Herb latin name: Artemisia schmidtiana
Edible parts of Artemisia schmidtiana:Stems - cooked.
Description of the plant:
(11 3/4 inch)
Habitat of the herb:Bare soil in high mountains and also by the sea, C. and N. Japan. Grassy slopes in high mountains and on seashores.
Propagation of Artemisia schmidtiana:Seed - surface sow from late winter to early summer in a greenhouse, making sure that the compost does not dry out. When large enough to handle, prick the seedlings out into individual pots and grow them on in the greenhouse for their first winter. Plant out in late spring or early summer. Division in spring or autumn. Basal cuttings in late spring. Harvest the young shoots when about10 - 15cm long, pot up in a lightly shaded position in a greenhouse or cold frame and plant them out when well rooted. Very easy.
Cultivation of the herb:Bare soil in high mountains and also by the sea, C. and N. Japan. Grassy slopes in high mountains and on seashores.
Medicinal use of Artemisia schmidtiana:None known
Known hazards of Artemisia schmidtiana:Although no reports of toxicity have been seen for this species, skin contact with some members of this genus can cause dermatitis or other allergic reactions in some people.
Plant information taken from the Plants For A Future.