Description of the plant

Betel leaf is a native of South and South East Asia. It is grown in India, Pakistan, Bangladesh extending upto Papua New Guinea. The plant is an ever green, perennial creeper. Thus it needs a compatible tree or a long pole for support. Well drained fertile soil is conducive for cultivation of betel leaves. Water logging or saline and alkaline soil is unsuitable for its growth. Dried leaves and wood ash are used as manure; along with cow dung mixed in water sprinkled at regular intervals ensures a good yield. In 3- 6 months time, the vines grow upto 150- 180 cms and will branch. Harvesting is done by plucking the stalk attached to the leaf blade (petiole) with the right thumb. The harvest lasts for about 15 days to a month. Betel leaves are propagated through cuttings or root division. Leaves are heart shaped with small white flower spikes.

Some of the popular varieties of the leaves are the pale Banarasi- the green Magahi, Kerala’s Tiru, Kumbakonam light, pungent Mysore, non-pungent Ambadi, Hinjili cut of Orissa etc.

Puranic Reference:

There is a reference in Srimad Bhagavatam, that Lord Krishna chewed paan.According to Skanda Purana, the betel leaves are said to have emerged during the Samudra Manthana or The Churning of the Ocean.

There is also a mention of betel leaves in Ramayana and Mahabharata.In Lalita Sahasranama, there is a verse- “tambula purita mukhi” meaning, one whose mouth is full of chewing betel.

Betel leaves referenced in text:

The use of betel leaves is mentioned in Charaka and Sushruta Samhitas, Astanga Hrudayam and Kashyapa Bhojanakalpa. There is also a reference in the ancient historical book of Sri Lanka- Mahawamsa written in Pali. The use of betel leaves for its medicinal properties dates back to 400 BC. There is evidence of use of betel leaves during Harappan civilization. The practice of chewing betel leaves after meals became common during 75 AD to 300 AD.