Sensitive Smithia
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Sensitive Smithia
ative Photo: Pravin Kawale
Common name: Sensitive Smithia • Hindi: Odabirni • Marathi: लजालू कवला Lajalu kavla • Bengali: Nalakashina
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.
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