Kohila ala, also known as Lasia spinosa, is a plant with edible leaves and rhizomes that are used in Sri Lankan cuisine:
- Appearance: The leaves are dark green and heart-shaped, and the plant is evergreen.
- Taste: The leaves have a mild, slightly earthy taste.
- Nutrition: Kohila ala is rich in vitamins A and C, as well as iron. The rhizome is a good source of dietary fiber.
- Uses: Kohila ala is versatile in cooking and can be used in soups, curries, and stir-fries. The leaves add a nutritious boost and a pleasing texture to dishes.
- Medicinal uses: Kohila ala is used in Ayurvedic medicine to treat a variety of diseases, including colic, rheumatism, intestinal conditions, and piles. The tuber is also given after indigestion and diarrhea to reduce bleeding.
- Growing conditions: Kohila ala thrives in muddy places, especially in lowland shaded areas near water reservoirs and ponds.
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