Kushta

Being relatively large seeds we recommend sowing them individually in pots. If you only have limited space, then sow them in plug trays and pot on while they are still small. They usually germinate within 1-2 weeks.

Young plants are quite susceptible to slug damage, so take care to keep them out of slugs’ reach if possible. And don’t forget to check under your pots where they lurk during the day.

Kushta is also surprisingly sensitive to frost given that it grows at high altitudes in the Himalayas. This may be because in its natural habitat it spends most of the winter under a thick layer of snow, which acts as insulation from the frost until it melts in the Spring. So make sure you wait until you’re confident that the last frost has passed before planting out, and you might want to cover plants with fleece the following Spring(s) if a heavy frost is forecast.

Farmers are successfully growing kushta in the cold-desert region of Lahaul & Spiti in north-west India, where the soils are sandy and well-draining, the temperatures are cold but the sun is powerful. In these conditions they usually harvest the roots at the end of the third year, but in our experience here in Somerset, where it rains a lot more, the roots can start to rot in the third year so we recommend harvesting at the end of the 2nd year.

Saussurea costus is renowned in Ayurvedic and Traditional Chinese medicine as an aromatic digestive and tonic. The Sanskrit name ‘Kushta’ literally means ‘skin disease’ and refers to its ability to treat many skin disorders. The Chinese name ‘Mu Xiang’ means ‘fragrant wood’, referring to the aromatic compounds in its roots that play a key role in its digestive-enhancing effects. The sweet-smelling roots have similar properties to elecampane, which is also a useful replacement for this endangered species. When you smell roots with such a warm fragrance, think ‘digestive promoter’, and ‘stagnation clearing’.

In Himalayan villages it has traditionally been used to treat coughs, colds, ulcers, rheumatism and digestive disorders. Modern research is providing increasing evidence to support its traditional use, especially as an anti-inflammatory. The root, ground into powder, has traditionally been used to make incense; its essential oil is also sometimes used in perfumes and hair oil.

In addition to international trade being strictly controlled by CITES regulations, Kushta has also been banned in the US (rather unfairly) because it shares the ‘Mu’ part of the Chinese name of several Aristolochia species that contain compounds that are said to be carcinogenic. There is no evidence to suggest that Kushta contains any toxic compounds; in fact, to the contrary, it has been shown to cleanse the body of toxic accumulations. But it does highlight the risks involved in the global herb trade where there is often confusion caused by the use of different naming systems. Another reason to grow your own!

When grown in the UK we recommend harvest the roots in the Autumn of the 2nd year. If the soil is very well draining, or you are able to keep the roots relatively dry over the winter, you may be able to wait until the 3rd year, which is when it is traditionally harvested in India.

If you’re curious to taste and smell kushta and don’t want to wait that long there is no harm in harvesting some of the younger roots, which will still give you some of the benefits, albeit not at pharmacopeia grade. If you carefully dig around the base of the plant and remove one of the smaller side roots, the plant will continue growing quite happily.

Use it in small amounts of 1-3g of dried root as a warming decoction or make a tincture from the dried root at 1:5 @45%.

You can also make a herbal salve to harness its skin-repairing properties.

And if you dry and powder the root, that can be burnt on charcoal for incense.