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. Its native range is India, Sri Lanka and Indochina.[1]
References
- "Solanum trilobatum L. - Plants of the World Online". Kew Science. Retrieved March 2, 2020.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.