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

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

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