Cajanus Cajan
(Cajanus cajan [Linn.] Millsp.)

Tribe: Papilionaceae (Leguminosae)
Crude Name: Cajani Folium .

Description
Cultivated Cajanus cajan in Java as food crops or used as green manure. This plant can be found from the lowlands to 2000 m asl. Growth requires a lot of sunlight and do not tolerate damp conditions.
Grow as upright shrub, 1-2 m high, stems woody, round, grooved, hairy, green-brown. Leaves gathered three, short-stemmed. Leaf blade ovate to elliptic, spreading, tip and base of the pointy, flat edge, bone pinnate, the color green. Compound interest out of the armpit leaves, the shape of bunches, bouquets 15-30 cm, the crown shape of butterflies, yellow. Fruit pods, 4-10 cm long, hairy, flat, green. Seeds small, round. Seed coat color can be grayish white, yellow, brown or black.
The young pods can be eaten. Old pods roasted or made a kind of tempeh. The young leaves can be eaten raw, boiled or steamed. Propagated by seed.

Nature and Usefulness
Efficacious as blood-forming leaves. Roots efficacious as tranquilizers (sedatives), facilitator sputum (expectorant), drug injury, and drug eradication of worms (anthelmintic). Meanwhile, remove seeds nutritious swollen.

Chemical content
Leaves contain flavonoida, saponins, and polyphenols. Medium containing stem flavonoida, saponins, and tannins.

Portion used
Leaves, roots and seeds.

How to Use
Fresh leaves were boiled cell 1-2, and then drunk.
For external use, fresh leaves, finely milled, and then used to cover body parts that hurt.