BETEL LEAF

Betel leaf also known as “Paan ka patta” is an evergreen creeper with utmost significance in our Hindu tradition. Leaves are small, has a pleasantly strong taste.

The Leaves are small, has a pleasantly strong taste and leaves are full of vitamins like vitamin C, thiamine, niacin, and carotene and are a great source of calcium.
It consists of pungent and aromatic flavor and is widely used as a mouth freshener.
One of the most important puja items in Hindu rituals is the betel leaf. It is a symbol of freshness and prosperity.

Cultivation

It needs a compatible tree or a long pole for support.
Betel requires well-drained fertile soil. Waterlogged, saline and alkali soils are unsuitable for its cultivation.
Oil cakes, manure, and leaves are thoroughly incorporated with the topsoil of the furrows and wood ash.
The cuttings are planted at the beginning of the Manson season.
Proper shade and irrigation are essential for the successful growth of this plant.
Betel needs constantly moist soil, but there should not be excessive moisture. Irrigation is frequent and light and standing water should not remain for more than half an hour.
Dried leaves and wood ash are applied to the furrows at fortnightly intervals and cow dung slurry is sprinkled.
Application of different kinds of leaves at monthly intervals is believed advantageous for the growth of the betel.
In three to six months the vines reach 150 to 180 centimeters in height and they will branch. Harvest begins, with the plucking the leaf and its petiole with his right thumb.
The harvest lasts 15 days to one month. Betel plant has made its way to research labs of many chemical and food nutrition companies.
The harvested leaves are consumed locally and exported to other parts of country.

Health benefits of Betel leaf

Keywords: Medicinal value, Cultivation, Manure

Written By ,

Niveditha kuttappa

B.E in Computer science