Sesamum indicum L.

Sesame (Sesamum indicum) is a distinctively aromatic upright herb up to 1-3 meters tall of the Pedaliaceae family, native to Africa, spreading to India and China. Its seeds, comprising black and white varieties, are processed into valuable sesame oil. Different parts of sesame are traditionally used differently: the leaves for diarrhea, the seeds as a liver and kidney tonic, and the root for stomach acid.

This plant does well in porous soil protected from harsh sunlight at elevations of 1,200-1,600 m above sea level with a soil pH ranging 5.5-8, average temperature 20-30°C, annual rainfall 500-1,000 mm/year.

• Root a taproot with many branch roots that often form symbiosis with VA (vesicular-arbuscular) mycorrhiza.
• Stem branched, green in color and finely velvet-haired.
• Leaves single, elongated tongue-shaped.
• Flowers perfect, sepals white, yellow, pink or violet blue depending on the variety, 4-5 anthers grow from the flower.
• Fruit divided into two chambers, which then divide again into two, forming a pod.
• Seeds small oval-sized with one tapering end.

• Propagated by seed.
• Harvest is done after 40-180 days after planting

Thiamine, riboflavin, niacin, tocopherol, fat-soluble lignan (sesamin, sesamol and sesamolin), lignan glucoside (sesaminol triglucoside, pinoresinol glucoside and sesamolinol glucoside), flavonoid, tannin, phenol, alkaloid.

• Leaves: treats infant cholera, diarrhea, dysentery, cataracts and bladder problems.
• Seeds: act as a tonic for the liver and kidneys, treat hemorrhoids and boils.
• Root: treats stomach acid and cough.

• Pick mature sesame fruit, peel all then separate the seeds from the fruit.
• Sort and separate from attached dirt.
• Dry in the sun until dry.
• Store in a packaged, airtight place.

Known by the local name Wijen.