Senna Leaves Whole


Botanical NameSenna species

 Common Name:

  • English:  Senna, Sonamukhi
  • Ayurvedic: Svarna-pattri, Maarkandikaa, Maarkandi.
  • Unani: Sannaa, Sanaa-makki, Senaai, Sonaamukhi, Sanaa-Hindi.
  • Siddha: Nilaavaarai
  • Also, known as:  Alexandrian Senna, Nubian Senna, Cassia Senna, Cassia Lenitive, Cassia Lanceolate, Cassia Officinalis, Cassia Aethiopica, Senna Acutifolia, Egyptian Senna, Sene De La Palthe, Tinnevelly Senna, Cassia Angustifolia, Eást Indian Senna, Wild Senna, Locust Plant, M¡Danc, Sonamukhi, Svamamukhi, Sonapata, Indian Senna. Tinnevelly Senna, Mindhiaval, Sonamukhi, Sanaya, Hindisana, Nelavarika, Sonamukhi, Nelaavare, Nelavarike, Nel Aanriake Sna, Sunnamukhi, Nilavaka, Chinnukki, Adapatiyan, Sonamukhi, Sunamukhi, Sannamakhi, Sanapati, Sarnapatta, Nilapponnai, Avarai, Sunamukhi, Sena, Barg-E-Sana, Falajin, Fan Xie Ye, Fi Laskon Maka, Hindisana, Illesko, Indian Senna, Ma Khaam Khaek, Makhaam Khaek, Mecca Senna, Msahala, Nelaponna, Nelatangedu, Nilavaka, Nilavirai, Nubia Senna, Rinji, Sanai, Sand Hijazi, Sanjerehi, Sen De Alejandria, Sen De La India, Senna Makki, Senna, Snamikki, Sennae Folium, Sonamukhi, Tinnevelly Senna, True Senna

Habitat:  Southern India

Origin: India

Harvested: Wild

Parts Used: Leaves                                                            

General Information:

Senna consists of dried leaves of Cassia angustifolia, a small shrub, 60-75 cm high, found throughout the year, cultivated largely in Southern India, especially in districts of Tinnevelly, Madurai and Tiruchirappalli and has also, been introduced in Mysore, fully grown, thick bluish color leaves stripped off by hand, collected and dried in shade for 7-10 days, till assume a yellowish-green color, graded and then packed into large bales.

The leaves have long petioles, ovate at base; each petiole has eight or ten leaflets, which are oblong, smooth, 1–2 in. long and quite narrow. The flowers are a bright yellow and the leaves are gathered while in bloom from June to September. The fruit is a legume, 2–4 in. long, and contains a quantity of thick pulp which is mildly laxative and cathartic and is used in the composition of the confection of Cassia and of Senna. It belongs to the sugar class of laxatives, its properties being due, for the most part, to the water-attracting properties of the sugar while in the intestinal canal.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!


  • You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
  • You can make ice cubes or pops by freezing tea in ice trays or pop molds.


You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.