Ancient Herbs
Modern Evidence

Ayurvedic Herbs Encyclopedia

Jalapippali (Sharadi, Shakuladani)

Jalapippali, scientifically known as Phyla nodiflora, is an Ayurvedic herb known for its pleasing qualities and potential benefits for the eyes and semen production.

Botanical name: Phyla nodiflora. Also known as: Jalpippali, Toyapippali, Jalpipli, Bhui Okra, Frogfruit, Purple Lippia, Turkey Tangle Fogfruit, Jal Pipli, Jal Pipali, Rataveliyo, Ratolia, Ratveliyo, Jal Pimpli, Ratavel, Jalpipli, Bukkana, Kaanchadaa, Poduthalai, Potuttali, Bokkena, Poduthale Soppu, Nela-hippali, Nelahippali, Poduthala, Nirtippali, Neerthippali, Jal Pipli.

Properties

Antimicrobial activity, Anti-inflammatory activity, Antioxidant activity, Diuretic activity, Hepatoprotective activity

Dosage

Juice: 5 – 10 ml, Powder: 2 – 3 grams, Decoction (Kashaya): 5-10 g dried herb boiled in 200-300 ml water until reduced to 1/4. Dose: 50-100 ml twice daily, Extract (fluid/capsule): Standardized to 10% verbascoside; 250-500 mg daily in divided doses, Children: Lower doses (1–2 g churna), but only with pediatrician or Ayurvedic guidance

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Clinical evidence

Limited clinical evidence suggests potential benefits in fever reduction and symptomatic relief for UTIs. Pilot studies also suggest diuretic effects. Further research is needed to validate these findings.

Ayurvedic karmas

Classical clinical indications

Frequently asked questions

What is Jalapippali?

Jalapippali, scientifically known as Phyla nodiflora, is an Ayurvedic herb known for its pleasing qualities and potential benefits for the eyes and semen production.

What are the benefits of Jalapippali?

Vrishya (Aphrodisiac). Chakshushya (Good for the eyes). Balya (Tonic)

How is Jalapippali used in Ayurveda?

Decoction (Kashaya): Boil 5–10 g dried herb in 200 ml water until reduced to 50 ml, strain and drink twice daily post meals.