Edible Chlorophytum
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Edible Chlorophytum
ative Photo: Prashant Awale
Common name: Edible Chlorophytum • Hindi: सफ़ेद मुसली Safed-musli • Kannada: Dravanti • Malayalam: Veluttanilappana • Marathi: कुली Kuli • Sanskrit: मुसली Musli • Tamil: Tiravanticham • Telugu: Kuchhela, Sarala pagada
Botanical name: Chlorophytum tuberosum    Family: Asparagaceae (Asparagus family)

Edible Chlorophytum is a herb found throughout the warmer regions of the world. The plant is about 20 cm tall, seen in gregarious clumps. Leaves are strap shaped, 6-12, all arising from the base, 15-30 cm long. The plant blooms with the first showers of monsoon. Flowers are white, 2.5 cm across, with 6 elliptic petals. The center of the flower as 6 erect stamens with yellow anthers. The fruits are three-edged capsules containing seeds 2 mm in diameter. Edible Chlorophytum is also a famine food - bulbs and leaves eaten. Bulbs and leaves dried and pounded into flour for bread. Flowering: June-July.
Medicinal uses: The leaves and roots are edible. In India the roots are dried and used as a popular tonic and aphrodisiac in Ayurvedic medicine. In northern Nigeria its tubers are crushed to produce a lotion used to treat guinea-worm.

Identification credit: Prashant Awale Photographed at Tandulwadi fort & Navi Mumbai, Maharashtra.

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