Azadirachta indica (Neem Tree)

hello friends our today topic is "tree of Neem".

Scientific name: Azadirachta indica

Family: Meliaceae

Rank: Species

Higher classification: Azadirachta

Kingdom: Plantae

The name Azadirachta is derived from the Persian name of the tree, azad-darakht-i-hindi. Azadirachta has two species, A. indica. The fruits, seeds, and foliage of A. indica contain several compounds that repel or kill insects, inhibit the growth and development of fungi, and limit the infective ability of plant viruses. Despite this, several herbivores have been recorded on A. indica (Pirani, 1994; Siddiqui, 1995); however, relatively few cause serious damage (Tewari, 1992). Eight orders and 32 families of insects have been recorded feeding on A. indica.

Ecology

The neem tree is noted for its drought resistance. Normally it thrives in areas with sub-arid to sub-humid conditions, with an annual rainfall of 400–1,200 millimetres (16–47 in). It can grow in regions with an annual rainfall below 400 mm, but in such cases it depends largely on ground water levels. Neem can grow in many different types of soil, but it thrives best on well drained deep and sandy soils. It is a typical tropical to subtropical tree and exists at annual mean temperatures of 21–32 °C (70–90 °F). It can tolerate high to very high temperatures and does not tolerate temperature below 4 °C (39 °F). Neem is one of a very few shade-giving trees that thrive in drought-prone areas e.g. the dry coastal, southern districts of India, and Pakistan. The trees are not at all delicate about water quality and thrive on the merest trickle of water, whatever the quality. In India and tropical countries where the Indian diaspora has reached, it is very common to see neem trees used for shade lining streets, around temples, schools and other such public buildings or in most people's back yards. In very dry areas the trees are planted on large tracts of land.

As a vegetable

The tender shoots and flowers of the neem tree are eaten as a vegetable in India. A souplike dish called Veppampoo charu (Tamil) (translated as "neem flower rasam") made of the flower of neem is prepared in Tamil Nadu. In Bengal, young neem leaves are fried in oil with tiny pieces of eggplant (brinjal). The dish is called neem begun bhaja and is the first item during a Bengali meal that acts as an appetizer. It is eaten with rice.Neem is used in parts of mainland Southeast Asia, particularly in Cambodia aka sdov Laos (where it is called kadao), Thailand (where it is known asor  Myanmar (where it is known as tamar) and Vietnam (where it is known as sầu đâu and is used to cook the salad). Even if lightly cooked, the flavour is quite bitter and the food is not enjoyed by all inhabitants of these nations, though it is believed to be good for one's health. Neem gum is a rich source of protein. In Myanmar, young neem leaves and flower buds are boiled with tamarind fruit to soften its bitterness and eaten as a vegetable. Pickled neem leaves are also eaten with tomato and fish paste sauce in Myanmar.

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