Kuli / Kowli / कुळी /कोवळी / Musli / Kuli / Chlorophytum tuberosum (Roxb.)

Other Names

  • Local Name: Kuli / Kowli / कुळी /कोवळी
  • Common Name: Musli / Kuli
  • Botanical Name: Chlorophytum tuberosum (Roxb.)

Status & Habitat

  • Habitat: Herb
  • Occurrence: Wild areas
  • Season of Availability: Warmer parts of the year
  • Geography: Parts of Africa and India
  • Method of Propagation: Seed and vegetative propagation
  • Part used for Propagation: Seeds and divisions

Edible Parts

  • Edible Parts: Young Leaves
  • Can be Eaten Raw: No

Method of Consumption

  • Raw: No
  • Ripe: No
  • Both Raw & Ripe: No
  • Dangerous Form to Consume: Raw plant
  • As Food: Leaves are cooked with dal into a sabji
  • As Medicine: Tuber paste is applied to snake and centipede bites; tuber extract helps with muscle cramps and general weakness.
  • Cooking Without Prior Boiling: Not required for leaves
  • Boiling Before Cooking: No
  • Pickling: No
  • Brining: No
  • Fermenting: No
  • Drying for later Consumption: Yes, Root
  • Overall Method: Leaves may be used in daals as a vegetable; otherwise used medicinally.

Nutritional & Medicinal Benefits

  • Nutritional Benefit: High moisture content.
  • Medicinal Benefit: Weakness recovery, snake bite

Tribal Wisdom

  • Tribal Wisdom: Tuber paste is applied to snake and centipede bites; tuber extract helps with muscle cramps and general weakness.

Recipes / Usage

  • Tribal Recipe / Usage: Steep safed musli into water and drink to receive its benefits.