I found that an early morning visit to the local subzi mandi during the beginning days of the monsoon can be revelatory. For I came across an unknown leafy vegetable which I had never chanced upon in my life today.
The women, an adivasi, with a meagre fare of vegetables in a basket at Thane’s subzi mandi told me: It’s fodshi, we pick it from the Yeeor hills. Very tasty. You can prepare it like methi.
Wifey asked: How much?
We ended a bunch of three for Rs 20.
Having never heard of it, I sent an image to my botanist friend, Dr. Ajit Gokhale and was told that the tribals call it kuli. Its botanical name is chlorophytum tuberosum but is generally confused with chlorophytum borivlianum, commonly known as safed musli.
According to flowersofindia.com 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 in June-July with the first showers of monsoon. Flowers are white, 2.5 cm across, with 6 elliptic petals. The centre of the flower has 6 erect stamens with yellow anthers. Edible Chlorophytum is also a famine food, its bulbs and leaves are eaten. Bulbs and leaves dried and pounded into flour for bread.
Writing in science20.com Ashwani Kumar, Prof Emeritus, former Head of the Department of Botany, and Director, Life Sciences, University of Rajasthan elaborates: “This is a genus of two hundred species and twelve are native to India. Organic-rich well drained sandy loamy soil and warm humid climate is suitable for its cultivation. Plants are propagated by seeds and by the division of rhizomes. Seeds remain dormant for nearly ten months. Germination of seeds takes two weeks and only about 20% of them germinate. Flowers are star-like white up to 2 cm across, sepals are acute, anthers are longer than filaments are green or yellow in colour, bracts are long. Seeds are black in colour with angular edges. The dry roots possess less than 5% moisture. It contains carbohydrates, proteins, root fibres, saponins and minerals. Dry roots of the plant constitute the drug and are used in powdered form. It is a well-known tonic and aphrodisiac and also used to treat general debility. Leaves of this plant are also eaten as a vegetable. The tubers of about 20 g are boiled with milk and taken twice a day for a month for impotency and general weakness.”