| Sensitive Smithia |
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| File size | 186299 |
| Original date | 9/25/06 4:57 PM |
| Resolution | 1280 x 960 |
| Flash | Flash did not fire, auto |
| Focal length | 6.0mm |
| Exposure time | 1/80s |
| Aperture | 4.0 |
| Focus Distance | |
| Metering Mode | Multi-segment |
| Camera make | SONY |
| Camera model | DSC-H1 |
| Sensor type |
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 ative |
 | Photo: Pravin Kawale |
Botanical name: Smithia sensitiva Family: Fabaceae (Pea family)
Sensitive Smithia is a low-gowing annual herb, 30-90 cm, common along the roads. It appears at waning of the monsoons. Compound leaves are slightly sensitive to touch. There are 3-10 pairs of oblong leaflets, each 6-12 mm long. Yellow pea-like flowers occur in racemes of 2-6, arising from leaf axils. Flowers are 1.3 cm long. Pods are flat, 1 cm long. Flowers are eaten by the red black spotted blister beetles. Leaves and pods are cooked and eaten. Flowering: August-October.
Medicinal uses:
The herb is boiled and given for gravel and
difficulty in micturition. Leaves are refigerant, stimulate flow of milk in
mothers. Leaves juice is used as lotion in headaches.
| Identification credit: Tabish | Photographed in Alibag, Maharashtra. |