Local Name/English Name: Flowering Period: Status: Part Used: Habit/Habitat:
Maki, Makka, Makkiia/Maize July-August Common cultivated plant Whole plant
A cultivated annual herb, cultivated in fertile loamy soil.
It is commonly cultivated throughout Pakistan and the world.
A stout, annual herb. Roots adventitious and develop from lower nodes of the stem. Stem solid and provided with nodes and internodes. Leaves simple; alternate, long, flat with distinct sheathing base. Ligules present at the junction of the lamina and sheath. Flowers of two types in different inflorescences. Staminate inflorescence panicle at the top of main axis with lateral branches. Each spikelet bears two flowers. Carpellate inflorescence a spadix commonly called a cob, which is enclosed in a number of large bracts or spathes. The carpellate inflorescences arise axillary in the axils of lower leaves on the stem (Fig. 3.18).
Family Name: Poaceae
Collection: 2 kg of fresh stigmas (silk) is collected by men or women 20-40 years old, in summer (July-August). Stigma is used in both fresh and dried forms; dried in sunlight for 3-4 days and stored in cloth sacks for further use.
Recipes: 30-40 g of dry or fresh stigmas, 5-7 ground grains of black pepper, and 4-5 grains of Elettaria cardamomum (Allaichi) are boiled daily in 3 cups (750 mL) of water for 15-20 min. When 2 cups (500 mL) of water is left, the liquid is filtered with a cloth. This decoction is given to patients suffering from kidney pain, stones, and urinary disorders (insufficient urination). For children, not used. For adults, 2 cups of decoction is given once per day for 2-3 days.
Diseases Cured: Kidney pain, kidney stones, and urinary disorders
Family Name: Poaceae
Ethnobotanical Uses: Delicious bread made from its flour is part of the normal diet of the local people. Cobs are cooked in a number of ways. Cob cases are used to clean utensils. The whole plant is used as fodder for cattle, goats, and sheep, fresh in summer and dried in winter. The plant is also used as firewood when dried. Phytochemicals: Amino acids, vitamins, starch, allantoin, horde-
nine, alkaloids, adipic acids, fixed oil, mai_zenic acid, sugar, resin, tannin, and salts .
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