Witnessed by: Ayurveda
Safed musli (Chlorophytum arundinaceum), of the Asparagaceae family. Tuberous herb with a fascicle of fleshy roots and grass-like leaves; native range: moist forests and hill slopes of the Indian subcontinent. Globally recognized as musali (shveta) in Sanskrit, safed musli in Hindi, musli safed in Urdu, and white musli in English. The part used is tuberous roots. White, fleshy, fingerlike roots, mucilaginous and sweetish.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
SAFED MUSLI
IDENTITY
Name
- Common
- safed musli
- Scientific name
- Chlorophytum arundinaceum Baker
- Family
- Asparagaceae
Form
- Part used
- tuberous roots
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura)
Temperature
- Ayurveda
- cooling (sheeta)
PRACTICE
Virtue
Actions
- Ayurveda
- vajikarana / vrishya (aphrodisiac), balya (tonic), brmhana (nourishing, bulk-building), stanyajanana (galactagogue), rasayana
Cautions
- Contraindications
- sluggish digestion and marked kapha excess, being heavy and building
- Toxicity
- low toxicity
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