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Srimoyee Chowdhury 16 August 2025
Long before wellness trends and kitchen gardens, our grandparents nurtured plants that healed, nourished, and protected the home. Each one had a purpose — from flavouring food and calming the mind to curing everyday ailments. Here's a look at five such beloved plants — and how you can grow them too.
1: Mogra (Jasmine) Grandparents grew mogra for more than its sweet, lingering fragrance. The flowers were used in daily pujas, strung into garlands, or tucked into hair buns on summer evenings. The scent was said to calm the mind and keep negativity at bay, making homes feel more serene and sacred.
How to grow: Propagate from stem cuttings in moist, well-drained soil. Water moderately and avoid overwatering. Where to grow: Choose sunny spots near doorways, on balconies, or in garden beds where the air can carry its scent.
2 Genda (Marigold) From temple thresholds to wedding mandaps, genda was everywhere. Its vibrant colour symbolised joy and new beginnings, while its strong scent kept insects at bay. The flowers were essential for torans above doors — a cheerful welcome and natural bug repellent in one.
How to grow: Sow seeds directly into moist soil; they sprout in a few days. Pinch the tops to encourage bushy growth. Where to grow: Along borders, in large pots, or as colourful hedges in full sun.
3: Tulsi (Holy Basil) Tulsi wasn’t just a plant — it was part of the family. Worshipped each morning, it was believed to purify the air and guard the home against illness. Grandmothers swore by its leaves, using them in teas or crushing them into remedies for everything from colds to indigestion.
How to grow: Start from seeds or young saplings in airy, porous soil. Water daily and trim regularly. Where to grow: In the courtyard or near the entrance, ideally facing the east for morning sun.
4: Aloe Vera Aloe was the home’s silent healer — always within reach for burns, cuts, and rashes. Grandparents swore by its thick, soothing gel, using it as a go-to remedy long before skincare brands bottled it.
How to grow: Use side shoots planted in sandy, fast-draining soil. Water only when the soil is dry. Where to grow: In sunny corners, windowsills, or small pots near the kitchen.
5: Kadi Patta (Curry Leaf) Tadka often began with kadi patta crackling in hot oil — its aroma alone could make you hungry. Grandparents kept the plant close to the kitchen for its flavour, digestive benefits, and nostalgia. Fresh leaves were lovingly tossed into almost every sabzi, believed to be a tonic for the gut.
How to grow: Grow from seeds or cuttings in nutrient-rich soil. Prune regularly for lush growth. Where to grow: Near kitchen doors or in sunny balconies where it’s easy to snip fresh leaves while cooking.