Ayurvedic Herb

Punarnava

SanskritPunarnavaBotanicalBoerhavia diffusaAlso calledSpreading hogweed, Red spiderling

"The one that renews," a humble creeping plant Ayurveda uses to lighten heavy, waterlogged kapha and support healthy fluid balance.

Punarnava grows low along roadsides and field edges across India. In the dry season it shrivels and looks finished. Then the rains come and it greens up again from the same root. That is where the name comes from: punar, again, and nava, new.

Ayurveda reads that story into the herb. Punarnava is used when the body feels heavy, puffy and slow, the way a garden feels after too much rain. It is light and drying, and it is traditionally used to help the body move water where it belongs. Teachers often turn to it in late winter and spring, when kapha builds up.

Ayurvedic Properties

RasaTastes
  • Sweet
  • Bitter
  • Astringent
ViryaHeating or cooling
Heating
VipakaPost-digestive effect
Sweet
AgniEffect on digestion
Gently supports agni

Light and slightly bitter, it is classically said to support digestion.

GunaQualities
  • Light
  • Dry
TridoshaEffect on Vata, Pitta and Kapha
  • Vata: increases in excess
  • Pitta: decreases, in moderation
  • Kapha: decreases
  • decreases (calms that dosha)
  • increases (can aggravate it)
  • neutral or balancing
  • not known
  • V Vata · P Pitta · K Kapha

Punarnava is above all a kapha herb, lightening heaviness and stagnant water. Its dry, light nature can unsettle vata if overused, and its sweet, bitter tastes keep it reasonably gentle for pitta.

Traditional Uses

  • Traditionally used to support healthy fluid balance in the tissues.
  • Traditionally used to support the natural work of the kidneys and urinary flow.
  • Traditionally used to support a light, clear feeling when kapha is heavy in spring.
  • Traditionally used to support renewal and vitality as a rasayana.

How People Use It

  • PowderA pinch to 1/2 teaspoon of the powder stirred into warm water, usually earlier in the day.
  • TeaAbout 1 teaspoon of the dried root simmered in 2 cups of water for 10 to 15 minutes. It tastes earthy and a little bitter, so a slice of ginger helps.
  • FoodIn parts of India the tender leaves are cooked as a simple green, much like spinach.
Try This

Spring Punarnava and Ginger Tea

A light, warming morning cup for heavy, sluggish spring days.

  • 1 teaspoon dried punarnava root, or 1/2 teaspoon powder
  • 2 thin slices fresh ginger
  • 1 pinch coriander seeds
  • 2 cups water
  1. Add the punarnava, ginger and coriander to the water in a small pot.
  2. Bring it to a boil, then simmer gently for 10 to 15 minutes.
  3. Strain and sip warm in the morning, ideally before a brisk walk.
  4. Enjoy it during the kapha months of late winter and spring rather than year round.

Pairs Well With

Cautions

  • Do not use punarnava during pregnancy or while breastfeeding. Some traditional teachers also advise against it for children.
  • Safety research on punarnava in people is limited. Because it is traditionally used to encourage urine flow, talk with your doctor first if you take diuretics (water pills), lithium, or blood pressure medicine.
  • If you have a kidney or heart condition, or swelling in the legs or body, see your doctor. These need medical care and should not be managed with herbs alone.
  • Its drying nature may leave vata types feeling depleted if taken for long stretches.
  • Please consult a qualified practitioner before using punarnava regularly.

Related From Our Shop

We don't carry Punarnava on its own right now. These are related things we do carry.

Sources and Further Reading

This page shares how herbs are traditionally used in Ayurveda and other herbal traditions. It is for general education only and is not medical advice. These statements have not been evaluated by the FDA, and herbs are not intended to diagnose, treat, cure or prevent any disease. Please talk with your doctor or a qualified practitioner before using herbs, especially if you are pregnant, nursing, taking medication or managing a health condition.