Kitchen remedies
Eat eye-nourishing colour daily: carrots, pumpkin, papaya, mango and dark leafy greens (rich in vitamin A and lutein for the retina and for low-light vision); amla and citrus for vitamin C; almonds and a little ghee for good fats that carry these vitamins; and saunf (fennel) with mishri, a traditional eye-tonic nibble. Rest the eyes with regular screen breaks, gentle palming, and enough sleep. The classical formula Triphala is used as a gentle eyewash (as cooled, well-strained triphala water) in the netra-care tradition.
Featured herbs
Triphala [classical netra rasayana - used as a cooled, strained eyewash], Amla (vitamin C eye tonic), Carrot / pumpkin / greens (vitamin A & lutein), Saunf-mishri (fennel) [traditional eye nibble], Ghee (carries fat-soluble vitamins), Almonds
How to prepare
Build vitamin-A colour (carrot, pumpkin, papaya, greens) and vitamin-C amla or citrus into daily meals, with a few almonds and a little ghee so the eye vitamins absorb well. Take saunf with mishri after meals as a traditional eye nourisher. Rest the eyes often - look away from screens every 20 minutes, palm the eyes with warm hands, and sleep enough. A cooled, well-strained triphala eyewash is a traditional gentle eye rinse.
Cautions
Food and eye rest nourish and protect the eyes but do not correct a refractive error - blurred vision usually needs an eye test and, if required, glasses. Only ever use a scrupulously clean, cooled, well-strained triphala rinse and stop if the eye stings or reddens; never put un-strained particles or undiluted material in the eye. Diabetes and high blood pressure can quietly damage the eyes, so keep them checked.
