Cuscuta Herba, Dodder herb Cassutha Aftimoon (Unani)Akash Bel (Hindi)Tu Si Cao (TCM) Herbarius latinus, Petri, 1485 Gart der Gesundheit, Cuba, 1485 Left: Dodder, Cuscuta ; Right: Dodder of Thyme, EpithymumKreutterbuch, Matthiolus, 1586 Left: Epithymum; Right: CuscutaMuseum Museorum, Valentini, 1704 E. europeaBritish Phaenogamous Botany, Baxter, 1834 C. vulgarisFlora von Deutschland (16), Kohler, 1884 Cuscuta europeaIcones Plantarum Medicinalium. 1788 Botanical name: Cuscuta spp.The Dodder of the West is supplied by C. europea, C. epithymum (syn. C. minor), C. vulgaris, C. reflexaGreater and Lesser types, as well as White and Red types were recognised.It is a parasitic herb on Hops, Nettle and Flax, among others. Schroder said the whole herb in flower was used, chiefly that from Flax. Unani regularly collects Dodder from plants including Zizyphus mauritiana, Acacia nilotica etc.Two types were known in the West:  1. Epithymum (best, collected from Thyme; best for the Spleen and Melancholy)  2. Cuscuta (collected from Flax, Nettle, Hops and numerous other plants; better for the Liver) Parts used: Herb (most used in the Western tradition)See also Dodder Seed Temperature & Taste: Warm, dry. Bitter, slightly Pungent“It is slightly Hot in the beginning of the First degree and Dry in the last phase of the Third degree.…

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