Ah, giloy! Known as “Guduchi” in Sanskrit, it’s also called “Amrita”, which means ‘immortality’, hinting at its perceived health benefits in Ayurveda. In English, you’ll hear it referred to as “Heart-leaved Moonseed”. In different Indian languages, names change too - it’s “Gulbel” in Marathi, “Amrutaballi” in Kannada, and “Shindilakodi” in Tamil. So yeah, definitely varies by region!
Now, onto how it’s used in Ayurveda. Giloy is kind of a superhero when it comes to boosting immunity, thanks to its strong antioxidant properties. In classical texts, it’s revered for balancing all three doshas - Vata, Pitta, and Kapha. It’s been traditionally used for managing fever (often those pesky chronic ones), symptoms of diabetes, arthritis, even respiratory problems. So the claims you’ve heard do have some grounding in traditional practices.
As for consumption, it’s quite flexible. You can take it as a juice, decoction, powder, or capsules. Many prefer starting the day with a giloy-infused drink to maximize its benefits for improving digestion and immunity. Though if using it for specific conditions, you might have to customize timing and dosage.
Regarding safety, giloy is generally safe for most. Daily use isn’t uncommon, but moderation is key. Overuse can sometimes lead to digestive discomfort. Pairing with other herbs like Tulsi or Ashwagandha isn’t just common, it’s encouraged as they complement each other beautifully! However, it’s wise to consult an Ayurvedic practitioner before making it a part of your routine, especially if you plan on heavy use or have underlying health conditions.
Picking it up at a local market shouldn’t be too hard. Look for stalls or shops that sell fresh Ayurvedic plants or talk to the vendor for guidance if unsure. In my practice, folks have reported a notable boost in their overall vitality and relaxation when giloy was a consistent part of their regimen. Just remember, every body responds differently, so personal observation is key!



