Plant Name Meyna laxiflora Robyns
Marathi: Huloo, Aliv/ Alav
Hindi : Pundrika
Known in Jawhar Taluka: Huloo, Aliv/ Alav
Small armed trees; spines 1.5-2 cm long.
Fruit is of the size of a cherry, turbinate, smooth, yellow when ripe, succulent.
Ovate-oblong leaves are arranged oppositely or whorls of three. Strong spines are bent at an acute angle. Stipules present.
Flower cymes occur in leaf axils, fascicled on a short peduncle. Flowers are small, greenish-white.
Habit / Habitat
It is a large common shrub or a small tree and commonly found in evergreen forests.
- Availability of the plant species in India: Western UP, West Bengal, North-east India and Deccan peninsula
- Global distribution:It is distributed in tropical and subtropical region all over the world."
Uses: World wide or other places of India
The tribes from Satpuda forests uses its foilage as food.
Used by tribal community in Jawhar
Fruits are consumed directly or in form of pickle.
Method of consumption
Medicinal traditional use:
- The Chothe Tribe Bishnupur and Chandel districts of Manipur uses fresh leaves to prepare chutney. it is believed that it will enhance blood purification and skin texture and fruits for constipation.
- Tribes of Nashik district uses leaves with coconut oil as a paste to cure swelling.
Traditional recipe known to tribal community in Jawhar Taluka :
- Aliv 1kg
- Fenugreek seeds 12 gm
- Mustard seeds 70 gm
- Red chili powder 40 gm
- Salt 150 gm
- Asafetida 30 gm
- Oil 250 ml
- Turmeric powder 20 gm
- Coarsely grinded
- Cloves, black pepper, fennel seeds 20 gm
Preparation of fruits -:
- Collect the fresh fruits from the Aliv plants. Wash it and dry the fruits.
- Cut it in to 8 halves longitudinally and remove the seeds.
- Mix the fruit pieces with 3% salt thoroughly and kept for drying on clean cloth in sunlight for 2-3 days.
- Use these pieces for pickle preparation after rehydration with water.
Method of pickle preparation from Aliv
- Apply some quantity of turmeric and salt keep in sunlight for 5-6 hr. Heat the half quantity of oil in pan and add all the coarsely grounded spices, red chilli, and turmeric powder and prepare seasoning.
- Remove the pan from gas and pore on the fruits which are prepared by applying salt and turmeric powder followed by partially sundried.
- Heat remaining quantity of oil and cool it for some time and pore in the glass jar containing the fruits.
- Take care that all pieces of fruits are dipped in oil to avoid the spoilage of pickle during storage.
- Keep the bottle in cool and dry place. Avoid the direct sunlight on it"
Nutritional and medicinal information
The leaf extract of Meyna laxifora demonstrated the presence of carbohydrates, proteins, alkaloids, steroids, saponins etc.
- Fruit pulp has antioxidant activity.
- Based on a survey research, it has been revealed that the plant has been used extensively by the tribes for various purposes such as stomach ache, menstrual problems, urinary problems and diarrhoea by oral administration of the powder of leaf, seed or even fruit. However no scientific experiments have been carried out by the researcher to validate the same. "
Harvesting and preserving
Usually fruits and leaves are harvested.
Fruits are preserved in the form of pickles.
Fruits are also dried after applying salt and kept in plastic bags.
Propagation and Storage
Season of collection: Flowering: March-May
How to grow it?
Direct sowing of seeds
Method of storage:
Seeds as propagules
The tribes of Khasi Garo and Jaintia hills of Meghalaya uses fruit mainly as food and rarely in brewing of wine.
The Meitei community of the Imphal valley uses leaves as ingredient for preparation of Chinghi an herbal shampoo.
Order : Rubiales
Family : Rubiaceae
Genus : Meyna
Species : laxiflora
5 Haripyaree A, Guneshwor K and Damayanti M. Evaluation of antioxidant properties of some wild edible fruit extracts by cell free assays. Electronic Journal of Environmental, Agriculture and Food Chemistry. 2010; 9: 345-350