Family: Chenopodiaceae

Bengali/Vernacular Name: Palong shak, Palong.

English Name: Spinach, Garden Spinach.

Description of the Plant:
A succulent herb; stem erect, up to 60 cm high. Leaves alternate, the lower ones very long petioled, attenuate, variously lobed or entire, fleshy. Flowers dioecious; males sessile, very numerous in terminal leafless spikes; females in axillary clusters. Capsules 1-celled, 1-valved, armed with two opposite short horns and crowned with the small remaining calyx.

Using Information:
Herb is mildly laxative and used as an emollient, demulcent, diuretic and astringent; useful in fevers, scalding urine, joint pain, inflammations of the lungs and bowels. Fresh plant is given for urinary calculi. Leaf juice is used as a gargle in sore throat. Seeds are laxative and cooling; used in difficult breathing, inflammation of the liver and in jaundice.

Chemical Constituents:
Leaves are rich in mucilage, fat, sugar, oxalic acid, iodine, lecithin, chlorophyll and carotene. Leaves also contain stigmasterol, stigmastanol, α-spinasterol, patuletin, spinacetin, saponins, fatty acids and hexadecenic acid. Spinacosides C and D have been isolated from the fresh aerial parts. Germinating seeds contain a number of enzymes. Spinasaponins A and B have been isolated from roots. Plant also contains spilanthol (Ghani, 2003; Chopra et al., 1992; Rastogi & Mehrotra, 1990 & 93).


Cultivated all over Bangladesh.

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Retutn to Medicinal Plants: Part S