Pandanus
(Pandanus Amaryllifolius Roxb.)

Tribe: Pandanaceae
Crude Name: Pandanis Folium .

Description
Pandanus growing in tropical areas and widely planted in the yard or garden. Pandanus sometimes growing wild on the banks of the river, the edge of the swamp, and in rather damp places, thriving from coast to region with an altitude of 500 m above sea level.
Shrubs, annual, 1-2 m. high With the former sitting round the stem leaves, branched, spreading, root out around the base of the trunk and branches. Single leaf, sitting with hugging the base of the stem is composed of three lined up in a spiral line. Ribbon-shaped leaves, smooth, sharp edge, flat edge, reinforced parallel, 40-80 cm long, 3-5 cm wide, thorny patch on the mother leaves the bone surface under the tip, green. Compound interest, the shape knob, ether 4 to 7.5 cm, fruit wall-haired, orange color.
Pandanus other than as a spice is also used as raw material for making perfume. The leaves are fragrant when crushed or sliced, slice, often used as a flavoring, and its green color in dishes or snacks. Slices of young leaves mixed with roses, jasmine, chrysolite , often tucked in a bun so that hair becomes fragrant, or placed between the clothes in the closet. Propagated by separating the young shoots that grow between the roots.

Nature and Usefulness
Nutritious leaves as a tonic, appetite enhancer, and tranquilizers.

Chemical content
Leaves contain alkaloid, saponin, flavonoida, tannins, polyphenols and pigments.

Portion used
Leaf.

How to Use
2-5 pieces of fresh leaves were sliced and then boiled or brewed to taste, drink. Or leaves, pounded and squeezed and drunk.
External use, leaves washed and finely milled, dab on cuts or scalp dandruff.