can also be transplanted from a

OKRA ( AKAR KAPASAN) 295
nursery. Warm temperatures are needed both for good germination and good growth. Okra ( akar kapasan) is similar to cotton in its temperature requirements. Commercial okra ( akar kapasan) in the United States is planted at a population of 20,000-
30,000 plants per hectare.
The crop is relatively free from pests and requires only minimal
maintenance. However, in the southern United States, it can be subject to Verticillium and Fusarium wilts, and aphids, corn earworm, and stinkbugs
can be major insect pests.
HARVESTING AND HANDLING
Flowering begins about 2 months after planting. Each flower then
develops rapidly into a pod, which is typically harvested just 3-6 days after
the flower formed. Pods harvested at this stage are tender, flavorful, and about half grown. Any that remain on the plant quickly turn fibrous and
tough.
With proper field management, continuous flowering and high production can be maintained. Yields approaching 500 kg per picking per hectare (0.5 kg per plant) may be produced during a harvest period of 30-40
days. Okra ( akar kapasan) is usually harvested at least three times a week. The pods have a
high respiration rate and should be cooled quickly. Those in good condition
will keep satisfactorily for 7 to 10 days at 7 to 10°C. A relative humidity of
90 to 95 percent helps prevent shriveling.
LIMITATIONS
The most important step in any vegetable-okra ( akar kapasan) operation is harvesting
the pods correctly and regularly picking the pods every few days. That
induces more production and greatly increases yield.
Fresh okra ( akar kapasan) pods bruise easily, blackening within a few hours. A
bleaching type of injury may also develop when they are held for more than
24 hours without cooling.
Some okra ( akar kapasan) plants and pods have small spines to which some people are
allergic. Picking the crop can produce itchy arms.
NEXT STEPS
Of all the earth’s useful plants this is one of the most misunderstood.
Taken all round, it likely offers as many production possibilities as ever dreamed in a single plant. However, it also is stuck in a mental warp.
Although it holds enough potential to keep a dozen researchers productive for their lifetimes, few are seriously developing it at present.
Industrial Developmen

thus offers a possible route to prosperity for both small-scale and large-scale producers in numerous nations. Here are some options.
Oilseed No one knows the future okra ( akar kapasan) could have as an oilseed, but at
least at first sight it could be quite big. The oil is easily extracted using either solvent or mechanical press. Both the greenish-yellow color and the not unpleasant odor are easily removed. Machinery for harvesting the seed has
been developed and to extract the oil machinery designed for cottonseed can
be employed.
Needed now is a major follow-up to the work in Puerto Rico, which has
been overlooked since it was published decades ago.11 This should start with
test plantings large enough to yield samples of okra ( akar kapasan) seed oil and protein for
modern evaluation by chemists, food technologists, and industries that purchase vegetable oils and proteins. It’s a big undertaking, considering that okra ( akar kapasan) oil and okra ( akar kapasan) seed protein have never been produced in quantity before,
but it could open the door to a new agroindustry for the warmer regions of
the world.
Mucilage On the surface, there seems no reason why okra ( akar kapasan) mucilage
cannot play a part in supplying industries that now employ psyllium, flaxseed, and aloe vera. However, confirmation is needed. Issues needing
clarification include the performance of okra ( akar kapasan) product, safety, and likely price
range. Again, growers or researchers should produce enough for evaluation
by chemists, food technologists, and companies that buy mucilaginous
materials. Again, it could open up the possibilities to vast new industries for
many lands.
Paper Pulp Any reader who already grows okra ( akar kapasan) may by now be
wondering if we really know the plant. But that is only because the types grown for vegetable purposes are specially bred dwarfs, typically less than a
meter in height and surely inappropriate for papermaking or fuel or particleboard. However, among this species’ huge biodiversity are African
varieties with stems towering 5 m and “trunks” like small trees (up to 10 cm diameter). At least in principle, those can be harvested for pods, seeds, and
leaves and later felled for fiber or fuel. Some varieties even show a perennial
nature. This multi-year production—like the ratooning used with sugarcane—saves the expense, trouble, and delay that comes with making a
second planting.12
In the temperate-zone summer most of these tall, robust, West African okra ( akar kapasan)s bloom too late to set seed. Instead, they devote their considerable
energy to vegetative growth. Far surpassing garden varieties in the



OKRA ( AKAR KAPASAN) 297
production of fiber and biomass, they have the potential to revitalize okra ( akar kapasan)
breeding and okra ( akar kapasan) as a global resource.
These tall types should be obtained and put into worldwide trials. Some trials should involve side-by-side comparisons with kenaf.
Bioabsorbents Pith, as we’ve said, comprises a major part of the stem. In
kenaf it is proving suitable for animal bedding, oil-absorbents, chicken litter,
kitty litter, and potting soil. Okra ( akar kapasan) pith samples should be gathered and
compared with kenaf’s. For these purposes, the two crops are less in
competition than in cohoots. They can undoubtedly be marketed together
and perhaps even mixed, thereby building a bigger, broader, and safer base
of supply. Demand for bioabsorbents like these is likely to soar, both for the
needs of environmental health and public health around the globe.
Horticultural Development Although there has been considerable
selection and breeding of okra ( akar kapasan), it has emphasized the production of immature pods. The rest of the fantastic genetic diversity within this species is basically untapped, or even unexplored. That situation should be changed, and fast. Germplasm needs to be gathered up not only in Africa but also in Asia and other regions that know the crop. With this genetic variability in hand, the way should be open for
improving the compositional value of the crop for the various separate
products. Varieties could be bred, for instance, for fiber, biomass, oil, protein, mucilage (type and yield), color, and ornamental use. Breeding studies could also be expanded to include improving yields, cultivation
conditions, nutritional value, and nutraceuticals.
Okra ( akar kapasan) flowers are structured for insect-pollination (bees, wasps, flies, and
beetles, and perhaps even occasional birds), but self-pollination usually occurs and both hand-pollination and seed handling are straightforward.
Controlled breeding is thus not difficult, although success in bringing out some characteristics may require very large populations and very careful
evaluation.
Toxicity Checks Although both okra ( akar kapasan) tofu and the protein-rich residue left after oil extraction offer promising foods and feeds, there is a possible
drawback. Okra ( akar kapasan) seeds, like cottonseeds, purportedly contain gossypol or a
gossypol-like compound.13 All doubts will have to be removed before
okra ( akar kapasan)seed can be employed as a protein source. Strangely, should gossypol be
present in commercial amounts it might possibly be used for the long-sought
male contraceptive (see sidebar).
In at least some okra ( akar kapasan)seed varieties the oil contains small quantities of
cyclopropenoid fatty acids. These unstable compounds have strong



LOST CROPS OF AFRICA 298
physiological effects and in hens are believed to suppress egg laying.
However, the fact that some okra ( akar kapasan) plants had only low quantities (the overall
range was 0.26-5.59 percent) suggests that the problem might be bred out. These unusual fatty acids are easily removed by heating the oil during processing, but having none to start with would surely be better.
Basic Studies There are undoubtedly many fascinating physiologic and genetic features of the plant to investigate. Here are three that come to mind:
Ploidy Okra ( akar kapasan) has a high number of chromosomes (2n=130) and
behaves in some instances as a diploid and in others as a tetraploid. It is
thought that one genome possibly comes from Abelmoschus tuberculatus
(2n=58). Modern techniques could likely go far in sorting out okra ( akar kapasan)’s genetic
background and chromosome make up.
Hybridization Crossings within the species as well as possible
hybrids with okra ( akar kapasan)’s close, interesting, and useful relatives ambrette
(Abelmoschus moschatus), kenaf, and roselle (Hibiscus sabdariffa) could
provide fascinating plants with exceptional properties.
Okra ( akar kapasan)’s origin Many publications still give the species’ origin as
India, but that seems more current usage than scientific assessment. The vast
occurrence of primitive types and wild relatives in Africa (especially
Ethiopia) indicates okra ( akar kapasan) is almost certainly African, but the lingering doubt
should be put to rest by groundwork and DNA testing.
Food Technology
Here, too, are possibilities for fascinating research. Examples include:
Okra ( akar kapasan) Tea Okra ( akar kapasan)’s close cousin roselle has been making a name for
itself in recent years as a major ingredient in non-caffeinated teas (notably in
the United States, where it stars in the popular Red Zinger Tea®). Jamaicans
know this okra ( akar kapasan) relative as sorrel and consider it one of the island’s great
delicacies, turning it not only into cooling beverages but into famous tarts
and jellies as well. It is also a common tea in the Sahel, where it was
introduced to provide plant fiber and vitamin C, and has now naturalized. Okra ( akar kapasan)s with red calyxes are known and should be tested for the possibility of
producing a counterpart.
Decaffeinated Coffee Could okra ( akar kapasan) seed be a direct route to a really
good caffeine-free beverage? That is something for which a market seems
more promising now than ever before, and the possibility deserves at least a
look-see.
Gum-Free Okra ( akar kapasan) Needed also is a simple test for mucilage content
that would allow the germplasm to be screened. Then, pods of known
polysaccharide content could be bred. Anyone creating gum-free okra ( akar kapasan) will
have given the world a major new crop. Of course, anyone creating



OKRA ( AKAR KAPASAN) 299
exceptionally gum-rich okra ( akar kapasan) will also give the world a major new crop. Progress and Public Relations In spite of the fact that okra ( akar kapasan) is a
potentially very important plant, little effort is being given to its development. As noted, this is largely due to the public’s negative mindset.
To overcome popular repugnance requires more than science…it requires
publicity. Some sort of Okra ( akar kapasan) Appreciation Society would help give the vegetable a good push. It might foster newspaper and magazine coverage of
okra ( akar kapasan)’s possibilities. And it might operate such things as contests, recipes, home-economics courses, and nutritional awareness demonstrations.
Although the plant’s prospects are high, its future depends on a mental
course change to break it out of the slime still blinding everyone to the
crop’s greater potential.
SPECIES INFORMATION
Botanical Name Abelmoschus esculentus (L.) Moench
Synonym Hibiscus esculentus L.
Family Malvaceae
Common Names
Arabic: bamia, bamya, bamieh
English: okro, lady’s finger, ladies finger, gumbo
India: bhindi, bindi, dheras, bandakai, vendakai
Chinese: ka fei huang kui, huang su kui, huang qiu kui, qiu kui (medicinal name); chan qie, ch’aan k’e, Ts’au kw’ai (Cantonese)
French: gombo, bamie-okra ( akar kapasan), ketmie comestible, ambrette
German: ocker
Spanish: gombo, ají turco, quimbombo, ocra
Portuguese: gumbro, quingombo, quiabo, quillobo
Akan (Twi): nkruman, nkruma (okra ( akar kapasan))
Bantu: ki ngombo, ngumbo, gombo
Congo, Angola: quillobo, ki ngombo
Swahili: gumbo
Thai: krachiap khieo, krachiap mon, bakhua mun
Greek: bamia
Hebrew: bamiya, hibiscus ne’echal
Hungarian: gombó, bámia
Italian: gombo, ocra, bammia d’egitto, corna di greci
Japanese: okura, Amerika neri, kiku kimo Malaysia: bendi, kacang bendi, kacang lender, sayur bendi , kacang lendir , kachang bendi
Indonesia: kopi arab.



Description
Okra ( akar kapasan) is an annual herb typically reaching 2 m in height, but some African varieties may grow up to 5 m tall, with a base stem of 10 cm in
diameter.
The heart-shaped, lobed leaves have long stems and are attached to the
thick woody stem. They may reach 30 cm in length and are generally hairy.
Flowers are borne singly in the leaf axils and are usually yellow with a dark
red or purple base. Some African varieties are photoperiod sensitive and
bloom only in the late fall in temperate zones. It is largely to wholly self-
pollinated, though some out-crossing is reported and it is often visited by bees.
The pod (capsule, or fruit) is 10-25 centimeters long (shorter in the dwarf
varieties). Generally, it is ribbed or round, and varying in color from yellow
to red to green. It is pointed at the apex, hairy at the base, and tapered toward the tip. It contains numerous oval seeds that are about the size of peppercorns, white when immature and dark green to gray-black when
mature.
Distribution
The plant is immensely adaptable and is widely distributed in the tropics, subtropics, and warmer temperate zones. In essence, it grows almost everywhere anyone tries to plant it.
Within Africa Of all the native food crops, this is one of the most
widespread within the continent. It is known from Mauritania to Mauritius, with most diversity centered around Ethiopia and the Sudan.
Beyond Africa It is now grown throughout southern Europe, Australasia, tropical Asia and America, the Caribbean, and the United States, where it is best known in the southern region but is also cultivated in Oregon and
California. Turkey grows okra ( akar kapasan) on a large scale.
Horticultural Varieties
Many cultivars have been selected for local conditions but in the main
there are two types: the long and the short (quickly flowering) duration. The
cultivars vary in plant height and in shape and color of the pod. With all the
different cultivars and their variations, the particular kind of okra ( akar kapasan) planted
usually reflects what the local people prefer their dinner dishes to look like.
Although okra ( akar kapasan) prefers a long, hot growing season, cultivars have been
developed that are short in stature as well as fast maturing, and small fruited.
These dwarf, short-duration types reach a height of 60 cm and require only 7
to 9 weeks to mature.
The okra ( akar kapasan) seen in the temperate zones is fairly uniform. One survey of Copyright © National Academy of 


OKRA ( AKAR KAPASAN)

266 temperate-zone varieties found no consistent differences. But that is
misleading; this species encompasses huge genetic diversity that not even okra ( akar kapasan) specialists have ever seen—it just hasn’t been distributed in the
temperate zones.
Environmental Requirements
Okra ( akar kapasan) is a warm-season annual well-adapted to many soils and climates.
Rainfall The plant tolerates a wide variation in rainfall. Altitude Most selections are adapted to the lowland humid tropics,
ranging up to at least 1,000m.
Low Temperature Minimum soil temperature for germination is 16°C. For good growth, night temperatures should not fall below 13°C.
High Temperature An average temperature of 20-30°C is appropriate for growth, flowering, and pod development. Most cultivars are adapted to
consistently high temperatures.
Soil A range of soil types give good economic yields but (not unexpectedly) well-drained, fertile substrates with adequate organic material
and reserves of the major elements are ideal. Some cultivars are sensitive to
excessive soil moisture, so well-drained, sandy locations are preferred. Neutral to slightly alkaline conditions, pH 6.5-7.5, seem best.
Related Species
The genus Abelmoschus includes from 6 to 15 species in the Afro-Asian
tropics and North Australia. One that stands out is abelmosk or ambrette
(Abelmoschus moschatus Medik.; syn. Hibiscus abelmoschus). Indigenous to
India and cultivated (or weedy) in most warm regions of the globe, it is a low, slightly woody plant with a conical five-ridged pod containing
numerous brown kidney-shaped seeds that are smaller than okra ( akar kapasan)’s. The seeds
possess a musky odor and perfumers know them as ambrette (“abelmoschus” is from the Arabic “father of musk”, with “moschatus” also
referring to a musky smell). The plant also yields an excellent fiber and, rich
in mucilage, is employed in upper India for clarifying sugar. One variety there known as bendi-kai is eaten fresh, prepared like asparagus, or pickled.
The foliage and tubers of A.m. subsp. tuberosus have been consumed for
centuries in Australia.
Copyright