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    Supli / सुपळी / Wild Mustard / Cleome viscose L.

    Local Name: Supli / सुपळी

    Common Name: Wild Mustard

    Botanical Name: Cleome viscose L.

    Status & Habitat

    • Status: Common

    • Habitat: Herb

    • Occurrence: Marshy areas

    • Season of Availability: Warmer parts of the year.

    • Geography: Asia

    • Method of Propagation: Seed propagation

    • Part used for Propagation: Seeds

    Edible Parts

    • Edible Parts: Pod

    • Can be Eaten Raw: No

    Method of Consumption

    • Raw: No

    • Ripe: N/A

    • Both Raw & Ripe: N/A

    • Dangerous Form to Consume: Not typically eaten overall

    • As Food: The entire plant is cooked as a vegetable; seeds are sometimes used as a spice or chutney.

    • As Medicine: Juice of leaves is used for earaches. Decoction of leaves is used to treat stomachaches, itching, skin diseases, leprosy and malaria

    • Cooking Without Prior Boiling: Yes

    • Boiling Before Cooking: No

    • Pickling: N/A

    • Brining: N/A

    • Fermenting: N/A

    • Drying for later Consumption: Yes, Seeds

    • Overall Method: The entire plant is cooked as a vegetable; seeds are sometimes used as a spice or chutney.

    Nutritional & Medicinal Benefits

    • Nutritional Benefit: High in vitamin C, calcium, and copper.

    • Medicinal Benefit: Fever reducer, earache reducer, skin diseases, abdominal disorders, dewormer, uterine disorders.

    Tribal Wisdom

    • Tribal Wisdom: Leaves, roots and bark are useful in treating malaria; leaves can be used on wounds and ulcers.

    Recipes

    • Tribal Recipe: Sabji: Boil mustard greens and spinach in salted water. Drain and puree them with cornmeal. Finely chop garlic, jalapeños, ginger, and onions. Cook garlic-onion mixture in oil until lightly browned. Add pureed greens and cook for 4 minutes, adding water if needed. Season with salt and serve.