The first documented history of Ayurveda begins in the time of the Vedas (books of knowledge). These are the four ancient Holy Books of the Aryans or “noble ones” and these are where mythology becomes philosophy. The four Vedas namely Rig Veda, Yajur Veda, Sama Veda and Arthava Veda were written approximately three to five thousand years ago and they all contain medical knowledge based on the principles of Ayurveda, but especially Arthava Veda.

Around this time in ancient civilizations there existed ‘rishis and munis’, these were learned saints and sages whose sole purpose was to devote their existence in understanding the realities of the world. Their native home was Aryavarta, the land of the Aryans, which covers the Himalayas and surrounding areas, presently known as India, Nepal, Pakistan, Bhutan and Bangladesh.

This ancient Aryan civilization was strongly influenced by the remarkable intellectual contributions of the saints and sages, who in their realization that sickness was a major factor in not being able to attain liberation, became physicians to help their people. The Sanskrit word for physician is Vaidaya, meaning wisdom.
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The historical record of Ayurveda begins with a medical conference in the Himalayas as described in the collection of medical writings called the Charaka Samhita. The author was a devoted student who talked of a large group of sages and saints who came together in the valley of the Himalayas to share and compile knowledge that had been passed down, mostly orally, from generation to generation within the different civilizations within the area. The participants engaged in long discussions and debates and formed committees to compile the full texts about the different subjects of Ayurveda. Two of the texts are still followed by today’s students when studying Ayurveda: the Charaka Samhita, the text of internal medicine and the Susruta Samhita, the text of surgery.

Ayurveda emphasizes that a diet must be properly selected and wisely formulated, not only according to our unique individual ratios – Vata, Pitta and Kapha, but also to our digestive strength. Our diet should also compliment seasonal and daily changes.

In modern science food is classified according to their chemical composition- carbohydrates, proteins, fats, minerals, vitamins etc. In Ayurveda, classification is based on the biological action of food and its taste before, during and after digestion and the effect that it has on our digestive system.
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The Ayurvedic diet is about guiding rather than setting rules. Its main concern is about the balance of the meal and the inclusion of all the tastes - sour, sweet, salty, pungent, bitter and astringent. Food groupings contain different ratios of the 6 tastes, as well as being governed by certain qualities. In this way, Ayurveda understands how the body responds to our diet, provided that our food is chosen in accordance to our unique individual ratios. If we choose a food that is similar to our own qualities and take it in abundance, we will only succeed in increasing that particular quality within us, leading to an imbalance. The same can be said for not having enough of a certain quality, leading to its depletion. This maintenance of finely tuned balancing will extend to every organ and system in the body.​

‘The only species that becomes nutritionally deficient is the human species, and we do so because we have completely lost touch with the inner wisdom of our bodies’
~Ayurvedic proverb ~ anonymous

• Salty: Found in all processed foods, breads, cakes….the list is endless!

• Bitter: Most often found in leafy green vegetables, walnuts, lemons and grapefruits

 

• Pungent: Think of onions, garlic, pepper, ginger and spices

 

• Astringent: Some regard this a not a taste at all, foods that have an astringent taste have a drying effect on the body, think of lentil, pulses and MSG, which can all leave a dry taste in the mouth. This is the effect of astringency.

As a system Ayurveda places emphasis on the maintenance of health as opposed to curing disease. As such, Ayurveda is now considered holistic in its philosophy and approach to living.
In the world today it is attractive to many people and there are hundreds of options available to those who would like to know more. Please be aware that with popularity comes dilution, and the ‘business’ element takes over. Please research thoroughly into practitioners and physicians before embarking on expensive and sometimes unnecessary treatment plans. Ayurveda is an ancient art and tradition which has stood the test of time and deserves its respected place as the world’s first ever medical system.

1. Till the soil down to a depth of six inches and work three inches of compost into it.
2. Now make a mound which is four to six inches high and about three inches wide.
3. Leave a furrow between this mound and the next one. This helps to make sure that the carrots have proper drainage and that they grow straight and tall.
4. Plant the seed along the top of the mound in a furrow that is ½ inch deep.
5. Keep the carrots weed free or the antioxidants will take all the water and nutrients and the carrots will be unable to thrive.
6. Carrots should be ready for harvest 70-80 days from planting. They should be 1 to 1.5 inches in diameter. Any bigger and they will be tough.
7. Loosen the dirt around the carrots before pulling to make sure the root does not break off.
8. To store carrots, remove the tops. Wash the carrots and store them in the bottom of the refrigerator. They will store longer if you place them in a plastic bag.