Herb latin name: Anemone narcissiflora
Family: Ranunculaceae (Buttercup Family)
Edible parts of Anemone narcissiflora:Leaves - raw or cooked. The leaves , together with other salad greens and oil, were beaten to a creamy consistency and frozen into an "ice cream".Some caution is advised, see the notes above on toxicity. Root - raw. The upper root ends have been used for food. Some caution is advised, see the notes above on toxicity.
Description of the plant:
Habitat of the herb:Grassy, peaty but well-drained alpine meadows, occasionally in partial shade.
Propagation of Anemone narcissiflora:Seed - best sown in a cold frame as soon as it is ripe in the summer. Surface sow or only just cover the seed and keep the soil moist. Sow stored seed as soon as possible in late winter or early spring. The seed usually germinates in 1 - 6 months at 15°C. When large enough to handle, prick the seedlings out into individual pots and grow them on in light shade in the greenhouse for at least their first year. When the plants are large enough, plant them out in the spring. Division in late summer after the plant dies down. This plant is very slow to increase.
Cultivation of the herb:Grassy, peaty but well-drained alpine meadows, occasionally in partial shade.
Medicinal use of Anemone narcissiflora:None known
Known hazards of Anemone narcissiflora:Although no specific mention has been seen for this species, a number of members of this genus are slightly poisonous, the toxic principle is destroyed by heat or by drying.
Plant information taken from the Plants For A Future.