Davana Leaves
Estimated Inventory, lb : 0
Description/Taste
Davana leaves are small and are comprised of deeply lobed, tiny leaflets. The leaves grow in an alternate pattern, averaging leaflets 1.5 to 3 centimeters in length and 0.5 to 1.2 centimeters in diameter, and have an oblong, divided nature with curved to pointed ends. The leaves are delicate, feathery, and crisp, showcasing a muted green coloring with blue-grey undertones. Some leaves and stems are covered in white hairs, and the branches are cylindrical, green, and pliable. Davana leaves release an herbaceous, fruity, sweet, and slightly woody scent with notes of vanilla when crushed, and this scent fluctuates when processed into essential oils. Davana leaves are not typically consumed fresh and are utilized for their fragrance and aromatic properties.
Seasons/Availability
Davana leaves are available year-round, with their peak season occurring in late winter and spring.
Current Facts
Davana leaves, botanically classified as Artemisia pallens, are the foliage of an herbaceous plant belonging to the Asteraceae family. The small, branching plant reaches 40 to 60 centimeters in height and originates from India, where it has been prized for producing an aromatic essential oil. Davana oil is a widely commercialized product used for medicinal, cosmetic, and culinary purposes throughout India, and the plant is a domesticated species primarily cultivated in Southern India. Davana plants begin flowering approximately 110 to 125 days after sowing, and both the flowers and leaves are collected for various uses. In India, Davana leaves are also known as Davanam, which is derived from Sanskrit, Davana, the name in Hindi and Kannada, and Marikolundu in Tamil. Davana leaves are not commonly consumed as a leafy green or potherb in culinary dishes, but they are incorporated into essential oils that are diluted and added to select cooked dishes.
Nutritional Value
Davana leaves and flowers are famous for their ability to produce a fragrant essential oil. The blooms and leaves are steam-distilled into a concentrated oil, which is later diluted to create medicines, cosmetic products, perfumes, and other goods. In Ayurveda, the oils are applied topically to skin irritations and are thought to help soothe joint inflammation and pain. It is also rubbed onto cold extremities to create a warming effect, helping to boost circulation. Davana oil has a yellow or yellow-brown coloring and is diffused into bathwater or incorporated into massage oils. One of the distinguishing factors of this oil is its changing scent. The fragrance interacts with the body, resulting in a unique fragrance for each person. This attribute is favored for perfumes as the smell can range from warm, fruity, tropical, sweet, woody, to herbal. The changing aroma is also valued for cosmetics, as the oil is combined with coconut or sesame oil and used in hair care products or added to shower gels and scrubs. In India, Davana leaves are also made into tinctures, which are revered for their anti-inflammatory, antimicrobial, and antibacterial properties.
Applications
Davana leaves are not commonly eaten fresh or directly cooked into dishes. The leaves and flowers are primarily made into an essential oil, which is then added as a flavoring in small amounts to culinary preparations. This essential oil is used in baked goods, such as cakes and other pastries, and is also added to beverages like soda. Beyond the essential oil, the leaves are steeped in hot water to make a tea, which is consumed to help with digestion. The leaves are also made into infusions that are drunk as a medicinal beverage. Davana leaf essential oil complements other fragrances like chamomile, grapefruit, geranium, rose, vanilla, neroli, and mandarin. The leaves should be immediately used after harvest for the best quality, and are also dried for extended use as a tea or medicinal ingredient.
Ethnic/Cultural Info
Davana flowers are traditionally incorporated into various religious ceremonies throughout India. The blooms are woven into garlands, bouquets, or wreaths, and are valued for their fresh, subtly fruity, permeating, and captivating fragrance. These decorative creations are placed on altars, especially in Southern India, as offerings to various gods, notably the Hindu god Shiva, who is responsible for the creation, preservation, and destruction of the world. Davana flowers are also used during Damanaka Ropana, a Hindu festival held in Jagannath Puri, India. Jagannath Puri is home to the Shree Jagannath Temple, a major Hindu pilgrimage site dedicated to Lord Jagannath, also a form of Vishnu. During Damanaka Ropana in the months of March or April, Davana leaves and flowers are offered to Lord Jagannath and a few other gods, as they are said to be one of the gods’ favorite offerings. Davana trees are also planted during the annual event and are worshipped in combination with the gods.
Geography/History
Davana leaves are a part of the species Artemisia pallens, which is believed to be native to some areas of India. The species has been growing wild since ancient times, and some sources point to its origins in southern India, while other sources hypothesize that it may have come from the Himalayas, as it grows naturally in the Nainital and Simla Hills and the Kashmir Valley. Over time, Artemisia pallens was spread to Myanmar and other neighboring countries, where it thrives in temperate to subtropical regions. The species was mentioned in ancient Ayurvedic compendiums, documenting the plant’s use as a medicinal ingredient to balance the kapha and pitta doshas. It later became a favored plant for processing into fragrant oils for cosmetic, medicinal, and culinary uses in the mid-to-late 20th century. Today, Davana leaves are commercially grown in India in the southern states of Andhra Pradesh, Kerala, Maharashtra, Karnataka, and Tamil Nadu. The leaves are sold fresh through local markets or dried for extended use. Outside of India, the species may be grown in smaller quantities and offered fresh and dried through online retailers, select vendors, and markets.
