Shorea robusta Gaertn. – Habit

Photo courtesy: Vijay Kumar Mastakar

JHARKHAND

State Tree: Sakher, Sakhu, Sal, Salwa (Hindi).

Botanical Name: Shorea robusta C.F. Gaertn.

Family: Dipterocarpaceae

Vernacular Names: Sal, Hal (Assamese); Sal (Bengali); Ashvakarna, Asina, Asu, Bile-bhogimara

(Kannada); Dieng Blei (Khasi); Sargi Gatcho (Oriya); Karimaruthu, Kungiliyam, Maramaram

(Malyalam); Pangong (Manipuri); Guggilu, Rala, Sajara, Sal (Marathi); Agnivallabha, Ashvakarna,

Ashvakarnika (Sanskrit); Attam, Kungiliyam, Venkungiliyam (Tamil).

Etymology: The genus is named after Sir John Shore Teignmouth (1751 – 1834), who served as a

Governor-General of India from 1793 to 1797.

Description: Deciduous trees, to

40 m tall; trunk 2 – 5 m in

diam. with a spreading crown;

bark grey to dark brown with

longitudinal fissures. Leaves

simple, reddish when young,

soon becoming delicate green,

ovate to oblong, acuminate at

apex, 10 – 25 × 5 – 20 cm,

thin-leathery, glabrous, shiny;

petioles 2 – 2.5 cm long.

Flowers in large terminal or

axillary racemose panicles, to

25 cm long, yellowish white.

Sepals subequal, ovate,

densely yellowish brown-

pubescent. Petals linear,

creamy yellow with pink stripe.

Stamens many. Ovary ovoid,

densely pubescent. Fruits a nut,

ovoid, 1.3 – 1.5 × c. 1 cm,

surrounded by unequal,

spathulate sepals enlarged into

5 unequal wings.

Shorea robusta Gaertn. – Flowering twig

Photo Courtesy: Vijay Kumar Mastakar

Flowering & Fruiting: March –

April.

Range of Distribution: It is

native to the Indian

Subcontinent; also distributed in

Myanmar and Nepal.

Economic Importance: Tree

yields an oleoresin called “Sal

Dammar” or “Bengal Dammar”

(Dhup, Guggal, Laldhuna Ral)

used as incense and also

employed in paints and

varnishes, and for caulking

boats. It is also employed for

hardening softer waxes for use

in shoe-polishes, and for carbon papers and ribbons. An essential oil obtained from Sal resin called

“Chua oil” is used as a fixative. Cake can be used as a feed for cattle and poultry.

Traditional Uses: Leaves are widely used for making leaf plates and cups. Seeds yield fatty oil called

“Sal Butter”, used locally for cooking and lighting purposes. Seeds are boiled into porridge with

flowers of Madhuca longifolia (Mahua) and fruits of Vigna unguiculata (Cow pea). In Southern India,

seeds are ground into coarse flour, and used in preparation of bread.

Medicinal Uses: Chua oil is employed for ear troubles and cutaneous diseases.

Conservation Practices: The plant regenerates naturally through seed and stem cutting. Direct sowing

is the cheapest and best method of artificial propagation. Seeds germinate soon after falling off the

tree if moisture conditions are favourable. The germination percentage of fresh seeds is 90 – 100%,

but their viability falls to zero after just a few weeks. Most commonly the seeds are planted 10 – 20

cm apart in rows with spacing of 3 – 7 m.

Source: Vinay Ranjan, Central National Herbarium, Botanical Survey of India, Howrah.