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Saffron - Benefits of Natural Healing Herb

Grown in the season of autumn, the saffron plant is a dwarf herb. It is mainly cultivated in Iran and Spain, but now grows in Kashmir (India) also.

It is a tonic, stimulant, rejuvenator, appetizer, digestive and antispasmodic. It relieves pain.

It is used in cooking and in the preparation of sweetmeats to which it imparts a special fragrance, taste and colour. A special preparation known as dudhapaka, is made in Indian homes in which milk and rice are boiled and saffron is added.

In ancient times saffron was mixed with sandalwood and other aromatic ingredients and applied on the chest or forehead for a cooling, soothing effect, and to invigorate the mind.

Saffron has its medicinal properties also. There are many tonics which contain saffron. It reduces the effect of cold. Grandma mixes saffron in milk and applies on the scalp, forehead, extremities and chest when a child is suffering from cold.

There are people who catch allergic colds off and on. The powder of saffron, in dose of 1– 2 rattis with honey, morning and evening, with a cupful of milk, tea or coffee will reduce the tendency to allergic cold.

Saffron has been used in remedies for diarrhea and dysentery. Given to young women, it helps in the cure of anaemia. It cures difficult and scanty periods and promotes regular healthy, monthly ones. Saffron increases breast-milk.

Saffron improves the colour of the skin, relieves vomiting sensation and is useful in cases of worms. It is applied externally in the form of a paste in cases of headache.

It has been found effective in cases of seminal debility, and as a stimulant and aphrodisiac it is considered to be a sovereign remedy. It has been used with success in cases of weakness.

Saffron is thus well known for its food value, fragrance and medicinal properties. It is also used in religious rites.