JAWAHAR NAVODAYA VIDYALAYA GONDIA

NAME: MANSHI Y MASKE

CLASS: XII
SUBJECT: BIOLOGY INVESTIGATORY PROJECT
TOPIC: LOCAL HERBS AND TREES
GUIDED BY :
EXAM NO:
 JAWAHAR NAVODAYA VIDYALAYA
NAVEGAON BANDH, GONDIA
CERTIFICATE
THIS IS CERTIFIED THAT MISS.MANSHI Y MASKE IS A
STUDENT OF CLASS XII ,JAWAHAR NAVODAYA VIDYALAYA ,NAVEGAON BANDH, GONDIA
HAS COMPLETE HER “BIOLOGY INVESTIGATORY PROJECT” ON TOPIC “LOCAL HERBS AND
TREES “

AS PER SYLABBUS PRESCRIBED BY CBSE UNDER THE GUIDANCE OF UNDERSIGNED,

DURING THE YEAR 2024-25 IN THE LAB OF SCHOOL

DATE:

INTERNAL EXAMINER EXTERNAL EXAMINER:

SIGN OF PRINCIPAL
 ACKNOWLEDGEMENT

I WOULD LIKE TO EXPRESS MY SPECIAL THANKS OF GRATITUDE TO MY BIOLOGY

TEACHER ‘ ’ FOR THEIR ABLE GUIDANCE AND SUPPORT IN
COMPLETING MY PROJECT

I WOULD ALSO LIKE TO EXTEND MY GRATTITUDE TO THE PRINCIPAL SIR

“MR.M.S.BALVIR” FOR PROVIDING ME WITH ALL THE FACILITY THAT WAS
REQUIRED .

DATE:

MANSHI Y MASKE XII(SCIENCE)

 HERBS
What are herbs?
Herbs are the leaf part of a plant that is used in cooking -
these can be used fresh or dried.
Any other part of the plant, which is usually dried, is referred
to as a spice. These include, for example, barks (cinnamon),
berries (peppercorns), seeds (cumin), roots (turmeric),
flowers (chamomile), buds (cloves) and stigmas of flowers
(saffron).
Herbs are a fantastic way to add flavour and colour to any
sort of dish or drink, whether sweet or savoury, without
adding fat, salt or sugars. In addition to flavour and colour,
they each also tend to have their own set of health-promoting
properties.
Generally, fresh herbs are delicately flavoured, so if adding
them to your cooking, do so in the last few minutes.
Tasting your dish as you go along will help you tell if you’ve
added enough. If not enough herbs are used, then little
difference will be made to the flavour of the dish, but if too
many herbs are added, their flavour will overpower other
ingredients.
Health benefits of herbs
Consuming herbs may help to prevent and manage heart disease, cancer and diabetes It
may also help to reduce blood clots and provide anti-inflammatory and anti-tumour
properties. Research is ongoing but studies have shown that:

 Garlic, linseed, fenugreek and lemongrass may help lower cholesterol.

 Garlic is useful for people with mildly elevated blood pressure.
 Fenugreek can help control blood sugar and insulin activity (as can linseed, flaxseed and
cinnamon).
 Garlic, onions, chives, leeks, mint, basil, oregano, sage and many other herbs can help
protect against cancer.
 Herbs are rich in antioxidants, especially cloves, cinnamon, sage, oregano and thyme.

Fresh herbs often contain higher antioxidant levels compared to processed or dried herbs. If
you are using herbs in order to harness their health-promoting aspects first and foremost,
aim to add your fresh herbs at the end of cooking or as you serve to preserve these
properties.
 1.TULSI

In Hinduism, tulsi is worshipped as a goddess and

every part of the tulsi plant is revered and
considered sacred, including the leaves, stem,
flower, root, seeds and oil. Even the surrounding
soil, which has recently been found to harbor
beneficial endophytic fungi,[126] is considered an
aspect of the divine. As such, Hindi households are
considered incomplete without a tulsi plant, typically
in an ornate earthen pot situated in a courtyard
where tulsi serves both practical and ceremonial
purposes. For example, tulsi's distinct clove-like
aroma arising from its high eugenol content serves
to link the householder to the divine while also
repelling mosquitoes, flies and other harmful
insects. Tulsi is further integrated into daily life
through evening and morning rituals and other
spiritual and purification practices that can involve
ingesting its leaves or consuming tulsi tea.
BENEFITS:
 Promotes Healthy Heart
 Anti-aging
 Treats Kidney Stones
 Relieves Headaches
 Fights Acne
 Relives Fever
 Eye Health
 Oral Health
 Cures Respiratory Disorders
 Rich Source of Vitamin K
 PADDY
Rice is a cereal grain and in its domesticated form is
the staple food of over half of the world's population,
particularly in Asia and Africa. Rice is the seed of the grass
species Oryza sativa (Asian rice)—or, much less
commonly, Oryza glaberrima (African rice). Asian rice was
domesticated in China some 13,500 to 8,200 years ago;
African rice was domesticated in Africa about 3,000 years
ago. Rice has become commonplace in many cultures
worldwide; in 2021, 787 million tons were produced, placing
it fourth after sugarcane, maize, and wheat. Only some 8%
of rice is traded internationally. China, India, and Indonesia
are the largest consumers of rice. A substantial amount of
the rice produced in developing nations is lost after harvest
through factors such as poor transport and storage. Rice
yields can be reduced by pests including insects, rodents,
and birds, as well as by weeds, and by diseases such
as rice blast. Traditional rice polycultures such as rice-duck
farming, and modern integrated pest management seek to
control damage from pests in a sustainable way.
 TURMERIC
Turmeric is a deep, golden-orange spice known for adding color,
flavor and nutrition to foods. A relative of ginger, turmeric comes
from the rhizome (root) of a native Asian plant and has been used in
cooking for hundreds of years. It has also been used in ayurvedic
and other forms of traditional medicine in China and India..

What is turmeric good for?

Brown explains that the active ingredient in turmeric is a natural

compound (polyphenol) called curcumin, which has both antioxidant
and anti-inflammatory properties.
“Curcumin has many biological activities, not all of which are
understood,” Brown says. “Like other colorful plant-based foods,
turmeric is rich in phytonutrients that may protect the body by
neutralizing free radicals (pollution, sunlight) and shielding the cells
from damage.” Diets rich in plant-based foods are associated with
prevention of medical conditions such as cancer and heart disease.
Brown says, “Anyone who’s trying to manage inflammation could
benefit from adding some turmeric to their foods.” She cites
inflammatory conditions such as arthritis and other joint disorders,
colitis, allergies and infections.
 TREES
A tree is a tall plant with a trunk and branches made of wood.
Trees can live for many years. The oldest living tree found is
about 5,000 years old. The oldest tree from the UK is about
1,000 years old.[verification needed]
The four main parts of a tree are the roots, the trunk,
the branches, and the leaves. Trees are a wide variety of plant
species that have independently evolved a trunk and
branches as a way to tower above other plants to compete for
sunlight.
The roots of a tree are usually under the ground. However,
this is not always true. The roots of the mangrove tree are
mostly under water. A single tree has many roots. The roots
carry nutrients and water from the ground through the trunk
and branches to the leaves of the tree. Leaves can also
breathe in air. Sometimes, roots are specialized into aerial
roots, which can also provide support, as is the case with
the banyan tree.
The trunk is the main body of the tree. The trunk is covered
with bark which protects it from damage. Branches grow from
the trunk. They spread out so that the leaves can get more
sunlight.
 NEEM

Neem trees are attractive broad-leaved evergreens that can grow up to 30

m tall and 2.5 m in girth. Their spreading branches form rounded crowns as
much as 20 m across. They remain in leaf except during extreme drought,
when the leaves may fall off. The short, usually straight trunk has a
moderately thick, strongly furrowed bark. The roots penetrate the soil
deeply, at least where the site permits, and, particularly when injured, they
produce suckers. This suckering tends to be especially prolific in dry
localities.

USE:
1. Treats Acne
2. Nourishes Skin
3. Treats Fungal Infections
4. Useful in Detoxification
5. Increases Immunity
6. Insect & Mosquito Repellent
7. Prevents Gastrointestinal Diseases
8. Treats Wounds
9. Reduces Dandruff
10. Reduces Joint Pain
 MANGO
A mango is an edible stone fruit produced by
the tropical tree Mangifera indica. It originated
from the region between
northwestern Myanmar, Bangladesh, and
northeastern India .M. indica has been cultivated
in South and Southeast Asia since ancient times
resulting in two types of modern mango
cultivars: the "Indian type" and the "Southeast
Asian type".Other species in the
genus Mangifera also produce edible fruits that
are also called "mangoes", the majority of which
are found in the Malesian ecoregion.
Worldwide, there are several hundred cultivars
of mango. Depending on the cultivar, mango
fruit varies in size, shape, sweetness, skin color,
and flesh color, which may be pale yellow, gold,
green, or orange. Mango is the national
fruit of India, Pakistan and the Philippines while
the mango tree is the national tree of
Bangladesh.
THANK YOU