The flowers are arranged in a pinwheel pattern above the vibrant orange centre. The fragrance is overwhelmingly sweet and fills the surrounding environment with their fragrance. The flowers fall off one-by-one as the dawn approaches, rendering beautiful scenery on the ground. The flowers are used to roll agarbattis (incense sticks) and perfumes.
The flowers bloom from August to December. In India, Parijat grows in Jammu Kashmir, from the outer Himalayas above 1,400 metres and to East of Assam, Bengal, Tripura, to the Godavari in the South. Besides India, the flowers are also found in Thailand, Nepal, Indonesia and Pakistan.
Apart from culinary roots, the flowers hold significant medicinal properties too. While the flowers and leaves are consumed along with boiled rice to gain resistance against seasonal ailments, they have been proved effective against several body pains, inflammation and fevers like flu, malaria and the common cold. The locals also vouch for the efficacy of leaves in pain and inflammation due to arthritis and stomach ailments of kids. Since the leaves are bitter in taste, it is taken with a pinch of sugar.
The Buddhist monks use the flowers to colour their cotton and silk roves. They also prepare their breakfast soup with parijat flowers for their immunostimulant properties.
Extracts of the flowers, leaves and seeds are used by local people for their antifungal, antileishmanial, hepatoprotective and immunostimulant properties. Homoeopath and Ayurveda medicines use the extract as a laxative and as a medicine for sciatica, fever and arthritis.
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