Solanum trilobatum
Solanum trilobatum is an herb that can be consumed by mildly frying it in oil or ghee and then grinding it.
| Solanum trilobatum | |
|---|---|
 | |
Scientific classification  | |
| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Clade: | Eudicots |
| Clade: | Asterids |
| Order: | Solanales |
| Family: | Solanaceae |
| Genus: | Solanum |
| Species: | S. trilobatum |
| Binomial name | |
| Solanum trilobatum | |
The plant is full of thorns, including the leaves. It is important to remove these thorns before cooking as the thorns are considered to be mildly toxic. The herb can be stored in powdered form by drying the leaves under shade and making a powder out of it. It is used to treat fever and common cold. Its native range is India, Sri Lanka and Indochina.[1]
Vernacular names
- Marathi: mothiringnee, thoodalam
- Tamil: Tuduvalai, Nittidam, Sandunayattan, Surai
- Malayalam: tutavalam, putharichunda, putricunta, puttacunta, tudavalam
- Telugu: alarkapatramu, kondavuchinta, mullamusti
- Oriya: bryhoti
- Sanskrit: achuda, agnidamani, agnidamini, alarka, vallikantakarika
- Kannada: ambusonde, ambusondeballi, chitbadane, hebbu sonde gida, hebbu sunde gida, kakamunji, mullu kaaka munchi, mullu mushta[2]
References
- "Solanum trilobatum L. - Plants of the World Online". Kew Science. Retrieved March 2, 2020.
- http://www.flowersofindia.net/catalog/slides/Purple%20Fruited%20Pea%20Eggplant.html
External links
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