Angelica glauca Edgew. (Apiaceae), also known as Sapal, is a native and endemic species of the Indian Himalayas. It is distributed across the north-temperate to alpine regions of various Himalayan states in India, including Himachal Pradesh, Uttarakhand, Jammu & Kashmir, and Sikkim.
Now, let's get to know Sapal a bit better. In the local lingo, it goes by different names like Sapal in Kinnauri, Choru in Garhwal, Gandrayan in Kumaon, and Choraka or Chamchora in Himachal Pradesh.
You'll find it growing around grassy, moist rocky slopes, near water springs, humus-rich soil and forest edges. The altitude ranges between 2000 to 4000 metres above sea level.
Medicinal Marvels
Sapal isn't just your average plant; it's a special one. It has been cherished for generations for its medicinal properties. Traditionally, it has been used to alleviate various ailments such as bilious complaints, infantile atrophy, and constipation. The roots of this herb contain a treasure trove of phytochemicals including valeric acid, angelic acid, and angelisine resin. They can stimulate, help the heart, soothe the stomach, aid digestion, promote sweating, ease coughing, and calm the stomach.
Reproductive Ecology
Angelica glauca is a perennial plant and glabrous herb. To simplify, it grows back every year and has smooth leaves without any hair. Its white flowers come in big clusters that can be 15 to 30 centimetres wide. These clusters are compound umbels. In a compound umbel, all the little groups of flowers come from one spot and look like they're at the same height. Each flower in these groups has both male and female parts, so the plant can make seeds on its own without needing another plant nearby.
A Touch of Mythology
Legend has it that during the devastating era of the plague in mediaeval Europe, an angel visited a monk and presented him with a miraculous herb, promising it would cure the epidemic. Since then, this herb has been known as Angelica, symbolising hope and healing in the darkest of times.
Use of Sapal in Kinnaur
In Kinnaur the plant is used in the culinary practices for its nutrition and delicious taste. It is finely ground and added to Puri, Rajma(kidney beans), Gyuma(blood sausages) and lentils. It needs to be used in very small quantities; adding too much makes the taste too spicy, which doesn't make the food enjoyable to eat.
People across Kinnaur acquire it from the ‘Kandey’ of their villages, which refers to high-altitude areas above the village.
Conservation Concerns
Despite its remarkable properties and significance, Angelica glauca finds itself in a precarious position today. It's classified as critically endangered, facing threats to various reasons. Preserving this invaluable plant species is not just a matter of botanical importance but also a nod to our connection with nature's healing gifts.
(With research and inputs by Preeti Saryan, Pramiti Negi, Tanisha Negi and others)
Comments